Get ready to fall in love with these Fried Chicken Street Corn Tacos Recipe that perfectly marry crispy, juicy fried chicken with the vibrant, creamy charm of street-style corn. This dish offers a fantastic burst of textures and flavors, combining the satisfying crunch of golden fried chicken with the tangy, buttery charm of charred corn mixed with zesty lime crema. Each bite is a mouthwatering experience that feels like a festive street food feast right at your own table. Whether it’s a weekend treat or a casual weeknight dinner, these tacos are guaranteed to become your new favorite go-to recipe.
Ingredients You’ll Need
Simple, fresh, and flavorful ingredients come together effortlessly here. Each item plays a crucial role—from the crispy seasoned chicken coating to the creamy, tangy street corn topping, every element balances taste, texture, and color to make these tacos irresistible.
- Boneless skinless chicken thighs or breasts (1 lb): Perfectly tender and juicy bites that soak up the crispy coatings.
- All-purpose flour (1 cup): The mainstay for that crunchy outer crust.
- Garlic powder, onion powder, paprika, cayenne pepper, salt, and pepper: A spice blend that delivers depth and a little kick to the chicken coating.
- Egg (1, beaten) and buttermilk (1 cup): Together they create a rich, velvety wash that helps the flour layer stick beautifully.
- Vegetable oil: Essential for frying the chicken to golden perfection.
- Frozen or fresh corn kernels (2 cups): Adds sweet, juicy pops of corn flavor, perfectly charred for authenticity.
- Butter (1 tablespoon): Enhances the corn’s richness when sautéed.
- Mayonnaise and sour cream (various amounts): Create that classic creamy street corn vibe both in the corn mixture and the refreshing lime crema.
- Fresh lime juice: Brightens and lifts the whole dish with a zesty punch.
- Chili powder: Adds a hint of smoky warmth to the street corn.
- Fresh cilantro and crumbled Cotija cheese (optional): Garnishes that provide freshness and a salty, tangy finish.
- Small flour or corn tortillas (8): The perfect vessel to hold all the deliciousness together.
- Lime wedges: To serve alongside for that extra squeeze of citrus magic.
How to Make Fried Chicken Street Corn Tacos Recipe
Step 1: Make the Lime Crema
Begin by mixing sour cream, mayonnaise, lime juice, garlic powder, and a pinch of salt in a small bowl until perfectly smooth. This zesty sauce is the creamy backbone of your tacos, offering a luscious cooling contrast to the spicy fried chicken.
Step 2: Prepare the Street Corn
Melt butter in a skillet over medium heat and toss in the corn kernels. Stir occasionally until the corn develops those irresistible golden-brown charred spots, which add a subtle smokiness reminiscent of true street corn. Drizzle the mayo, sour cream, lime juice, chili powder, salt, and pepper over the corn, stirring to coat every kernel in that creamy, tangy goodness.
Step 3: Coat the Chicken
Next, whisk together the flour and spices in one shallow dish while combining the egg and buttermilk in another. Dip each chicken piece first in the flour mixture, then the buttermilk, and back into the flour again. This double-dip method creates the ultimate crunchy crust that will lock in juicy flavor.
Step 4: Fry the Chicken
Heat vegetable oil in a heavy skillet until hot and shimmering, about 350°F. Fry the coated chicken pieces in batches, making sure not to crowd the pan, cooking them for 4-5 minutes until golden brown and utterly crispy. Once done, drain them on paper towels to soak up any excess oil.
Step 5: Assemble the Tacos
Warm your tortillas until they’re soft and pliable. Spread a generous spoonful of lime crema across each tortilla, layer on the crispy fried chicken, then add a hearty scoop of the creamy street corn mixture. Don’t forget to sprinkle fresh cilantro and crumbled Cotija cheese if you’re feeling fancy, and finish everything with a squeeze of fresh lime juice.
How to Serve Fried Chicken Street Corn Tacos Recipe
Garnishes
Garnishing is where you make these tacos truly pop. Fresh cilantro adds a burst of herbal brightness, while crumbled Cotija cheese introduces a salty, tangy kick that complements the creamy street corn and crispy chicken beautifully. A final squeeze of lime juice refreshes each bite with zesty acidity, balancing all the rich flavors perfectly.
Side Dishes
Pair these tacos with simple sides like a crisp cabbage slaw, black beans, or Mexican rice to round out the meal. For a fun twist, try serving with pickled jalapeños or a side of guacamole to add creaminess and heat. Each side elevates the taco experience without overpowering the star ingredients.
Creative Ways to Present
Want to impress your guests? Serve these tacos on colorful handmade tortillas or mini cast iron skillets for rustic charm. You can also turn them into a taco salad bowl by using larger lettuce leaves as your base instead of tortillas. Adding edible flowers or a sprinkle of chili flakes on top can turn a casual dinner into a festive fiesta.
Make Ahead and Storage
Storing Leftovers
If you have any leftover fried chicken or street corn mixture, refrigerate them separately in airtight containers for up to 3 days. Keeping the components separate preserves the chicken’s crispiness and the corn’s freshness, so your tacos stay delicious.
