High Protein Chicken Street Corn (Printer-friendly)
Grilled chicken and charred corn tossed with fresh veggies and creamy lime dressing. High protein, gluten-free, ready in 35 minutes.
# 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 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 minced (optional)
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled (or feta as substitute)
→ Dressing
15 - 3 tbsp plain 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 kosher salt
# How to Make It:
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 the smoked paprika, garlic powder, cumin, salt, and pepper, then rub the spice mixture over both sides of each breast until well coated.
03 - Place the seasoned chicken onto the hot grill and cook for 6 to 7 minutes per side, until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
04 - While the chicken rests, 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. 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 large mixing bowl, combine the grilled corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, minced jalapeño, diced avocado, and crumbled cotija cheese. Toss gently to distribute evenly.
06 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, and salt until smooth and fully emulsified.
07 - Add the sliced grilled chicken to the salad bowl, drizzle the dressing over the top, and toss gently to coat all ingredients. Serve immediately, garnished with additional cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- It packs 35 grams of protein per serving without feeling heavy or relying on powders or supplements.
- The smoky char on the corn paired with creamy lime dressing creates the kind of flavor that makes people ask for the recipe before they finish their plate.
02 -
- Do not skip the resting time for the chicken because slicing too early lets all those juices run right onto the cutting board instead of staying in the meat where they belong.
- If you want leftovers for the next day, store the avocado separately and add it fresh because it will brown and soften overnight in the fridge.
03 -
- Pull the chicken off the grill at 160 degrees Fahrenheit because carryover heat will bring it up to a safe 165 while it rests, keeping the meat far juicier.
- A pinch of cayenne in the dressing or a second jalapeño transforms this from crowd pleasing to genuinely spicy, so taste as you go and adjust at the end.