1. Home
  2. Recipes
  3. Street Corn Chicken Tacos

Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch

These Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch are a delightful mix of textures and flavors. The crispy fried chicken tenders are perfectly seasoned and cooked to golden brown perfection. Topped with a zesty street corn salad that includes grilled corn, scallions, cilantro, and a hint of lime, these tacos are fresh and vibrant. The creamy jalapeno lime ranch adds a spicy kick that pairs beautifully with the crunch of the bacon and the soft flour tortillas. Whether you're making them for a casual dinner or a special gathering, these tacos are sure to impress. The recipe includes easy-to-follow instructions for marinating and frying the chicken, preparing the street corn salad, and making the jalapeno lime ranch. This dish is not only packed with flavor but also offers the flexibility to customize to your liking, making it a versatile addition to your meal rotation.

Featured in Evening meals for every day.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 04 Jan 2025 03:34:24 GMT
Print Recipe Pin Recipe Send Recipe Jump To Recipe
Delicious Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch Save it
Delicious Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch | myhomemaderecipe.com

If you're looking for a meal that combines the best of crispy fried chicken, zesty street corn salad, and a spicy, creamy jalapeno lime ranch, these Fried Chicken Street Corn Tacos are the perfect choice. Each bite is a delightful mix of textures and flavors, from the crunchy bacon to the tender chicken, all wrapped in a warm flour tortilla. Whether you're planning a casual dinner or a fun gathering, these tacos are sure to impress and satisfy everyone's cravings.

Ingredients

The list of ingredients for these tacos is comprehensive and ensures every component is packed with flavor. Here’s everything you need to create this delicious dish:

For the Bacon

  • 1 strip bacon per taco, cooked crisp and diced

For the Flour Tortillas

  • Flour tortillas

For the Chicken Tender Marinade

  • 1.5 lbs chicken tenders
  • 1 cup pickle juice
  • 1/2 cup buttermilk

For the Chicken Coating

  • 1.5 cups all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 2 tsp salt
  • 2 tsp onion powder
  • 2 tsp black pepper
  • 1 tsp cayenne powder
  • 2 tablespoons hot sauce
  • 1.5 cups buttermilk
  • Peanut oil or vegetable oil for frying chicken and for pan-frying shells

For the Street Corn Salad

  • 5-6 ears corn, husked and grilled
  • 1/3 cup mayo
  • 1 garlic clove, minced
  • 1 lime, juiced and zested
  • 1/3 cup sliced scallions
  • 1/3 cup grated cojita cheese
  • 1/4 cup cilantro, minced
  • 1 jalapeno, diced
  • 1/2-1 tsp chili powder
  • 1/4 tsp salt

For the Jalapeno Lime Ranch

  • 3/4 cup mayo
  • 3/4 cup sour cream
  • 1 tablespoon dry ranch seasoning
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 cup pickled jalapenos (adjust for spice level)
  • 2 tablespoons juice from pickled jalapenos
  • 3/4 cup cilantro, large stems removed
  • 1 tablespoon lime juice
  • 1/4 cup buttermilk (milk can be used as a substitute)

Instructions

Follow these detailed steps to prepare the Fried Chicken Street Corn Tacos. Each step is designed to ensure you achieve the best flavors and textures.

Frying Chicken

Step 1: Marinate the Chicken

  • In a medium bowl, combine 1 cup of pickle juice and 1/2 cup of buttermilk.
  • Submerge 1.5 lbs of chicken tenders in the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.

Street Corn Salad

Step 1: Grill the Corn

  • Grill 5-6 ears of husked corn and carefully slice the kernels off the cob.

Step 2: Mix the Salad

  • In a bowl, combine the grilled corn, 1/3 cup mayo, 1 minced garlic clove, juice and zest of 1 lime, 1/3 cup sliced scallions, 1/3 cup grated cojita cheese, 1/4 cup minced cilantro, 1 diced jalapeno, 1/2-1 teaspoon chili powder, and 1/4 teaspoon salt. Mix well and refrigerate until ready to use.

Jalapeno Lime Ranch

Step 1: Prepare the Sauce

  • In a food processor, puree 3/4 cup cilantro leaves, 1/2 cup pickled jalapenos, and 2 tablespoons juice from pickled jalapenos until mostly smooth.

Step 2: Combine Ingredients

  • In a mixing bowl, mix 3/4 cup mayo, 3/4 cup sour cream, 1 tablespoon dry ranch seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon salt.
  • Add the cilantro mixture and 1 tablespoon lime juice to the sour cream mixture.
  • Gradually add 1/4 cup buttermilk until the desired consistency is reached.

