Fried Chicken Street Corn Tacos with Jalapeño Lime Recipe
If you’re looking for the ultimate crowd-pleaser, look no further than Fried Chicken Street Corn Tacos with Jalapeño Lime. This recipe brings together crispy, juicy chicken, sweet and creamy street corn, and a punchy jalapeño-lime drizzle in a warm tortilla—basically, a fiesta in every bite! Whether you’re serving these at a backyard gathering or just want to treat yourself to something special, these tacos deliver a thrilling fusion of flavors and textures that will have everyone reaching for seconds.
Ingredients You’ll Need
The magic of Fried Chicken Street Corn Tacos with Jalapeño Lime is all about simple, vibrant ingredients coming together for a stunning result. Each component has a job to do, from providing crunch and zest to adding creamy richness and a burst of freshness.
- Chicken: Boneless, skinless chicken thighs or breasts (cut into bite-size pieces) are perfect for golden, juicy bites that fill the tacos beautifully.
- Buttermilk: Essential for marinating the chicken, it tenderizes and adds subtle tang, ensuring every piece is flavorful and moist.
- All-purpose flour: The base for that essential crispy coating on the fried chicken.
- Cornstarch: Mixed with flour, it creates an extra-light, crunchy crust that holds up to all the toppings.
- Garlic powder & smoked paprika: These spices infuse the chicken coating with warmth and a gentle smokiness.
- Salt & pepper: Classic seasoning for balanced flavor throughout the dish.
- Vegetable oil: Use for frying; it delivers that irresistible, golden crunch.
- Corn kernels: Fresh, frozen, or canned corn all work—bringing sweetness and texture to the street corn topping.
- Mayonnaise & sour cream: Creaminess for both the corn topping and drizzle; they help everything meld together.
- Cotija or feta cheese: Crumbled cheese adds a salty, tangy pop to the street corn mixture.
- Cilantro: Chopped fresh cilantro gives the tacos a herby brightness.
- Lime: The juice lifts the flavors and adds zing to both the corn and the drizzle.
- Chili powder: Just enough for a gentle heat and classic Mexican flavor on the corn.
- Jalapeño: Seeded for less heat, it brings a fresh, spicy kick to the drizzle sauce.
- Corn or flour tortillas: Soft, warm tortillas are the perfect vehicle for all the fillings.
- Extra cilantro & lime wedges: For garnishing and that last burst of freshness at the table.
How to Make Fried Chicken Street Corn Tacos with Jalapeño Lime
Step 1: Marinate the Chicken
Start by soaking your chicken pieces in buttermilk for at least 30 minutes—overnight if you’ve planned ahead. This step is key for tender, flavorful chicken that stays juicy even after frying. The buttermilk works its magic while you prep the other ingredients, so don’t skip this part!
Step 2: Prepare the Coating
In a shallow bowl, whisk together the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. This blend is your ticket to a crispy, golden crust that sticks beautifully and adds a subtle depth of flavor to every bite.
Step 3: Fry the Chicken
Heat about an inch of vegetable oil in a deep skillet over medium-high heat. Remove the chicken from the buttermilk, let the excess drip off, and dredge each piece in the seasoned flour mixture. Fry in batches, turning occasionally, until the pieces are crisp, golden, and cooked through—about 4 to 5 minutes. Drain on paper towels to keep everything perfectly crunchy.
Step 4: Make the Street Corn Topping
In a medium bowl, combine the corn, mayonnaise, sour cream, cotija or feta cheese, cilantro, lime juice, chili powder, and a pinch of salt. Stir everything together until the corn is creamy and flecked with herbs and cheese. This topping brings the classic flavors of Mexican street corn right into your taco!
Step 5: Blend the Jalapeño Lime Drizzle
Grab your blender or food processor and whizz together the sour cream, mayonnaise, jalapeño, lime juice, water, and a pinch of salt until smooth. This sauce is the zippy, cooling counterpoint to the richness of the fried chicken and corn topping—don’t be shy with it!
Step 6: Warm the Tortillas
Nothing beats a warm tortilla. Either toast them in a dry skillet or give them a quick zap in the microwave, just until soft and pliable. This step makes them flexible and ready to cradle all your delicious fillings.
Step 7: Assemble the Tacos
Now for the fun part! Fill each tortilla with a few pieces of crispy fried chicken, pile on a generous spoonful of the street corn topping, and finish with a drizzle of the jalapeño lime sauce. Garnish with extra chopped cilantro and serve with lime wedges for squeezing. Your Fried Chicken Street Corn Tacos with Jalapeño Lime are ready to devour!
How to Serve Fried Chicken Street Corn Tacos with Jalapeño Lime
Garnishes
A sprinkle of fresh cilantro and a few extra crumbles of cotija cheese make a world of difference. Don’t forget the lime wedges—everyone loves that last squeeze of citrus to wake up all the flavors in these Fried Chicken Street Corn Tacos with Jalapeño Lime.
Side Dishes
Pair these tacos with classic sides like black beans, a simple avocado salad, or crunchy tortilla chips and guacamole. Anything fresh and vibrant will complement the crispiness and creamy toppings of Fried Chicken Street Corn Tacos with Jalapeño Lime.
Creative Ways to Present
Set up a taco bar for guests to build their own Fried Chicken Street Corn Tacos with Jalapeño Lime! Arrange the fillings, toppings, and garnishes in separate bowls so everyone can customize their own. Or, serve the tacos on a big platter with plenty of lime wedges and colorful napkins for a festive, hands-on meal.
