High Protein Chicken Street Corn (Printable Version)
Grilled chicken and charred corn tossed in a creamy cilantro-lime dressing with fresh veggies and crumbled cotija.
# Ingredient List:
→ 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 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, seeded and finely chopped (optional)
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:
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 the grill 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. Carefully cut the kernels off the cobs with a sharp knife. If using frozen corn, char the kernels in a hot skillet for 3–4 minutes instead.
05 - In a large mixing bowl, toss together the grilled corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, jalapeño, diced 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 chicken to the salad bowl, drizzle with the prepared dressing, and toss gently to combine everything. Serve immediately, garnished with extra cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- It packs 35 grams of protein per serving without feeling heavy or weighed down.
- The dressing uses Greek yogurt instead of pure mayo, so it stays creamy but lighter.
- You can make almost everything on one grill or grill pan, which means fewer dishes.
02 -
- Do not skip resting the chicken after grilling, because cutting immediately lets all those precious juices escape onto the cutting board.
- If making ahead, prepare everything except the avocado and dressing, then combine those right before serving for the best texture.
03 -
- Pat the corn completely dry before grilling or charring, because excess moisture causes steaming instead of that sought-after char.
- Use a spoon to score the avocado flesh before scooping it out, which gives you even cubes that hold their shape in the salad.