High Protein Chicken Street Corn (Print Version)
Grilled chicken and charred corn tossed with avocado, tomatoes, 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 minced (optional)
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled (feta may be substituted)
→ Dressing
15 - 3 tbsp plain Greek yogurt (light sour cream may be substituted)
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 evenly with olive oil, then rub with smoked paprika, garlic powder, cumin, salt, and 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, or 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 occasionally, until lightly charred and tender. 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, halved cherry tomatoes, diced red onion, chopped cilantro, minced 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 grilled chicken to the salad bowl, drizzle the dressing over the top, and toss gently until everything is evenly coated.
08 - Serve immediately, garnished with additional cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- The combination of smoky grilled corn and well seasoned chicken makes this feel like a meal from a food truck parked on a summer evening.
- It packs 35 grams of protein per serving without feeling heavy, which makes it perfect for anyone trying to eat well without sacrificing flavor.
02 -
- Letting the chicken rest before slicing keeps the juices inside where they belong instead of running all over your cutting board.
- If you are saving leftovers, store the avocado separately and add it fresh the next day because it will brown and get mushy overnight.
03 -
- Pat the chicken completely dry before adding oil and spices because moisture is the enemy of a good sear.
- For the most flavorful char on frozen corn, spread it in a single layer in a dry screaming-hot skillet and do not move it for two minutes.