High Protein Chicken Street Corn (Print Version)
Protein-packed grilled chicken with charred corn, fresh veggies, and creamy Tajin-lime dressing for a satisfying meal.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon ground black pepper
→ Salad
08 - 3 cups corn kernels (fresh, canned, or frozen and thawed)
09 - 1 cup cherry tomatoes, halved
10 - ½ red onion, finely diced
11 - 1 jalapeño, seeded and minced (optional)
12 - ½ cup fresh cilantro, chopped
13 - ½ cup cotija cheese or feta, crumbled
→ Dressing
14 - ⅓ cup Greek yogurt (or light sour cream)
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon Tajín or chili powder
18 - ½ teaspoon salt
19 - ½ teaspoon honey
# Step-by-Step Guide:
01 - Preheat a grill or grill pan over medium-high heat until properly searing temperature is reached.
02 - Coat the chicken breasts evenly with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Place on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Allow the chicken to rest for 5 minutes, then dice into bite-sized pieces.
03 - While the chicken grills, heat a dry skillet or use the grill to char the corn kernels until lightly browned with slight blistering, approximately 2 to 3 minutes. Remove from heat and let cool.
04 - In a large mixing bowl, combine the charred corn, halved cherry tomatoes, diced red onion, minced jalapeño, chopped cilantro, and crumbled cotija cheese. Toss gently to distribute evenly.
05 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, Tajín or chili powder, salt, and honey until smooth and well combined.
06 - Add the diced chicken to the salad bowl. Pour the dressing over the top and toss everything together until evenly coated. Serve immediately, garnished with additional cilantro and crumbled cheese if desired.
# Expert Suggestions:
01 -
- The dressing uses Greek yogurt instead of heavy cream, so you get all the richness with a serious protein boost that keeps you full for hours.
- Charred corn paired with juicy grilled chicken is one of those combinations that tastes like summer regardless of what season it actually is.
02 -
- Do not toss the salad with dressing if you plan to save leftovers, because the tomatoes and corn will weep and turn everything into soup overnight.
- Letting the chicken rest before dicing is not optional since cutting into it immediately means you lose half the moisture to the cutting board.
03 -
- Slice the chicken against the grain after resting so every bite is tender instead of chewy, especially if you are using breast meat which can dry out quickly.
- A squeeze of extra lime juice right before serving wakes up all the flavors that may have settled while the salad sat.