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'll 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/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 crumbled cotija cheese (or feta)
→ Dressing
15 - 3 tbsp plain 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 kosher salt
# Directions:
01 - Preheat a grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush the chicken breasts evenly with olive oil, then rub with smoked paprika, garlic powder, cumin, salt, and black pepper until well coated on all sides.
03 - Place the seasoned chicken on the hot grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate 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 to 12 minutes, rotating every few minutes, until lightly charred and tender. Stand each ear upright and slice the kernels off 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, 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 creamy.
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 Advice:
01 -
- The Greek yogurt dressing delivers that classic street corn creaminess while keeping things lighter and higher in protein than you might expect.
- Everything cooks on one grill or pan, which means your kitchen stays cool and cleanup is almost nonexistent.
02 -
- Do not slice the chicken while it is still hot because the juices will escape and leave the meat dry.
- Adding the avocado too early or tossing too aggressively turns this beautiful salad into a murky mess.
03 -
- Pat the chicken completely dry with paper towels before adding oil and seasoning, because moisture is the enemy of a good sear.
- Toast the cumin in a dry pan for thirty seconds before mixing it into the seasoning blend and the fragrance will fill your whole kitchen.