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Fried Chicken Street Corn Tacos on the Blackstone Recipe

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These Fried Chicken Street Corn Tacos combine crispy, golden chicken tenders with a flavorful, charred street corn salad loaded with fresh veggies and tangy cotija cheese. Cooked on a griddle, this recipe delivers a perfect balance of textures and bold Mexican-inspired flavors, making it an easy and delicious meal for any occasion.

Ingredients

Chicken and Breading

  • 1 1/2 lb chicken tenders
  • 1 cup flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 2 eggs
  • 1/4 cup milk
  • Oil (for frying, approx. 1/2 cup)

Street Corn Salad

  • 16 oz corn (approximately 2 cups), fresh or frozen
  • 1 bell pepper, diced
  • 1 bunch cilantro, minced (about 1/2 cup)
  • 1 jalapeno, diced
  • 1/2 red onion, diced
  • 1/2 cup cotija cheese, crumbled

Dressing for Street Corn

  • 1/2 cup sour cream
  • 2 limes, juiced (about 2 tbsp lime juice)
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp salt

Tacos

  • 8 corn tortillas

Instructions

  1. Prepare the Street Corn: Heat a griddle over medium-high heat and add a little oil or butter. Add the corn and cook until it is lightly charred, stirring occasionally to prevent burning.
  2. Mix the Corn Salad: In a large bowl, combine the charred corn, diced bell pepper, minced cilantro, diced jalapeno, and diced red onion. Set aside.
  3. Make the Dressing: In a small bowl, whisk together sour cream, lime juice, cumin, paprika, and salt until smooth.
  4. Combine Salad and Dressing: Pour the dressing over the corn mixture, add the crumbled cotija cheese, and mix well. Set aside to let flavors meld.
  5. Prepare Breading Stations: In a shallow bowl, mix the flour, paprika, garlic powder, onion powder, and salt. In a separate shallow bowl, whisk together eggs and milk.
  6. Bread the Chicken: Dip each chicken tender first in the flour mixture, then the egg mixture, and then back into the flour mixture to coat thoroughly.
  7. Heat the Griddle and Oil: Preheat the griddle to medium-high heat. Pour about 1/2 cup oil onto half the griddle and heat until shimmering.
  8. Cook the Chicken: Place the coated chicken tenders on the hot oil side of the griddle. Cook for 7-8 minutes per side or until the internal temperature reaches at least 165°F. Monitor and flip carefully to ensure even frying.
  9. Warm the Tortillas: While chicken cooks, place the tortillas on the other side of the griddle and warm them for 1-2 minutes per side until pliable and slightly toasted.
  10. Assemble the Tacos: To each warmed tortilla, place one cooked chicken tender and top with a generous scoop of the prepared street corn salad. Serve immediately and enjoy!

Notes

  • Use fresh corn if possible for the best flavor, but frozen corn works well too.
  • Adjust the jalapeno quantity according to your heat preference or omit for a milder taco.
  • Ensure the oil temperature is hot enough to fry the chicken properly but not smoking to avoid burning.
  • Use a meat thermometer to confirm chicken is safely cooked to 165°F.
  • For a healthier version, consider baking the breaded chicken tenders instead of frying, though this will alter the texture.
  • Serve with extra lime wedges for added freshness if desired.
  • These tacos are best eaten fresh to maintain the crispiness of the chicken and freshness of the toppings.

Find it online: https://bitezly.com/fried-chicken-street-corn-tacos-on-the-blackstone-recipe/