When you think of the perfect taco, you probably imagine a combination of bold flavors and textures that come together in every bite. Now imagine this: crispy fried chicken, creamy and tangy street corn salad, and a zesty jalapeno lime ranch, all wrapped in a warm tortilla. That’s the magic of Street Corn and Fried Chicken Tacos: A Bold Flavor Combo. This recipe is packed with spice, crunch, and creaminess, giving you a dish that’s as exciting to make as it is to eat.
Why You’ll Love This Recipe
These tacos aren’t your typical fare. They bring together the crispiness of fried chicken, the creaminess of street corn, and the zing of jalapeno lime ranch for a flavor explosion. Whether you’re cooking for a family dinner, a party, or a casual Taco Tuesday, these tacos are guaranteed to steal the show.
Ingredients Breakdown
To help you get organized, here’s a detailed breakdown of the ingredients for each component of this dish:
Chicken Tender Marinade
| Ingredient | Quantity |
|---|---|
| Chicken tenders | 1.5 lbs |
| Pickle juice | 1 cup |
| Buttermilk | ½ cup |
Chicken Coating
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 1.5 cups |
| Cornstarch | ¼ cup |
| Garlic powder | 1 tablespoon |
| Paprika | 1 tablespoon |
| Salt | 2 teaspoons |
| Onion powder | 2 teaspoons |
| Black pepper | 2 teaspoons |
| Cayenne powder | 1 teaspoon |
| Hot sauce | 2 tablespoons |
| Buttermilk | 1.5 cups |
| Peanut or vegetable oil | For frying |
Street Corn Salad
| Ingredient | Quantity |
|---|---|
| Corn (husked and grilled) | 5-6 ears |
| Mayo | ⅓ cup |
| Garlic, minced | 1 clove |
| Lime (juice and zest) | 1 |
| Scallions (sliced) | ⅓ cup |
| Cotija cheese (grated) | ⅓ cup |
| Cilantro (minced) | ¼ cup |
| Jalapeno (diced) | 1 |
| Chili powder | ½-1 teaspoon |
| Salt | ¼ teaspoon |
Jalapeno Lime Ranch
| Ingredient | Quantity |
|---|---|
| Mayo | ¾ cup |
| Sour cream | ¾ cup |
| Dry ranch seasoning | 1 tablespoon |
| Garlic powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Pickled jalapenos | ½ cup (adjust to taste) |
| Pickled jalapeno juice | 2 tablespoons |
| Cilantro (large stems removed) | ¾ cup |
| Lime juice | 1 tablespoon |
| Buttermilk (or milk) | ¼ cup |
For Assembly
| Ingredient | Quantity |
|---|---|
| Flour tortillas | As needed |
| Bacon (crispy and diced) | 1 strip per taco |
| Neutral oil (for tortillas) | As needed |
| Lime wedges | For serving |
Step-by-Step Instructions
1. Marinate the Chicken
- In a large bowl, mix the pickle juice and buttermilk. Add the chicken tenders, ensuring they’re fully submerged.
- Cover the bowl and refrigerate for at least 1 hour, or up to 4 hours for maximum flavor.
Preparing the Street Corn Salad
2. Grill the Corn
- Preheat your grill to medium-high heat.
- Place the husked corn on the grill and cook, turning occasionally, until lightly charred on all sides (about 8-10 minutes).
- Once cool, cut the kernels off the cob and transfer them to a large mixing bowl.
3. Mix the Salad
- Add mayo, minced garlic, lime juice and zest, scallions, cotija cheese, cilantro, diced jalapeno, chili powder, and salt to the corn.
- Toss everything together until evenly combined. Set aside.
Making the Jalapeno Lime Ranch
4. Blend the Ingredients
- In a blender or food processor, combine the mayo, sour cream, ranch seasoning, garlic powder, salt, pickled jalapenos, jalapeno juice, cilantro, lime juice, and buttermilk.
- Blend until smooth and creamy. Adjust the seasoning as needed.
Frying the Chicken
5. Prepare the Coating
- In a large bowl, combine the flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder.
- In a separate bowl, mix the buttermilk and hot sauce.
6. Coat the Chicken
- Remove the chicken from the marinade and pat dry with paper towels.
- Dip each piece in the buttermilk mixture, then dredge it in the flour mixture. Repeat for a thicker coating.
7. Fry the Chicken
- Heat peanut or vegetable oil in a deep skillet to 350°F.
- Fry the chicken tenders in batches until golden brown and crispy, about 4-5 minutes per side.
- Transfer to a paper towel-lined plate to drain.
Assembling the Tacos
8. Warm the Tortillas
- Heat a small amount of neutral oil in a pan over medium heat.
- Fry each tortilla lightly on both sides until warm and pliable.
9. Build the Tacos
- Place a piece of fried chicken on each tortilla.
- Top with a generous spoonful of street corn salad.
- Drizzle with jalapeno lime ranch.
- Sprinkle crispy bacon pieces over the top.
10. Garnish and Serve
- Serve the tacos with lime wedges on the side for an extra burst of flavor.
Tips for Success
- Marinate the Chicken Properly: Don’t skip the marinade! The pickle juice tenderizes the chicken and adds a tangy depth of flavor.
- Grill the Corn: Grilling the corn enhances its natural sweetness and adds a smoky char that elevates the salad.
