Fried Chicken Street Corn Taco With Jalapeno Lime Ranch Recipe

There’s something magical about combining crispy fried chicken, zesty street corn, and bold, creamy jalapeño lime ranch – all wrapped in a warm, soft tortilla. This recipe is a flavor explosion that’s as fun to make as it is to eat. Perfect for Taco Tuesday or any time you’re craving a vibrant, indulgent meal, these tacos will have everyone coming back for seconds.

this Recipe

I discovered this recipe during a summer barbecue where I wanted to merge classic comfort food with fresh, lively flavors. The result? A taco that’s now a family favorite and a frequent request at gatherings. Let’s dive in and create this crowd-pleaser!

Why You’ll Love This Fried Chicken Street Corn Taco With Jalapeño Lime Ranch

Get ready to experience a taco like no other. These tacos are the ultimate blend of crispy, creamy, and tangy, making them a standout on any dinner table.

First, they’re packed with bold flavors. The fried chicken delivers a savory crunch, while the street corn brings a smoky sweetness. Add the jalapeño lime ranch, and you’ve got a sauce that ties everything together with a refreshing kick.

These tacos are easy to customize. Whether you’re feeding picky eaters or experimenting with new ingredients, this recipe adapts beautifully to whatever you have on hand.

They’re surprisingly quick to prepare. With simple shortcuts like pre-cooked corn or store-bought tortillas, you can have these tacos ready in under 40 minutes, making them perfect for weeknight dinners.

Best of all, they’re a feast for the senses. From the golden fried chicken to the vibrant corn and fresh herbs, every bite is a delightful mix of textures and colors.

Ingredients Notes

This recipe is all about layering textures and flavors, and it starts with carefully chosen ingredients.

Chicken: Boneless, skinless chicken breasts or thighs are ideal here. They fry up beautifully, delivering juicy, tender meat with a crispy coating.

Corn: Fresh ears of corn are best for that authentic street corn flavor. However, frozen or canned corn works well in a pinch – just make sure to char it lightly for that smoky touch.

Spices: A blend of chili powder, cumin, paprika, and garlic powder ensures that both the chicken and the corn have bold, southwestern-inspired flavors.

Tortillas: Use soft, fresh flour or corn tortillas. Warm them slightly before serving to enhance their flavor and pliability.

Jalapeño Lime Ranch: The star of this dish! A mix of sour cream, mayonnaise, fresh lime juice, and finely chopped jalapeños creates a creamy, zesty sauce with just the right amount of heat.

For this recipe, you’ll also need a deep skillet or Dutch oven for frying and a grill pan or stovetop skillet for charring the corn.

How To Make This Fried Chicken Street Corn Taco With Jalapeño Lime Ranch

Creating these tacos is a straightforward process that’s as satisfying as the end result.

Start by preparing the chicken. Slice it into bite-sized pieces, then coat it in a seasoned flour mixture. Dip each piece in buttermilk, then back into the flour for a double layer of crispiness. Fry the chicken in hot oil until golden and cooked through, then set it on a paper towel-lined plate to drain.

While the chicken cooks, char the corn. Heat a grill pan or skillet over high heat, brushing the corn with a bit of oil. Rotate the ears until they’re evenly charred, then slice the kernels off the cob. Toss the corn with chili powder, a squeeze of lime juice, and crumbled cotija cheese.

Next, whip up the jalapeño lime ranch. In a small bowl, combine sour cream, mayonnaise, minced jalapeños, lime juice, and a pinch of salt. Stir until smooth, adjusting the heat and acidity to your liking.

Assemble the tacos by layering the crispy fried chicken and charred street corn onto warm tortillas. Drizzle generously with the jalapeño lime ranch and sprinkle with chopped cilantro or green onions for a fresh finish.

These tacos come together in about 40 minutes, making them perfect for both quick meals and leisurely dinners.

Storage Options

If you happen to have leftovers, here’s how to keep them fresh.

Store the fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a 350°F oven for 10 minutes to restore its crispiness.

The street corn mixture can be stored in a separate container in the fridge for up to 3 days as well. Serve it cold or reheat it in a skillet.

For the jalapeño lime ranch, keep it in a jar or small container in the refrigerator. It’ll stay fresh for about a week and works wonderfully as a dip or salad dressing.

As for the tortillas, store them in their original packaging or a resealable bag. Warm them briefly on a skillet or in the microwave before using.

Variations and Substitutions

This taco recipe is endlessly adaptable, allowing you to get creative with flavors and ingredients.

For a spicier kick, add a dash of hot sauce to the jalapeño lime ranch or sprinkle diced jalapeños directly onto the tacos.

Swap the fried chicken for grilled or roasted chicken if you’re looking for a lighter option. You can also use shrimp or fish for a seafood twist.

Experiment with different cheeses. While cotija is traditional, feta or shredded cheddar also work well.

If you’re short on time, use pre-cooked or rotisserie chicken. Toss it in the spices before adding it to the tacos for a boost of flavor.

Make it vegetarian by skipping the chicken and adding black beans or sautéed mushrooms as the protein.

These variations make it easy to adapt the recipe to suit your preferences or dietary needs. Don’t be afraid to experiment – the possibilities are endless!

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