Street Corn-Chicken Burrito Bowl

Ingredients

• 1/2 cup crema Mexicana
• 3 tablespoons mayonnaise
• 1/2 teaspoon grated lime zest2 teaspoons fresh juice, plus wedges for serving
• 2 teaspoons fresh juice, plus wedges for serving
• 3 1/2 teaspoons kosher salt, divided
• 1 teaspoon black pepper, divided
• 1 3/4 pounds boneless, skinless chicken thighs
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground chipotle chile powder, plus more for garnish
• 2 tablespoons vegetable oil, plus more for griddle
• 1 red onion, cut into 1/2-inch-thick slices
• 1 large poblano chile, stemmed, seeded, and cut into 1/2-inch-thick strips
• 2 ears fresh yellow corn (1 1/2 pounds total), shucked
• 4 cups cooked white long-grain rice
• 1/4 cup chopped fresh cilantro, plus leaves for garnish1 cup cherry tomatoes, halved
• 1 cup cherry tomatoes, halved
• 2 ounces crumbled Cotija cheese (about 1/2 cup)

Steps

1. Stir together crema Mexicana, mayonnaise, lime juice, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a small bowl; cover and refrigerate until ready to use.
2. Toss together chicken thighs, cumin, chile powder, 1 tablespoon oil, 2 teaspoons salt, and remaining 3/4 teaspoon pepper in a large bowl until well combined. Let stand at room temperature while griddle preheats. Toss together red onion, poblano chile, 3/4 teaspoon salt, and remaining 1 tablespoon oil in a medium bowl; set aside.
3. Preheat a large flattop griddle to medium, or heat a large cast-iron griddle on the grill or cooktop over medium-high. Lightly coat griddle with oil. Cook corn, turning occasionally, until tender and charred in spots, 5 to 8 minutes; set aside.
4. Arrange chicken thighs in a single layer on 1 side of griddle, and spread onion mixture in a single layer on opposite side of griddle. Cook, turning chicken and stirring vegetables occasionally, until chicken is lightly charred, an instant-read thermometer inserted into thickest portion of chicken registers 165°F, 8 to 10 minutes, and vegetables are tender, 6 to 10 minutes. Remove from griddle.
5. Cut kernels from corn; discard cobs. Roughly chop chicken into bite-size pieces. Toss together rice, cilantro, lime zest, and remaining 1/4 teaspoon salt in a large bowl. Divide rice mixture evenly among 4 shallow bowls; top evenly with chicken, onion mixture, and corn. Drizzle each bowl with 2 tablespoons crema mixture, reserving remaining crema mixture for serving on the side. Top with tomatoes and crumbled Cotija cheese. Garnish with additional chile powder and cilantro; serve with lime wedges.