Fried Chicken Street Corn Tacos With Bacon And Jalapeno Lime Ranch Recipe

There's nothing quite like biting into a taco that bursts with flavor in every bite. Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch bring together crispy, golden chicken, smoky bacon, creamy street corn, and a tangy, spicy ranch sauce for an unforgettable combination.

I created this recipe after craving a taco that was indulgent yet fresh, spicy yet balanced. What began as a weekend experiment quickly became a family favorite. These tacos are perfect for gatherings, weeknight dinners, or anytime you want to wow your taste buds.

Why You'll Love These Fried Chicken Street Corn Tacos

Get ready to fall head over heels for these tacos! They’re not just a meal—they’re an experience.

First, the fried chicken is crispy, juicy, and seasoned to perfection. Whether you use homemade fried chicken or a quick store-bought version, it adds a satisfying crunch to every bite.

Then there’s the street corn topping—a creamy, cheesy, and slightly smoky mixture that pairs beautifully with the chicken. Think Mexican street corn (elote) but in taco form!

Bacon lovers, rejoice! This recipe incorporates crispy, smoky bacon bits for an extra layer of flavor. Combined with the tangy kick from the Jalapeño Lime Ranch, these tacos achieve the perfect balance of richness and freshness.

Finally, they’re easy to customize. Whether you prefer spicier toppings, gluten-free tortillas, or an extra squeeze of lime, this recipe is adaptable for any palate.

Ingredients Notes

The magic of this recipe lies in its thoughtful, flavor-packed ingredients. Each one is carefully selected to contribute to the overall balance of textures and tastes. Here’s what you’ll need:

• Chicken: Boneless, skinless chicken thighs or breasts work best for frying. Their tender, juicy texture is ideal for tacos. If you're short on time, frozen breaded chicken tenders are a great shortcut.
• Corn: Fresh corn on the cob is ideal for the street corn topping. You can also use frozen corn kernels in a pinch—just make sure to char them in a hot skillet for that smoky flavor.
• Bacon: Thick-cut bacon is best for crispy, meaty pieces. Cook it until it’s nice and crispy, then crumble it to sprinkle over the tacos.
• Jalapeños: These add a gentle heat to the ranch sauce. Remove the seeds for a milder flavor or leave them in if you love extra spice.
• Tortillas: Flour or corn tortillas both work here. Warm them up before assembling your tacos for the best texture.
• Cotija Cheese: This crumbly, salty cheese is essential for authentic street corn flavor. If you can't find it, feta is a good substitute.

For the Jalapeño Lime Ranch, you’ll need:

• Mayonnaise
• Sour cream
• Fresh lime juice
• Jalapeños
• Fresh cilantro
• Garlic powder
• Onion powder
• Salt and pepper

You’ll also need a deep skillet for frying the chicken and a blender or food processor for the ranch dressing.

How to Make Fried Chicken Street Corn Tacos

Making these tacos might seem complex, but with a little organization, you’ll have them ready in no time! Here’s how to do it:

1. Prepare the Fried Chicken

Season the chicken pieces with salt, pepper, garlic powder, and paprika. Coat them in flour, dip them in beaten eggs, then dredge them in seasoned breadcrumbs. Heat oil in a deep skillet over medium heat and fry the chicken until golden brown and cooked through. Let the chicken rest on a wire rack to stay crispy.

Shortcut tip: Use store-bought breaded chicken or chicken nuggets to save time.

2. Make the Street Corn Topping

Char the corn kernels in a hot skillet or grill them until lightly blackened. Mix the corn with mayonnaise, sour cream, lime juice, chili powder, and crumbled Cotija cheese. Adjust the seasoning to taste.

3. Cook the Bacon

Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces.

4. Blend the Jalapeño Lime Ranch

In a blender or food processor, combine mayonnaise, sour cream, lime juice, chopped jalapeños, cilantro, garlic powder, onion powder, salt, and pepper. Blend until smooth. Taste and adjust the spice level by adding more jalapeño if desired.

5. Warm the Tortillas

Warm your tortillas in a dry skillet or directly over a gas flame for a slight char.

6. Assemble the Tacos

Start with a warm tortilla, add a layer of fried chicken, top with the street corn mixture, sprinkle with crispy bacon, and drizzle with the Jalapeño Lime Ranch. Finish with extra lime juice, fresh cilantro, or jalapeño slices for garnish.

Storage Options

While these tacos are best enjoyed fresh, you can store the components separately to make meal prep easier.

• Fried Chicken: Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to maintain its crispiness.
• Street Corn Topping: Keep the corn mixture in the fridge for up to 2 days. Stir before serving.
• Jalapeño Lime Ranch: This dressing can be refrigerated in a sealed jar for up to 5 days. Shake or stir before using.
• Tortillas: Store in their original packaging or a zip-top bag at room temperature.

To reheat, warm the chicken and tortillas separately and assemble the tacos just before serving.

Variations and Substitutions

This recipe is highly adaptable! Here are a few ideas to suit your preferences:

1. Make It Spicier: Add diced serrano peppers or a drizzle of hot sauce to the tacos for an extra kick.
2. Go Gluten-Free: Use gluten-free breadcrumbs for the chicken and corn tortillas for assembling.
3. Vegetarian Option: Swap the fried chicken for crispy tofu or roasted sweet potatoes.
4. Add Fresh Veggies: Include shredded lettuce, diced tomatoes, or avocado slices for a fresh twist.
5. Experiment with Cheese: While Cotija is classic, try shredded cheddar, Monterey Jack, or queso fresco for a different flavor profile.

Feel free to experiment and make these tacos your own. No matter how you customize them, they’re sure to be a hit!

With bold flavors, crispy textures, and vibrant toppings, these Fried Chicken Street Corn Tacos with Bacon and Jalapeño Lime Ranch are a showstopper at any meal. Whether you’re feeding a crowd or indulging in a taco night treat, this recipe is bound to impress.

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