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Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch Sauce

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These Fried Chicken Street Corn Tacos are the ultimate fusion of crunchy, creamy, and spicy flavors. Topped with a tangy jalapeño lime ranch sauce and loaded with street corn goodness, they’re sure to be a hit!

Ingredients

Scale

For the Fried Chicken:

  • 1 lb (450 g) boneless chicken thighs or breasts, cut into strips
  • 1 cup buttermilk
  • 1 teaspoon hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Oil for frying

For the Street Corn Topping:

  • 2 cups corn kernels (grilled, roasted, or canned)
  • 1/4 cup mayonnaise
  • 1/4 cup cotija cheese (or feta), crumbled
  • 1/2 teaspoon chili powder
  • Juice of 1 lime
  • 1/4 cup fresh cilantro, chopped

For the Jalapeño Lime Ranch Sauce:

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1 jalapeño, seeded and finely chopped
  • Juice of 1 lime
  • 1 garlic clove, minced
  • 2 tablespoons fresh dill or cilantro, chopped
  • Salt and black pepper, to taste

For Assembly:

  • 8 small flour or corn tortillas
  • Shredded lettuce or cabbage (optional, for crunch)
  • Extra lime wedges, for serving

Instructions

  • Marinate the Chicken:
    In a bowl, mix buttermilk and hot sauce. Add the chicken strips and marinate for at least 30 minutes (or overnight for extra tenderness).
  • Make the Jalapeño Lime Ranch Sauce:
    In a bowl, mix mayonnaise, sour cream, jalapeño, lime juice, garlic, and fresh dill or cilantro. Season with salt and pepper. Refrigerate until ready to serve.
  • Prepare the Street Corn Topping:
    In a bowl, mix the corn kernels, mayonnaise, cotija cheese, chili powder, lime juice, and cilantro. Set aside.
  • Fry the Chicken:
    Heat oil in a deep skillet to 350°F (175°C).
    In a shallow bowl, mix flour, cornstarch, garlic powder, smoked paprika, salt, and black pepper.
    Remove chicken from the marinade, letting excess drip off, and dredge in the flour mixture until fully coated.
    Fry the chicken in batches for 4–5 minutes, or until golden brown and cooked through. Drain on paper towels.
  • Assemble the Tacos:
    Warm the tortillas in a skillet or microwave.
    Place a few pieces of fried chicken on each tortilla.
    Top with the street corn mixture and a drizzle of jalapeño lime ranch sauce.
    Add shredded lettuce or cabbage, if desired.
  • Serve:
    Garnish with extra cilantro and serve with lime wedges on the side.

Notes

  • For extra crunch, add some shredded lettuce or cabbage to the tacos.
  • If you prefer a milder sauce, reduce the amount of jalapeño in the ranch sauce.

Nutrition

Find it online: https://deliceflash.com/fried-chicken-street-corn-tacos-with-jalapeno-lime-ranch-sauce/