Chicken Ranchero Tacos

Heat a drizzle of oil and 1 TBSP butter (2 TBSP for 4 servings) in a large pan over medium-high heat. Add corn and cook, stirring occasionally, until tender and lightly charred, 4-6 minutes. (TIP: If corn begins to pop, cover pan.) Season with salt and pepper. Turn off heat; transfer to a medium bowl. Wipe out pan.

Meanwhile, in a small bowl, combine sour cream and lime zest. Add water, 1 tsp at a time, until mixture reaches a drizzling consistency. Season with salt and pepper.

Pat chicken dry with paper towels; season all over with salt, pepper, and Southwest Spice. Sprinkle with ¼ tsp ancho chili powder (½ tsp for 4 servings; we sent more). Heat a drizzle of oil in pan used for corn over mediumhigh heat. Add chicken and cook, stirring occasionally, until browned and cooked through, 4-6 minutes.

To bowl with corn, stir in tomato, cilantro, and a few pinches of shallot (add as much or as little as you like). Taste and add lime juice, salt, and pepper. For a smoky kick, add a pinch of remaining ancho chili powder.