Elote-style Crispy Chicken Tacos

1. Bake chicken tenders according to directions. While those are baking make the street corn topping. 
2. Brown corn in a skillet with the butter for about 10 minutes. Remove from heat. 
3. In a bowl mix together mayo, Mexican crema, Cotija, corn, cilantro, lime juice, and elote seasoning. 
4. Chop cooked chicken tenders into bite size pieces and add to taco shells. 
5. Spoon elote onto chicken. 
6. Top with a drizzle of jalapeno ranch. (They had a few variations of this at Walmart)