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If you are looking for a showstopper taco night, this street corn chicken taco recipe is the one. You get juicy fried chicken tucked into warm tortillas, then it is all piled high with smoky grilled corn salad and creamy jalapeno lime ranch—and in my house, nobody can resist. Even the pickiest eaters ask for seconds and every bite brings up warm memories of cookouts and laughter.
If I am ever making dinner for friends and want that wow factor, this is my go-to. It is also a great way to use up extra grilled corn or those spontaneous bags of flour tortillas we all have in the fridge. My family now requests these tacos for every backyard hangout and there is never a crumb left behind.
- Chicken tenders: Choose fresh tenders that are plump with a pink hue for juiciness
- Pickle juice: The secret for tenderizing chicken and adding surprising tangy depth
- Buttermilk: Buy real cultured buttermilk for the best flavor and tender texture
- All-purpose flour: Go for unbleached flour for a lighter, crispier crust
- Cornstarch: Helps make the chicken coating shatteringly crisp
- Garlic powder: Use fresh and aromatic powder for genuine flavor
- Paprika: Opt for smoked or sweet Spanish paprika for richness and color
- Salt: Use kosher salt for better seasoning control
- Onion powder: Gives savory backbone to the coating
- Black pepper: Freshly cracked black pepper yields a warm gentle spice
- Cayenne powder: Adjust to your families' heat preferences for just a touch of kick
- Hot sauce: Choose a vinegar-forward hot sauce for brightness
- Peanut oil or vegetable oil: High smoke point is important for safe frying
- Flour tortillas: Fresh supermarket or local bakery tortillas stay soft and pliable
- Bacon: Aim for thick-cut bacon for the ultimate crunch and flavor
- Grilled corn: Use sweet corn that smells sugary at the store. Grilling brings out the natural char and smokiness
- Mayonnaise: Full-fat regular mayo results in creamy, rich salads and dressings
- Garlic clove: Always mince your garlic fresh for the best punch
- Lime: Use juicy limes and zest them before squeezing—the zest gives vibrancy
- Scallions: Look for bright green, firm scallions—these add sharpness and a fresh note
- Cojita cheese: Try to find a block and grate it instead of pre-crumbled for more flavor
- Cilantro: Pick leaves with the thinnest stems and freshest color for brightness
- Jalapeno: Choose glossy firm peppers. Remove the seeds if you prefer less heat
- Chili powder: Pick a blend from a Mexican grocery store if you can
- Sour cream: Full-fat makes your ranch richer and helps it cling to crispy chicken
- Dry ranch seasoning: Make sure yours is no older than six months for flavor
- Pickled jalapenos: Try to find ones in brine not vinegar for mellow heat
- Buttermilk in the ranch: Milk can be swapped in a pinch but buttermilk is best for tang
- Neutral oil: Pick a good-quality frying oil so tortillas get crisp but not greasy
Step-by-Step Instructions
- Marinate the Chicken:
- In a medium bowl, combine pickle juice and buttermilk. Add the chicken tenders, push them under the liquid, cover tightly, and place in the fridge for at least two hours. For the most tender flavorful chicken let them go overnight.
- Dredge and Coat Chicken:
- In one bowl, blend flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne thoroughly with your fingers so there are no clumps. Set up a second bowl with buttermilk and hot sauce stirred together. Take each marinated tender, pat it dry, then press it into the flour mixture. Fully coat every nook. Next, dip it into the buttermilk and hot sauce mixture. Then, dredge again in the flour blend. For the crispiest crust, let the coated chicken rest on a baking rack for ten minutes until it looks a little sticky.
- Fry the Chicken:
- Heat peanut or vegetable oil in a large cast iron skillet or a deep fryer to 350 degrees. Add the tenders a few at a time without crowding the pan. Fry for about four to six minutes, turning occasionally, until deep golden brown. Transfer to a paper towel lined plate and check that the thickest part registers at least 165 degrees inside.
