Description
Mexican street corn meets crispy fried chicken in this flavor-packed taco that blends spicy, creamy, and crunchy textures. Jalapeño lime ranch sauce elevates each bite, creating a mouthwatering fusion of street food favorites you’ll crave again and again.
Ingredients
Scale
Proteins:
- 1 pound (454 grams) boneless chicken thighs
- 1/2 cup ranch dressing
Street Corn Components:
- 2 cups corn kernels (grilled or sauteed)
- 1/4 cup cotija cheese (crumbled)
- 1/4 cup mayonnaise
- 2 tablespoons chopped cilantro
- 1 tablespoon lime juice
- 1/4 teaspoon chili powder
Breading and Seasoning:
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Additional Components:
- 1 jalapeno (seeded and minced)
- 1 tablespoon lime juice
- 1 teaspoon lime zest
- 8 small corn or flour tortillas
- Oil for frying
Optional Toppings:
- Diced avocado
- Extra cilantro
- Lime wedges
Instructions
- Submerge chicken thighs in buttermilk and refrigerate for a minimum of 30 minutes to tenderize and infuse flavor.
- Create a seasoned coating by blending flour with paprika, garlic powder, onion powder, salt, and black pepper in a shallow dish.
- Remove chicken from buttermilk, allowing excess to drip off, then thoroughly coat each piece in the seasoned flour mixture, pressing gently to ensure complete coverage.
- Heat cooking oil to precisely 350F (175C) in a heavy-bottomed skillet, maintaining consistent temperature for optimal crispiness.
- Carefully lower breaded chicken into hot oil, frying until exterior turns deep golden brown and internal temperature reaches 165F, approximately 4-5 minutes per side.
- Transfer fried chicken to paper towel-lined plate to drain excess oil, then slice into manageable strips for taco assembly.
- Char grilled corn kernels, then combine with creamy mayonnaise, crumbled cotija cheese, fresh lime juice, chili powder, and chopped cilantro in a vibrant mixture.
- Craft spicy ranch by whisking together classic ranch dressing with finely minced jalapeno, zesty lime juice, and fragrant lime zest.
- Gently warm tortillas on a hot skillet until pliable and slightly charred.
- Layer tacos with crispy chicken strips, generously top with street corn mixture, and drizzle with zesty jalapeno lime ranch.
- Finish with optional garnishes of fresh cilantro, creamy avocado slices, and bright lime wedges. Serve immediately for maximum flavor and texture.
Notes
- Marinate chicken for at least 30 minutes or overnight for maximum tenderness and flavor infusion.
- Use a thermometer to maintain 350F for perfectly crispy, golden-brown chicken without greasy texture.
- Grill corn beforehand for deeper smoky flavor, or use fresh or frozen corn as a convenient alternative.
- Control heat levels by removing jalapeno seeds or adding more for extra kick in the ranch sauce.
- Prep Time: 40 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 590 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 35 g
- Saturated Fat: 8 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 40 g
- Fiber: 4 g
- Protein: 30 g
- Cholesterol: 110 mg