Description
These fried chicken street corn tacos combine crispy, juicy chicken with creamy, zesty Mexican street corn for an unforgettable handheld meal. Wrapped in warm tortillas and topped with cotija cheese, lime, and cilantro, they’re perfect for weeknight dinners or game day gatherings.
Ingredients
Scale
For the Chicken
- 1 lb boneless, skinless chicken thighs
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 cup all-purpose flour
- Vegetable oil (for frying)
For the Street Corn Topping
- 1 ½ cups corn kernels (fresh or frozen)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ¼ cup crumbled cotija cheese
- 1 tablespoon lime juice
- ½ teaspoon chili powder
- 1 tablespoon chopped cilantro
For Assembly
- 8 small flour or corn tortillas
- Extra cotija cheese
- Chopped cilantro
- Lime wedges
Instructions
- Marinate the Chicken: In a bowl, combine the chicken thighs with buttermilk, garlic powder, paprika, salt, and black pepper. Allow it to marinate for at least 30 minutes or overnight for more intense flavor.
- Heat the Oil: Pour about 1 inch of vegetable oil into a deep skillet and heat over medium-high until shimmering and hot enough for frying.
- Prepare the Chicken for Frying: Dredge each piece of marinated chicken in all-purpose flour, shaking off any excess to prevent clumping during frying.
- Fry the Chicken: Carefully place the coated chicken thighs in the hot oil. Fry for 5 to 6 minutes on each side until the exterior is golden brown and the chicken is fully cooked through. Use a meat thermometer to check for an internal temperature of 165°F (74°C).
- Drain and Rest: Transfer the fried chicken to a paper towel-lined plate to absorb excess oil. Let it rest briefly to retain juiciness before slicing.
- Make the Street Corn Topping: In a bowl, mix the corn kernels (sauté briefly if using fresh), mayonnaise, sour cream, crumbled cotija cheese, lime juice, chili powder, and chopped cilantro until thoroughly combined.
- Warm the Tortillas: Heat the tortillas in a dry skillet over medium heat or microwave them wrapped in a damp towel until warm and pliable.
- Slice the Chicken: Cut the rested fried chicken thighs into strips suitable for taco filling.
- Assemble the Tacos: Place sliced chicken onto each tortilla, generously spoon the street corn topping over the chicken, then garnish with extra cotija cheese, additional chopped cilantro, and a squeeze of fresh lime juice.
Notes
- You can air fry or bake the chicken for a lighter version.
- Add diced jalapeño to the corn topping if you prefer a spicier taco.
