If you’re craving a taco experience that is bursting with bold flavors and delightful textures, look no further than the Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe. This dish marries crispy, juicy fried chicken strips with the smoky sweetness of street corn, all lifted by a creamy, zesty jalapeno lime ranch that adds a fresh kick. Each bite is a festival of vibrant colors and vibrant tastes that will quickly make these tacos a new favorite for weeknight dinners or casual get-togethers.
Ingredients You’ll Need
Gathering the right ingredients is crucial for these tacos to shine. Every item contributes to either the crunchy, creamy, spicy, or tangy elements that make this recipe so irresistibly delicious.
- Chicken breasts: Using large chicken breasts cut into strips ensures tender, juicy bites perfect for frying.
- Buttermilk: A classic marinade base that tenderizes the chicken and adds subtle tanginess.
- All-purpose flour: Gives the chicken that golden, crispy coating.
- Smoked paprika: Delivers a deep, smoky flavor that complements the chicken beautifully.
- Cayenne pepper: Adds a gentle heat that wakes up the palate without overpowering the dish.
- Salt and pepper: Essential seasoning for balance and flavor enhancement.
- Oil for frying: Use a neutral oil with a high smoke point to get that perfect crisp.
- Grilled corn: Fresh corn kernels charred to smoky perfection, the star of the street corn mixture.
- Mayonnaise: Provides creaminess and helps bind the street corn flavors together.
- Cotija cheese: Adds salty richness and authentic Mexican flair.
- Chili powder: Wakes up the street corn with a subtle spicy earthiness.
- Fresh cilantro: Offers a bright, herbal lift to the mixture.
- Ranch dressing: The creamy base for the jalapeno lime ranch.
- Jalapeno: Finely diced for a fresh, lively heat in the ranch sauce.
- Lime zest and juice: Brings tart brightness that balances the richness and heat.
- Corn tortillas: Small and warm tortillas create the perfect handheld taco base.
- Shredded lettuce or cabbage: Optional, for crunch and freshness inside the tacos.
- Diced tomatoes: Optional garnish adding juicy bursts of flavor and color.
How to Make Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe
Step 1: Marinate the Chicken
Start by placing your chicken strips into a bowl and covering them with buttermilk. Let them soak for 20 minutes—this not only infuses moisture but ensures the chicken stays irresistibly tender once fried.
Step 2: Prepare the Flour Coating
While the chicken marinates, mix the all-purpose flour with smoked paprika, cayenne pepper, salt, and pepper in a separate bowl. This seasoned flour will give your chicken those crave-worthy crispy edges with a smoky and slightly spicy layer.
Step 3: Coat the Chicken
Remove the chicken from the buttermilk bath one piece at a time and dredge each thoroughly in the seasoned flour mixture. Make sure every strip is evenly coated to create that perfect crunch.
Step 4: Fry the Chicken
Heat oil in a heavy skillet on medium-high heat. Fry the coated chicken strips until they’re golden brown and cooked through, about 4-5 minutes per side. Set them aside on a paper towel to drain any excess oil and keep them crispy.
Step 5: Make the Street Corn Mixture
In a bowl, combine your grilled corn kernels with mayonnaise, cotija cheese, chili powder, and fresh cilantro. This mixture is creamy, smoky, and bursting with earthy spices—just like the street vendors you’ll find at any Mexican festival.
Step 6: Prepare the Jalapeno Lime Ranch
Whisk together ranch dressing with finely diced jalapeno, lime zest, and a squeeze of lime juice. This sauce brings the whole taco together with a fresh, bright heat and tangy punch that makes each bite exciting.
Step 7: Warm the Tortillas
Warm your corn tortillas gently on a skillet or directly over a low flame. Warm tortillas are flexible and help carry all those wonderful fillings without breaking.
Step 8: Assemble the Tacos
Start by layering shredded lettuce or cabbage on the warm tortilla for a crisp crunch, then add a few fried chicken strips. Spoon a generous amount of street corn mixture over the chicken for a creamy, smoky hit.
Step 9: Finish with Jalapeno Lime Ranch and Garnishes
Drizzle the tacos with the vibrant jalapeno lime ranch. If you like, add some diced fresh tomatoes on top for a little juicy tang and pop of color. These tacos are now ready to be devoured!
How to Serve Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe
Garnishes
Adding a few garnishes can elevate your Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe. Try extra chopped cilantro, thinly sliced radishes for crunch, or a squeeze of fresh lime for added zest. These small touches bring freshness and visual appeal.
Side Dishes
Pairing these tacos with simple side dishes helps round out the meal. Consider Mexican rice, black beans, or a tangy cabbage slaw to complement the textures and flavors without stealing the show. Chips with guacamole also make a fun and shareable snack alongside.
Creative Ways to Present
For a festive touch, serve these tacos on colorful plates with lime wedges on the side. You could set up a taco bar where guests add their own toppings from bowls of extra street corn, ranch, and fresh veggies. Presentation can make enjoying these tacos an even more memorable event.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, store the fried chicken strips and street corn mixture separately in airtight containers in the refrigerator. Keeping components separate helps maintain textures so your next meal tastes fresh and delicious.
