There's nothing quite like the fusion of crispy, savory fried chicken paired with the vibrant flavors of street corn in a taco. These Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch bring together bold, zesty tastes in a way that will keep you coming back for more.
I first made this recipe on a whim during a family taco night, and it quickly became a household favorite. Packed with texture, spice, and a touch of smoky bacon, these tacos are perfect for casual dinners or entertaining guests. Let’s dive in!
Why You'll Love This Fried Chicken Street Corn Tacos Recipe
Get ready to discover your new favorite taco recipe. These tacos are a delicious blend of comfort food and bold, fresh flavors.
First, they’re loaded with crispy, juicy fried chicken, which serves as the ultimate base for layers of toppings. The crunchiness adds a satisfying texture to every bite.
The street corn topping is a flavor explosion. Sweet corn is grilled to perfection, then tossed in a creamy, tangy sauce with just the right amount of spice, making each taco irresistibly good.
The bacon takes these tacos over the top. Its smoky, salty flavor adds depth to every bite, while the Jalapeño Lime Ranch ties it all together with a creamy, spicy zing.
Perfect for weeknights or gatherings, this recipe is easy to prepare yet feels gourmet. Plus, the components can be prepped ahead of time, making it ideal for stress-free meals.
Ingredients Notes

Each ingredient in these tacos plays a key role in creating their incredible flavor profile.
The fried chicken is the star of the dish. Using chicken tenders or breast strips ensures quick cooking while delivering the perfect crispy coating. For the best crunch, coat the chicken in a seasoned buttermilk batter and fry until golden.
The street corn topping brings a vibrant, tangy sweetness. Start with fresh or frozen corn kernels, grilled or roasted until slightly charred. Combine the corn with mayonnaise, cotija cheese, a squeeze of lime, and a pinch of chili powder for that authentic street corn flavor.
Bacon adds a smoky, savory contrast. Cook it until crispy and crumble it over the tacos for bursts of flavor in every bite.
The Jalapeño Lime Ranch is the game-changer. Made with Greek yogurt or sour cream, fresh lime juice, minced jalapeños, and ranch seasoning, it provides a creamy kick that perfectly complements the other components.
Soft corn tortillas serve as the ideal base for these tacos. Their slightly toasted edges provide the perfect vessel to hold all the delicious toppings.
How To Make These Fried Chicken Street Corn Tacos

Making these tacos is straightforward, with each step building layers of flavor.
Start by preparing the chicken. Cut boneless, skinless chicken tenders into bite-sized strips. In a shallow dish, combine buttermilk, salt, pepper, and paprika. Let the chicken marinate for at least 20 minutes to ensure it's flavorful and juicy. Dredge the chicken in seasoned flour and fry in hot oil until golden and crispy.
While the chicken cooks, prepare the street corn topping. Grill or roast the corn kernels until slightly charred. In a mixing bowl, toss the corn with mayonnaise, cotija cheese, lime juice, and chili powder. Adjust the seasonings to taste.
Cook the bacon until crispy, then crumble it into small pieces. This step can be done in advance to save time.
Next, make the Jalapeño Lime Ranch. In a small bowl, combine Greek yogurt, lime juice, minced jalapeños, and ranch seasoning. Stir until smooth and refrigerate until ready to use.
To assemble the tacos, warm your corn tortillas in a dry skillet or directly over a flame for a charred edge. Place a few pieces of fried chicken on each tortilla, top with a generous spoonful of street corn, and sprinkle with crumbled bacon. Drizzle with Jalapeño Lime Ranch for the final touch.
Storage Options
These tacos are best enjoyed fresh, but you can store the components separately for easy assembly later.
Keep the fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to maintain its crispiness.
The street corn topping can be stored in a sealed container in the fridge for up to 2 days. Stir well before using.
The bacon will stay fresh in an airtight container for up to 4 days. Reheat gently on the stovetop or in the microwave.
The Jalapeño Lime Ranch can be refrigerated in a jar or sealed container for up to a week. Give it a good stir before serving.
Variations and Substitutions
This recipe is incredibly versatile and can be adapted to suit your preferences.
Swap the fried chicken for grilled chicken or even crispy tofu for a lighter or vegetarian option. The crispy coating isn’t necessary for great flavor!
For extra heat, add diced serrano peppers to the street corn topping or sprinkle your tacos with hot sauce or red pepper flakes.
If you’re not a fan of corn tortillas, opt for flour tortillas or even lettuce wraps for a low-carb option.
Experiment with cheese. Feta can substitute for cotija if you can’t find it, and shredded cheddar adds a different twist.
Make the Jalapeño Lime Ranch extra herby by mixing in chopped cilantro or parsley.
These Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch are a crowd-pleasing dish that you’ll want to make again and again. Whether for Taco Tuesday or any day, this recipe brings comfort and excitement to your table. Enjoy!
PrintFried Chicken Street Corn Tacos With Bacon And Jalapeno Lime Ranch Recipe
Savor the ultimate flavor-packed Fried Chicken Street Corn Tacos with crispy bacon and a zesty jalapeño lime ranch sauce. Perfect for any occasion!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 tacos 1x
- Category: Main Course
- Method: Assembling
- Cuisine: Mexican-American Fusion
- Diet: Gluten Free
Ingredients
- 2 cups fried chicken strips, diced
- 4 small tortillas (corn or flour)
- 1 cup roasted corn kernels (street corn style)
- 4 slices of crispy bacon, crumbled
- 1 jalapeño, finely diced
- ¼ cup ranch dressing
- Juice of 1 lime
- ¼ cup chopped fresh cilantro
- ¼ cup crumbled cotija cheese
- ½ tsp smoked paprika
- Salt and pepper to taste
Instructions
- Heat the tortillas in a dry skillet over medium heat until warm and pliable.
- In a small bowl, mix the ranch dressing, lime juice, diced jalapeño, and smoked paprika to make the jalapeño lime ranch sauce.
- Assemble the tacos by layering diced fried chicken, roasted corn, crumbled bacon, and cilantro in the tortillas.
- Drizzle with jalapeño lime ranch and top with crumbled cotija cheese.
- Serve immediately and enjoy!
Notes
- For a spicier kick, leave the seeds in the jalapeño.
- Substitute grilled chicken if you prefer a lighter option.
- Add avocado slices for extra creaminess.
Nutrition
- Serving Size: 1 taco
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
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