- Adjust the Heat: If you prefer less spice, reduce the cayenne in the chicken coating and the jalapenos in the ranch.
- Use Fresh Ingredients: Fresh cilantro, lime, and cotija cheese make all the difference in flavor.
Nutritional Information
Here’s an approximate breakdown per taco:
| Nutrient | Amount per Taco |
|---|---|
| Calories | 450 |
| Protein | 25g |
| Total Fat | 22g |
| Carbohydrates | 38g |
| Fiber | 4g |
FAQs About Street Corn and Fried Chicken Tacos
1. Can I bake the chicken instead of frying?
Yes, you can bake the chicken at 400°F for 20-25 minutes or until it reaches an internal temperature of 165°F. Use a wire rack to ensure even cooking.
2. Can I use frozen corn for the street corn salad?
Absolutely! Thaw the frozen corn and char it in a hot skillet for similar results.
3. What’s a substitute for cotija cheese?
Feta cheese is a great alternative if you can’t find cotija.
4. How do I store leftovers?
Store components separately in airtight containers. Reheat the chicken in the oven to maintain crispiness.
5. Can I use corn tortillas?
Yes, corn tortillas work well. Warm them before assembling the tacos for the best texture.
6. Can I make this dish gluten-free?
Use a gluten-free flour blend for the chicken coating and corn tortillas instead of flour tortillas.
Conclusion: A Flavor Explosion Worth Trying
These Street Corn and Fried Chicken Tacos: A Bold Flavor Combo bring together the best of savory, spicy, and tangy flavors. With crispy fried chicken, creamy street corn salad, and a zesty ranch drizzle, they’re sure to impress anyone who takes a bite.
So why wait? Gather your ingredients, heat up your skillet, and get ready to wow your taste buds with this unforgettable taco recipe.
Print
Street Corn and Fried Chicken Tacos: A Bold Flavor Combo
- Total Time: 1 hour
- Yield: 8-10 tacos
Description
Elevate your taco game with these Street Corn and Fried Chicken Tacos! Featuring crispy fried chicken, creamy and tangy street corn salad, and a zesty jalapeno lime ranch dressing, these tacos are a perfect fusion of bold flavors and textures. Ideal for Taco Tuesday or any day you’re craving something extraordinary.
Ingredients
For the Chicken Marinade:
- 1 ½ lbs chicken tenders
- 1 cup pickle juice
- ½ cup buttermilk
For the Chicken Coating:
- 1 ½ cups all-purpose flour
- ¼ cup cornstarch
- 1 tablespoon garlic powder
- 1 tablespoon paprika
- 2 teaspoons salt
- 2 teaspoons onion powder
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 2 tablespoons hot sauce
- 1 ½ cups buttermilk
- Vegetable or peanut oil for frying
For the Street Corn Salad:
- 5–6 ears of corn, husked and grilled
- ⅓ cup mayo
- 1 clove garlic, minced
- Juice and zest of 1 lime
- ⅓ cup sliced scallions
- ⅓ cup grated cotija cheese
- ¼ cup minced cilantro
- 1 diced jalapeno
- ½ to 1 teaspoon chili powder
- ¼ teaspoon salt
For the Jalapeno Lime Ranch:
- ¾ cup mayo
- ¾ cup sour cream
- 1 tablespoon dry ranch seasoning
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ½ cup pickled jalapenos
- 2 tablespoons pickled jalapeno juice
- ¾ cup cilantro (large stems removed)
- 1 tablespoon lime juice
- ¼ cup buttermilk (or milk)
For Assembly:
- Flour tortillas
- Crispy bacon pieces (1 strip per taco)
- Neutral oil for tortillas
- Lime wedges for serving
Instructions
- Marinate the Chicken:
- Mix pickle juice and buttermilk in a bowl.
- Submerge chicken tenders in the marinade, cover, and refrigerate for at least 1 hour (up to 4 hours).
- Grill the Corn:
- Heat your grill to medium-high.
- Grill the corn for 8-10 minutes, turning occasionally, until charred.
- Cool and cut kernels from the cob.
- Prepare the Street Corn Salad:
- In a large bowl, mix mayo, garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeno, chili powder, and salt.
- Toss in the grilled corn kernels and mix well. Set aside.
- Make the Jalapeno Lime Ranch:
- Blend mayo, sour cream, ranch seasoning, garlic powder, salt, pickled jalapenos, jalapeno juice, cilantro, lime juice, and buttermilk until smooth. Adjust seasoning if needed.
- Prepare the Chicken Coating:
- In one bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne pepper.
- In a separate bowl, mix buttermilk and hot sauce.
- Coat the Chicken:
- Remove chicken from marinade and pat dry.
- Dip each piece in the buttermilk mixture, then dredge in the flour mixture. Repeat for a thicker coating.
- Fry the Chicken:
- Heat oil in a deep skillet to 350°F.
- Fry chicken in batches for 4-5 minutes per side until golden and crispy.
- Drain on a paper towel-lined plate.
- Warm the Tortillas:
- Lightly fry tortillas in a pan with a small amount of oil until warm and pliable.
- Assemble the Tacos:
- Place a fried chicken tender on each tortilla.
- Add a generous scoop of street corn salad.
- Drizzle with jalapeno lime ranch.
- Top with crispy bacon pieces.
- Serve:
- Garnish with lime wedges and enjoy immediately.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying, Grilling
- Cuisine: Fusion
