High Protein Chicken Street Corn (Printable)
Grilled chicken and charred corn tossed with avocado, cotija, and creamy lime dressing for a protein-packed 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 - Set a grill or grill pan to medium-high heat and allow it to come to temperature.
02 - Brush the chicken breasts evenly with olive oil, then coat with smoked paprika, garlic powder, cumin, salt, and pepper, pressing the spices into the meat.
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 (in husks or wrapped in foil) for 10 to 12 minutes, rotating every few minutes, until lightly charred. Stand each ear upright and slice the kernels off the cob with a sharp knife. If using frozen corn, sear in a hot skillet for 3 to 4 minutes until charred spots appear.
05 - In a large mixing bowl, combine 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, lime juice, honey, chili powder, and salt until smooth and well blended.
07 - Add the sliced grilled chicken to the salad bowl, drizzle the dressing over the top, and toss gently to coat everything evenly. Serve immediately, garnished with additional cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- The smoky charred corn paired with juicy spiced chicken creates layers of flavor that make every bite interesting
- Everything gets prepped while the grill works its magic keeping your kitchen cool and cleanup minimal
02 -
- Letting the chicken rest before slicing is absolutely crucial or all those juices will end up on your cutting board instead of in your salad
- The dressing thickens as it sits so if you're meal prepping keep it separate and toss right before serving for the best texture
03 -
- Don't skip resting the chicken even if you're hungry those five minutes make the difference between dry and juicy meat
- If your grill is already hot throw the corn on first before the chicken so it has time to cool slightly while you finish the rest