Here’s What You’ll Need

For the Fried Chicken:

• 1 lb boneless, skinless chicken thighs or breasts, cut into bite-sized strips or small chunks

• 1 cup buttermilk (for marinade)

• 1 teaspoon garlic powder

• 1 teaspoon smoked paprika

• 1 teaspoon salt

• ½ teaspoon black pepper

• 1 cup all-purpose flour

• 1 teaspoon cayenne pepper (optional for heat)

• Vegetable oil for frying

For the Street Corn:

• 3 ears fresh corn, husked (or 2 cups frozen corn kernels)

• ¼ cup mayonnaise

• ¼ cup sour cream or Mexican crema

• ½ cup crumbled cotija cheese (or feta as substitute)

• 1 teaspoon chili powder

• 1 lime, juiced (plus wedges for serving)

• 2 tablespoons chopped fresh cilantro

• Salt to taste

For the Jalapeño Lime Ranch:

• ½ cup mayonnaise

• ½ cup sour cream or Greek yogurt

• 1 jalapeño, seeded and finely chopped (keep seeds if you want it spicier)

• 2 cloves garlic, minced

• 2 tablespoons fresh lime juice

• 1 tablespoon chopped fresh cilantro

• 1 teaspoon dried dill

• Salt and black pepper to taste

• 2–4 tablespoons buttermilk or water to thin the dressing

For the Tacos:

• 8 small corn or flour tortillas, warmed

• Extra cotija cheese for garnish

• Fresh cilantro leaves for garnish

• Lime wedges for serving