Fried Chicken Street Corn Tacos with Jalapeño Lime Recipe

If you’re looking to take taco night from “great” to “jaw-dropping,” let me introduce you to Fried Chicken Street Corn Tacos with Jalapeño Lime. This wildly flavorful mashup pairs crisp, juicy fried chicken with a creamy, tangy Mexican street corn topping, all zipped up with fresh jalapeño and lime for a little kick. The contrast of crunchy chicken, sweet corn, creamy sauce, and that burst of citrus is what makes these tacos absolutely irresistible. Whether you’re cooking for family, friends, or just to treat yourself, this recipe is destined to become a repeat favorite—prepare for lots of recipe requests!

Fried Chicken Street Corn Tacos with Jalapeño Lime Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Fried Chicken Street Corn Tacos with Jalapeño Lime is how a handful of bold (but easily sourced) staples blend together to create something unforgettable. Every ingredient brings a tasty twist, from vibrant color to crave-worthy texture—don’t be tempted to skip anything on this list for best results!

  • Boneless chicken thighs or breasts: Thighs stay extra juicy and flavorful, but use breasts if you prefer a lighter bite.
  • Buttermilk: Essential for marinating; it keeps the fried chicken ultra-tender and adds a subtle tang.
  • All-purpose flour: A must for that crispy, golden breading on the chicken.
  • Cornstarch: Adds a light, delicate crunch to the fried coating that you just can’t skip.
  • Paprika: Lends warmth, color, and a subtle smoky flavor to the fried coating.
  • Garlic powder: Punches up the flavor of every single bite.
  • Salt: Brings all the flavors together in perfect savory balance.
  • Vegetable oil for frying: Makes sure your chicken crisps up beautifully without adding unwanted flavor.
  • Corn kernels (grilled or sautéed): Sweet, slightly charred corn makes the street corn topping sing.
  • Mayonnaise: The creamy base for the street corn dressing—trust, it’s not the same without it!
  • Sour cream: Adds a refreshing, tangy note that lightens up the sauce.
  • Cotija cheese: Crumbly, salty, and the classic street corn topper; substitute feta if you need.
  • Cilantro: Just a bit brings freshness and a pop of color.
  • Jalapeño: Finely chopped for lively heat—add less if you prefer things mild.
  • Lime juice: The burst of citrus totally brightens up the whole taco.
  • Corn or flour tortillas: Small ones are perfect for handheld bites and keeping fillings in place.
  • Extra lime wedges: Because no taco is complete without a fresh squeeze right before eating.
  • Chopped green onions: For crunch, color, and a gentle bite.
  • Hot sauce: Bring as much fire as you wish!

How to Make Fried Chicken Street Corn Tacos with Jalapeño Lime

Step 1: Marinate the Chicken

Start by generously coating your sliced chicken thighs or breasts with buttermilk in a bowl. Cover and let the chicken soak up all that flavor and tenderness for at least 30 minutes. If you’ve got a few hours (or overnight), even better—the chicken will be even juicier for your Fried Chicken Street Corn Tacos with Jalapeño Lime.

Step 2: Prepare the Coating

In a separate bowl, whisk together the flour, cornstarch, paprika, garlic powder, and salt. This blend is the secret to that irresistible, crunchy coating that makes these tacos so memorable.

Step 3: Fry the Chicken

Heat about 1½ inches of vegetable oil in a deep skillet or heavy pot to 350°F (175°C). One by one, remove the marinated chicken pieces from the buttermilk, shake off excess, then dredge them well in the flour mixture. Fry the chicken in batches (don’t crowd the pan!), flipping as needed, for about 5 to 6 minutes each batch, until golden brown and crisp. Move the cooked chicken to a paper towel-lined plate to drain while you cook the rest.

Step 4: Make the Street Corn Topping

While the chicken rests, stir together your grilled (or sautéed) corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, chopped jalapeño, and a generous squeeze of lime juice in a bowl. This punchy, creamy topping is the heart of Fried Chicken Street Corn Tacos with Jalapeño Lime—don’t be shy with that lime!

Step 5: Warm the Tortillas

Heat your corn or flour tortillas in a dry skillet until they’re just soft and hot, or pop them in the microwave wrapped in a damp towel. This step keeps them pliable and ready to hug all your delicious fillings.

Step 6: Assemble the Tacos

To build your tacos, pile a few crispy chicken strips onto each tortilla, then heap on the street corn topping. Scatter with chopped green onions, a few jalapeño slices for extra zing, and add a dash (or three) of your favorite hot sauce. Give each taco a final squeeze of lime and get ready to experience taco magic!

How to Serve Fried Chicken Street Corn Tacos with Jalapeño Lime

Fried Chicken Street Corn Tacos with Jalapeño Lime Recipe - Recipe Image

Garnishes

A finishing flourish can be anything from a sprinkle of extra cotija, a handful of fresh cilantro, or even vibrant radish slices for crunch. Definitely keep extra lime wedges and hot sauce at the table, because Fried Chicken Street Corn Tacos with Jalapeño Lime are all about those build-your-own, flavor-packed bites.

