yields: 4 servings
time: 20 minutes
1 ½ lb. boneless, skinless chicken thighs
this little goat went to yucatán
1/4 cup kewpie mayo (or regular mayo if unable to find kewpie)
cooking oil, such as canola or vegetable oil
4 ears corn on the cob
1 cup crumbled queso fresco
2 ripe avocados
corn or flour tortillas, warm
InstructionsSeason the chicken on all sides with kosher salt. Toss with about ¼ cup This Little Goat went to Yucatán sauce until well coated.
In a small mixing bowl, whisk together ¼ cup mayo and 3 Tablespoons Yucatán sauce. Set aside.
Heat a grill, griddle or large skillet over medium-high heat and coat with a drizzle of cooking oil. Once hot, add in the marinated chicken. Sear until golden brown on both sides, about 3-4 minutes per side. Reduce the heat to medium and continue cooking until the chicken is cooked through, about 5-7 minutes more. Or, transfer the chicken to a 375 degree oven until cooked through. Let rest before slicing.
Meanwhile, make your corn salad: Remove the corn kernels from the cob and add to a mixing bowl. Toss with a drizzle of Yucatán sauce, the juice from 1 lime and a pinch of kosher salt. Top with a sprinkle of crumbled queso fresco and set aside for serving.
Next, make your avocado mash: Add the avocado flesh to a small mixing bowl. Squeeze over about 1 Tablespoon fresh lime juice and season with a pinch of salt. Mash with a fork until broken down.
Slice the chicken into thin slices. Serve on top of warm corn tortillas with some avocado mash, corn salad, crumbled queso fresco and a drizzle of Yucatán mayo. Dig in!