Street Corn Tortilla Cakes

While you wait for the griddle to heat up, go ahead and trim and season the chicken thighs, and cut the corn off of the ear. Once the griddle is up to heat, add 2 Tbs of oil and distribute evenly across the griddle. Next go ahead and throw down the chicken thighs cooking for around 3-4 min per side. Make sure to check the temp of the chicken and take it all the way to a minimum of 165F degrees. Set aside and cover with foil.
After you scrape the griddle clean, add a bit more oil and distribute evenly. Go ahead a throw the corn on the griddle with 3 Tbs of butter. Make sure to move the corn around to let every piece get a chance to develop good color. Once the corn is finished, set it aside to let cool and start chopping the chicken thighs up.
Once the Chicken is chopped and the Corn is cooled, add both to a mixing bowl. Follow with mayo, crema, cotija, cilantro, and lime. Place in the fridge while you get everything else ready.
Next lay down Cling Wrap in a cross pattern. Make sure it is enough to fully cover the cake. Start off by laying down a flour tortilla, followed by a scoop of the corn mixture, and a layer of Oaxaca cheese. I like to press each layer after I add the next tortilla. Also make sure everything is straight. Repeat this process.
Next fold over the first layer of cling wrap making sure to tightly wrap, but not bend the edges too much. (Make sure it stays straight) Next fold over the last layer. Place in the fridge overnight.
The next day, cut into 8 triangles and grill on all sides.
Top with mixture, crema, cotija, cilantro, lime