Name: Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican-American
Ingredients: 1 pound boneless skinless 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; 1/2 teaspoon pepper; vegetable oil for frying; 8 small flour or corn tortillas; 1 cup corn kernels (fresh, canned, or frozen and thawed); 1/4 cup mayonnaise; 2 tablespoons cotija cheese (crumbled); 1 tablespoon chopped cilantro; juice of 1/2 lime; pinch of chili powder; 1/2 cup ranch dressing; 1 tablespoon fresh lime juice; 1 small jalapeño (seeded and chopped); 1 tablespoon chopped cilantro

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If you’re ready to take your taco night to the next level, this Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe is about to become your new obsession. Imagine crispy, golden fried chicken tucked into soft tortillas, topped with tangy, creamy street corn, all finished with a zippy jalapeno lime ranch drizzle that punches up every bite. Each element shines, but together, they create absolute magic—no wonder this recipe is my go-to for impressing friends and treating myself to something a little extra special!

Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe - Recipe Image

Ingredients You’ll Need

One of the beautiful things about the Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe is how accessible yet impactful these ingredients are. Every single one serves a purpose, from crisp texture to vibrant color—so don’t skip a thing!

Chicken thighs or breasts: Opt for thighs for extra juiciness, but breasts work perfectly too—just slice them evenly for flawless frying.
Buttermilk: The secret to ultra-tender fried chicken; it tenderizes and infuses a gentle tang.
All-purpose flour: Your trusty base for that iconic crunchy coating.
Cornstarch: Helps deliver an especially crisp crust—don’t leave it out!
Paprika: Adds subtle smokiness and warmth to the breading without overpowering.
Garlic powder: Infuses the crust with deep savory notes—think irresistible fried chicken aroma.
Salt and pepper: Essential for seasoning—don’t skimp for full-flavored chicken.
Vegetable oil: Perfect for frying with a neutral flavor and high smoke point.
Flour or corn tortillas: Choose your favorite base—corn for authentic chew, flour for softness.
Corn kernels: Use fresh for peak sweetness, or reach for canned or thawed frozen for convenience and bright flavor.
Mayonnaise: The creamy glue in authentic street corn salads for luscious texture and tang.
Cotija cheese: Salty, crumbly, and uniquely rich—can sub feta if you’re in a pinch.
Cilantro: Adds a burst of vibrant green flavor, both in the corn topping and ranch.
Lime: Brings a zesty brightness that cuts through every rich, creamy element.
Chili powder: Lends just a hint of gentle heat and that signature street corn flair.
Ranch dressing: The simplest shortcut for the ranch base—choose your favorite creamy bottled option.
Jalapeño: Chopped and seeded for fresh, crisp heat; leave a few seeds for extra kick.

How to Make Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

Step 1: Marinate the Chicken

Start by immersing your chicken strips in buttermilk for at least 30 minutes, or let them soak overnight for the juiciest, most flavorful results. The buttermilk works its magic, tenderizing each piece and prepping it for that ultimate golden crunch. This step is hands-off and easy, but makes all the difference in the world.

Step 2: Mix and Dredge the Coating

While your chicken marinates, whisk together all-purpose flour, cornstarch, paprika, garlic powder, salt, and pepper. This blend creates a beautiful, deeply flavored coating. Generously dredge each piece of marinated chicken in this mixture, making sure every nook and cranny is dusted for seasoned, crispy bites throughout.

Step 3: Fry the Chicken

Heat a deep skillet with about an inch of vegetable oil to 350°F (175°C). Carefully fry the chicken strips in small batches—don’t overcrowd the pan! You’re looking for a rich golden crust and fully cooked centers, which typically takes about 4–6 minutes per batch. Set the cooked pieces on paper towels to drain, resisting the urge to snack (just kidding, go ahead and sneak one!)

Step 4: Make the Street Corn Topping

In a bowl, combine corn kernels, mayonnaise, cotija cheese, cilantro, lime juice, and a pinch of chili powder. Stir until evenly coated. This creamy, zesty topping brings the spirit of Mexican street corn alive in every taco, with pops of color and fresh flavor.

Step 5: Blend the Jalapeno Lime Ranch

Pop your ranch dressing, lime juice, chopped jalapeño, and cilantro into a blender or food processor. Blend until smooth and slightly flecked with green. The result? A bold, tangy ranch unlike anything you’ll find in a bottle—perfect for drizzling with reckless abandon.

Step 6: Warm the Tortillas

Just before serving, gently heat your tortillas in a dry skillet or microwave. Warm tortillas are flexible and fragrant, acting as the soft, pillowy vessel that brings every element together. Keep them covered with a towel to keep them nice and tender.

Step 7: Assemble the Tacos

Now for the fun part! Layer a few crispy fried chicken strips onto each tortilla, spoon on a hearty scoop of street corn topping, and finish with a drizzle (or two!) of jalapeno lime ranch. Garnish with extra cotija cheese and cilantro if you wish. Stand back and admire your restaurant-worthy creations—you’ve just completed the Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe!

