Spicy Al Pastor–Style Chicken A La Mesa

• Heat a large dry, preferably nonstick, pan over high heat. Add corn and 1⁄4 tsp sugar (1⁄2 tsp for 4 servings); cook, stirring occasionally, until lightly charred, 5-7 minutes. Remove from heat. TIP: Cover pan if corn begins to pop. • While corn cooks, in a medium bowl, combine mayonnaise, half the cilantro, half the sour cream, half the cotija cheese, juice from half the lime, salt, and pepper. • Once corn is done, add to bowl and stir to combine. (Reserve pan.) Transfer esquites to refrigerator to cool.

• In a large microwave-safe bowl, combine SOMOS Mexican Street Corn White Rice and refried beans. Cover with plastic wrap and microwave until warmed through, 2-3 minutes. Set aside. • In a small bowl, combine lime zest, remaining sour cream, and a squeeze of lime juice (big squeeze for 4 servings). Add water 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt and pepper.

• In pan used for corn, combine green salsa and 1⁄4 cup water (1⁄2 cup for 4 servings) over medium heat. Cook, stirring occasionally, until salsa begins bubbling. Stir in tortilla chips and cook, gently stirring often, until chips are thoroughly coated, 1-2 minutes. • Turn off heat; transfer to a second large bowl. Wipe out pan. • Remove and discard plastic wrap from rice and beans (watch out for steam!). Top with coated tortilla chips, lime crema, remaining cotija cheese, and remaining cilantro.

• Pat chicken dry with paper towels. Season all over with salt and pepper. • Heat a drizzle of oil in pan used for chilaquiles over medium-high heat. Add chicken and cook until browned, 3-5 minutes per side. • Reduce heat to medium low; pour SOMOS Al Pastor Taco Simmer Sauce over chicken and cover pan. Simmer until sauce has slightly reduced and chicken is cooked through, 3-5 minutes. Turn off heat; transfer chicken to a cutting board (reserve sauce in pan).