High Protein Chicken Street Corn (Printable)
Juicy grilled chicken meets charred street corn in a protein-packed Mexican-inspired salad with creamy lime dressing.
# 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 salt
07 - 1/4 tsp 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, seeded and finely chopped (optional)
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled (or feta)
→ Dressing
15 - 3 tbsp 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 salt
# How-To Steps:
01 - Preheat a grill or grill pan to medium-high heat.
02 - Brush the chicken breasts with olive oil, then rub evenly with smoked paprika, garlic powder, cumin, salt, and black pepper.
03 - Grill the chicken for 6–7 minutes per side until cooked through and the internal temperature reaches 165°F. Remove from the grill and let rest for 5 minutes, then slice thinly against the grain.
04 - Grill the corn ears (in husks or wrapped in foil) for 10–12 minutes, rotating occasionally, until lightly charred. Cut the kernels off the cobs with a sharp knife. If using frozen corn, char in a hot skillet for 3–4 minutes instead.
05 - In a large bowl, combine the grilled corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, 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 with the dressing, and toss gently to coat everything evenly. Serve immediately, garnished with extra cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- The combination of charred corn, creamy dressing, and smoky chicken creates layers of flavor that taste like they took hours to build, but the whole thing comes together in about 35 minutes.
- It packs 35 grams of protein per serving without feeling heavy, making it one of those rare salads that actually keeps you full until dinner.
02 -
- Letting the chicken rest after grilling is non negotiable because slicing it immediately sends every bit of moisture onto your board instead of into your salad where it belongs.
- If you are saving leftovers, store the avocado separately and add it fresh when you eat the next day because it will brown and soften overnight no matter what you do.
03 -
- Pat the chicken completely dry with paper towels before oiling and seasoning because moisture on the surface prevents the spices from sticking and stops a proper sear from forming.
- To get the most kernels off each cob with minimal mess, stand the ear upright inside a large bowl and cut downward so the kernels fall directly inside instead of scattering across your counter.