Street Corn Fried Chicken Tacos with Green Chili Rice combine crispy, flavorful fried chicken with the tangy zest of street corn, all wrapped in a warm tortilla and served alongside aromatic green chili rice. This recipe is a delightful fusion of textures and tastes that’s sure to tantalize your taste buds.
You’ll love Street Corn Fried Chicken Tacos with Green Chili Rice for their exciting mix of flavors and textures. The crunchy fried chicken pairs perfectly with the creamy, tangy street corn, creating a taco experience that’s both comforting and vibrant.
The green chili rice adds a fragrant, mildly spicy kick that complements the tacos beautifully. This dish is perfect for taco night or any time you want to bring a touch of culinary adventure to your table.
Helpful Tips
- Marinate the chicken: Marinating the chicken in buttermilk and spices for a few hours before frying helps to tenderize the meat and infuse it with flavor. This step ensures your fried chicken is juicy and flavorful.
- Char the corn: For authentic street corn flavor, char the corn on a grill or directly over a gas flame before mixing it with the other ingredients. This adds a smoky, caramelized note that enhances the overall taste.
- Use day-old rice: Use day-old rice for this recipe for the best texture. Fresh rice tends to be too wet.
Street Corn Fried Chicken Tacos with Green Chili Rice
Ingredients
For the chicken:
- 4 chicken tenders cut in 2 pieces lengthwise
- 1/2 cup (118 ml) buttermilk
- 2 tablespoons (30 ml) pickle juice
- 1 egg beaten
- 1 cup (125 g) all-purpose flour
- 2 tablespoons (16 g) cornstarch
- 1 tablespoon (7 g) paprika
- 1/2 tablespoon (4 g) garlic powder
- 2 teaspoons (12 g) salt
- 1 cup (237 ml) peanut or vegetable oil for frying
For the corn topping:
- 10 ounce (284 g) can corn drained
- 1/4 cup (59 ml) mayonnaise
- Juice from 1/2 lime plus zest of that lime
- 2 green onions chopped
- 1 jalapeno diced
- 1/4 teaspoon (0.5 g) chili powder mild to hot
- 1/4 teaspoon (1.5 g) salt
For the tacos:
- 8 small flour tortillas
- 1/4 cup (38 g) Cotija cheese
- 1/4 cup (4 g) cilantro minced
- 1 lime cut into 8 wedges
For the rice:
- 2 cups (316 g) cooked white rice
- 4 ounce (113 g) can diced mild green chiles
- 1/2 cup (57 g) cheddar cheese shredded and divided
- 8 ounces (227 g) sour cream
- 1/2 teaspoon (3 g) salt
- 1/4 teaspoon (0.5 g) ground black pepper
Instructions
- Combine the buttermilk, pickle juice, and egg in a bowl. Submerge the chicken in the marinade and store in the refrigerator for at least 2 hours (preferably overnight).
- Combine flour, cornstarch and seasonings in a shallow bowl.
- Dredge the chicken in the flour mixture and rest on a wire rack for 5 minutes.
- While waiting, make the corn salad. Combine the corn, mayonnaise, lime juice, lime zest, green onions, jalapeno, chili powder, and salt in a bowl.
- Heat the oil in a deep skillet over medium to medium high heat. You want it to get to around 375° F(190°C) and stay there while you’re frying.
- Fry the chicken in batches until golden brown and cooked through. Set on a wire rack.
- Heat the tortillas in a skillet over medium heat until pliable, about 2 minutes per side.
- Assemble tacos with a fried chicken tender, street corn salad, cotija cheese and cilantro. Serve with lime wedges.
For the green chili rice:
- Preheat the oven to 350° F. Lightly grease an 8×8” baking dish.
- Combine all ingredients, reserving 1/2 cup of cheese, together in a large bowl. Spread the mixture into the prepared dish. Sprinkle remaining cheese on top.
- Bake for about 25 minutes, until the cheese is melted and golden.
Nutrition
Laura is a home cook, with 25 years experience behind the stove, who spends an extraordinary amount of time in the kitchen cooking. She loves making new recipes and finding wonderful new things to eat, both at home or abroad. She spends a lot of time researching, crafting, and perfecting her recipes and currently has a cookbook in development.
