There's nothing quite like biting into a Fried Chicken Street Corn Taco with Jalapeño Lime Ranch – crispy, flavorful, and bursting with fresh toppings. The combination of crunchy fried chicken, sweet corn, and a zesty homemade ranch will have everyone at the table asking for more.
This recipe is a favorite in our household, especially during taco nights when we want to switch things up. The best part? It’s easy to make, packed with bold flavors, and perfect for sharing. Let me walk you through exactly how to make these irresistible tacos at home!
Why You'll Love This Fried Chicken Street Corn Taco With Jalapeño Lime Ranch
Get ready to fall head over heels for these tacos. This recipe is an explosion of texture and flavor, offering everything you want in a fun, easy-to-make dish.
First, let’s talk about that fried chicken. Perfectly golden and crunchy, it’s seasoned just right to complement the creamy street corn topping and tangy ranch dressing. The chicken alone might be enough to steal the show, but paired with these toppings, it’s next-level good.
Then there’s the street corn – sweet, charred corn mixed with creamy mayo, tangy lime juice, and cotija cheese. It’s a classic Mexican-inspired topping that brings a fresh and vibrant twist to each bite.
The jalapeño lime ranch takes this dish over the top. Cool, creamy, and bursting with bright lime flavor, it perfectly balances the fried chicken’s richness and adds a touch of heat.
Finally, these tacos are a breeze to customize. Whether you’re cooking for picky eaters or spicing things up for an adventurous crowd, you can adapt these to suit anyone’s taste.
Ingredients Notes

The magic of this Fried Chicken Street Corn Taco recipe comes from the perfect blend of simple, fresh ingredients and bold, satisfying flavors. Here’s what you’ll need to make them:
Chicken: I like to use boneless, skinless chicken thighs because they stay juicy and tender after frying. If you prefer, chicken breasts will work, but you’ll need to be careful not to overcook them.
Buttermilk: Soaking the chicken in buttermilk tenderizes it and adds a tangy flavor. If you don’t have buttermilk, you can mix regular milk with a tablespoon of vinegar or lemon juice as a quick substitute.
Street Corn Ingredients: Fresh or frozen corn works beautifully here. For the best flavor, I recommend charring it on a skillet or grill. Mix it with mayonnaise, lime juice, cotija cheese, and a sprinkle of chili powder for that classic street corn flavor.
Flour and Cornstarch: For the chicken breading, I use a combination of flour and cornstarch. The cornstarch creates an extra crispy crust that stays crunchy even after topping with creamy ranch.
Jalapeño Lime Ranch: This homemade ranch dressing is the star of the show. You’ll need buttermilk, mayo, fresh lime juice, and jalapeño for a bit of heat. I love blending in fresh cilantro for an extra punch of flavor.
Tortillas: Corn tortillas give these tacos an authentic street taco feel, but you can swap in flour tortillas if you prefer. Warm them up before serving to make them pliable and soft.
Lastly, grab your favorite toppings – chopped cilantro, avocado slices, or even pickled jalapeños add an extra burst of flavor and texture.
How To Make This Fried Chicken Street Corn Taco With Jalapeño Lime Ranch

Making these tacos might sound fancy, but I promise it’s easier than you think! Let’s break it down step by step so you can recreate this delicious dish in your own kitchen.
Start by marinating the chicken in buttermilk. Place your boneless chicken pieces into a bowl and cover them with buttermilk, seasoning with a pinch of salt and pepper. Let it sit for at least 30 minutes (or up to 4 hours) in the fridge. This step tenderizes the chicken and helps the breading stick.
While the chicken marinates, prepare the street corn topping. If you’re using fresh corn, char it in a skillet over medium-high heat until you see golden-brown spots. For frozen corn, thaw it first, then char it briefly. Mix the corn with mayo, fresh lime juice, crumbled cotija cheese, and chili powder. Give it a taste and adjust the lime or chili for your preferred level of tang and spice.
Next, whip up the jalapeño lime ranch. Combine mayonnaise, buttermilk, lime juice, diced jalapeño, fresh cilantro, and a pinch of garlic powder in a blender or food processor. Blend until smooth and creamy. Taste and adjust for more lime or jalapeño if needed. Pop it in the fridge to chill while you fry the chicken.
For the fried chicken, mix together flour, cornstarch, salt, pepper, garlic powder, and a touch of paprika in a large bowl. Take the chicken pieces out of the buttermilk, let the excess drip off, and dredge them in the flour mixture, making sure they’re fully coated.
Heat about 1-2 inches of oil in a skillet over medium-high heat. Once the oil is hot (around 350°F), carefully fry the chicken in batches. Cook for 4-5 minutes per side, or until the chicken is golden brown and crispy. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Warm up your tortillas while the chicken rests. You can toast them on a skillet or directly over a gas burner for a bit of char.
