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This hearty street corn chicken taco recipe combines crispy fried chicken with a Mexican-inspired corn salad and spicy ranch for the ultimate taco night upgrade. The combination of textures and flavors creates a restaurant-quality meal that will have everyone asking for seconds.
I first made these tacos for a backyard gathering last summer, and they've become our Friday night tradition ever since. My kids, who normally avoid anything spicy, devour these and even ask for extra jalapeño ranch on the side.
Ingredients
- For the Chicken Chicken tenders creates the perfect size for tacos and stays juicy
- Pickle juice tenderizes the meat while adding subtle tanginess
- Buttermilk ensures the coating adheres perfectly and adds richness
- All purpose flour and cornstarch combination creates the ideal crispy exterior
- Spice blend provides layers of flavor without overwhelming the dish
- Hot sauce adds complexity rather than just heat
- Peanut oil or vegetable oil gives the perfect frying medium for golden crusts
- For the Street Corn Salad Fresh corn grilled until slightly charred for maximum flavor
- Mayonnaise creates a creamy base that binds the salad together
- Fresh garlic provides aromatic punch that dried cannot match
- Lime juice and zest brightens the entire dish with citrus notes
- Scallions add mild onion flavor without overwhelming
- Cotija cheese brings authentic Mexican flavor and saltiness
- Fresh cilantro adds herbaceous notes essential to street corn
- Jalapeño provides controllable heat look for firm peppers with glossy skin
- Chili powder adds smoky depth use Mexican variety if possible
- Salt enhances all other flavors in the corn salad
- For the Jalapeño Lime Ranch Mayonnaise and sour cream create the perfect creamy base
- Dry ranch seasoning provides classic flavor without measuring multiple spices
- Garlic powder adds depth without the bite of fresh garlic
- Pickled jalapeños give consistent heat and tangy flavor
- Pickled jalapeño juice amplifies the flavor throughout the sauce
- Fresh cilantro brightens the sauce with herbaceous notes
- Lime juice adds essential acidity and citrus flavor
- Buttermilk thins the sauce to perfect drizzling consistency
- For Assembly Flour tortillas work best as they can hold up to the hearty fillings
- Bacon adds smoky crunch that complements the creamy elements
- Neutral oil for crisping tortillas without adding competing flavors
- Lime wedges essential for a fresh squeeze right before eating
Step-by-Step Instructions
- Marinate the Chicken
- Combine pickle juice and 120 ml buttermilk in a medium bowl until fully mixed. Submerge chicken tenders completely ensuring all surfaces are in contact with the marinade. Cover tightly and refrigerate for at least 2 hours though overnight produces noticeably more tender results. The acid in the pickle juice helps break down proteins while the buttermilk adds richness.
- Prepare the Coating Stations
- In a shallow bowl whisk together flour cornstarch garlic powder paprika salt onion powder black pepper and cayenne until fully combined with no visible spice pockets. In a separate bowl mix 235 ml buttermilk with hot sauce until uniform in color. This two-bowl system creates the foundation for perfectly crispy chicken.
- Coat the Chicken
- Remove chicken from marinade and pat each piece thoroughly dry with paper towels. Excess moisture prevents proper coating adhesion. Dredge each tender in seasoned flour pressing firmly to ensure complete coverage. Dip coated chicken into buttermilk mixture allowing excess to drip off then return to flour mixture for a second coating. Press flour gently into chicken creating craggy texture. Rest coated chicken on a wire rack for 10 minutes until coating develops a slightly tacky feel.
- Fry the Chicken
- Heat oil to exactly 175°C in a deep fryer or heavy cast iron skillet use a thermometer for precision. Gently lower 3 to 4 pieces of chicken into hot oil avoiding overcrowding which lowers oil temperature. Fry for approximately 4 minutes turning halfway through until golden brown and internal temperature reaches 74°C. Transfer to paper towel lined plate and sprinkle lightly with salt while hot.
