High Protein Chicken Street Corn (Printable Version)
Grilled chicken and charred corn tossed with avocado, cotija, and creamy lime dressing for a protein-rich meal.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp ground cumin
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper
→ Salad
08 - 4 ears fresh corn (or 3 cups frozen/thawed corn kernels)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 small red onion, finely diced
11 - 1/2 cup fresh cilantro, chopped
12 - 1 jalapeño pepper, seeded and finely chopped
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled (or feta)
→ Dressing
15 - 3 tbsp Greek yogurt (or light sour cream)
16 - 2 tbsp mayonnaise
17 - 2 tbsp fresh lime juice
18 - 1 tsp honey
19 - 1/2 tsp chili powder
20 - 1/4 tsp salt
# How To Make It:
01 - Set a grill or grill pan to medium-high heat and allow it to come to temperature.
02 - Brush the chicken breasts with olive oil, then generously rub with smoked paprika, garlic powder, cumin, salt, and black pepper until evenly coated.
03 - Place the seasoned chicken on the grill and cook for 6–7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing thinly against the grain.
04 - Grill the corn ears (in husks or wrapped in foil) for 10–12 minutes, rotating occasionally, until lightly charred. Cut the kernels off the cobs with a sharp knife. If using frozen corn, sear in a hot skillet for 3–4 minutes until charred.
05 - In a large mixing bowl, combine the grilled corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, jalapeño, avocado, and crumbled cotija cheese.
06 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, and salt until smooth and well blended.
07 - Add the sliced grilled chicken to the salad bowl, drizzle with the prepared dressing, and toss gently until everything is evenly coated.
08 - Transfer to plates and serve immediately, garnished with extra cilantro and additional crumbled cotija cheese if desired.
# Expert Suggestions:
01 -
- The dressing comes together with Greek yogurt instead of pure mayo so you get that creamy street corn tang without feeling weighed down.
- Each serving packs 35 grams of protein which makes this one of those rare salads that actually keeps you full for hours.
02 -
- Resting the chicken is not optional and if you slice too early all those juices end up on your cutting board instead of in your salad.
- Adding avocado right before serving rather than letting it sit prevents those ugly brown spots and keeps the texture perfect.
03 -
- Char the corn in a dry cast iron skillet over high heat if your grill is busy with chicken because you get nearly the same smoky flavor with less hassle.
- Taste the dressing before adding it to the salad and adjust the lime and salt because the acidity of limes varies wildly and the right balance makes or breaks the whole dish.