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I threw this taco idea together one summer when we had some extra fried chicken and leftover grilled corn. This random mix became my family's top dinner request. There's something truly special about mixing crunchy bits of chicken with sweet charred corn and drizzling it all with that spicy lime ranch dressing. Now my buddies ask for these tacos whenever we hang out.
An Explosion of Tastes
The magic of these tacos comes from how well everything works together. The chicken gets so tender from soaking in pickle juice while the street corn brings a smoky sweetness. Then you sprinkle on some bacon bits and pour that spicy creamy sauce - it's mind-blowing good. I love seeing people's reaction when they bite into these for the first time.
What You'll Need
- Chicken Tenders: 1 pound, soaked in pickle juice and buttermilk for 4+ hours, making them juicy with a slight tang.
- Corn on the Cob: 4 ears, charred until blackened for that smoky-sweet kick.
- Seasonings: 1 teaspoon each of cayenne powder, paprika, garlic powder, onion powder, plus 1 tablespoon dry ranch seasoning, salt, and pepper.
- Cheese: ½ cup crumbled cojita cheese, adding a salty creaminess on top.
- Bacon: 4 strips, fried crispy then broken into pieces.
- Jalapeños: ¼ cup pickled jalapeños, chopped small for the dressing.
- Dairy: 1 cup buttermilk, ½ cup sour cream, and ¼ cup mayonnaise to make the creamy sauce.
- Produce: 2 limes (zest and juice both used), 2 scallions (cut into thin slices), and fresh cilantro to top it off.
- Tortillas: 8 small flour tortillas, quickly fried for extra crunch.
Let's Make Some Tacos
- Get That Chicken Ready
- First give it a long bath in pickle juice and buttermilk. Then roll it in your spiced flour mix and fry until golden and crunchy.
- Make Amazing Street Corn
- Char those ears of corn really well then slice off the kernels and mix in some lime zest juice and green onions.
- Whip Up That Sauce
- Mix your jalapeños sour cream mayo and lime juice until smooth. This sauce is totally habit-forming.
- Put It All Together
- Quick-fry your tortillas then stack everything up with a generous pour of that killer sauce to finish.
Make It Easy
When I'm in a rush I'll grab some chicken tenders from nearby. Slim Chickens has ones that work perfectly. Just throw together that corn and sauce yourself and you're good to go.
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That Sauce Though
My friends can't get enough of this jalapeño lime ranch. I always make a big batch because everyone wants to dunk chips in it or pour it on their salads. It's kinda like what you get at Chuy's but I think mine tastes even better.
Worth Every Bite
These tacos are definitely next-level good. They've turned into our favorite meal for everything from big parties to quiet family dinners. The flavors just hit so perfectly together you'll want to make them again and again.
Frequently Asked Questions
- → Can I prep parts early?
- Absolutely. Let the chicken marinate overnight, prepare the corn salad a day in advance, and whip up the ranch up to five days ahead. Fry and assemble fresh.
- → Why use pickle juice for chicken?
- Pickle juice gives great flavor and makes the meat tender. Leaving it to soak overnight intensifies this even more.
- → How do I keep chicken crunchy?
- Allow the coating to set before frying. Fry in batches to avoid crowding, keeping the oil steady at 350°F. Place fried pieces on a rack instead of paper towels.
- → Can I make it less spicy?
- For less heat, cut back on cayenne in the breading or jalapeños in the ranch. You can also use milder jalapeños or just skip them.
- → What can I swap for cotija?
- If cotija isn’t available, crumbled feta is a great stand-in. Parmesan also works but has a different taste.