Assemble the tacos by layering crispy fried chicken, a generous spoonful of street corn, and a drizzle of jalapeño lime ranch. Top with fresh cilantro, avocado slices, or an extra squeeze of lime if you like.
These tacos are ready in under an hour and deliver an irresistible mix of flavors and textures in every single bite!
Storage Options
These tacos are best enjoyed fresh, but you can store the components separately if you have leftovers.
- Fried Chicken: Store any leftover chicken in an airtight container in the fridge for up to 3 days. Reheat it in the oven or air fryer at 350°F to maintain its crispy texture.
- Street Corn Mixture: Keep the corn mixture in a sealed container in the fridge for up to 3 days. Stir well before using again.
- Jalapeño Lime Ranch: The ranch dressing will stay fresh in the fridge for up to 5 days. Store it in a mason jar or squeeze bottle for easy drizzling.
To reassemble, warm your tortillas, crisp up the chicken, and top with the chilled corn and ranch. It’ll taste just as good as day one!
Variations and Substitutions
The beauty of these Fried Chicken Street Corn Tacos lies in their versatility. You can tweak the recipe to suit your taste buds or whatever ingredients you have on hand.
- Grilled Chicken: If you’re looking for a lighter version, skip the frying and grill the marinated chicken instead. It’s still juicy and pairs beautifully with the toppings.
- Spicy Kick: Add diced jalapeños or a drizzle of hot sauce directly to the street corn for extra heat. You can also sprinkle the chicken with cayenne pepper before frying.
- Cheese Options: If you can’t find cotija cheese, feta makes an excellent substitute. It’s salty and crumbly, just like cotija.
- Vegetarian Option: Swap out the chicken for crispy fried cauliflower or battered avocado slices. Both alternatives pair wonderfully with the street corn and ranch dressing.
- Tortilla Choices: Not a fan of corn tortillas? Use flour tortillas or even crunchy taco shells for a fun twist.
Feel free to mix and match toppings to make this recipe your own. Whether you add pickled onions, salsa verde, or shredded lettuce, these tacos are endlessly customizable and always delicious.
So go ahead – grab your ingredients, invite a few friends over, and whip up these Fried Chicken Street Corn Tacos with Jalapeño Lime Ranch. They’re guaranteed to be the highlight of your next taco night!
PrintFried Chicken Street Corn Taco With Jalapeno Lime Ranch Recipe
These Fried Chicken Street Corn Tacos with Jalapeno Lime Ranch are a flavorful fusion dish featuring crispy fried chicken, creamy street corn, and a tangy jalapeno lime ranch sauce. Perfect for weeknight dinners, parties, or taco Tuesdays!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 tacos 1x
- Category: Dinner, Tacos
- Method: Frying
- Cuisine: Mexican-American Fusion
- Diet: Gluten Free
Ingredients
- For the Fried Chicken:
- 1 lb boneless chicken thighs
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp paprika
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- Oil for frying
- For the Street Corn:
- 2 cups corn kernels (grilled or sautéed)
- ¼ cup mayonnaise
- ¼ cup cotija cheese (crumbled)
- 1 tbsp lime juice
- ¼ tsp chili powder
- 2 tbsp chopped cilantro
- For the Jalapeno Lime Ranch:
- ½ cup ranch dressing
- 1 jalapeno (seeded and minced)
- 1 tbsp lime juice
- 1 tsp lime zest
- Other:
- 8 small corn or flour tortillas
- Optional toppings: diced avocado, extra cilantro, lime wedges
Instructions
- Prepare the Fried Chicken:
- In a bowl, marinate the chicken thighs with buttermilk for at least 30 minutes.
- Mix flour, paprika, garlic powder, onion powder, salt, and pepper in a separate bowl.
- Dredge the marinated chicken in the flour mixture, ensuring even coating.
- Heat oil in a pan to 350°F (175°C). Fry chicken until golden and crispy (about 4-5 minutes per side). Drain on paper towels and slice into strips.
- Make the Street Corn:
- In a large bowl, mix grilled corn, mayonnaise, cotija cheese, lime juice, chili powder, and chopped cilantro. Set aside.
- Prepare the Jalapeno Lime Ranch:
- Combine ranch dressing, minced jalapeno, lime juice, and lime zest in a bowl. Mix well.
- Assemble the Tacos:
- Warm tortillas on a skillet. Add fried chicken strips, a generous scoop of street corn, and drizzle with jalapeno lime ranch.
- Garnish with cilantro, avocado, and lime wedges if desired. Serve immediately.
Notes
- You can use rotisserie chicken for a quicker version.
- Adjust jalapeno to control spice level.
- For extra crunch, add shredded lettuce or cabbage.
Nutrition
- Serving Size: 2 tacos
- Calories: 450 kcal
- Sugar: 4 g
- Sodium: 720mg
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