If you’re craving something with bold flavors and a delicious crunch, this Fried Chicken Street Corn Taco with Jalapeño Lime Ranch is the perfect choice. Crispy fried chicken paired with smoky street corn, all nestled in a soft tortilla and topped with a creamy, spicy jalapeño lime ranch dressing—it’s a flavor explosion you won’t forget! These tacos are perfect for taco night, a quick weeknight dinner, or serving up at your next gathering.
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Why You’ll Love This Fried Chicken Street Corn Taco with Jalapeño Lime Ranch
- Crunchy & Crispy: The fried chicken adds an irresistible crunch that contrasts beautifully with the creamy and smoky street corn.
- Fresh & Flavorful: The corn is grilled with a perfect blend of spices, and the tangy jalapeño lime ranch dressing ties everything together.
- Easy to Customize: You can adjust the spice levels and toppings based on your preferences. Add extra avocado or cilantro for more freshness!
- Perfect for Taco Lovers: A fun and satisfying twist on the classic taco that’s sure to be a crowd-pleaser.
Ingredients for Fried Chicken Street Corn Taco with Jalapeño Lime Ranch
To make these mouthwatering tacos, you’ll need the following ingredients:
For the Fried Chicken:
- 2 chicken breasts, cut into strips (or chicken tenders)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Street Corn:
- 2 cups fresh corn kernels (about 2 ears of corn or frozen corn, thawed)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta cheese if you prefer)
- Fresh cilantro, chopped (for garnish)
For the Jalapeño Lime Ranch Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons buttermilk (or regular milk)
- 1-2 jalapeños, seeds removed and chopped (adjust to your spice preference)
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped
For Assembling the Tacos:
- 8 small flour tortillas (or corn tortillas, your choice)
- Extra cilantro for garnish (optional)
Tools You’ll Need
- Shallow bowls for dredging chicken
- Skillet or deep fryer for frying the chicken
- Grill or grill pan for corn (or sauté pan)
- Small bowl or blender for the dressing
- Tongs or spatula for frying
How to Make Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch
Step 1: Prepare the Fried Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Place the chicken strips in the bowl, cover, and let it marinate for at least 30 minutes, or overnight in the fridge for more flavor.
In a shallow dish, combine the flour and panko breadcrumbs. Once the chicken is marinated, dredge the strips in the flour mixture, pressing gently to coat evenly.
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the chicken in batches for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and drain on a paper towel-lined plate.
Step 2: Grill the Street Corn
In a grill pan or on a grill, heat the olive oil over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is slightly charred and cooked through.
Transfer the cooked corn to a bowl, and mix in the chili powder, smoked paprika, mayonnaise, lime juice, and cotija cheese. Stir until well combined. Set aside.
Step 3: Make the Jalapeño Lime Ranch Dressing
In a small bowl or blender, combine the sour cream, mayonnaise, buttermilk, jalapeños, lime juice, garlic powder, salt, pepper, and cilantro. Blend or whisk until smooth and creamy. Taste and adjust the spice level by adding more jalapeños if desired.
Step 4: Assemble the Tacos
Warm the tortillas in a dry skillet or microwave until soft and pliable.
To assemble, place a few pieces of fried chicken in each tortilla, followed by a generous spoonful of the street corn mixture. Drizzle with the jalapeño lime ranch dressing and sprinkle with extra cilantro for garnish.
Step 5: Serve & Enjoy
Serve the tacos immediately, and enjoy these crispy, flavorful bites!
Serving Suggestions
- Serve with a side of Mexican rice or a fresh salad to make it a complete meal.
- Pair with a cold margarita or a refreshing iced tea for the perfect taco night.
- Add some avocado slices or a squeeze of fresh lime for an extra layer of flavor.
Tips for the Best Fried Chicken Street Corn Tacos
- Make the Dressing Ahead: The jalapeño lime ranch dressing can be made a day ahead to allow the flavors to meld together.
- Adjust the Spice: If you prefer a milder version, remove the seeds from the jalapeños or reduce the amount used in the dressing.
- Crispy Chicken: For the crispiest chicken, make sure the oil is hot enough before frying. If it’s not, the chicken may turn soggy.
Storage Instructions
- Store leftover fried chicken in an airtight container in the fridge for up to 2 days. Reheat in a 350°F (175°C) oven to keep it crispy.
- The jalapeño lime ranch dressing can be stored in the fridge for up to 1 week.
- The street corn can also be stored in the fridge for up to 2 days. Just reheat it lightly in a skillet before using.
Frequently Asked Questions (FAQ)
Q1: Can I use grilled chicken instead of fried?
A: Yes! You can easily swap the fried chicken for grilled chicken for a lighter version of these tacos.
