Quick & Zesty Fried Chicken Street Corn Tacos Jalapeno Lime Recipe

Crispy street corn tacos with jalapeño lime ranch bring together a mouthwatering fusion of Mexican street food and Southern comfort flavors.

Kernels of sweet corn dance alongside crunchy fried chicken pieces, creating a bold culinary adventure.

Spicy jalapeños add a vibrant kick that tingles your taste buds.

Zesty lime ranch sauce provides a cool, creamy counterpoint to the crisp, golden-brown chicken.

Each bite promises a symphony of textures and explosive flavors that challenge traditional taco expectations.

Layers of unexpected ingredients promise a delightful twist on classic street fare.

Why You’ll Love Fried Chicken Street Corn Tacos

• Spice Up Your Meal: Blast your taste buds with a perfect blend of crispy fried chicken and zesty street corn in one exciting taco package.
• Customize with Ease: Adjust heat levels by controlling jalapeno amounts, making these tacos adaptable for different spice preferences and family members.
• Restaurant-Quality at Home: Create a gourmet-style dish that rivals street food experiences without needing professional cooking skills or expensive equipment.
• Quick Weekend Crowd-Pleaser: Perfect for casual gatherings, game days, and impromptu dinner parties where guests crave bold, memorable flavors.

Ingredients For Fried Chicken Street Corn Tacos

• Chicken Breasts: Tender and juicy protein that serves as the main component of the tacos.
• Buttermilk: Helps tenderize and add tangy flavor to the chicken.

• All-Purpose Flour, Cornmeal: Creates a crispy and textured exterior for the chicken.
• Paprika, Garlic Powder, Onion Powder: Adds depth and aromatic seasoning to the coating.
• Salt, Black Pepper: Enhances the overall flavor profile of the chicken.

• Mayonnaise, Sour Cream: Forms the creamy base for the jalapeno lime ranch sauce.
• Jalapeno, Lime Juice, Cilantro: Provides a zesty and spicy kick to the ranch sauce.
• Corn Tortillas: Serves as the base for assembling the tacos.
• Grilled Corn: Adds a sweet and charred element to the tacos.
• Cotija Cheese: Provides a salty and crumbly topping for additional flavor.

• Vegetable Oil: Used for frying the chicken to achieve a golden brown crust.

How To Make Fried Chicken Street Corn Tacos

Step 1: Marinate Chicken Pieces

Slice chicken breasts into bite-sized chunks. Pour buttermilk over the chicken, ensuring each piece is fully covered. Let the chicken soak and tenderize for a minimum of 30 minutes in the refrigerator.

Step 2: Create Crispy Coating

• All-purpose flour
• Cornmeal
• Paprika
• Garlic powder
• Onion powder
• Salt
• Black pepper

Mix these dry ingredients thoroughly in a wide bowl. Remove chicken from buttermilk and generously coat each piece in the seasoned flour mixture.

Step 3: Fry Chicken to Golden Perfection

Heat cooking oil in a large skillet over medium-high temperature. Carefully place coated chicken pieces into hot oil. Fry until exterior turns deep golden brown and interior reaches full cooking temperature, approximately 5-7 minutes per side. Transfer fried chicken to paper towels to drain excess oil.

Step 4: Whip Up Zesty Ranch Sauce

• Mayonnaise
• Sour cream
• Finely diced jalapeno
• Fresh lime juice
• Chopped cilantro

Blend ingredients until smooth and well incorporated.

Step 5: Prepare Grilled Corn

Grill corn until edges become slightly charred. Remove kernels from cob by carefully slicing downward with a sharp knife.

Step 6: Assemble Tacos

• Crispy fried chicken pieces
• Grilled corn kernels
• Crumbled cotija cheese
• Drizzle of jalapeno lime ranch sauce

Step 7: Serve and Savor

Plate tacos immediately while hot and enjoy the explosion of flavors!

Helpful Tips For Fried Chicken Street Corn Tacos

• Marinate chicken in buttermilk for at least 30 minutes to ensure tender, juicy meat that's packed with flavor.
• Use a mix of flour and cornmeal for extra crispy coating that adds delightful crunch to the fried chicken.
• Grill corn until slightly charred to enhance its natural sweetness and add smoky depth to the tacos.
• Make the jalapeno lime ranch sauce ahead of time to let flavors meld and intensify for a more robust taste.
• Pat chicken dry before dredging to help the flour mixture stick better and create a crispier exterior.

Fun Ways To Customize Fried Chicken Street Corn Tacos

• Crispy Chicken Street Corn Nachos: Transform the tacos into a loaded nacho platter using tortilla chips topped with fried chicken, grilled corn, cotija cheese, and jalapeno lime ranch sauce.
• Spicy Ranch Chicken Quesadillas: Stuff flour tortillas with fried chicken, corn kernels, and cheese, then grill until crispy and serve with jalapeno lime ranch dipping sauce.
• Street Corn Chicken Salad Bowl: Create a hearty bowl with mixed greens, fried chicken pieces, grilled corn, crispy tortilla strips, and drizzled with jalapeno lime ranch dressing.
• Tex-Mex Chicken Stuffed Peppers: Fill roasted bell peppers with fried chicken, corn, cheese, and top with jalapeno lime ranch before baking until bubbly.