Side Dishes

Round out your table with classic street food companions: smoky black beans, a crisp cabbage slaw, or Mexican rice all work beautifully. For casual summer nights, nothing beats chips with guacamole or a fresh mango salad to complement the spice and crunch in each taco.

Creative Ways to Present

Set up a DIY taco bar for casual parties, arrange cooked chicken and street corn topping in matching bowls, and let everyone build their own Fried Chicken Street Corn Tacos with Jalapeño Lime. For a fresh twist, try piling everything onto a platter “family-style” or even on tostadas for playful, crunchy bites.

Make Ahead and Storage

Storing Leftovers

Store leftover fried chicken and extra street corn topping separately in airtight containers in the fridge for up to three days. Tortillas can be kept at room temperature, well wrapped. Assembling right before eating keeps the texture just right and the flavors bold.

Freezing

If you want to prep ahead, the cooked fried chicken freezes well! Wrap pieces tightly in foil, place in a freezer bag, and store for up to two months. I don’t recommend freezing the street corn mixture or tortillas, as they taste best fresh.

Reheating

Re-crisp the fried chicken straight from the fridge in a 375°F oven or air fryer for a few minutes—this keeps it crunchy for your Fried Chicken Street Corn Tacos with Jalapeño Lime. Warm the corn topping gently at room temperature, and heat tortillas just before assembling.

FAQs

Can I make these tacos gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free flour blend and double-check your tortillas are gluten-free (corn tortillas usually are). The rest of the recipe will still deliver all the flavor and crunch.

Is there a quick way to prepare the chicken for a busy weeknight?

Yes—marinate the chicken in the morning or the night before, and use chicken tenders for faster prep and even cooking. You can also try air-frying for a lighter, speedier alternative to deep frying.

What if I don’t have cotija cheese?

No problem! Crumbled feta is a great stand-in, offering a similar briny pop to your street corn topping on Fried Chicken Street Corn Tacos with Jalapeño Lime. The flavor profile will still be spot-on.

How spicy are these tacos?

The heat level is easily adjustable. Use only half a jalapeño for the street corn if you’re spice-sensitive, or leave it out altogether. Let everyone add hot sauce tableside to control their own adventure.

Can I make these tacos ahead for a party?

You can prep most components in advance—fry the chicken, make the street corn topping, and keep everything chilled until party time. Warm the chicken and tortillas just before serving for the best flavor and texture.

Final Thoughts

Your next taco night is about to become legendary with Fried Chicken Street Corn Tacos with Jalapeño Lime—there’s just something magical about the crispy chicken, creamy corn, and lively jalapeño lime combo. Try them once, and they’ll definitely find a permanent spot in your dinner rotation. Happy cooking and happy eating!

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Fried Chicken Street Corn Tacos with Jalapeño Lime Recipe

Fried Chicken Street Corn Tacos with Jalapeño Lime Recipe


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4.8 from 24 reviews

  • Author: Emma
  • Total Time: 45 minutes
  • Yield: 8 tacos 1x
  • Diet: Non-Vegetarian

Description

These Fried Chicken Street Corn Tacos with Jalapeño Lime are a delicious fusion of flavors, combining crispy fried chicken with a zesty street corn topping, all wrapped up in warm tortillas. Perfect for a summertime meal or anytime you’re craving a tasty taco treat.


Ingredients

Scale

For the Fried Chicken:

  • 1 pound boneless chicken thighs or breasts (cut into strips)
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • vegetable oil for frying

For the Street Corn Topping:

  • 1 1/2 cups corn kernels (grilled or sautéed)
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1/4 cup crumbled cotija cheese
  • 1 tablespoon chopped cilantro
  • 1 jalapeño (finely chopped)
  • juice of 1 lime

For Serving:

  • 8 small corn or flour tortillas
  • extra lime wedges
  • chopped green onions
  • hot sauce

Instructions

  1. Marinate the Chicken: In a bowl, marinate the chicken in buttermilk for at least 30 minutes (or up to overnight).
  2. Prepare the Coating: In another bowl, mix flour, cornstarch, paprika, garlic powder, and salt.
  3. Fry the Chicken: Heat oil in a deep skillet or pot to 350°F (175°C). Dredge marinated chicken in the flour mixture and fry in batches until golden brown and crispy, about 5–6 minutes per batch. Drain on paper towels.
  4. Make the Street Corn Topping: In a separate bowl, mix grilled corn, mayonnaise, sour cream, cotija cheese, cilantro, jalapeño, and lime juice.
  5. Assemble the Tacos: Warm tortillas, place fried chicken in each, top with street corn mixture. Garnish with green onions, jalapeño, hot sauce, and lime wedges.

Notes

  • For a lighter version, use grilled chicken instead of fried.
  • You can substitute feta cheese for cotija in a pinch.
  • Street corn topping can be made ahead and stored in the fridge.
  • Prep Time: 25 minutes (plus marinating time)
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Frying, Stovetop
  • Cuisine: Mexican-American

Nutrition

  • Serving Size: 1 taco
  • Calories: 370
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 21g
  • Saturated Fat: 5g
  • Unsaturated Fat: 13g
  • Trans Fat: 0g
  • Carbohydrates: 28g
  • Fiber: 2g
  • Protein: 17g
  • Cholesterol: 55mg

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