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There is nothing like a batch of Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch when you want something vibrant and crave-worthy. I whipped these up for a backyard get-together and the crowd basically inhaled them before I could even sit down. Crispy fried chicken, smoky sweet street corn, and a sauce you will want to drizzle on everything—these are my idea of taco perfection.
I remember making these tacos for my family on a summer evening and watching everyone dive in. This recipe always brings the fun to any taco night.
Ingredients
- Chicken tenders: make each taco super juicy plus they cook quickly which is perfect for hungry guests
- Pickle juice and buttermilk: marinate the chicken for next-level flavor and tenderness seek out real buttermilk in the dairy section for best results
- All-purpose flour and cornstarch: in the coating mean shatteringly crisp chicken every time choose a fine-textured flour for even coating
- A mix of garlic powder paprika onion powder cayenne black pepper and salt: creates a flavorful spicy crust try to use freshly ground spices for punch
- Buttermilk and hot sauce: keep the chicken moist while adding tang and just enough heat use a quality vinegary hot sauce
- Peanut or vegetable oil: is best for frying due to high smoke points make sure it is fresh
- Fresh corn: gives the salad smoky sweet flavor grill the ears yourself for best results
- Mayonnaise lime garlic cilantro jalapeno and cojita cheese: combine for a classic street corn salad bright and tangy
- Chili powder and salt: bring balance and depth look for Mexican chili powder for authentic flavor
- Dry ranch seasoning garlic powder and salt: are the backbone of the creamy ranch
- Pickled jalapenos and their juice: add sharpness and heat use a good-quality jarred version
- Cilantro and lime juice: keep things fresh and lively always use fresh lime and cilantro
- Buttermilk: thins the ranch and adds subtle tang
- Bacon: offers crunch and irresistible flavor if you want extra indulgence
- Flour tortillas: are sturdy enough for all the fillings pan-frying makes them golden and flexible
Step-by-Step Instructions
- Marinate the Chicken:
- Mix the pickle juice and buttermilk in a bowl then fully submerge the chicken tenders and chill for at least two hours. Longer is even better to let every bite soak up the flavor.
- Fry the Chicken:
- Prepare two bowls one with flour cornstarch and all the spices and the other with buttermilk and hot sauce. Heat your oil to a steady medium-high so it is shimmering but not smoking. Coat each marinated tender in flour then dip in buttermilk and back in flour pressing gently so the coating sticks. Lay each piece out on a rack for at least five minutes so the breading adheres and crisps later. Fry in batches turning for even golden color until the chicken reaches an internal temperature of 165 and the outside is crisp. Drain on a rack or paper towels.
- Make the Street Corn Salad:
- While chicken cooks grill the corn until there are light char marks then cut the kernels off once cool. Mix them with mayonnaise garlic lime juice and zest chopped scallions cojita cheese cilantro diced jalapeno chili powder and salt. Chill until ready to assemble.
- Prepare the Jalapeno Lime Ranch:
- In a small blender or processor puree cilantro pickled jalapenos and some brine until smooth. In a bowl whisk mayo dry ranch seasoning garlic powder and salt. Stir in jalapeno puree lime juice and buttermilk adjusting until your sauce is pourable but still thick. Chill the sauce for best flavor.
- Pan-Fry the Tortillas:
- Heat a skillet over medium heat and brush lightly with oil. Cook each tortilla until golden spots appear and the texture is both chewy and slightly crisp on the edges. Keep warm under a towel.
- Assemble the Tacos:
- Lay the fried tortillas on plates and top with a hot fried chicken tender. Spoon on the street corn salad then drizzle with cool jalapeno lime ranch. Sprinkle with crispy bacon and finish with lime wedges for squeezing.
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Storage Tips
Storage Tips
Leftover chicken and corn salad store well in separate airtight containers in the fridge for up to three days. For reheating chicken use an oven or air fryer to restore maximum crispiness. The jalapeno lime ranch keeps for up to four days in the refrigerator but is best fresh. I do not recommend freezing the salad or sauce as their textures suffer.
Ingredient Substitutions
No buttermilk Use a mix of milk and a bit of lemon juice. You can swap cojita cheese for feta or parmesan if needed. Corn tortillas are a great option for a more classic street taco experience. For vegetarians use battered and fried tofu or mushroom planks instead of chicken.
Serving Suggestions
These tacos shine with a side of tortilla chips spicy salsa or fresh guacamole. For a complete spread add a citrusy margarita or a fizzy sparkling agua fresca. Top each taco with extra fresh cilantro or quick-pickled red onions for more color.
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Cultural Context
Street corn called elote is a staple at Mexican street fairs and gatherings. Combining it with the crispy fried chicken reflects the playful fusion now popular in creative kitchen circles. This dish brings together Mexican tradition and American fried chicken for something crowd-pleasing and unexpected.
Recipe FAQs
- → Can I grill the chicken instead of frying?
Yes, marinate as usual and grill the tenders until cooked through for a lighter version with plenty of flavor.
- → What other toppings pair well?
Try adding avocado, pickled onions, shredded lettuce, or sliced radishes for extra freshness and crunch.
- → Is the street corn salad make-ahead friendly?
Absolutely! Prepare the corn salad a day ahead and store in the fridge to let flavors meld before serving.
- → Will corn tortillas work instead of flour?
Corn tortillas make a great alternative, lending a more traditional street taco feel and delicious texture.
- → How do I keep the chicken crispy after frying?
Drain fried chicken on a wire rack and reheat in the oven if making ahead. This keeps the crust crisp and tasty.
- → Can the chicken tenders be frozen?
Yes, cool thoroughly and freeze in a sealed container. Reheat in the oven for best results and crispy coating.