Fried Chicken Street Corn Taco: A Delicious Fusion Recipe

Fried Chicken Street Corn Taco: Prepare to experience a flavor explosion that will redefine your taco Tuesdays! Imagine crispy, golden-brown fried chicken nestled in a warm tortilla, topped with the vibrant, sweet, and smoky flavors of Mexican street corn. This isn’t just a taco; it’s a culinary adventure.

Mexican street corn, or Elote, has a rich history rooted in the street food culture of Mexico. For generations, vendors have grilled corn on the cob, slathering it with creamy mayonnaise, tangy lime juice, salty cotija cheese, and a dusting of chili powder. It’s a symphony of flavors and textures that’s utterly irresistible. We’ve taken that beloved classic and elevated it with the satisfying crunch of perfectly fried chicken.

People adore this dish because it’s the ultimate comfort food with a twist. The juicy fried chicken provides a savory foundation, while the street corn adds a burst of freshness and spice. The combination of textures – the crispy chicken, the creamy corn, and the soft tortilla – is simply divine. Plus, these Fried Chicken Street Corn Tacos are incredibly easy to customize to your liking. Add a drizzle of hot sauce for extra heat, or a sprinkle of cilantro for a fresh, herbaceous note. Whether you’re hosting a party or simply craving a delicious and satisfying meal, this recipe is guaranteed to be a crowd-pleaser. Get ready to make some magic!

Ingredients:

• For the Fried Chicken:
• 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 cup buttermilk
• 1 tablespoon hot sauce (such as Frank’s RedHot)
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon paprika
• Vegetable oil, for frying
• For the Street Corn:
• 4 ears of corn, husks and silk removed
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped cilantro
• 1 lime, juiced
• 1/2 teaspoon chili powder
• 1/4 teaspoon garlic powder
• Salt and pepper to taste
• For the Taco Assembly:
• 12 small corn tortillas
• Optional toppings: avocado slices, pickled onions, hot sauce

Preparing the Fried Chicken:

1. Marinate the Chicken: In a large bowl, combine the chicken pieces, buttermilk, hot sauce, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Make sure the chicken is fully submerged in the buttermilk mixture. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful and tender the chicken will be!
2. Prepare the Dredging Station: While the chicken is marinating, prepare the dredging mixture. In a separate large bowl, whisk together the flour, cornstarch, baking powder, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika. Make sure everything is evenly distributed.
3. Dredge the Chicken: Remove the chicken pieces from the buttermilk marinade, letting any excess drip off. One at a time, dredge each piece of chicken in the flour mixture, making sure it’s completely coated. Press the flour mixture onto the chicken to ensure it adheres well. Place the dredged chicken on a baking sheet lined with parchment paper.

Frying the Chicken:

1. Heat the Oil: Pour about 2-3 inches of vegetable oil into a large, heavy-bottomed pot or Dutch oven. Heat the oil over medium-high heat to 350°F (175°C). Use a deep-fry thermometer to monitor the temperature. Maintaining the correct temperature is crucial for crispy, evenly cooked chicken. If the oil is too hot, the chicken will burn on the outside before it’s cooked through. If it’s too cold, the chicken will be greasy.
2. Fry the Chicken: Carefully add the dredged chicken pieces to the hot oil in batches, being careful not to overcrowd the pot. Overcrowding will lower the oil temperature and result in soggy chicken. Fry for about 6-8 minutes per batch, flipping the chicken halfway through, until it’s golden brown and cooked through. The internal temperature of the chicken should reach 165°F (74°C). Use a meat thermometer to check.
3. Drain the Chicken: Remove the fried chicken pieces from the oil with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. This will help keep the chicken crispy.

Preparing the Street Corn:

1. Grill or Roast the Corn: Preheat your grill to medium-high heat. Alternatively, preheat your oven to 400°F (200°C). If grilling, grill the corn directly on the grates, turning occasionally, until the kernels are slightly charred and tender, about 8-10 minutes. If roasting, place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through. You can also boil the corn if you prefer, but grilling or roasting adds a nice smoky flavor.
2. Cut the Corn Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Hold the corn upright and carefully slice down the sides, removing the kernels.
3. Make the Street Corn Sauce: In a medium bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, garlic powder, salt, and pepper. Mix well until everything is evenly combined.
4. Combine Corn and Sauce: Add the corn kernels to the sauce and stir to coat. Taste and adjust seasonings as needed. You might want to add more lime juice for extra tang or more chili powder for extra spice.

Assembling the Tacos:

1. Warm the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for a few seconds per side, until they are pliable. You can also warm them in the microwave, wrapped in a damp paper towel, for about 30 seconds. Warming the tortillas makes them easier to fold and prevents them from breaking.
2. Assemble the Tacos: Place a spoonful of the street corn mixture in the center of each tortilla. Top with a few pieces of the fried chicken.
3. Add Optional Toppings: Add any optional toppings you like, such as avocado slices, pickled onions, or hot sauce.
4. Serve Immediately: Serve the tacos immediately and enjoy! They are best when the fried chicken is still crispy and the street corn is warm.

Conclusion:

So, there you have it! This Fried Chicken Street Corn Taco recipe is more than just a meal; it’s an experience. It’s a symphony of textures and flavors that will have your taste buds singing. The crispy, juicy fried chicken perfectly complements the sweet and smoky street corn, all nestled in a warm, inviting tortilla. Honestly, I can’t think of a better way to elevate your taco night!

But why is this a must-try? Well, beyond the incredible taste, it’s surprisingly easy to make. We’ve broken down each step to ensure even beginner cooks can achieve taco perfection. Plus, it’s a crowd-pleaser! Whether you’re hosting a casual get-together or just looking for a fun weeknight dinner, these tacos are guaranteed to be a hit. The combination of familiar comfort food (fried chicken!) with the vibrant flavors of Mexican street corn creates a dish that’s both exciting and comforting. It’s the best of both worlds!

And the versatility! Oh, the possibilities are endless. Feeling adventurous? Try adding a drizzle of spicy mayo or a sprinkle of crumbled cotija cheese. Want to lighten things up? Grill the corn instead of roasting it for a slightly healthier twist. You could even swap out the fried chicken for grilled chicken or shrimp for a completely different flavor profile. For a vegetarian option, consider using crispy fried tofu or black beans seasoned with taco spices. The beauty of this recipe is that it’s a fantastic base for your own culinary creativity.

Serving Suggestions: These tacos are fantastic on their own, but they also pair well with a variety of sides. Consider serving them with a side of Mexican rice, black beans, or a refreshing cucumber salad. A simple slaw with a lime vinaigrette would also be a delicious complement. And don’t forget the drinks! A cold Mexican beer, a refreshing margarita, or even just a sparkling water with lime would be the perfect accompaniment.

Variations to Explore: Don’t be afraid to experiment! Try different types of tortillas, like corn or flour. Add a layer of refried beans for extra richness. Incorporate some pickled onions for a tangy kick. You could even turn this into a taco bowl by layering all the ingredients over a bed of rice or lettuce. The key is to have fun and make it your own!

I truly believe that this Fried Chicken Street Corn Taco recipe is a winner. It’s delicious, easy to make, and endlessly customizable. It’s the kind of recipe that you’ll find yourself making again and again. So, what are you waiting for? Gather your ingredients, put on some music, and get cooking!

I’m so excited for you to try this recipe and experience the magic for yourself. And more importantly, I want to hear about your experience! Did you make any modifications? What did you think of the flavor combination? What sides did you serve with it? Share your photos and stories in the comments below. Let’s create a community of taco lovers and inspire each other with our culinary creations! Happy cooking!

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