High Protein Chicken Street Corn (Printable)
Grilled chicken and charred corn tossed with fresh veggies in a creamy chili-lime dressing. 35g protein per serving.
# 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
13 - 1 ripe avocado, diced
14 - 1/2 cup crumbled cotija cheese (or feta)
→ Dressing
15 - 3 tbsp plain Greek yogurt
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 reach full temperature before cooking.
02 - Brush the chicken breasts evenly with olive oil, then coat on all sides with smoked paprika, garlic powder, cumin, salt, and black pepper.
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 every few minutes, 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 small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, and salt until smooth and fully 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 all ingredients evenly. Serve right away, garnished with additional cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- The protein count hits 35 grams per serving without a single protein powder or bland chicken breast in sight, just real food that happens to fuel you right.
- Everything cooks on one grill or pan, which means cleanup is almost embarrassingly easy for something this flavorful.
02 -
- Letting the chicken rest is not optional because slicing too early sends all those juices straight onto your cutting board instead of into the salad where they belong.
- If you are saving leftovers, store the avocado separately and add it fresh the next day because brown mushy avocado will ruin everything you worked for.
03 -
- Pat the chicken completely dry with paper towels before seasoning because moisture is the enemy of a good sear and nobody wants steamed chicken on a grill.
- Use the flat side of your knife to smash the grilled corn kernels slightly before adding them to the salad because it releases their sweet starches into the dressing and makes every bite more flavorful.