High Protein Chicken Street Corn (Printable)
Grilled chicken and charred corn tossed with avocado, cotija, 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 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 minced
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled (or feta cheese)
→ 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
# How To Make:
01 - Set a grill or grill pan to medium-high heat and allow it to come to temperature.
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.
03 - Place the seasoned chicken on the hot grill. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and 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 every few minutes until lightly charred. Slice the kernels off the cobs with a sharp knife. If using frozen corn, toast it in a hot skillet for 3 to 4 minutes until golden.
05 - In a large mixing bowl, combine the charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, minced 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 right away, garnished with additional cilantro and cotija cheese if desired.
# Expert Tips:
01 -
- It delivers 35 grams of protein per serving without tasting like meal prep, which is rarer than you would think.
- The smoky char on the corn mixed with creamy lime dressing creates a flavor combination that people genuinely get excited about.
02 -
- Resting the chicken is not optional and cutting into it immediately will leave you with dry meat and a wet cutting board.
- Add the avocado at the very last second if you are making this ahead because it browns faster than you expect.
- Leftovers hold for about two days in the fridge but the texture is best on day one.
03 -
- Pat the chicken completely dry before applying the oil and spices because moisture is the enemy of a good sear.
- Chill your bowl of dressing while the chicken and corn cook so the flavors meld and the texture stays cool against the warm grilled ingredients.