Scale

1 lb boneless chicken thighs or breasts

1 tbsp chili-lime seasoning

6 corn tortillas, lightly charred

1 cup corn kernels (fresh or frozen), roasted

1/4 cup mayo

1/4 cup Cotija cheese, crumbled

2 tbsp chopped cilantro

Juice of 1 lime

For the Avocado Crema:

1 ripe avocado

1/4 cup sour cream or Greek yogurt

Juice of 1/2 lime

Salt to taste

Season chicken with chili-lime spice and grill until cooked through. Slice into strips.

In a bowl, mix roasted corn, mayo, Cotija, lime juice, and cilantro for the elote salsa.

Blend avocado, sour cream, lime juice, and salt until smooth for the crema.

Warm tortillas and fill with chicken, elote salsa, and a drizzle of avocado crema.

Garnish with extra cilantro and a squeeze of lime.