Yucatán Chicken Thigh Tacos

• 1½ lb boneless, skinless chicken thighs
• Kosher salt
• This Little Goat went to Yucatán sauce
• 1/4 c kewpie mayo (or regular mayo if unable to find kewpie)
• 1 tbsp canola or other high-heat vegetable oil
• 4 ears corn on the cob
• 1 c crumbled queso fresco
• 2 ripe avocados
• 2 limes
• corn or flour tortillas, warm

Season the chicken on all sides with kosher salt. Toss with about ¼ cup 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!