The Zesty Fried Chicken Street Corn Tacos Recipe You’ll Adore

Summertime calls for bold flavors and street-style magic with these irresistible fried chicken street corn tacos with bacon and jalapeno lime ranch that bring serious punch to your dinner table.

Crispy chicken meets sweet corn in a flavor explosion that will make your taste buds dance.

Each bite delivers a perfect balance of crunchy, spicy, and creamy elements.

Smoky bacon adds depth and richness to the taco experience.

Fresh jalapeños provide a zesty kick that cuts through the richness of the fried chicken.

The homemade lime ranch sauce ties everything together with its tangy, creamy goodness.

This recipe transforms ordinary ingredients into an extraordinary meal that will have everyone asking for seconds.

What Sets These Street Corn Tacos Apart

• Flavor Explosion: Combines crispy fried chicken, zesty street corn, and spicy jalapeno lime ranch for a mouthwatering taste adventure that’ll make your taste buds dance.
• Crowd-Pleasing Fusion: Merges classic street corn and taco styles with Southern fried chicken, creating a unique dish that’s perfect for casual gatherings and family meals.
• Quick and Customizable: Allows easy preparation with simple ingredients and provides flexibility to adjust spice levels or swap components to suit different preferences.
• Texture Triumph: Delivers a delightful mix of crunchy fried chicken, creamy ranch, crisp bacon, and fresh corn for an irresistible combination of textures in every bite.

Street Corn Tacos Ingredient Guide

• Chicken: Tender protein that serves as the centerpiece of these delicious tacos.
• Corn Kernels: Sweet and juicy base for the traditional street corn mixture.
• Tortillas: Soft corn or flour shells that hold all the flavorful ingredients together.

• Buttermilk: Helps tenderize and marinate the chicken for extra flavor.
• Cotija Cheese: Crumbly Mexican cheese that adds a salty and tangy element to the street corn.
• Mayonnaise: Creamy binder for the street corn mixture.
• Ranch Dressing: Creamy base for the spicy jalapeno lime sauce.

• Flour, Paprika, Garlic Powder, Salt, Pepper: Seasoning blend for coating the chicken.
• Cilantro: Fresh herb that adds bright, green flavor to the tacos.
• Lime Juice, Lime Zest: Citrusy component that brings zinginess to the ranch and corn mixture.
• Jalapeno: Spicy pepper that adds heat to the ranch sauce.
• Bacon: Crispy meat that provides a smoky and salty crunch to the tacos.

Steps for Chicken Street Corn Tacos

Step 1: Marinate Chicken

Soak chicken slices in buttermilk for 20 minutes to tenderize and infuse flavor.

This process helps create a juicy and succulent base for your tacos.

Step 2: Create Crispy Coating

• All-purpose flour
• Paprika
• Garlic powder
• Salt
• Black pepper

Thoroughly coat each buttermilk-soaked chicken piece in the seasoned flour mixture.

Step 3: Fry Chicken To Golden Perfection

Heat oil in a deep skillet or fryer.

Carefully place coated chicken pieces and fry until they turn a beautiful golden brown color and reach an internal temperature of 165°F.

Remove and let drain on paper towels.

Step 4: Prepare Vibrant Street Corn Mixture

• Grilled corn kernels
• Crumbled Cotija cheese
• Creamy mayonnaise
• Fresh lime juice
• Chopped cilantro

Stir until ingredients are well combined and create a zesty, tangy mixture.

Step 5: Craft Spicy Jalapeno Lime Ranch

• Ranch dressing
• Finely chopped jalapeno
• Bright lime juice
• Lime zest

Taste and adjust seasonings for a perfect balance of heat and tang.

Step 6: Crisp Bacon Preparation

Cook bacon in a skillet until it reaches a satisfying crunch.

Drain excess grease on paper towels and break into bite-sized pieces.

Step 7: Assemble Mouthwatering Tacos

Warm tortillas on a griddle or skillet.

• Crispy fried chicken
• Zesty street corn mixture
• Crumbled bacon
• Drizzle of jalapeno lime ranch

Garnish with fresh cilantro leaves and serve immediately while everything is hot and crispy.

Pro Tips for Crispy Chicken Street Tacos

• Soak chicken in buttermilk for at least 20 minutes to ensure tender, juicy meat with enhanced flavor and improved texture.
• Maintain oil temperature around 350°F to achieve crispy, golden-brown chicken without absorbing excess oil.
• Mix Cotija cheese and mayonnaise in equal proportions for a rich, creamy street corn filling that complements the crispy chicken.
• Adjust jalapeno quantity in ranch sauce to control spiciness, removing seeds for milder flavor or adding more for extra kick.
• Assemble tacos immediately after frying chicken to maintain crispiness and prevent tortillas from becoming soggy.

Bacon and Jalapeno Street Taco Variations

• Vegetarian Corn Tacos: Replace fried chicken with crispy tofu or tempeh, marinated and coated in the same seasoning mix for a plant-based alternative.
• Gluten-Free Fiesta: Use gluten-free flour for coating chicken and corn tortillas, ensuring those with gluten sensitivities can enjoy the same flavors.
• Lighter Grilled Version: Swap deep-fried chicken for grilled chicken breast, reducing oil while maintaining a crispy exterior with a spice rub.
• Low-Carb Corn Wrap: Replace tortillas with large lettuce leaves, creating a fresh and lighter version of the original taco recipe.

