Description
These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine crispy, flavorful fried chicken with smoky street corn and a tangy, creamy jalapeño lime ranch dressing. Perfect for a delicious Mexican-American main course, these tacos bring a delightful mix of textures and flavors, ideal for a family meal or casual gathering.
Ingredients
Scale
Chicken and Coating
- 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp black pepper
- Vegetable oil for frying
Tacos and Toppings
- 6 small flour or corn tortillas
- 1 1/2 cups grilled or roasted corn kernels (fresh or frozen)
- 1/4 cup crumbled cotija cheese
- 2 tbsp chopped fresh cilantro
- 1/4 cup red onion, finely chopped
- 1 jalapeño, thinly sliced (optional)
- Juice of 1 lime
Jalapeño Lime Ranch
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 small jalapeño, seeded and chopped
- 1 clove garlic, minced
- 1 tbsp chopped fresh chives
- 1 tbsp chopped fresh dill
- 1 tbsp chopped parsley
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Marinate the Chicken: Place the bite-sized chicken thigh pieces in a bowl and cover with buttermilk. Let them marinate for at least 30 minutes or up to 8 hours in the refrigerator to tenderize and infuse flavor.
- Prepare the Flour Mixture: In a shallow bowl, combine the all-purpose flour, smoked paprika, garlic powder, onion powder, salt, and black pepper. Mix well to evenly distribute the spices.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high until it reaches frying temperature (around 350°F or when a small bit of flour sizzles upon contact).
- Dredge and Fry the Chicken: Remove the chicken from the buttermilk, dredge each piece in the seasoned flour mixture, shaking off any excess. Carefully fry the chicken in batches until golden brown and crispy, approximately 4–5 minutes per side. Drain on paper towels to remove excess oil.
- Char the Corn: In a dry skillet over high heat, add the corn kernels and cook, stirring occasionally, until slightly blackened or charred, about 3–4 minutes.
- Mix Street Corn Topping: Transfer the charred corn to a bowl and mix in crumbled cotija cheese, chopped cilantro, finely chopped red onion, lime juice, and a pinch of salt. Stir gently to combine flavors.
- Prepare Jalapeño Lime Ranch: In a food processor or blender, combine sour cream, mayonnaise, seeded chopped jalapeño, minced garlic, fresh chives, dill, parsley, lime juice, and salt and pepper to taste. Blend until smooth and creamy.
- Warm the Tortillas: Heat tortillas briefly in a dry skillet or microwave until pliable and warm.
- Assemble the Tacos: Fill each tortilla with several pieces of fried chicken, a generous spoonful of the street corn mixture, a drizzle of the jalapeño lime ranch, and garnish with thinly sliced jalapeño if desired.
- Serve: Serve the tacos immediately for optimal crunch and freshness.
Notes
- For a spicier version, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the flour mixture.
- Chicken thighs provide juicier results, but feel free to substitute chicken tenders or breasts.
- Use Greek yogurt instead of sour cream in the ranch for a lighter, tangier option.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
