Ingredients:

  • 1.5 lbs chicken breast, diced into 1-inch cubes
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 3 cups corn kernels, fresh or thawed frozen
  • 0.25 cup Mexican crema
  • 2 tbsp mayonnaise
  • 0.5 cup Cotija cheese, crumbled
  • 0.5 cup fresh cilantro, chopped
  • 1 lime, juiced and zested
  • 1 tsp Tajin seasoning
  • 3 cups cooked white rice
  • 1 large avocado, sliced

Instructions:

  1. Prep the protein. Pat 1.5 lbs chicken breast completely dry with paper towels. Note: This is the most important step for a good sear.
  2. Apply the rub. In a medium bowl, toss the chicken with 1 tbsp olive oil, 1 tsp smoked paprika, 1 tsp cumin, 0.5 tsp garlic powder, and 0.5 tsp sea salt. Let marinate for 5 minutes.
  3. Char the corn. Heat a large cast iron skillet over medium high heat. Add 3 cups corn kernels in a single layer and let sit undisturbed for 2–3 minutes until charred and golden brown.
  4. Clear the pan. Remove the corn from the skillet and set it aside in a large mixing bowl to cool slightly.
  5. Sear the chicken. In the same hot skillet, add the marinated chicken. Cook until a mahogany crust forms and the internal temperature reaches 165°F. This usually takes about 6–8 minutes.
  6. Build the sauce. While the chicken cooks, add 0.25 cup Mexican crema, 2 tbsp mayonnaise, 0.5 cup crumbled Cotija, 0.5 cup chopped cilantro, the juice and zest of 1 lime, and 1 tsp Tajin to the charred corn bowl.
  7. Fold the mixture. Stir the corn and sauce ingredients until the corn is velvety and evenly coated.
  8. Base layer. Scoop 0.75 cups of cooked white rice into four bowls.
  9. Add the mains. Top the rice with a portion of the hot seared chicken and a generous scoop of the street corn mixture.
  10. Final touch. Slice 1 large avocado and place it on top. Serve immediately while the chicken is still sizzling.