Freezing
You can freeze the fried chicken strips for up to one month by wrapping them tightly in plastic wrap and placing them in a freezer bag. The street corn mixture does not freeze well due to its creamy nature, so it’s best made fresh.
Reheating
To reheat, gently warm the chicken strips in an oven or air fryer to restore their crispiness. Avoid microwaving if possible because it can make the coating soggy. Warm the tortillas separately, assemble fresh, and drizzle on freshly made jalapeno lime ranch for best results.
FAQs
Can I use a different cheese instead of cotija?
Yes, feta cheese is a great substitute as it mimics cotija’s crumbly texture and salty flavor. However, cotija adds a uniquely authentic taste that really shines in this recipe.
Is it possible to make these tacos vegetarian?
Absolutely! You can swap the chicken for crispy fried cauliflower or hearty grilled mushrooms and still enjoy the vibrant flavors of the street corn and jalapeno lime ranch. It’s a delicious plant-based twist.
How spicy are the jalapeno lime ranch and the tacos overall?
The recipe has a gentle kick from the jalapenos and cayenne pepper, but it’s very manageable. If you want it milder, reduce or omit the jalapeno and cayenne. For more heat, add more diced jalapeno or a dash of hot sauce.
Can I make the fried chicken in the oven instead of frying?
You can bake the coated chicken strips at 425°F (220°C) on a wire rack for about 20 minutes, flipping halfway. While the texture won’t be quite as crispy as frying, it’s a tasty and healthier alternative.
What type of corn tortillas work best?
Fresh, small corn tortillas work best for these tacos because they are tender and slightly sweet, which balances the spicy and creamy fillings. Look for ones labeled as “masa” or handmade if possible for the best flavor.
Final Thoughts
These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe are a total game-changer for taco lovers. The blend of crunchy fried chicken, smoky street corn, and zesty ranch sauce hits all the right spots, guaranteeing smiles at every bite. I can’t wait for you to try making them and see how quickly they disappear at your table!
Print
Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 tacos
- Category: Main Dish
- Method: Frying
- Cuisine: Mexican
Description
These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch combine crispy, flavorful fried chicken strips with a zesty and creamy street corn salad, all wrapped in warm corn tortillas. The jalapeno lime ranch adds a refreshing kick, making this recipe perfect for a fun and satisfying meal that’s full of texture and bold flavors.
Ingredients
Chicken and Coating
- 2 large chicken breasts, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
- Oil for frying
Street Corn Mixture
- 2 ears corn, grilled and kernels removed
- 2 tbsp mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 tsp chili powder
- 1 tbsp fresh cilantro, chopped
Jalapeno Lime Ranch
- 1/2 cup ranch dressing
- 1 jalapeno, finely diced
- Zest and juice of 1 lime
Assembly
- 8 small corn tortillas
- Shredded lettuce or cabbage (optional)
- Diced tomatoes (optional)
Instructions
- Marinate the Chicken: Place the chicken strips in a bowl and cover them with the buttermilk. Let them marinate for 20 minutes to tenderize and flavor the chicken.
- Prepare the Flour Mixture: In a separate bowl, combine the all-purpose flour, smoked paprika, cayenne pepper, salt, and pepper. Mix evenly to create the coating mixture.
- Coat the Chicken: Remove the chicken strips from the buttermilk and thoroughly coat each piece in the seasoned flour mixture, ensuring every strip is fully covered.
- Fry the Chicken: Heat oil in a skillet over medium heat. Fry the coated chicken strips until they turn golden brown and are cooked through, approximately 5-7 minutes. Remove and drain on paper towels.
- Make the Street Corn Mixture: In a bowl, combine the grilled corn kernels, mayonnaise, crumbled cotija cheese, chili powder, and chopped cilantro. Mix well to evenly distribute ingredients.
- Prepare the Jalapeno Lime Ranch: In a small bowl, whisk together ranch dressing, finely diced jalapeno, lime zest, and lime juice. Taste and adjust seasoning as needed for balance.
- Warm the Tortillas: Heat a skillet over medium heat and warm the corn tortillas until soft and pliable, about 30 seconds per side.
- Assemble the Tacos: Layer each warmed tortilla with shredded lettuce or cabbage if using, followed by fried chicken strips and a generous spoonful of the street corn mixture.
- Add Finishing Touches: Drizzle the jalapeno lime ranch sauce over the tacos and garnish with diced tomatoes if desired. Serve immediately.
Notes
- For extra heat, add more diced jalapeno to the ranch dressing.
- Use fresh corn and grill it for the best flavor, but frozen corn can be substituted if needed.
- If you prefer a spicier chicken coating, increase the cayenne pepper to 1 tsp.
- To make this recipe gluten-free, use gluten-free flour for dredging the chicken.
- Leftover fried chicken can be refrigerated and used in salads or sandwiches within 2 days.
