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–+ servings
Melany

Street Corn and Fried Chicken Tacos: A Bold Flavor Combo

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.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 -10 tacos
Course: Main Course
Cuisine: Fusion
Ingredients Method

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

Method
 

Marinate the Chicken:
  1. Mix pickle juice and buttermilk in a bowl.
  2. Submerge chicken tenders in the marinade, cover, and refrigerate for at least 1 hour (up to 4 hours).
Grill the Corn:
  1. Heat your grill to medium-high.
  2. Grill the corn for 8-10 minutes, turning occasionally, until charred.
  3. Cool and cut kernels from the cob.
Prepare the Street Corn Salad:
  1. In a large bowl, mix mayo, garlic, lime juice and zest, scallions, cotija cheese, cilantro, jalapeno, chili powder, and salt.
  2. Toss in the grilled corn kernels and mix well. Set aside.
Make the Jalapeno Lime Ranch:
  1. 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:
  1. In one bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne pepper.
  2. In a separate bowl, mix buttermilk and hot sauce.
Coat the Chicken:
  1. Remove chicken from marinade and pat dry.
  2. Dip each piece in the buttermilk mixture, then dredge in the flour mixture. Repeat for a thicker coating.
Fry the Chicken:
  1. Heat oil in a deep skillet to 350°F.
  2. Fry chicken in batches for 4-5 minutes per side until golden and crispy.
  3. Drain on a paper towel-lined plate.
Warm the Tortillas:
  1. Lightly fry tortillas in a pan with a small amount of oil until warm and pliable.
Assemble the Tacos:
  1. Place a fried chicken tender on each tortilla.
  2. Add a generous scoop of street corn salad.
  3. Drizzle with jalapeno lime ranch.
  4. Top with crispy bacon pieces.
Serve:
  1. Garnish with lime wedges and enjoy immediately.

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