Description
Sizzling street corn tacos with fried chicken bring Mexican-inspired flavors to your plate. Zesty jalapeño lime ranch sauce and crispy chicken create an irresistible combination that will satisfy your craving for bold, mouthwatering street food.
Ingredients
Scale
Protein:
- 1 pound (450 grams) boneless chicken thighs or breasts, cut into strips
- 1 cup buttermilk
- 1 teaspoon hot sauce
Street Corn and Cheese Topping:
- 2 cups corn kernels (grilled, roasted, or canned)
- 1/4 cup mayonnaise
- 1/4 cup cotija cheese (or feta), crumbled
- 1/2 teaspoon chili powder
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped
Seasoning and Breading:
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Oil for frying
Jalapeno Lime Ranch Sauce:
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 jalapeno, seeded and finely chopped
- Juice of 1 lime
- 1 garlic clove, minced
- 2 tablespoons fresh dill or cilantro, chopped
- Salt and black pepper, to taste
Assembly:
- 8 small flour or corn tortillas
- Shredded lettuce or cabbage (optional, for crunch)
- Extra lime wedges, for serving
Instructions
- Marinate chicken strips in a tangy buttermilk and hot sauce blend for at least half an hour, allowing the flavors to deeply penetrate the meat and tenderize it.
- Craft a zesty jalapeño lime ranch sauce by blending creamy mayonnaise, sour cream, finely chopped jalapeño, bright lime juice, minced garlic, and fresh herbs. Season with salt and pepper, then chill to meld the flavors.
- Create a vibrant street corn topping by combining sweet corn kernels with creamy mayonnaise, crumbly cotija cheese, spicy chili powder, zesty lime juice, and chopped cilantro. Let the mixture sit to develop its complex flavor profile.
- Prepare a seasoned dredging station with a mixture of flour, cornstarch, garlic powder, smoky paprika, salt, and black pepper. Remove chicken from marinade, allowing excess liquid to drip off, then thoroughly coat each piece in the seasoned flour mixture.
- Heat oil to the optimal frying temperature of 350°F. Carefully submerge chicken pieces and fry in batches, cooking until they achieve a golden-brown exterior and reach complete internal doneness, approximately 4-5 minutes. Transfer to paper towels to drain excess oil.
- Gently warm tortillas to enhance their flexibility and flavor. Layer each tortilla with crispy fried chicken pieces, generously top with the street corn mixture, and drizzle with the prepared jalapeño lime ranch sauce.
- For additional texture and freshness, optionally scatter shredded lettuce or cabbage over the tacos. Garnish with extra cilantro and serve with wedges of lime to add a final bright, citrusy touch.
Notes
- Marinate chicken overnight for maximum flavor infusion and super tender meat.
- Use cold buttermilk for crispier chicken coating that locks in moisture and creates incredible crunch.
- Prep jalapeño lime ranch sauce a day ahead to allow flavors to meld and intensify.
- Toast corn kernels slightly in a dry skillet before mixing to enhance natural sweetness and depth.
- Pat chicken completely dry before dredging to ensure extra crispy exterior.
- Maintain consistent oil temperature around 350°F for perfectly golden, non-greasy fried chicken.
- Swap buttermilk with dairy-free alternatives like coconut milk for gluten-free and vegan options.
- Use Mexican-style crema instead of mayonnaise for a more authentic street corn topping.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 540
- Sugar: 3 g
- Sodium: 900 mg
- Fat: 30 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 4 g
- Protein: 22 g
- Cholesterol: 90 mg