Fried Chicken Street Corn Tacos Recipe

This Fried Chicken Street Corn Tacos Recipe combines two beloved comfort foods into one amazing meal.

Crispy fried chicken meets the smoky, creamy flavors of Mexican street corn in soft tortillas.

The result is a fusion dish that brings together the best of both worlds – Southern fried chicken and traditional elote flavors.

These tacos offer the perfect balance of textures and tastes. The crunchy chicken contrasts beautifully with the creamy corn mixture.

Fresh lime juice adds brightness while chili powder brings gentle heat.

This Fried Chicken Street Corn Tacos Recipe is perfect for casual dinners, weekend gatherings, or any time you crave something special.

When I First Introduced To

I discovered this combination at a local food truck festival. The vendor mixed crispy chicken with street corn toppings.

The flavors worked so well together that I knew I had to recreate it at home.

After several attempts, I perfected this Fried Chicken Street Corn Tacos Recipe that captures that same delicious experience.

Equipment List

• Large skillet or deep fryer
• Medium saucepan
• Mixing bowls
• Tongs
• Paper towels
• Measuring cups and spoons
• Sharp knife
• Cutting board

Ingredients List

• 1 lb boneless chicken thighs, cut into strips
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 eggs, beaten
• Vegetable oil for frying
• 2 cups corn kernels (fresh or frozen)
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese, crumbled
• 1 tsp chili powder
• 2 limes, juiced
• 8 small corn tortillas
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Step by Step Preparation

1. Heat oil to 350°F in large skillet.
2. Mix flour, paprika, garlic powder, salt, pepper.
3. Dip chicken strips in beaten eggs first.
4. Coat chicken pieces with seasoned flour mixture.
5. Fry chicken strips for 4-5 minutes until golden.
6. Remove chicken and drain on paper towels.
7. Cook corn kernels in saucepan for 3 minutes.
8. Mix mayonnaise, sour cream, cotija cheese, chili powder.
9. Combine warm corn with creamy cheese mixture.
10. Add lime juice to corn mixture and stir.
11. Warm tortillas in dry skillet for 30 seconds.
12. Fill tortillas with fried chicken and corn mixture.
13. Garnish with fresh cilantro and lime wedges.

Recipe Tips

1. Use chicken thighs instead of breasts They stay juicier and more flavorful when fried.
2. Don’t overcrowd the pan Fry chicken in batches for even cooking.
3. Char the corn slightly This adds smoky flavor that mimics street corn.
4. Warm your tortillas Cold tortillas break easily and don’t taste as good.
5. Make corn mixture ahead It tastes better after flavors have time to blend.

What Can You Serve With Fried Chicken Street Corn Tacos Recipe

• Mexican Rice: Fluffy rice cooked with tomatoes and spices complements the rich tacos perfectly. The mild flavor balances the bold corn and chicken combination.
• Refried Beans: Creamy beans add protein and fiber to make the meal more filling. They also provide a smooth texture contrast to the crispy chicken.
• Avocado Salad: Fresh avocado slices with lime and cilantro offer cooling freshness. This light side helps cut through the richness of the fried chicken.

Conclusion

This Fried Chicken Street Corn Tacos Recipe brings restaurant-quality flavors to your home kitchen.

The combination of crispy chicken and creamy street corn creates an unforgettable taste experience.

Whether you’re cooking for family dinner or entertaining friends, these tacos will impress everyone at the table.

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Fried Chicken Street Corn Tacos Recipe

This Fried Chicken Street Corn Tacos Recipe combines two beloved comfort foods into one amazing meal.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Course Main Dish

Cuisine Mexican

Servings 4

Calories 420 kcal

Equipment

• Large skillet or deep fryer
• Medium saucepan
• Mixing bowls
• Tongs
• Paper towels
• Measuring cups and spoons
• Sharp knife
• Cutting board

Ingredients

  

• 1 lb boneless chicken thighs cut into strips
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• Salt and pepper to taste
• 2 eggs beaten
• Vegetable oil for frying
• 2 cups corn kernels fresh or frozen
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup cotija cheese crumbled
• 1 tsp chili powder
• 2 limes juiced
• 8 small corn tortillas
• 1/4 cup fresh cilantro chopped
• 1 lime cut into wedges

Instructions

 

• Heat oil to 350°F in large skillet.
• Mix flour, paprika, garlic powder, salt, pepper.
• Dip chicken strips in beaten eggs first.
• Coat chicken pieces with seasoned flour mixture.
• Fry chicken strips for 4-5 minutes until golden.
• Remove chicken and drain on paper towels.
• Cook corn kernels in saucepan for 3 minutes.
• Mix mayonnaise, sour cream, cotija cheese, chili powder.
• Combine warm corn with creamy cheese mixture.
• Add lime juice to corn mixture and stir.
• Warm tortillas in dry skillet for 30 seconds.
• Fill tortillas with fried chicken and corn mixture.
• Garnish with fresh cilantro and lime wedges.

Notes

1. Use chicken thighs instead of breasts They stay juicier and more flavorful when fried.
2. Don’t overcrowd the pan Fry chicken in batches for even cooking.
3. Char the corn slightly This adds smoky flavor that mimics street corn.
4. Warm your tortillas Cold tortillas break easily and don’t taste as good.
5. Make corn mixture ahead It tastes better after flavors have time to blend.

Keyword Fried Chicken Street Corn Tacos Recipe