Make Ahead and Storage
Storing Leftovers
If you have leftover components, store each one separately in airtight containers in the refrigerator. The chicken stays crispy longer if you keep it out of the corn and sauce until just before serving.
Freezing
You can freeze the fried chicken pieces once they’re cooled—just lay them out on a baking sheet, freeze until solid, then transfer to a freezer bag. The street corn topping and jalapeño lime drizzle are best enjoyed fresh, so make those just before serving.
Reheating
Reheat the chicken in a 375°F oven or air fryer for 8 to 10 minutes to bring back that irresistible crunch. Warm the tortillas fresh and assemble with the toppings right before eating for the best Fried Chicken Street Corn Tacos with Jalapeño Lime experience.
FAQs
Can I use chicken tenders or nuggets for this recipe?
Absolutely! Store-bought chicken tenders or nuggets work well if you’re short on time. Just fry or bake them according to package instructions and proceed with the toppings and drizzle.
Is there a way to make these tacos gluten-free?
Yes—substitute your favorite gluten-free flour blend for the all-purpose flour, and use corn tortillas for a gluten-free version of Fried Chicken Street Corn Tacos with Jalapeño Lime.
How spicy is the jalapeño lime drizzle?
If you remove the seeds and ribs from the jalapeño, the sauce will have a gentle heat. If you like it spicier, leave some seeds in or use more jalapeño to kick things up a notch.
Can I prep any components ahead of time?
Certainly! The chicken can marinate overnight, and you can make the street corn topping up to a day in advance. The drizzle is best made fresh, but you can prep the ingredients ahead and blend right before serving.
What’s the best way to serve these tacos for a party?
Keep the chicken warm in the oven, set out the toppings and tortillas, and let your guests build their own Fried Chicken Street Corn Tacos with Jalapeño Lime. It’s interactive, fun, and guarantees everyone gets their perfect taco.
Final Thoughts
If you’re searching for a show-stopping dinner or a fun way to shake up taco night, you can’t go wrong with Fried Chicken Street Corn Tacos with Jalapeño Lime. Every bite is a flavorful, crunchy, creamy delight—so gather your favorite people and give these tacos a try. You’ll be amazed at how quickly they disappear off the plate!
Print
Fried Chicken Street Corn Tacos with Jalapeño Lime Recipe
- Total Time: 45 minutes (active)
- Yield: 8 tacos 1x
- Diet: Non-Vegetarian
Description
These Fried Chicken Street Corn Tacos with Jalapeño Lime drizzle are a flavorful Mexican-American fusion dish featuring crispy fried chicken bites, a creamy and tangy street corn topping, and a spicy jalapeño lime sauce, all wrapped in warm tortillas. Perfect for a vibrant and satisfying meal or snack.
Ingredients
For the chicken:
- 1 pound boneless, skinless chicken thighs or breasts, cut into bite-size pieces
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Vegetable oil for frying
For the street corn topping:
- 1 1/2 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup crumbled cotija or feta cheese
- 1/4 cup chopped cilantro
- Juice of 1 lime
- 1/2 teaspoon chili powder
- Salt to taste
For the jalapeño lime drizzle:
- 1/4 cup sour cream
- 1 tablespoon mayonnaise
- 1 jalapeño, seeded for less heat
- Juice of 1 lime
- 1 tablespoon water
- Pinch of salt
For serving:
- 8 small corn or flour tortillas
- Extra chopped cilantro
- Lime wedges
Instructions
- Marinate the chicken: In a bowl, combine the chicken pieces with the buttermilk and let them marinate for at least 30 minutes or up to overnight in the refrigerator to tenderize and infuse flavor.
- Prepare the coating: In another bowl, mix together the all-purpose flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. This mixture will create a crispy, flavorful crust on the chicken.
- Fry the chicken: Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat until hot. Remove the chicken from the buttermilk, letting excess drip off, and dredge pieces in the flour mixture. Fry the chicken in batches for 4 to 5 minutes until golden brown and cooked through. Drain cooked chicken on paper towels to remove excess oil.
- Make the street corn topping: In a bowl, combine corn kernels, mayonnaise, sour cream, crumbled cotija or feta cheese, chopped cilantro, lime juice, chili powder, and salt. Mix well and set aside to allow the flavors to meld.
- Prepare the jalapeño lime drizzle: Blend sour cream, mayonnaise, seeded jalapeño, lime juice, water, and a pinch of salt in a small blender or food processor until smooth to create a creamy, spicy sauce.
- Assemble the tacos: Warm the tortillas in a dry skillet or microwave. Fill each tortilla with several pieces of fried chicken, spoon over the street corn topping, and drizzle generously with the jalapeño lime sauce. Garnish with extra chopped cilantro and serve with lime wedges on the side.
Notes
- For a lighter alternative, air fry or oven-bake the chicken instead of deep frying.
- In a pinch, you can substitute with pre-cooked frozen chicken tenders for quicker preparation.
- Adjust the jalapeño quantity to control the level of heat in the drizzle.
- Use fresh corn for the best flavor, but frozen or canned corn works well too.
- Serve immediately for the crispiest chicken and freshest flavors.
- Prep Time: 25 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-American
Nutrition
- Serving Size: 1 taco
- Calories: 360
- Sugar: 2g
- Sodium: 430mg
- Fat: 21g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 55mg
