Fried Chicken Street Corn Tacos Recipe

Recipe Info

• Prep Time: 20 minutes

• Cook Time: 25 minutes

• Total Time: 45 minutes

• Servings: 4

🛒 Ingredients

For the Fried Chicken:

• 1 lb boneless chicken thighs or breasts, cut into strips

• 1 cup buttermilk

• 1 cup flour

• ½ cup cornstarch

• 1 tsp garlic powder

• 1 tsp paprika

• ½ tsp cayenne pepper

• Salt & pepper, to taste

• Oil, for frying

For the Street Corn Topping (Elote Mix):

• 2 cups corn kernels (fresh, frozen, or grilled)

• ¼ cup mayonnaise

• ¼ cup sour cream

• ½ cup cotija cheese (or feta), crumbled

• 1 tbsp lime juice

• 1 tsp chili powder

• 2 tbsp chopped cilantro

For Assembly:

• 8 small flour or corn tortillas

• Lime wedges

• Extra cotija cheese & cilantro for garnish

• Optional: hot sauce or Tajín for a spicy kick

👩‍🍳 Instructions

1. Marinate the Chicken

In a bowl, combine chicken and buttermilk.
Season with salt, pepper, and a dash of paprika.
Cover and marinate for at least 30 minutes (or overnight for extra tenderness).

2. Prepare the Coating

In another bowl, mix flour, cornstarch, garlic powder, paprika, cayenne, salt, and pepper.
Dredge marinated chicken pieces in the dry mix until fully coated.

3. Fry the Chicken

Heat oil in a skillet (about 1 inch deep) to 350°F (175°C).
Fry chicken in batches for 4–5 minutes per side, or until golden brown and cooked through.
Transfer to a paper towel-lined plate to drain.

4. Make the Street Corn Mix

In a bowl, combine corn, mayo, sour cream, cotija cheese, lime juice, chili powder, and cilantro.
Stir until evenly mixed and creamy. Taste and adjust seasoning as desired.

5. Assemble the Tacos

Warm tortillas on a skillet or directly over a flame.
Add a layer of chopped fried chicken, then top with a spoonful of the street corn mix.
Garnish with extra cotija cheese, cilantro, lime juice, and a sprinkle of chili powder or Tajín.

6. Serve

Serve immediately with lime wedges on the side and enjoy the perfect combo of crunchy, creamy, and tangy flavors!

💡 Tips

• Use air fryer for a lighter version — cook chicken at 400°F for 10–12 minutes, flipping halfway.

• Substitute cotija with Parmesan if unavailable.

• Add sliced avocado or a drizzle of chipotle mayo for extra creaminess.