High Protein Chicken Street Corn (Print Version)
Protein-packed grilled chicken and charred corn salad with creamy lime cilantro dressing for a satisfying 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 kosher salt
07 - 1/4 tsp freshly ground black pepper
→ Salad
08 - 4 ears fresh corn (or 3 cups frozen corn kernels, thawed)
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 crumbled cotija cheese (or feta)
→ Dressing
15 - 3 tbsp plain Greek yogurt
16 - 2 tbsp mayonnaise
17 - 2 tbsp fresh lime juice
18 - 1 tsp honey
19 - 1/2 tsp chili powder
20 - 1/4 tsp kosher salt
# How-To:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush the chicken breasts evenly with olive oil. Combine the smoked paprika, garlic powder, cumin, salt, and pepper, then rub the spice mixture over both sides of each breast.
03 - Place the seasoned chicken on the grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing thinly against the grain.
04 - Grill the corn ears, either in their husks or wrapped in foil, for 10 to 12 minutes, rotating every few minutes for even charring. Once cool enough to handle, stand each ear upright and slice the kernels from the cob with a sharp knife. If using frozen corn, char the kernels in a hot skillet for 3 to 4 minutes instead.
05 - In a large mixing bowl, combine the grilled corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, avocado, and crumbled cotija cheese. Toss gently to distribute evenly.
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 coat all ingredients. Serve immediately, garnished with additional cilantro and cotija cheese if desired.
# Expert Advice:
01 -
- The Greek yogurt dressing sneaks in extra protein while tasting like something youd pay fourteen dollars for at a food hall.
- Grilling the corn transforms ordinary kernels into something with real depth and a slight crunch that keeps every bite interesting.
- It scales effortlessly from a solo lunch to a crowd pleaser at a weekend cookout.
02 -
- Letting the chicken rest those five minutes is non negotiable because slicing too early means all that beautiful juice ends up on your cutting board instead of in the salad.
- Wait to add the avocado until right before serving if you are making this ahead, since brown avocado ruins the whole visual appeal even when it tastes fine.
- Leftovers hold for about two days in the refrigerator but the texture is best on day one.
03 -
- Cut the chicken breasts in half horizontally before seasoning if they are very thick, because thinner pieces cook faster and more evenly on the grill without drying out.
- Squeeze an extra lime wedge over the finished salad right before serving because that final hit of acid makes every flavor underneath it pop.