- Prepare Street Corn Salad:
- Grill your corn directly over hot grates until a little blistered and smoky. Let it cool a bit, then cut the kernels from the cob carefully using a sharp knife. In a big bowl, mix the kernels with mayonnaise, minced garlic, lime juice, lime zest, sliced scallions, grated cojita cheese, finely chopped cilantro, diced jalapeno, chili powder, and a little salt. Stir everything together until well coated—taste and adjust seasoning. Chill until serving.
- Make Jalapeno Lime Ranch:
- In a food processor, blend fresh cilantro leaves, pickled jalapenos, and brine from the jalapenos till mostly smooth. In another bowl mix mayonnaise, sour cream, dry ranch seasoning, garlic powder, and salt. Add the cilantro jalapeno puree and lime juice into the mayo mixture. Gradually whisk in buttermilk until the texture is drizzly but thick. Chill in the fridge for up to five days.
- Toast the Tortillas:
- Add a splash of neutral oil to a skillet set over medium-low heat. When the oil shimmers, add tortillas two at a time and toast gently on both sides so they get a golden color but stay floppy enough to fold easily. Transfer to paper towels and cover with a clean cloth to keep them warm.
- Assemble Tacos:
- Lay out the warm tortillas. Place one hot fried chicken tender onto each one. Spoon over a generous scoop of street corn salad. Drizzle with jalapeno lime ranch. Sprinkle with freshly cooked crispy bacon bits. Add a lime wedge on the side and enjoy immediately.
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My favorite ingredient in these tacos is always the grilled corn. The smell alone takes me back to late summer and family get-togethers where everyone helps shuck corn at the patio table. Adding that sweet smokiness to a taco is simply unmatched and brightens every bite.
Storage Tips
If you have leftovers, store the components separately for best texture. Keep fried chicken in a tightly wrapped container lined with a paper towel so it stays fairly crisp for up to two days. The corn salad and ranch will last three days each in the fridge but give the salad a good stir before serving. Rewarm chicken in a hot oven or air fryer for about five minutes. I do not recommend freezing the fried chicken as the crust gets soggy.
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Ingredient Substitutions
It is easy to swap out some ingredients if needed. For example, use boneless skinless thighs instead of chicken tenders if that is what you have. If you cannot find cojita cheese, try crumbled feta or even sharp parmesan. Greek yogurt works in place of sour cream for the ranch. Flour tortillas can be swapped for corn if you want gluten free. If fresh corn is out of season, use good frozen corn and char it in a hot skillet for that roasted flavor.
Serving Suggestions
Serve these tacos alongside a big bowl of tortilla chips and salsa for a full spread. A crunchy slaw or watermelon salad matches up well on hot nights. For a crowd, make a toppings bar so everyone can assemble their own tacos just how they like them. If you are looking for a fun drink, a sweet lime agua fresca or frosty beer pairs up perfectly with the spicy ranch drizzle.
Cultural and Historical Context
Street corn or elote is a classic staple found in Mexican street food, loved for its mix of creamy, cheesy, fiery, and tart flavors. Bringing that classic topping into a taco alongside crispy American-style fried chicken and ranch blends the best of two beloved cuisines. This is a recipe about gathering, sharing, and celebrating the boldest bites of both traditions.
Frequently Asked Questions
- → How do I keep the chicken tenders crispy?
After frying, place chicken on a wire rack set over a baking sheet to keep them crisp. Avoid stacking and serve promptly for best texture.
- → Can I use frozen corn instead of fresh grilled corn?
Yes, if fresh ears aren’t available, thawed frozen corn can be seared in a hot skillet to achieve similar flavor before mixing into the salad.
- → What’s the best way to make the jalapeno lime ranch?
Blend cilantro, pickled jalapenos, and their juice, then mix into mayo, sour cream, and seasonings for a creamy, zesty dressing.
- → Is there a substitute for buttermilk in the marinade?
Whole milk with a splash of vinegar or lemon juice can be used if buttermilk isn’t available. Let it sit a few minutes before using.
- → How can I add extra heat?
Increase fresh jalapeno or cayenne in the batter, or top tacos with extra pickled jalapenos for more spice.
- → What’s the best tortilla for these tacos?
Soft flour tortillas work well, toasted lightly in oil for extra flavor and flexibility when wrapping the fillings.