How to Serve Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

Garnishes

Top your tacos with extra cotija cheese, fresh cilantro leaves, and a final squeeze of lime for a burst of brightness. If you’re feeling adventurous, a few slices of fresh jalapeño or a dusting of chili powder gives even more color and personality. These final touches make every taco pop—both in looks and flavor!

Side Dishes

Pair the Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe with classic sides like black beans, cilantro-lime rice, or a crunchy slaw. For summer gatherings, grilled veggies or even simple tortilla chips with guacamole turn this meal into a true feast. The vibrant tacos happily share the stage with almost anything, so make it a party!

Creative Ways to Present

Serve tacos family-style by arranging fried chicken, corn topping, ranch, and garnishes in separate bowls so everyone can build their own. Or skewer the fried chicken for appetizer “mini tacos” at your next get-together. Stack tacos on a colorful platter, sprinkle with cotija, and top with jalapeno rounds for a wow-factor presentation guests will remember long after the last taco disappears.

Make Ahead and Storage

Storing Leftovers

If you somehow find yourself with leftovers, store each element of your Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe separately. Tuck the fried chicken into an airtight container lined with paper towels, keep the street corn topping and ranch in their own containers, and stash tortillas in a sealed bag. Everything will keep well in the fridge for up to 2–3 days.

Freezing

The fried chicken freezes beautifully—just place cooled strips on a baking sheet, freeze until solid, then store in a freezer-safe bag. When those taco cravings strike, you’re already halfway there! The corn topping and ranch are best enjoyed fresh, as their creamy components can separate in the freezer.

Reheating

For the crispest results, reheat your chicken strips in an oven or air fryer at 375°F until hot and crunchy (about 8–10 minutes). Microwaving works in a pinch, but you’ll lose some crunch. Bring corn topping and ranch to room temperature, give them a good stir, and warm tortillas fresh before assembling for best results.

FAQs

Can I make this taco recipe gluten-free?

Absolutely! Swap the all-purpose flour for your favorite gluten-free blend and use corn tortillas to easily make your Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe gluten-free. Just double-check that your ranch dressing is gluten free as well.

Can I use store-bought fried chicken?

Yes—if you’re pressed for time, grab high-quality store-bought fried chicken, slice it up, and proceed with toppings and assembly. It’s a great shortcut on busy nights when you still want all the big flavor of the Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe.

What can I substitute for cotija cheese?

If cotija isn’t available, try feta or even a mild queso fresco; both offer a similar salty flavor and crumbly texture. Your Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe will still wow your taste buds!

Is this recipe spicy?

The level of heat is totally up to you. Removing all jalapeño seeds keeps it mild, but for more kick, keep some seeds or add a pinch of extra chili powder to the ranch or corn mixture.

Can I grill the chicken instead of frying?

Definitely! For a lighter spin on the Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe, grill or air-fry the marinated chicken. You’ll still get tons of flavor with less oil—and a smoky char for bonus points.

Final Thoughts

Give your next taco night an unforgettable twist and treat yourself to the Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe. Every bite delivers creamy, crispy, tangy layers that are downright craveworthy. I promise, whether you’re feeding a crowd or enjoying a fun weeknight dinner, these tacos will earn a permanent spot in your rotation—don’t miss out!

Fried Chicken Street Corn Taco with Jalapeno Lime Ranch Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 23 reviews

Author: Emma
Total Time: 50 minutes
Yield: 8 tacos 1x
Diet: Non-Vegetarian

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Description

Enjoy these delicious Fried Chicken Street Corn Tacos with a flavorful Jalapeno Lime Ranch dressing. Crispy fried chicken strips are paired with a zesty street corn topping, all wrapped in warm tortillas for a satisfying meal.

Ingredients

Scale

For the tacos:

1 pound boneless skinless 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
1/2 teaspoon pepper
vegetable oil for frying
8 small flour or corn tortillas

For the street corn topping:

1 cup corn kernels (fresh, canned, or frozen and thawed)
1/4 cup mayonnaise
2 tablespoons cotija cheese (crumbled)
1 tablespoon chopped cilantro
juice of 1/2 lime
pinch of chili powder

For the jalapeño lime ranch:

1/2 cup ranch dressing
1 tablespoon fresh lime juice
1 small jalapeño (seeded and chopped)
1 tablespoon chopped cilantro

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Instructions

Marinate the chicken: In buttermilk for at least 30 minutes.
Prepare the flour mixture: Mix flour, cornstarch, paprika, garlic powder, salt, and pepper in a bowl.
Fry the chicken: Dredge marinated chicken in flour mixture and fry in hot oil until golden brown.
Make the street corn topping: Combine corn, mayo, cotija, lime juice, cilantro, and chili powder.
Prepare the jalapeño lime ranch: Blend ranch dressing, lime juice, jalapeño, and cilantro until smooth.
Assemble the tacos: Warm tortillas, add fried chicken, top with street corn mixture, and drizzle with jalapeño lime ranch. Garnish with cotija and cilantro.