Assemble the Tacos

Step 1: Pan-Fry the Tortillas

  • Add a few tablespoons of neutral oil to a skillet over medium-low heat.
  • Cook tortillas 1-2 at a time on each side until golden brown but still pliable. Drain on paper towels.

Serving and Storage Tips

  • Immediate Serving: Serve tacos immediately after assembling for the best texture and flavor.
  • Accompaniments: Include lime wedges and extra ranch for customization.

Helpful Notes and Variations

  • Spice Level: Adjust the jalapenos to control heat.
  • Alternative Proteins: Swap chicken with shrimp or grilled vegetables.

Conclusion

These Fried Chicken Street Corn Tacos are a delightful combination of flavors and textures. Crispy fried chicken tenders, zesty street corn salad, and a spicy jalapeno lime ranch come together in a soft flour tortilla, topped with crispy bacon pieces. Perfect for a fun and delicious meal.

Street Corn Chicken Tacos

Crispy fried chicken tenders topped with zesty street corn salad and creamy jalapeno lime ranch, all wrapped in a soft tortilla and garnished with crispy bacon.

Prep Time
360 Minutes
Cook Time
30 Minutes
Total Time
390 Minutes
By: Zaho

Category: Dinners

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (6-8 tacos)

Dietary: ~

Ingredients

01 1 strip bacon per taco, cooked crisp and diced.
02 Flour tortillas.
03 1.5 lbs chicken tenders.
04 1 cup pickle juice.
05 1/2 cup buttermilk.
06 1.5 cups all-purpose flour.
07 1/4 cup cornstarch.
08 1 tablespoon garlic powder.
09 1 tablespoon paprika.
10 2 tsp salt.
11 2 tsp onion powder.
12 2 tsp black pepper.
13 1 tsp cayenne powder.
14 2 tablespoons hot sauce.
15 1.5 cups buttermilk.
16 Peanut oil or vegetable oil for frying chicken and for pan-frying shells.
17 5-6 ears corn, husked and grilled.
18 1/3 cup mayo.
19 1 garlic clove, minced.
20 1 lime, juiced and zested.
21 1/3 cup sliced scallions.
22 1/3 cup grated cojita cheese.
23 1/4 cup cilantro, minced.
24 1 jalapeno, diced.
25 1/2-1 tsp chili powder.
26 1/4 tsp salt.
27 3/4 cup mayo.
28 3/4 cup sour cream.
29 1 tablespoon dry ranch seasoning.
30 1/2 tsp garlic powder.
31 1/2 tsp salt.
32 1/2 cup pickled jalapenos (adjust for spice level).
33 2 tablespoons juice from pickled jalapenos.
34 3/4 cup cilantro, large stems removed.
35 1 tablespoon lime juice.
36 1/4 cup buttermilk (milk can be used as a substitute).

Instructions

Step 01

In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders in the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.

Step 02

In a medium bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine buttermilk and hot sauce.

Step 03

Pat dry the marinated chicken pieces. Dredge each piece in the flour mixture, then dip into the buttermilk mixture, and again in the flour mixture. Set aside until the coating becomes slightly pasty.

Step 04

Heat oil in a cast-iron skillet or deep fryer to 350°F. Fry the chicken tenders in batches until golden brown and internal temperature reaches 165°F, turning occasionally.

Step 05

Grill the husked corn and carefully slice it off the cob.

Step 06

In a bowl, combine grilled corn, mayo, minced garlic, lime juice and zest, sliced scallions, grated cojita cheese, minced cilantro, diced jalapeno, chili powder, and salt. Mix well and refrigerate until ready to use.

Step 07

In a food processor, puree cilantro leaves, pickled jalapenos, and their juice until mostly smooth.

Step 08

In a mixing bowl, mix mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Add the cilantro mixture and lime juice. Gradually add buttermilk until the desired consistency is reached. Store in a tightly sealed container in the refrigerator for up to five days.

Step 09

Add a few tablespoons of neutral oil to a skillet over medium-low heat. Cook tortillas 1-2 at a time on each side until golden brown but still pliable. Drain on paper towels.

Step 10

Add one fried chicken tender to each tortilla. Top with a scoop of street corn salad and drizzle with jalapeno lime ranch. Garnish with crispy bacon pieces. Serve with lime wedges.

Notes

  1. These Fried Chicken Street Corn Tacos with Bacon and Jalapeno Lime Ranch are a flavor-packed meal perfect for any occasion. Crispy fried chicken tenders are paired with a zesty street corn salad and topped with a spicy jalapeno lime ranch. Crispy bacon adds a delicious crunch, making these tacos a hit at any gathering.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 600
  • Total Fat: 35 g
  • Total Carbohydrate: 50 g
  • Protein: 25 g