Q2: Can I make these tacos spicy?
A: Absolutely! You can add extra jalapeños to the street corn, the ranch dressing, or even sprinkle some hot sauce on top.
Q3: Can I make the fried chicken ahead of time?
A: Yes, you can prepare and fry the chicken ahead of time. Just reheat it in the oven for about 10 minutes at 350°F to maintain its crispiness.
Conclusion: A Taco That Hits All the Right Notes
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are packed with vibrant, bold flavors and textures that everyone will love. The combination of crispy chicken, smoky street corn, and creamy, tangy ranch dressing makes for a taco experience that’s truly unforgettable. Perfect for taco night, weeknight dinners, or a fun gathering with friends!
Did you make this recipe? Don’t forget to leave a review and share your photos on Pinterest! We love seeing your culinary creations.
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Cuisine: Mexican-inspired
Nutritional Information (per taco)
Calories: 320
Protein: 23g
Carbohydrates: 25g
Fat: 16g
Fiber: 3g
Enjoy every delicious bite of this crispy, flavorful taco, and don’t forget to share the joy with your loved ones!
Print
Fried Chicken Street Corn Taco with Jalapeno Lime Ranch
- Total Time: 1 hour
Description
If you’re craving something with bold flavors and a delicious crunch, this Fried Chicken Street Corn Taco with Jalapeño Lime Ranch is the perfect choice. Crispy fried chicken paired with smoky street corn, all nestled in a soft tortilla and topped with a creamy, spicy jalapeño lime ranch dressing—it’s a flavor explosion you won’t forget! These tacos are perfect for taco night, a quick weeknight dinner, or serving up at your next gathering.
Ingredients
For the Fried Chicken:
- 2 chicken breasts, cut into strips (or chicken tenders)
- 1 cup buttermilk
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 1/2 cups all-purpose flour
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
For the Street Corn:
- 2 cups fresh corn kernels (about 2 ears of corn or frozen corn, thawed)
- 1 tablespoon olive oil
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1 tablespoon mayonnaise
- 1 tablespoon lime juice
- 1/4 cup crumbled cotija cheese (or feta cheese if you prefer)
- Fresh cilantro, chopped (for garnish)
For the Jalapeño Lime Ranch Dressing:
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 2 tablespoons buttermilk (or regular milk)
- 1–2 jalapeños, seeds removed and chopped (adjust to your spice preference)
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh cilantro, chopped
Instructions
Step 1: Prepare the Fried Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, chili powder, salt, and pepper. Place the chicken strips in the bowl, cover, and let it marinate for at least 30 minutes, or overnight in the fridge for more flavor.
In a shallow dish, combine the flour and panko breadcrumbs. Once the chicken is marinated, dredge the strips in the flour mixture, pressing gently to coat evenly.
Heat vegetable oil in a large skillet over medium-high heat. Once the oil is hot, fry the chicken in batches for about 4-5 minutes per side, or until golden brown and cooked through. Remove from the skillet and drain on a paper towel-lined plate.
Step 2: Grill the Street Corn
In a grill pan or on a grill, heat the olive oil over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until the corn is slightly charred and cooked through.
Transfer the cooked corn to a bowl, and mix in the chili powder, smoked paprika, mayonnaise, lime juice, and cotija cheese. Stir until well combined. Set aside.
Step 3: Make the Jalapeño Lime Ranch Dressing
In a small bowl or blender, combine the sour cream, mayonnaise, buttermilk, jalapeños, lime juice, garlic powder, salt, pepper, and cilantro. Blend or whisk until smooth and creamy. Taste and adjust the spice level by adding more jalapeños if desired.
Step 4: Assemble the Tacos
Warm the tortillas in a dry skillet or microwave until soft and pliable.
To assemble, place a few pieces of fried chicken in each tortilla, followed by a generous spoonful of the street corn mixture. Drizzle with the jalapeño lime ranch dressing and sprinkle with extra cilantro for garnish.
Step 5: Serve & Enjoy
Serve the tacos immediately, and enjoy these crispy, flavorful bites!
Serving Suggestions
- Serve with a side of Mexican rice or a fresh salad to make it a complete meal.
- Pair with a cold margarita or a refreshing iced tea for the perfect taco night.
- Add some avocado slices or a squeeze of fresh lime for an extra layer of flavor.
Notes
- Make the Dressing Ahead: The jalapeño lime ranch dressing can be made a day ahead to allow the flavors to meld together.
- Adjust the Spice: If you prefer a milder version, remove the seeds from the jalapeños or reduce the amount used in the dressing.
- Crispy Chicken: For the crispiest chicken, make sure the oil is hot enough before frying. If it’s not, the chicken may turn soggy.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Cuisine: Mexican-inspired
