High Protein Chicken Street Corn (Printable 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 - 1/2 teaspoon garlic powder
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Salad
08 - 3 cups corn kernels (fresh, canned, or frozen and thawed)
09 - 1 cup cherry tomatoes, halved
10 - 1/2 red onion, finely diced
11 - 1 jalapeño, seeded and minced (optional)
12 - 1/2 cup fresh cilantro, chopped
13 - 1/2 cup cotija cheese or feta, crumbled
→ Dressing
14 - 1/3 cup Greek yogurt (or light sour cream)
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon Tajin or chili powder
18 - 1/2 teaspoon salt
19 - 1/2 teaspoon honey
# How To Make:
01 - Preheat an outdoor grill or grill pan over medium-high heat until smoking slightly.
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. Rest for 5 minutes, then dice into bite-sized pieces.
03 - While the chicken grills, heat a cast-iron skillet or place the corn directly on the grill. Char the kernels for 2 to 3 minutes, turning occasionally, until lightly browned in spots. Remove 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, Tajin, salt, and honey until smooth and well combined.
06 - Add the diced grilled chicken to the salad bowl. Pour the dressing over the top and toss until every component is evenly coated. Serve immediately, garnished with additional cilantro and crumbled cheese if desired.
# Expert Tips:
01 -
- The protein count hits 36 grams per serving without feeling like you are eating health food at all.
- That creamy tangy dressing coated over smoky charred corn is genuinely addictive and tastes like something from a food truck.
02 -
- Do not toss the dressing in until right before eating because the salt will draw moisture out of the tomatoes and turn everything soupy after a few hours.
- The corn needs to be completely dry before it hits the pan or you will steam it instead of charring it and the smoky flavor will never develop.
03 -
- Slice the chicken against the grain so every single bite is tender instead of chewy and the texture matches the softness of the rest of the salad.
- Double the dressing recipe and keep the extra in a jar in the fridge because you will want to drizzle it on everything from roasted vegetables to plain rice bowls all week long.