High Protein Chicken Street Corn (Printable Version)
Grilled chicken with charred corn, fresh veggies, and creamy 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 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 crumbled cotija cheese (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
# Directions:
01 - Preheat an outdoor grill or grill pan to medium-high heat.
02 - Brush the chicken breasts with olive oil, then evenly coat 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. Remove from the grill and let rest for 5 minutes before slicing thinly against the grain.
04 - Grill the corn ears, either in their husks or wrapped in foil, for 10 to 12 minutes, rotating occasionally until lightly charred. Carefully cut the kernels from 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 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 immediately, garnished with additional cilantro and cotija cheese if desired.
# Expert Hints:
01 -
- The smoky char on the corn combined with the creamy lime dressing creates a flavor that tastes like it took far more effort than thirty five minutes.
- It packs enough protein from the chicken and Greek yogurt to keep you full for hours without feeling heavy or sluggish afterward.
02 -
- Let the chicken rest for the full five minutes before slicing or you will lose all those delicious juices onto the cutting board instead of keeping them in the salad where they belong.
- If you are making this ahead for a gathering, wait to add the avocado until just before serving so it does not turn brown and mushy overnight.
03 -
- Pat the chicken breasts completely dry with paper towels before adding the oil and spices because excess moisture prevents a good sear and leaves you with steamed rather than grilled chicken.
- Use the back of your knife to smash the garlic powder and cumin together in a small dish before rubbing it onto the chicken, which helps release more of their natural oils and intensifies the flavor on the grill.