High Protein Chicken Street Corn (Printable)
Grilled chicken and charred corn tossed with fresh veggies, creamy lime dressing, and crumbled cotija cheese.
# 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 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 (optional)
13 - 1 ripe avocado, diced
14 - 1/2 cup crumbled cotija cheese (or feta cheese)
→ 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 - 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 evenly coat both sides with smoked paprika, garlic powder, cumin, salt, and black pepper.
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. Slice the kernels off the cobs 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 completely 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 right away, garnished with additional cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- The smoky sweetness of grilled corn combined with creamy dressing and juicy chicken feels like a street food festival in your own kitchen.
- It packs 35 grams of protein per serving, which keeps you full without weighing you down on hot days.
02 -
- Letting the chicken rest is non-negotiable because slicing too early sends all the juices straight onto your cutting board and leaves the meat dry.
- Charring the corn in a dry cast iron skillet over high heat works even better than a grill if you want concentrated smoky flavor without flare-ups.
03 -
- Pound the chicken breasts to an even thickness before seasoning so they cook uniformly and you never end up with one dry end and one undercooked center.
- Use a spoon to scrape the back of each corn cob after cutting off the kernels because that milky starch left behind thickens the dressing beautifully when mixed in.