Freezing
While it’s best to enjoy these tacos fresh, you can freeze the cooked fried chicken pieces in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. The street corn mixture doesn’t freeze well due to its creamy texture, so prepare that fresh when serving again.
Reheating
To reheat, pop the frozen chicken in a hot oven or air fryer until heated through and crispy again. For refrigerated chicken, warming in a skillet is best to maintain that golden crunch. Reheat the street corn gently in the microwave or on the stovetop, stirring often to keep it creamy without drying out.
FAQs
Can I use chicken breasts instead of thighs for this Fried Chicken Street Corn Tacos Recipe?
Absolutely! Chicken breasts work well too, just be mindful not to overcook them since they can dry out faster than thighs. Cut them into small, even pieces for the best frying results.
Is there a vegetarian option for this Fried Chicken Street Corn Tacos Recipe?
Yes! Swap the fried chicken for crispy fried cauliflower or mushrooms prepared in the same way for a fantastic vegetarian alternative that still offers great texture and flavor.
Can I make the lime crema ahead of time?
Definitely. The lime crema can be stored in the refrigerator for up to 3 days, which actually helps the flavors meld beautifully. Just give it a good stir before using.
How spicy is this Fried Chicken Street Corn Tacos Recipe?
The spice level is mild and easily adjustable by adding or reducing the cayenne pepper and chili powder. It’s perfect for kids and adults alike but can be amped up for heat lovers.
What’s the best way to keep the fried chicken crispy when assembling tacos?
To keep your fried chicken crispy, assemble the tacos just before serving. If assembling in advance, store fried chicken separately and reheat in a hot oven or air fryer to restore its crispiness before adding to the tacos.
Final Thoughts
This Fried Chicken Street Corn Tacos Recipe is truly a crowd-pleaser that brings together fantastic flavors and textures with ease. Whether you’re feeding family or entertaining friends, these tacos promise a fiesta of taste that’s effortless but impressive. I can’t wait for you to try making them at home and watch how quickly they disappear because once you discover how delicious they are, they’ll be on repeat for sure!
Print
Fried Chicken Street Corn Tacos Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Mexican-Inspired
Description
These Fried Chicken Street Corn Tacos combine crispy, golden fried chicken with charred, creamy street corn topped with a zesty lime crema. Perfectly spiced and loaded with fresh cilantro and Cotija cheese, these tacos bring a delicious fusion of textures and flavors that are quick to make and sure to impress.
Ingredients
For the Fried Chicken
- 1 lb boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 1 cup all-purpose flour
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1 egg, beaten
- 1 cup buttermilk
- Vegetable oil, for frying
For the Street Corn
- 2 cups frozen or fresh corn kernels (about 2 ears of corn)
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chili powder
- Salt and pepper, to taste
For the Lime Crema
- 1/2 cup sour cream
- 2 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon garlic powder
- Salt, to taste
To Assemble
- 8 small flour or corn tortillas
- Fresh cilantro, chopped (for garnish)
- 1/4 cup crumbled Cotija cheese (optional, for topping)
- Lime wedges, for serving
Instructions
- Make the Lime Crema: In a small bowl, mix together the sour cream, mayonnaise, lime juice, garlic powder, and a pinch of salt. Stir until smooth and set aside.
- Prepare the Street Corn: In a medium skillet, heat the butter over medium heat. Add the corn kernels and cook for about 5-7 minutes, stirring occasionally, until they are lightly charred or golden. If using frozen corn, make sure it’s fully thawed and drained.
- Mix the Street Corn Sauce: In a separate bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until smooth. Add the charred corn to the bowl and toss until evenly coated. Set aside.
- Prepare the Fried Chicken Coatings: In a shallow dish, whisk together the flour, garlic powder, onion powder, paprika, cayenne pepper (if using), salt, and pepper.
- Prepare Wet Mixture: In another shallow bowl, whisk the egg and buttermilk together.
- Heat Oil: Heat about 1-2 inches of vegetable oil in a large skillet over medium-high heat until it reaches approximately 350°F (175°C).
- Coat the Chicken: Dip the chicken pieces first into the flour mixture, then into the buttermilk mixture, and back into the flour coating thoroughly.
- Fry the Chicken: Fry the chicken in batches, avoiding overcrowding the pan. Cook for 4-5 minutes or until golden brown and fully cooked through. Remove chicken and drain excess oil on paper towels.
- Warm the Tortillas: Warm the tortillas in a dry skillet or microwave until soft and pliable.
- Assemble the Tacos: Spread a spoonful of lime crema onto each tortilla. Add a generous portion of fried chicken, then top with the street corn mixture.
- Garnish and Serve: Garnish tacos with chopped fresh cilantro, crumbled Cotija cheese if using, and a squeeze of lime juice. Serve immediately with lime wedges on the side to enjoy the crispy, creamy, tangy, and flavorful tacos.
Notes
- You can adjust the cayenne pepper amount or omit it for milder fried chicken.
- Using fresh corn will yield better flavor, but frozen corn works well if fully thawed and drained.
- Ensure the oil is hot enough before frying to avoid greasy chicken.
- For gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Serve immediately for best texture of crispy chicken and warm tortillas.
