Street Corn Chicken Bowls

Instructions

1. Combine half the sliced red onion with the vinegar and a pinch of salt in a small bowl. Set aside to quick-pickle while you prep everything else — this can also be made a day ahead.
2. In a bowl, whisk together 2 Tbsp La Jefa (reserve 1 tsp for the corn), the zest and juice of 1 lime, and 2 Tbsp olive oil. Add the chicken, toss to coat, and let sit at room temp for at least 15 minutes. This is the upgrade that really makes the difference versus a dry rub — the acid and oil actually carry the seasoning into the meat instead of sitting on the surface.
3. While the chicken marinates, stir the butter and the zest of the remaining lime into the hot cooked rice. Cover and set aside off heat.
4. Heat a large skillet over medium-high heat. Add the chicken (shake off excess marinade) and cook 4–5 minutes per side, until it reaches 165°F internally and has good color. Transfer to a plate to rest 5 minutes, then slice.
5. Return the skillet to high heat with the remaining 1 Tbsp olive oil. Add the corn, the other half of the red onion, and the jalapeño in a single layer. Resist stirring for the first 2 minutes to let it actually char, then stir occasionally for another 3–4 minutes. Off heat, toss with the reserved 1 tsp La Jefa and the juice of the remaining lime.
6. Whisk together the Greek yogurt, mayonnaise, and enough milk to make a pourable sauce. Swapping in Greek yogurt for half the usual sour cream keeps this bright and a little lighter without losing the creamy tang.
7. Spoon lime rice into bowls. Top with sliced chicken, a generous scoop of street corn, avocado, cotija, cilantro, and the pickled onions. Drizzle with the crema and serve with extra lime wedges.

Cooking Tip: Let the corn sit untouched in the hot pan for the first two minutes — the instinct to stir right away is what keeps most home versions of this dish from ever getting a real char.