High Protein Chicken Street Corn (Printable)
Grilled chicken and charred corn tossed in a creamy lime dressing for a protein-rich, satisfying 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 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 Make It:
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 the kernels in a hot skillet for 3–4 minutes.
05 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, and salt until smooth and well combined.
06 - In a large bowl, combine the grilled corn kernels, cherry tomatoes, red onion, cilantro, jalapeño, avocado, and crumbled cotija cheese. Add the sliced chicken on top.
07 - Drizzle the dressing over the salad and toss gently to coat everything evenly. Serve immediately, garnished with extra cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- The protein count hits 35 grams per serving without feeling heavy or weighed down, which makes it perfect after a long day when you want something satisfying but not sluggish.
- That smoky char on the corn mixed with the creamy lime dressing creates the kind of flavor contrast that keeps you going back for just one more bite.
- It comes together in about 35 minutes and most of that is hands off grilling time while you sip something cold and catch up with whoever is nearby.
02 -
- Letting the chicken rest is not optional because if you slice it right off the grill all those juices end up on your cutting board instead of in your salad where they belong.
- If you are making this ahead for a gathering keep the avocado and dressing separate until the last possible moment or everything turns soggy and sad.
03 -
- Cut the corn kernels off the cob into a large deep bowl so they do not fly everywhere and create a mess on your counter that you will be finding for a week.
- Use full fat Greek yogurt for the dressing because the low fat versions are thinner and the dressing will slide right off the salad instead of clinging to every kernel.