Fried Chicken Street Corn Taco with Jalapeno Lime Ranch

These Fried Chicken Street Corn Tacos are a flavorful fusion of crispy fried chicken, creamy street corn, and a zesty jalapeño lime ranch. The crunchy chicken pairs perfectly with the smoky, cheesy street corn, all wrapped in a soft tortilla and drizzled with a tangy ranch dressing. These tacos are the ultimate combination of comfort and bold flavors that everyone will love!

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Why You’ll Love This Recipe

• Crispy & Juicy Fried Chicken – The fried chicken is crunchy on the outside and juicy on the inside, a perfect taco filling.
• Street Corn – Sweet, smoky, and cheesy corn that adds the perfect creamy texture and flavor.
• Zesty Jalapeño Lime Ranch – A refreshing, spicy, and tangy dressing that ties all the ingredients together.
• Easy & Fun to Make – A great mix of simple, flavorful ingredients with a little extra flair!

Ingredients

For the Fried Chicken:

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 1 cup all-purpose flour
• ½ teaspoon paprika
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Vegetable oil (for frying)

For the Street Corn:

• 2 cups corn kernels (fresh or frozen)
• 1 tablespoon butter
• 1 tablespoon mayonnaise
• 1 tablespoon sour cream
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• ½ cup crumbled cotija cheese
• 1 tablespoon fresh cilantro, chopped
• Salt to taste

For the Jalapeño Lime Ranch:

• ½ cup ranch dressing
• 1 tablespoon mayonnaise
• 1 tablespoon lime juice
• 1-2 jalapeños, seeds removed and finely chopped
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste

Additional Ingredients:

• 8 small flour tortillas (or corn tortillas, if preferred)
• Fresh cilantro for garnish (optional)
• Lime wedges (optional)

Tools You’ll Need

• Mixing bowls
• Skillet or deep fryer
• Tongs
• Spoon
• Knife and cutting board
• Paper towels
• Griddle or skillet for warming tortillas

Instructions

Step 1: Prepare the Fried Chicken

1. Marinate the Chicken: Slice the chicken breasts in half horizontally to make thinner pieces. Place them in a bowl and cover with buttermilk. Let the chicken marinate for at least 30 minutes (or up to 2 hours) in the refrigerator.
2. Dredge the Chicken: In a separate bowl, combine flour, paprika, garlic powder, onion powder, salt, and black pepper.
3. Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat. Remove the chicken from the buttermilk and dredge it in the flour mixture, ensuring it’s fully coated. Fry the chicken in batches for about 4-5 minutes per side or until golden brown and cooked through. Drain on paper towels.

Step 2: Prepare the Street Corn

1. Cook the Corn: In a skillet, melt butter over medium heat. Add the corn kernels and cook for about 5-7 minutes until slightly charred.
2. Make the Street Corn Mixture: In a small bowl, combine mayonnaise, sour cream, lime juice, chili powder, and smoked paprika. Add the cooked corn to this mixture and toss to combine. Stir in cotija cheese and fresh cilantro, and season with salt to taste.

Step 3: Make the Jalapeño Lime Ranch

1. Mix the Dressing: In a small bowl, whisk together ranch dressing, mayonnaise, lime juice, jalapeños, and fresh cilantro. Season with salt and pepper to taste.
2. Adjust the spice level by adding more jalapeños if desired.

Step 4: Assemble the Tacos

1. Warm the Tortillas: Heat the tortillas on a griddle or in a dry skillet for 30 seconds on each side to warm them up.
2. Assemble the Tacos: Place a few pieces of fried chicken on each tortilla. Top with a generous scoop of street corn and drizzle with the jalapeño lime ranch dressing.
3. Garnish: Add fresh cilantro and a squeeze of lime juice if desired.

Step 5: Serve and Enjoy!

Serve your Fried Chicken Street Corn Tacos immediately and enjoy the crispy, creamy, spicy goodness!

What to Serve with These Tacos

• Mexican Rice – A light and flavorful side to complement the tacos.
• Guacamole and Salsa – A great addition for extra dipping fun.
• Chips and Queso – Perfect for a full taco night spread.

Tips for Success

• Double-Dip the Chicken: For extra crispy chicken, dip the chicken back into the buttermilk and flour twice before frying.
• Street Corn Variations: You can add diced red bell peppers or jalapeños to the corn for added flavor and color.
• Make Ahead: You can prepare the street corn and ranch dressing ahead of time to save time on taco night.

Storage & Reheating

• Store the Chicken: Store leftover fried chicken in an airtight container in the fridge for up to 2 days. Reheat in the oven to maintain crispiness.
• Store the Street Corn: Keep any leftover street corn in the fridge for up to 2 days and reheat in the microwave or on the stove.
• Reheat Tortillas: Warm tortillas in a dry skillet or microwave before serving again.

Frequently Asked Questions

Can I use grilled chicken instead of fried chicken?
Yes, grilled chicken would be a lighter, healthier option and still taste great with the street corn and ranch dressing.

Can I make these tacos spicy?
Absolutely! Add more jalapeños to the ranch or even mix some hot sauce into the street corn for an extra kick.

Recipe Details

Preparation Time: 30 minutes (for marinating)
Cooking Time: 20-25 minutes
Cuisine: Mexican-American Fusion

Nutritional Information (Per Taco, based on 8 servings):
Calories: 350 | Protein: 22g | Carbohydrates: 35g | Fat: 18g | Sodium: 640mg

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