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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch

  • Author: Maria
  • Total Time: 1 hour

Description

Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch offer a bold and flavorful meal, with crispy fried chicken paired with a creamy, tangy street corn mixture, all tucked into soft tortillas. The combination of crunchy chicken, smoky and sweet street corn, and the zesty Jalapeno Lime Ranch creates a satisfying balance of flavors and textures—crispy, creamy, and refreshing with every bite. These tacos are easily customizable: swap the fried chicken for grilled chicken or shrimp, add pickled onions or avocado, or experiment with different toppings to suit your taste. For extra flavor, consider adding a sprinkle of cotija cheese or a squeeze of fresh lime. Try making these Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch for a fun and delicious meal, and don’t forget to share your creations on social media!

Ingredients

Scale

For the Fried Chicken:

  • 6 boneless, skinless chicken thighs (or breasts, if preferred)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (optional, for extra flavor)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • Salt and pepper to taste
  • Vegetable oil (for frying)

For the Street Corn:

  • 2 cups corn kernels (fresh, frozen, or grilled)
  • 2 tablespoons mayonnaise
  • 2 tablespoons sour cream
  • 1 teaspoon lime zest
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • ½ teaspoon smoked paprika
  • 2 tablespoons cilantro, chopped
  • Salt and pepper to taste

For the Jalapeño Lime Ranch:

  • ½ cup ranch dressing (store-bought or homemade)
  • 2 tablespoons fresh lime juice
  • 1–2 jalapeños, seeded and chopped (adjust to spice preference)
  • 1 teaspoon garlic powder
  • Salt to taste

For the Tacos:

  • 6 small flour or corn tortillas
  • Fresh cilantro (for garnish)
  • Lime wedges (for serving)

Instructions

Prepare the Fried Chicken:

  1. Marinate the Chicken: In a bowl, combine the buttermilk and hot sauce (if using). Add the chicken thighs, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes, or up to 2 hours, to marinate.
  2. Prepare the Dredging Station: In a shallow dish, mix the flour, garlic powder, onion powder, smoked paprika, cumin, salt, and pepper. Set aside.
  3. Heat the Oil: In a large skillet or deep fryer, heat the vegetable oil over medium-high heat to 350°F (175°C). Ensure there’s enough oil to fully submerge the chicken for frying.
  4. Coat the Chicken: Remove the chicken from the buttermilk and dredge each piece in the seasoned flour mixture, pressing gently to ensure an even coating.
  5. Fry the Chicken: Fry the chicken in batches, cooking each piece for 6-8 minutes, or until golden brown and cooked through (internal temperature should reach 165°F/75°C). Remove from the oil and place on a paper towel-lined plate to drain excess oil.

Make the Street Corn:

  1. Char the Corn: If using fresh or frozen corn, sauté it in a skillet over medium-high heat for 5-7 minutes until slightly charred. If using grilled corn, simply cut the kernels off the cob.
  2. Mix the Street Corn: In a bowl, combine the corn, mayonnaise, sour cream, lime zest, lime juice, chili powder, smoked paprika, and cilantro. Season with salt and pepper to taste. Stir until evenly coated.

Prepare the Jalapeño Lime Ranch:

  1. Blend the Ranch: In a blender or food processor, combine the ranch dressing, lime juice, chopped jalapeños, garlic powder, and a pinch of salt. Blend until smooth and creamy. Adjust seasoning if necessary, adding more lime juice or jalapeños for extra flavor and heat.

Assemble the Tacos:

  1. Warm the Tortillas: Heat the tortillas in a dry skillet for 30 seconds per side or microwave them for 20-30 seconds until warm and pliable.
  2. Assemble the Tacos: Place a few pieces of fried chicken on each tortilla, then top with a generous spoonful of street corn mixture. Drizzle with Jalapeño Lime Ranch and garnish with fresh cilantro and lime wedges.

Serve:

  1. Serve Immediately: Serve the tacos hot with lime wedges on the side for extra tang and flavor.
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes

Nutrition

  • Serving Size: 6 tacos
  • Calories: 450-500 calories
  • Fat: 25g
  • Carbohydrates: 35g
  • Protein: 28g

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Find it online: https://quickerbites.com/fried-chicken-street-corn-tacos-with-jalapeno-lime-ranch/