Pollo Asado with Elote and Rice

Ingredients

Quantities are for one portion.

• 20 gmayonnaise
• 150 gchicken breast
• 70 gdry white rice
• salt and pepper to taste
• 1 tbspvegetable oil
• 1 tspchili powder
• 10 gcotija cheese, crumbled
• 1cob of corn (elote)
• 1lime, half juiced, half into wedges

Method

1. Rinse the white rice and steam it until fluffy.
2. Toss the chicken breast in the lime juice, vegetable oil, salt, and half the chili powder.
3. Heat a heavy grill pan. Sear the marinated chicken breast until charred on the outside and cooked through. Remove to rest.
4. In the same pan or a pot of boiling water, cook the whole corn cob until tender.
5. While the corn is hot, smear the mayonnaise evenly over the kernels.
6. Dust the mayonnaise-coated corn with the crumbled cotija cheese and remaining chili powder.
7. Serve the hot grilled chicken and dressed corn cob alongside the steamed rice and a fresh lime wedge.