Ingredients:

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 tbsp avocado oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 1.5 tbsp fresh lime juice
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 2 cups sweet corn, fresh or thawed frozen
  • 1 tbsp unsalted butter
  • 0.25 cup red onion, finely diced
  • 0.25 cup fresh cilantro, chopped
  • 2 tbsp cotija cheese, crumbled
  • 0.33 cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 clove garlic, minced
  • 0.5 tsp chili powder
  • 3 cups cooked basmati rice
  • 1 large avocado, sliced

Instructions:

  1. In a medium mixing bowl, combine the cubed chicken with smoked paprika, cumin, garlic powder, salt, pepper, and lime juice. Let this sit for at least 5 minutes while you prep the veggies to let the spices penetrate the meat.
  2. Prepare the elote sauce by whisking together the Greek yogurt, mayonnaise, chili powder, and a squeeze of lime in a small bowl until smooth.
  3. Heat a large cast iron skillet over medium-high heat. Add butter and the corn. Spread the corn in an even layer and leave undisturbed for 5-7 minutes to achieve a deep char.
  4. Add the diced red onion to the corn and sauté for another 2 minutes. Stir in the minced garlic for the last 60 seconds so it doesn't burn. Remove corn and onions from the skillet and set aside.
  5. In the same skillet, add the marinated chicken. Sear for 6-8 minutes, turning occasionally, until the internal temperature reaches 165°F (74°C).
  6. Assemble the bowls by layering cooked rice at the bottom. Top with the seared chicken, charred corn, avocado slices, and a generous drizzle of the elote sauce. Garnish with crumbled cotija cheese and fresh cilantro.