Fried Chicken Street Corn Tacos With Jalapeno Lime Ranch Recipe

Name: Fried Chicken Street Corn Tacos With Jalapeno Lime Ranch Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 8
Ingredients: For the Fried Chicken:; 1 lb chicken tenders or boneless thighs, cut into bite-sized chunks; 1 cup buttermilk; 1 tsp hot sauce (optional, but recommended); 1 cup flour; ½ cup cornstarch; 1 tsp paprika; ½ tsp garlic powder; ½ tsp cayenne (adjust to heat level); Salt & pepper to taste; Oil, for frying; For the Street Corn:; 2 cups corn kernels (fresh, grilled, or thawed frozen); ¼ cup mayonnaise; ¼ cup cotija cheese, crumbled (or feta as a sub); Juice of ½ lime; ½ tsp chili powder; Salt to taste; Optional: Chopped cilantro; For the Jalapeño Lime Ranch:; ½ cup sour cream or Greek yogurt; ¼ cup mayonnaise; 1 small jalapeño, deseeded and chopped; Juice of 1 lime; 1 small garlic clove; 1 tbsp chopped fresh dill or ½ tsp dried; 1 tbsp chopped chives or green onion; Salt & pepper to taste; For the Tacos:; 8 small flour or corn tortillas

By funsmagcom@gmail.com

April 17, 2025

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Fried Chicken Street Corn Tacos With Jalapeno Lime Ranch Recipe

Welcome to the flavor bomb that is Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch. These aren’t your average tacos—they’re a celebration of textures and flavors: crispy fried chicken, sweet and smoky Mexican street corn (elote), tangy jalapeño lime ranch, all wrapped in a warm tortilla and topped with goodies like queso fresco, cilantro, and lime juice.

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The Components

🐔 Crispy Fried Chicken

Tender on the inside, crunchy on the outside. Marinated in buttermilk and hot sauce for flavor and moisture, then dredged in a seasoned flour-cornstarch mix and fried until golden perfection.

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🌽 Mexican Street Corn (Elote) Mix

Roasty corn with creamy mayo and sour cream, bright lime, and crumbled cheese. Inspired by classic Mexican elote, this topping adds sweet, smoky, and creamy flavor to balance the chicken’s crunch.

🌶️ Jalapeño Lime Ranch

This homemade ranch is fresh, tangy, and just a little spicy. It pulls everything together with cool herbal notes and citrusy punch—way better than store-bought.

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Step-by-Step Instructions

Step 1: Marinate the Chicken

In a bowl, combine buttermilk and hot sauce.
Add chicken strips, cover, and refrigerate for at least 1 hour or up to overnight.
This tenderizes the meat and infuses flavor.

Step 2: Make the Jalapeño Lime Ranch

Combine mayo, sour cream, jalapeño, lime juice/zest, garlic, cilantro, chives, salt, and pepper in a blender.
Blend until smooth. Add buttermilk to thin, if needed.
Taste and adjust salt, lime, or jalapeño for desired flavor.
Chill in fridge while everything else cooks—it gets better as it sits.

Step 3: Prepare the Street Corn Mix

Char corn in a skillet or grill for smoky flavor (optional but recommended).
In a mixing bowl, stir together corn, mayo, sour cream, chili powder, smoked paprika, lime juice, cheese, and salt.
Set aside (or refrigerate if prepping ahead).

Step 4: Bread and Fry the Chicken

In a shallow dish, mix flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
Remove chicken from marinade (let excess drip off).
Dredge each piece in flour mixture. For extra crunch, double dip: return to buttermilk then flour again.
Heat oil in a deep skillet to 350–365°F (175–185°C).
Fry chicken in batches until golden brown and cooked through (internal temp: 165°F).
Transfer to paper towels or a rack to drain.

Step 5: Warm the Tortillas

Heat tortillas on a hot, dry skillet or griddle for 30 seconds per side.
Stack and wrap in a clean towel to keep warm and soft.

Step 6: Assemble the Tacos

Each taco gets layered like this:

Warm tortilla
A few strips of crispy fried chicken
A generous spoonful of street corn mix
Drizzle of jalapeño lime ranch
Top with cheese, cilantro, and extra lime juice
Optional: add shredded lettuce or pickled onions for freshness

Step 7: Serve Immediately

Serve with lime wedges and let guests build their own or plate them fully loaded. Add a cold drink, and you’re golden.

Pro Tips & Variations

🔥 Pro Tips:

Double bread the chicken for extra crunch.
Add a pinch of sugar to your ranch if it’s too tangy.
Don’t overcrowd the pan when frying—do it in batches for even crispiness.
Rest fried chicken on a wire rack, not paper towels, to prevent sogginess.

🍗 Variations:

Air Fryer Version: Bread chicken and cook in an air fryer at 400°F for 12–15 minutes, flipping halfway.
Grilled Chicken Option: Marinate, then grill for a lighter version.
Shrimp Tacos: Sub fried or grilled shrimp instead of chicken.
Veggie Style: Use crispy cauliflower florets or tofu for a plant-based take.

Frequently Asked Questions

Can I use chicken breasts instead of thighs?

Yes! Thighs are juicier, but breasts work well—just don’t overcook them.

Can I make the ranch without a blender?

Yes—just finely mince the jalapeño and herbs, then whisk everything by hand.

Is this recipe spicy?

It’s mild-to-medium spicy. You can make it kid-friendly by using less jalapeño and skipping hot sauce in the marinade.

Can I use canned or frozen corn?

Absolutely. Thaw and drain frozen corn; drain canned corn well. Char in a pan for that roasted flavor.

Can I make this gluten-free?

Yes! Use gluten-free flour blend for frying and GF tortillas.

Conclusion

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are not just tacos—they’re a party on a plate. Every bite is crispy, creamy, zesty, and satisfying. From the tangy ranch to the smoky sweet corn, every element brings bold flavor and texture.

Yield: 8