Best Ways to Serve Street Corn Tacos

• Fiesta-Style Plating: Arrange tacos on a colorful wooden board with scattered lime wedges and extra cilantro sprigs for a festive street food presentation.
• Sidekick Companions: Serve with Mexican-style rice, black beans, or a crisp cucumber salad to complement the rich and spicy taco flavors.
• Drink Pairing Magic: Match these tacos with an ice-cold Mexican beer, a zesty margarita, or a refreshing agua fresca to balance the bold taste profile.
• Leftover Transformation: Chop remaining fried chicken and corn mixture to create a quick salad or stuff into quesadillas for a delicious next-day meal.

Storing Street Corn Tacos for Meals

• Store leftovers in an airtight container for up to 3 days, separating chicken, corn mixture, and ranch to maintain crispiness and freshness.
• Wrap individual components separately in plastic wrap, then place in freezer bags. Freeze chicken and bacon for up to 2 months, discarding corn mixture and ranch.
• Warm fried chicken in a preheated oven at 375°F for 10-12 minutes to restore crispiness, avoiding microwave to prevent sogginess.
• Reassemble tacos with freshly heated chicken, quickly warmed corn mixture, and a new batch of ranch for the best flavor and texture.

FAQs

• How do I ensure my fried chicken stays crispy in the tacos?

Pat chicken dry before marinating and use a high-smoke point oil like vegetable or canola oil. Fry at 350°F and let chicken rest on a wire rack to maintain crispiness.

• Can I make this recipe less spicy?

Remove jalapeno seeds and membrane to reduce heat, or substitute with mild green chiles for a milder flavor profile.

• What if I can’t find Cotija cheese?

Substitute with crumbled feta or queso fresco. These cheeses have similar tangy, salty characteristics that work well in the street corn mixture.

• How can I make this recipe healthier?

Use air-fryer for chicken instead of deep-frying, choose Greek yogurt instead of mayonnaise, and use turkey bacon for a leaner protein option.

Fried Chicken Street Corn Tacos With Bacon And Jalapeno Lime Ranch Recipe

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4.9 from 15 reviews

• Total Time: 40 minutes
• Yield: 4 1x

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Description

Crispy fried chicken street corn tacos with bacon and jalapeño lime ranch bring Mexican street food magic to your kitchen. Zesty flavors, crunchy textures, and bold spices create an irresistible meal you’ll crave again and again.

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Ingredients

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Proteins:

• 1 pound chicken breast, boneless and sliced
• 0.5 pound crispy bacon, chopped

Dry Ingredients for Chicken Coating:

• 1 cup all-purpose flour
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Corn and Cheese Mixture:

• 2 cups corn kernels (grilled or canned)
• 0.5 cup cotija cheese, crumbled
• 0.25 cup mayonnaise
• 2 tablespoons lime juice
• 2 tablespoons fresh cilantro, chopped

Jalapeno Lime Ranch:

• 0.5 cup ranch dressing
• 1 jalapeno, finely chopped
• 1 tablespoon lime juice
• 1 teaspoon lime zest

Additional Ingredients:

• 6 flour or corn tortillas
• 2 tablespoons fresh cilantro for garnish
• 0.25 cup buttermilk
• 2 cups vegetable oil for frying

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Instructions

1. Marinate chicken pieces in buttermilk for 20 minutes, ensuring complete coverage to tenderize and infuse flavor.
2. Combine flour, paprika, garlic powder, salt, and pepper in a shallow dish for coating the chicken.
3. Remove chicken from buttermilk, thoroughly dredge in seasoned flour mixture, shaking off excess.
4. Heat oil to 350°F in a deep skillet and fry chicken pieces until golden brown and crispy, approximately 4-5 minutes per side.
5. Sauté corn kernels until lightly charred, then mix with crumbled Cotija cheese, creamy mayonnaise, fresh lime juice, and chopped cilantro.
6. Dice bacon and crisp in a separate pan until dark and crunchy, then drain on paper towels.
7. Whisk ranch dressing with finely chopped jalapeno, zesty lime juice, and lime zest to create a spicy-tangy sauce.
8. Warm tortillas briefly on a griddle or skillet to enhance flexibility and flavor.
9. Layer each tortilla with crispy fried chicken, grilled corn mixture, and crumbled bacon.
10. Drizzle generously with jalapeno lime ranch and garnish with additional fresh cilantro leaves.
11. Serve immediately while ingredients are hot and crisp.

Notes

• Marinate chicken longer for deeper flavor absorption, ideally up to 2 hours in the refrigerator.
• Use boneless chicken thighs for juicier, more tender meat that stays crispy when fried.
• Customize heat levels by adjusting jalapeno quantity in ranch sauce or removing seeds for milder version.
• Replace wheat flour with cornstarch or gluten-free flour blend for coating chicken.

• Prep Time: 25 minutes
• Cook Time: 15 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Frying
• Cuisine: Mexican-American

Nutrition

• Serving Size: 4
• Calories: 520 kcal
• Sugar: 4 g
• Sodium: 750 mg
• Fat: 32 g
• Saturated Fat: 8 g
• Unsaturated Fat: 20 g
• Trans Fat: 0.5 g
• Carbohydrates: 30 g
• Fiber: 3 g
• Protein: 35 g
• Cholesterol: 90 mg