Name: Fried Chicken Street Corn Taco With Jalapeno Lime Ranch Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: For the Fried Chicken: 2 lbs chicken thighs, boneless and skinless; 2 cups buttermilk; 1 tsp garlic powder; 1 tsp smoked paprika; 1/2 tsp cayenne pepper; 2 cups all-purpose flour; 1 tsp salt; 1/2 tsp black pepper; Vegetable oil (for frying); For the Street Corn Topping: 2 ears of corn, grilled and kernels removed; 2 tbsp mayonnaise; 2 tbsp crumbled cotija cheese; 1 tbsp fresh cilantro, chopped; Juice of 1 lime; 1/2 tsp chili powder; For the Jalapeno Lime Ranch: 1/2 cup mayonnaise; 1/2 cup sour cream; 1 jalapeno, finely chopped; 1 clove garlic, minced; 1 tbsp fresh lime juice; 1 tbsp fresh cilantro, chopped; Salt and pepper to taste; For Assembly: 8 small flour or corn tortillas; Extra cilantro, for garnish

There's nothing like biting into a taco that packs a perfect punch of flavor and crunch! These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch combine crispy, golden-brown fried chicken with the sweet and smoky goodness of Mexican street corn, all wrapped in a warm tortilla. The tangy and slightly spicy jalapeño lime ranch adds the finishing touch, making every bite an explosion of deliciousness.

I discovered this recipe after craving both tacos and fried chicken on the same night—it’s the perfect fusion of comfort food and bold flavors. Now, it’s a hit at our family dinners and gatherings, where everyone builds their tacos exactly how they like. Let’s dive in and see why this dish will be your next go-to recipe for taco night.

Why You’ll Love These Fried Chicken Street Corn Tacos

Get ready to fall head over heels for this dynamic taco recipe. Whether you're cooking for a crowd or just craving something indulgent, these tacos are bound to become a new favorite. Here's why:

First, the crispy fried chicken is undeniably irresistible. Each piece is perfectly seasoned and fried to golden perfection, adding a satisfying crunch that pairs beautifully with soft tortillas.

Next, the Mexican street corn topping—a blend of roasted corn, creamy mayo, crumbly cotija cheese, and zesty lime—is a flavor bomb in its own right. The contrast of smoky sweetness and creamy tanginess takes these tacos to another level.

Then there’s the jalapeño lime ranch, a game-changing sauce that’s spicy, creamy, and bursting with citrusy brightness. It’s so good, you’ll want to drizzle it on everything.

Finally, these tacos are incredibly versatile. Want to go lighter? Swap the fried chicken for grilled or baked chicken. Feeding a crowd? Set up a taco bar with all the toppings so everyone can customize their own.

Ingredients Notes

The beauty of this recipe lies in its straightforward ingredients. Each one plays a vital role in creating the perfect bite. Let’s take a closer look:

Chicken thighs or tenders: For ultimate juiciness and flavor, I recommend using boneless, skinless chicken thighs or tenders. Their natural fat content ensures tender, flavorful fried chicken.
Buttermilk marinade: This is the secret to tender, flavorful chicken. The buttermilk tenderizes the meat while helping the seasonings penetrate every bite.
Corn: Fresh corn on the cob works best, especially when grilled or roasted for a smoky flavor. Frozen corn is a quick and convenient alternative.
Cotija cheese: This crumbly, salty cheese is a classic in Mexican street corn. If you can’t find it, feta makes a great substitute.
Flour and spices: The flour mixture for frying includes garlic powder, paprika, and cayenne for a flavorful, crispy coating.
Jalapeños: Fresh jalapeños give the ranch dressing its spicy kick. Adjust the quantity to suit your heat tolerance.
Lime: Fresh lime juice is essential for both the street corn and the ranch, adding a bright, tangy contrast to the richness of the other ingredients.

You’ll also need some pantry staples like mayonnaise, sour cream, tortillas, and vegetable oil for frying. If you’re grilling the corn, a cast iron skillet or grill pan will come in handy!

How to Make Fried Chicken Street Corn Tacos

Making these tacos is easier than you might think. Follow these steps to create a restaurant-quality meal right at home.

Step 1: Marinate the Chicken

Start by cutting your chicken thighs or tenders into bite-sized pieces. In a bowl, whisk together buttermilk, garlic powder, paprika, and cayenne pepper, then add the chicken. Let it marinate for at least 30 minutes (or up to 24 hours in the fridge) for the best flavor.

Step 2: Prepare the Street Corn

While the chicken marinates, grill or roast the corn on the cob until it’s lightly charred. Once it’s cool, cut the kernels off the cob and mix them with mayonnaise, lime juice, chili powder, and cotija cheese. Set this aside for topping.

Step 3: Make the Jalapeño Lime Ranch

In a blender, combine sour cream, mayonnaise, fresh jalapeños, lime juice, garlic, and a handful of fresh cilantro. Blend until smooth, adding a splash of water if needed to thin it out to your desired consistency. Chill the ranch in the fridge until ready to use.

Step 4: Fry the Chicken

Heat a deep skillet or Dutch oven with about 2 inches of vegetable oil to 350°F (175°C). Dredge the marinated chicken in a mixture of flour, cornstarch, garlic powder, and cayenne pepper, then fry in batches until golden and crispy. This should take 4-5 minutes per batch. Let the fried chicken drain on a paper towel-lined plate.

Step 5: Assemble the Tacos

Warm your tortillas in a dry skillet or microwave. To each tortilla, add a few pieces of fried chicken, a generous spoonful of street corn, and a drizzle of jalapeño lime ranch. Garnish with fresh cilantro and an extra squeeze of lime for good measure.

Step 6: Serve and Enjoy

Serve these tacos immediately for the ultimate flavor and crunch. Prepare to watch them disappear as everyone dives in!

Storage Options

These tacos are best enjoyed fresh, but here’s how to store the components separately for later:

Fried chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in the oven at 375°F (190°C) to regain its crispiness.
Street corn: Refrigerate in an airtight container for up to 2 days. Stir well before using, as the cheese and mayo may separate slightly.
Jalapeño lime ranch: Keep in a sealed jar in the fridge for up to 1 week. Stir before serving.

Avoid storing fully assembled tacos as the tortillas can become soggy.

Variations and Substitutions

This recipe is wonderfully adaptable. Here are some ideas to make it your own:

Grilled chicken tacos: Swap the fried chicken for grilled or baked chicken if you’re looking for a lighter option.
Vegetarian version: Replace the chicken with crispy fried cauliflower or roasted sweet potatoes for a meat-free taco.
Spicy upgrade: Add diced serrano peppers or a drizzle of hot sauce to the street corn for an extra kick.
Cheese swap: Use shredded queso fresco or a mild cheddar if cotija cheese isn’t available.
Low-carb option: Serve the components over a bed of lettuce instead of tortillas for a taco salad twist.

Feel free to experiment with other toppings like pickled onions, sliced avocados, or a sprinkle of Tajín for even more flavor!

These Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch are everything you’ve been craving: crispy, creamy, spicy, and completely satisfying. Whether it’s Taco Tuesday or just a regular weeknight, this recipe will turn any meal into a fiesta. Let us know how yours turn out! 🌮