Street Corn Chicken Bowl

First, prepare a bed of lettuce. Cook 1/2 cup of rice. Season 5 oz of chicken thighs and cook them on a skillet until done. To make the elote mix, grill 1 can of corn on a skillet. Once grilled, mix the corn with 1 tbsp mayo, 1 tbsp light sour cream, a squeeze of lime juice, salt, pepper, tajin, and chili powder. To assemble the bowl, place the cooked rice and chicken thighs on top of the lettuce. Spoon 1/3 cup of the prepared elote mix over the chicken and rice. Finish by topping with some chopped tomato, a final squeeze of lime juice, and a sprinkle of Tajin.