- Prepare the Corn Salad
- Grill husked corn over medium high heat rotating frequently until kernels develop light char marks on all sides approximately 8 to 10 minutes. Let cool slightly then stand cob vertically in a large bowl and cut kernels off using a sharp knife. In a medium mixing bowl combine grilled corn kernels mayonnaise minced garlic lime juice and zest sliced scallions Cotija cheese minced cilantro diced jalapeño chili powder and salt. Fold gently until ingredients are evenly distributed. Refrigerate for at least 30 minutes to allow flavors to meld.
- Make the Jalapeño Lime Ranch
- In a food processor combine fresh cilantro leaves pickled jalapeños and jalapeño juice. Pulse until mostly smooth with small flecks of green visible. In a separate bowl whisk together mayonnaise sour cream dry ranch seasoning garlic powder and salt until completely smooth. Fold in the cilantro jalapeño purée and lime juice using gentle strokes to maintain airiness. Gradually whisk in buttermilk until sauce reaches desired pouring consistency. Transfer to airtight container and refrigerate for at least 1 hour to develop flavors.
- Crisp the Tortillas
- Heat a heavy skillet over medium low heat. Add a few tablespoons of neutral oil enough to coat the bottom of the pan. Place tortillas individually in the hot oil for approximately 15 seconds per side until they develop golden spots but remain pliable. Transfer to paper towels to absorb excess oil.
- Assemble the Tacos
- Place a warm crisped tortilla on a plate. Position one fried chicken tender slightly off center. Spoon a generous portion of street corn salad alongside the chicken. Drizzle with jalapeño lime ranch creating zigzag pattern for even distribution. Sprinkle with crispy bacon pieces ensuring even distribution. Serve immediately with lime wedges for squeezing over assembled tacos just before eating.
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The street corn salad is truly the heart of this recipe. I discovered authentic elote from a street vendor in Mexico City years ago and have been trying to recreate that perfect combination of sweet corn creaminess tang and spice ever since. This version finally captures that magical balance that makes Mexican street corn so irresistible.
Make Ahead Options
The beauty of this recipe lies in its ability to be prepared in stages. The chicken can marinate overnight, the ranch sauce actually improves after 24 hours in the refrigerator as flavors meld, and the corn salad holds beautifully for up to two days. For best results, store each component separately in airtight containers. The only element that should be prepared just before serving is frying the chicken and crisping the tortillas, as these are at their prime when fresh and hot.
Customize Your Heat Level
One of the most flexible aspects of this recipe is the ability to adjust spiciness to suit your preference. For a milder version, reduce or eliminate the cayenne in the chicken coating, use only half a jalapeño in the corn salad, and cut the pickled jalapeños in the ranch by half. For heat seekers, add an extra teaspoon of cayenne to the chicken, use a full serrano pepper instead of jalapeño in the corn salad, and double the pickled jalapeños in the ranch. The beauty is that you can customize different components differently to please everyone at your table.
Serving Suggestions
These tacos shine as the star of any meal, but complementary sides can create a complete feast. I love serving them with cilantro lime rice, which helps temper the heat while adding another layer of flavor. A simple side of black beans with a touch of cumin provides protein balance, and a light jicama slaw brings refreshing crunch. For beverages, nothing beats an ice-cold Mexican lager with lime or a classic margarita. If serving for a crowd, set up a taco bar with all components and let guests build their own perfect combination.
Frequently Asked Questions
- → How can I ensure the chicken stays juicy?
Marinating the chicken in pickle juice and buttermilk for at least two hours or overnight tenderizes it and locks in moisture.
- → Can I grill the chicken instead of frying?
Yes, grilling the chicken is a great alternative if you want a lighter option. Ensure it cooks through to an internal temperature of 74°C.
- → What can be used as a substitute for Cotija cheese?
If Cotija cheese is unavailable, you can use feta cheese or Parmesan for a similar tangy and salty flavor.
- → How do I control the spice level in the ranch sauce?
Adjust the amount of pickled jalapenos and chili powder in the recipe to control the heat of the sauce to your liking.
- → Can the corn salad be made ahead of time?
Yes, the corn salad can be prepared a few hours in advance and stored in the refrigerator. Assemble the tacos just before serving.
- → What is the best way to achieve evenly charred corn?
Grill the corn over medium-high heat, rotating frequently to ensure even charring on all sides without burning.