What Pairs Well With Fried Chicken Street Corn Tacos

• Flavor Fusion Delight: Pair these zesty tacos with a crisp Mexican lager like Modelo Especial to balance the spicy and rich flavors.
• Cool Down the Heat: Whip up a refreshing cucumber-mint agua fresca to complement the jalapeno lime ranch and cut through the fried chicken's richness.
• Wine Twist: Select a chilled Riesling with slight sweetness to counteract the spice and enhance the corn's natural sweetness.
• Sidekick Sensation: Create a tangy purple cabbage slaw with lime and cilantro to add crunch and brightness alongside the tacos.

How To Store Fried Chicken Street Corn Tacos

• Store leftover fried chicken tacos in an airtight container for up to 3 days. Separate chicken, corn, and tortillas to maintain crispiness.
• Wrap individual components separately in plastic wrap or freezer bags. Chicken and corn can be frozen for up to 2 months. Avoid freezing tortillas.
• Warm chicken in a preheated oven at 350°F for 10-15 minutes to restore crispiness. Avoid microwave to prevent soggy texture.
• Reassemble tacos just before serving. Warm tortillas briefly, add reheated chicken, fresh corn kernels, and drizzle with ranch sauce for best taste and texture.

Fried Chicken Street Corn Tacos FAQs

• How do I make sure the chicken is fully cooked?

Use a meat thermometer to check that the internal temperature of the chicken reaches 165°F (74°C). The chicken should be golden brown on the outside and white throughout with no pink areas.

• Can I use a different type of meat for this recipe?

Yes, you can substitute the chicken with boneless pork or turkey. Just ensure the meat is cut into similar bite-sized pieces and cooked to the proper internal temperature.

• Is there a way to make this recipe less spicy?

Remove the seeds and membranes from the jalapeños before adding them to the ranch sauce. You can also use fewer jalapeños or substitute with a milder green pepper like poblano.

Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe

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4.8 from 31 reviews

• Total Time: 50 minutes
• Yield: 4 1x

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Description

Spicy fried chicken street corn tacos with jalapeño lime ranch blend Mexican street food magic into a mouthwatering culinary adventure. Crispy chicken, tangy ranch, and sweet corn create an irresistible combination you’ll crave again and again.

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Ingredients

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Main Protein:

• 1 pound (1 lb) boneless, skinless chicken breasts

Coating and Seasoning:

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup buttermilk

Additional Ingredients:

• 4 ears of corn, husked
• 8 small corn tortillas
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 jalapeno, seeded and diced
• 1 lime, juiced
• 1/4 cup chopped cilantro
• 1/2 cup crumbled cotija cheese

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Instructions

1. Marinate chicken pieces in buttermilk for 30 minutes to tenderize and infuse flavor, ensuring maximum juiciness.
2. Create a crispy coating by blending flour, cornmeal, paprika, garlic powder, onion powder, salt, and black pepper in a mixing bowl.
3. Thoroughly coat each buttermilk-soaked chicken piece in the seasoned flour mixture, pressing gently to help breading adhere.
4. Heat oil to 350°F in a large skillet, maintaining consistent temperature for even frying.
5. Carefully place breaded chicken into hot oil, cooking 5-7 minutes per side until golden brown and internal temperature reaches 165°F.
6. Transfer fried chicken to paper towels, allowing excess oil to drain and maintaining crispy texture.
7. Whisk mayonnaise, sour cream, diced jalapeños, fresh lime juice, and chopped cilantro to create a zesty ranch sauce.
8. Char corn on a high-heat grill for 3-4 minutes, rotating to achieve even caramelization.
9. Slice roasted corn kernels directly from the cob into a separate bowl.
10. Warm corn tortillas on a hot skillet for 15-20 seconds per side to enhance flexibility.
11. Assemble tacos by layering crispy fried chicken, charred corn kernels, crumbled cotija cheese, and drizzling jalapeño lime ranch sauce.
12. Serve immediately while chicken remains hot and crispy.

Notes

• Marinate chicken in buttermilk for at least 30 minutes to ensure tender, juicy meat with enhanced flavor and moisture.
• Use a mix of flour and cornmeal for extra crispy coating that adds delightful texture and crunch to the fried chicken.
• Toast corn tortillas briefly to prevent sogginess and bring out a rich, smoky flavor that complements the crispy chicken.
• Adjust jalapeno quantity in ranch sauce to control heat level, making the dish adaptable for different spice tolerances.

• Prep Time: 35 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mexican-American

Nutrition

• Serving Size: 4
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 720 mg
• Fat: 28 g
• Saturated Fat: 7 g
• Unsaturated Fat: 18 g
• Trans Fat: 0.2 g
• Carbohydrates: 42 g
• Fiber: 5 g
• Protein: 33 g
• Cholesterol: 90 mg