Street Corn Chicken Tacos

In a medium bowl, combine pickle juice and buttermilk. Submerge chicken tenders in the marinade, cover with plastic wrap, and refrigerate for at least 2 hours, preferably overnight.

In a medium bowl, mix flour, cornstarch, garlic powder, paprika, salt, onion powder, black pepper, and cayenne powder. In a separate bowl, combine buttermilk and hot sauce.

Pat dry the marinated chicken pieces. Dredge each piece in the flour mixture, then dip into the buttermilk mixture, and again in the flour mixture. Set aside until the coating becomes slightly pasty.

Heat oil in a cast-iron skillet or deep fryer to 350°F. Fry the chicken tenders in batches until golden brown and internal temperature reaches 165°F, turning occasionally.

Grill the husked corn and carefully slice it off the cob.

In a bowl, combine grilled corn, mayo, minced garlic, lime juice and zest, sliced scallions, grated cojita cheese, minced cilantro, diced jalapeno, chili powder, and salt. Mix well and refrigerate until ready to use.

In a food processor, puree cilantro leaves, pickled jalapenos, and their juice until mostly smooth.

In a mixing bowl, mix mayo, sour cream, dry ranch seasoning, garlic powder, and salt. Add the cilantro mixture and lime juice. Gradually add buttermilk until the desired consistency is reached. Store in a tightly sealed container in the refrigerator for up to five days.

Add a few tablespoons of neutral oil to a skillet over medium-low heat. Cook tortillas 1-2 at a time on each side until golden brown but still pliable. Drain on paper towels.