High Protein Chicken Street Corn (Printer-Friendly)
Grilled chicken and charred corn tossed with fresh veggies, cotija, and creamy lime dressing.
# 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/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 pepper, seeded and finely chopped (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
# How-To Steps:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush the chicken breasts evenly with olive oil. Combine smoked paprika, garlic powder, cumin, salt, and black pepper in a small dish, then rub the spice mixture over both sides of each breast until well coated.
03 - Place the seasoned chicken on the hot grill. Cook for 6 to 7 minutes per side until the internal temperature registers 165°F at the thickest part. Transfer to a cutting board and 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 kernels are lightly charred and tender. Slice the kernels off 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 until all ingredients are evenly coated. Serve immediately, garnished with additional cilantro and cotija cheese if desired.
# Expert Hints:
01 -
- The dressing uses Greek yogurt instead of heavy sour cream, so you get that creamy texture without feeling weighed down afterward.
- It genuinely works as a complete meal, no side dishes required, which makes it perfect for those nights when you want something satisfying but cannot be bothered to juggle multiple recipes.
02 -
- Do not skip the resting step for the chicken because slicing immediately means losing half the moisture to your cutting board and ending up with dry, stringy pieces.
- If you are meal prepping this, keep the avocado separate and the dressing on the side until you are ready to eat, otherwise you will have a brown, watery mess by day two.
03 -
- Pat the chicken completely dry with paper towels before oiling and seasoning because moisture on the surface prevents a good sear and dilutes your spice rub.
- Cut the avocado last, right before folding it in, and squeeze a tiny bit of extra lime juice directly on the pieces to slow down the browning process.