Fried Chicken Street Corn Taco With Jalapeno Lime Ranch Recipe

There's nothing quite like biting into a Fried Chicken Street Corn Taco with Jalapeño Lime Ranch. The crunch of perfectly fried chicken, the creamy tang of the jalapeño-infused ranch, and the smoky sweetness of the street corn all come together in a flavor explosion that’s impossible to resist.

this Recipe

I first came across this idea during a food truck festival, where fusion dishes ruled the menu. After one bite, I knew I had to recreate it at home. Not only is this recipe packed with bold, vibrant flavors, but it’s also surprisingly easy to whip up, making it ideal for weeknight dinners or weekend gatherings. Let’s dive into why this recipe will become your next favorite taco night feature.

Why You’ll Love This Fried Chicken Street Corn Taco with Jalapeño Lime Ranch

Get ready to fall head over heels for these tacos – they’re the perfect blend of crispy, creamy, smoky, and zesty flavors.

First, the fried chicken adds an irresistible crunch and juicy center to every bite. Coated in a seasoned batter and fried to golden perfection, it’s a game-changer for taco fillings.

Next, the street corn topping brings a smoky-sweet flavor to the dish. Think juicy charred corn tossed with creamy mayo, crumbled cotija cheese, and a hint of chili powder for just the right amount of heat.

The jalapeño lime ranch ties it all together. This creamy, tangy sauce is a flavor powerhouse, balancing the richness of the fried chicken and the sweet corn with its zesty kick.

Finally, this recipe is endlessly customizable. Whether you want to add extra toppings like diced avocado or swap the chicken for shrimp, these tacos adapt beautifully to your preferences.

Now that you’re hooked, let’s talk about the key ingredients that make these tacos so special.

Ingredients Notes

The magic of this recipe lies in its combination of fresh and flavorful ingredients, each playing an essential role in creating the ultimate taco experience.

Chicken: Boneless, skinless chicken thighs are ideal for this recipe. They’re juicier and more forgiving than chicken breasts, staying tender even after frying.

Corn: Fresh corn on the cob is the way to go. Char it on a grill or in a skillet to bring out its natural sweetness and smoky flavor. If fresh corn isn’t available, frozen corn kernels can be used as a substitute.

Cotija Cheese: This crumbly, salty Mexican cheese is a must-have for authentic street corn. If you can’t find cotija, feta or parmesan make good alternatives.

Jalapeños: Fresh jalapeños give the ranch its spicy kick. Adjust the quantity to your heat preference – one for mild, two for medium, and so on.

Tortillas: Soft corn tortillas are traditional, but flour tortillas work well too. Warm them up on a dry skillet for added pliability and flavor.

For this recipe, you’ll also need a heavy-bottomed skillet or Dutch oven for frying and a blender or food processor to make the jalapeño lime ranch.

How to Make This Fried Chicken Street Corn Taco with Jalapeño Lime Ranch

Creating these tacos is a breeze when you break it down into a few simple steps. Here’s how to bring it all together.

Start by prepping the chicken. Cut chicken thighs into bite-sized pieces and season them generously with salt, pepper, garlic powder, and smoked paprika. Dip each piece into buttermilk, then coat it in a seasoned flour mixture.

Heat oil in a heavy-bottomed skillet over medium-high heat. Once the oil reaches 350°F, fry the chicken pieces in batches until golden brown and crispy, about 4-5 minutes per batch. Drain on paper towels and set aside.

While the chicken cooks, prepare the street corn topping. Grill or char the corn until lightly browned. Slice the kernels off the cob and mix with mayonnaise, cotija cheese, lime juice, and a sprinkle of chili powder.

For the jalapeño lime ranch, blend together fresh jalapeños, cilantro, lime juice, garlic, mayonnaise, sour cream, and a splash of buttermilk. Adjust the consistency by adding more buttermilk if needed, and season to taste with salt and pepper.

To assemble, warm your tortillas and layer them with fried chicken, a generous spoonful of street corn topping, and a drizzle of jalapeño lime ranch. Garnish with fresh cilantro and extra cotija cheese if desired.

These tacos come together in about 30-40 minutes, making them a quick yet satisfying meal that’s bursting with flavor.

Storage Options

While these tacos are best enjoyed fresh, you can store leftovers to savor later.

Fried chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F to maintain its crispiness.

Street corn topping: Keep in a sealed container in the fridge for up to 2 days. Stir well before serving.

Jalapeño lime ranch: This sauce stays fresh in the fridge for about a week. Store it in a jar or bottle for easy drizzling.

To reassemble the tacos, simply warm the tortillas, layer on your toppings, and enjoy.

Variations and Substitutions

This recipe is incredibly versatile, so feel free to get creative with it.

• Swap the chicken: Use fried shrimp, crispy tofu, or even grilled steak for a unique twist.
• Add veggies: Include fresh avocado slices, shredded cabbage, or pickled onions for extra texture and flavor.
• Make it spicier: Add a pinch of cayenne to the chicken batter or blend extra jalapeños into the ranch.
• Go lighter: Skip the frying and use grilled chicken for a healthier alternative.
• Try different tortillas: Opt for spinach wraps or gluten-free tortillas to suit dietary preferences.

The possibilities are endless, so don’t hesitate to put your own spin on these tacos. With every bite, you’ll discover why this dish is a crowd-pleaser that’s here to stay!

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