Mexican street corn chicken bowls

• 680 g boneless skinless chicken thighs
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp garlic powder
• 1 tsp kosher salt
• 2 tbs avocado oil
• 300 g frozen corn kernels
• 80 ml sour cream
• 2 medium limes
• 2 tbs mayonnaise
• 80 g cotija cheese
• 15 g fresh cilantro
• 1 tsp tajín seasoning
• ½ tsp black pepper

1. 1

   Pat the chicken thighs dry with paper towels. In a medium bowl, toss them with the chili powder, smoked paprika, cumin, garlic powder, salt, and black pepper until evenly coated.

   Tip: Drying the chicken ensures you get a good sear instead of steam.

2. 2

   Heat 1 tablespoon of avocado oil in the skillet over medium-high heat until it shimmers. Add the chicken thighs in a single layer and cook without moving for 5 minutes until the undersides are deeply golden and charred in spots. Flip and cook another 4-5 minutes until cooked through and the internal temperature reaches 74°C (165°F). Transfer to a cutting board and let rest.

   Tip: Resist the urge to move the chicken — undisturbed contact with the pan is what builds that crust.

3. 3

   Return the skillet to medium-high heat and add the remaining 1 tablespoon of avocado oil. Add the frozen corn kernels in an even layer and let them cook undisturbed for 3-4 minutes until you hear the sizzling intensify and the kernels pick up dark char marks and smell nutty-sweet. Stir once, then cook 1 more minute.

   Tip: Don't thaw the corn first — frozen corn hitting a hot pan creates better char and steam that keeps it juicy.

4. 4

   While the corn chars, make the lime crema: in a small bowl, stir together the sour cream, mayonnaise, the juice of 1 lime, and a pinch of salt until smooth.

5. 5

   Slice the rested chicken into strips. Divide the charred corn among 4 bowls, top with the sliced chicken, drizzle generously with lime crema, and finish with crumbled cotija, a sprinkle of tajín, torn cilantro leaves, and a squeeze of the remaining lime.

   Tip: Keeps in the fridge for up to 3 days — store the crema separately. Reheat chicken and corn in a skillet over medium heat until warmed through.

• skillet (30cm (12-inch))
• mixing bowl (medium)
• cutting board
• small bowl

Per serving

Nutritional values are estimates only.