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Street Corn Chicken Tacos

Street Corn Chicken Tacos

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Course: Main Course
Kitchen: American, Mexican
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4 tacos

Ingredients
 

  • For the Fried Chicken:
  • 1 lb boneless skinless chicken thighs or breasts
  • 1 cup buttermilk
  • 1 cup all-purpose flour
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • Salt and black pepper to taste
  • Oil for frying vegetable or canola
  • For the Street Corn:
  • 2 cups corn fresh, frozen, or canned
  • 1 tablespoon mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder
  • 1/4 cup crumbled feta cheese or cotija cheese
  • Fresh cilantro chopped (for garnish)
  • For the Jalapeño Lime Ranch:
  • 1/2 cup ranch dressing
  • 1 tablespoon lime juice
  • 1 jalapeño minced (remove seeds for less heat)
  • 1 tablespoon fresh cilantro chopped (optional)
  • Salt and pepper to taste
  • For Assembly:
  • 4-6 small corn or flour tortillas
  • 4-6 slices of cooked bacon crumbled
  • Fresh lime wedges for serving

Instructions

  • Prepare the Fried Chicken:
  • Marinate Chicken: Place the chicken in a bowl and cover with buttermilk. Let it marinate in the refrigerator for at least 30 minutes (or up to overnight).
  • Prepare Coating: In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
  • Fry Chicken: Heat oil in a large skillet over medium-high heat. Remove the chicken from the buttermilk, allowing excess to drip off, then dredge it in the seasoned flour mixture, coating well. Fry the chicken for about 5-7 minutes on each side, or until golden brown and cooked through. Remove and let drain on paper towels.
  • Prepare the Street Corn:
  • Cook the Corn: In a skillet, add the corn and cook over medium heat until heated through. Remove from heat and stir in the mayonnaise, sour cream, lime juice, chili powder, and crumbled cheese.
  • Make the Jalapeño Lime Ranch:
  • Mix Dressing: In a small bowl, combine the ranch dressing, lime juice, minced jalapeño, and chopped cilantro. Season with salt and pepper to taste.
  • Assemble the Tacos:
  • Warm Tortillas: Warm the tortillas in a dry skillet or microwave until pliable.
  • Build Tacos: Slice the fried chicken into strips and place a few pieces on each tortilla. Top with the street corn mixture, crumbled bacon, and a drizzle of jalapeño lime ranch.
  • Serve: Serve the tacos with fresh lime wedges on the side.