Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

Why You’ll Love This Recipe

I love this recipe because it takes everything we love about tacos—crispy chicken, creamy sauces, and flavorful toppings—and elevates it with a street corn twist. The fried chicken is perfectly crispy on the outside, juicy on the inside, and paired with smoky, sweet corn and the fresh, spicy tang of jalapeño lime ranch. The layers of flavor come together so harmoniously, making every bite an exciting experience. These tacos are the ultimate crowd-pleaser and perfect for any casual gathering or taco night!

Ingredients

For the Fried Chicken:

• 1 lb boneless chicken thighs, cut into strips

• 1 cup buttermilk

• 1 cup all-purpose flour

• 1 teaspoon paprika

• 1/2 teaspoon garlic powder

• 1/2 teaspoon salt

• 1/4 teaspoon black pepper

• Vegetable oil, for frying

For the Street Corn Topping:

• 1 cup corn kernels (fresh, canned, or frozen and thawed)

• 2 tablespoons mayonnaise

• 1 tablespoon crumbled cotija cheese

• 1/2 teaspoon chili powder

• 1 tablespoon lime juice

• 1 tablespoon chopped cilantro

For the Jalapeño Lime Ranch:

• 1/2 cup sour cream

• 1/4 cup mayonnaise

• 1 jalapeño, seeded and chopped

• 2 tablespoons lime juice

• 1 tablespoon chopped fresh dill or parsley

• Salt to taste

For Assembly:

• 8 small flour or corn tortillas

• Extra lime wedges and chopped cilantro for garnish

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

1. Marinate the Chicken: Place the chicken strips in buttermilk and let them soak for at least 30 minutes. This helps to tenderize the chicken and adds flavor.

2. Make the Jalapeño Lime Ranch: In a blender, combine sour cream, mayonnaise, jalapeño, lime juice, and herbs. Blend until smooth. Taste and add salt as needed. Refrigerate until ready to serve.

3. Prepare the Street Corn Topping: In a bowl, mix together the corn kernels, mayonnaise, crumbled cotija cheese, chili powder, lime juice, and chopped cilantro. Stir until everything is well combined, and set aside.

4. Fry the Chicken: Heat vegetable oil in a deep skillet to 350°F (175°C). In a shallow dish, mix flour, paprika, garlic powder, salt, and pepper. Dredge the marinated chicken strips in the flour mixture, making sure they are well-coated. Fry in batches for 4–6 minutes, or until golden brown and crispy. Remove from the oil and drain on paper towels.

5. Assemble the Tacos: Warm the tortillas. To assemble each taco, layer a few strips of fried chicken, a spoonful of the street corn topping, and drizzle with jalapeño lime ranch. Garnish with extra lime wedges and chopped cilantro.

Servings and Timing

This recipe yields 4 servings. The total prep time is about 20 minutes, and cooking time takes around 20 minutes, bringing the total time to 40 minutes. A quick, flavorful meal that comes together in no time!

Variations

• Spicy Kick: If you like a bit more heat, add extra jalapeño to the ranch or sprinkle some chili flakes over the fried chicken before serving.

• Veggie Version: Swap the chicken for crispy battered cauliflower or another plant-based protein for a vegetarian option.

• Corn Alternatives: Instead of corn, you can use grilled or roasted bell peppers for a smoky touch, or even add diced avocado for extra creaminess.

Storage/Reheating

These tacos are best enjoyed fresh, especially the crispy fried chicken. However, if you have leftovers, store the components separately in airtight containers. The fried chicken can be stored in the fridge for up to 2 days, and you can reheat it in the oven at 375°F (190°C) for about 10 minutes to crisp it back up. The corn topping and ranch can be kept in the fridge for up to 3 days.

FAQs

Can I make the fried chicken ahead of time?

While fried chicken is best fresh, you can prep the chicken and breading ahead of time. Store the coated chicken strips in the fridge, then fry them when you’re ready to assemble the tacos.

Can I make the jalapeño lime ranch without a blender?

Yes! You can finely chop the jalapeño and whisk all the ingredients together in a bowl. Just be sure to chop the jalapeño very finely to avoid large pieces.

Can I use chicken breasts instead of thighs?

Absolutely! While chicken thighs are more flavorful and juicy, you can use boneless, skinless chicken breasts if you prefer. Just be sure to adjust the cooking time to ensure they’re fully cooked.

What kind of tortillas should I use?

You can use either flour or corn tortillas for this recipe. Both work well, but flour tortillas tend to be softer and larger, while corn tortillas have a more authentic flavor and texture.

How can I make these tacos spicier?

To spice things up, you can add sliced fresh jalapeños to the tacos or drizzle extra hot sauce over the top.

Conclusion

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are the perfect combination of crispy, creamy, smoky, and tangy flavors. Each bite is packed with texture, making them a fun and satisfying meal for any occasion. Whether you’re serving them for Taco Tuesday or enjoying them as a weeknight dinner, these tacos are sure to become a favorite in your household. I can’t wait for you to try them!