On the griddle add a little oil or butter and cook corn until lightly charred.

In a large bowl add corn, bell pepper, cilantro, jalapeno, and onion.

In a small bowl add sour cream, lime juice, cumin, paprika, and salt.

Add the dressing and cheese to the corn mixture and mix well. Set aside.

In a shallow bowl add flour, paprika, garlic powder, onion powder and salt. Mix to combine.

In a second shallow bowl add eggs and milk. Mix to combine.

Take each tender and cover in flour mixture, then egg mixture, and finish with flour mixture.

Preheat griddle to medium high heat. Add about ½ cup oil to ½ the griddle. Once the oil is heated add coated chicken tenders.

Cook for 7-8 minutes per side or until internal temperature is at least 165°F.

While the chicken cooks heat the tortillas on the second half of the griddle by cooking for 1-2 minutes per side.

To each tortilla add a cooked chicken tender and finished street corn. Enjoy immediately.