High Protein Chicken Street Corn (Printable version)
Protein-packed grilled chicken and charred corn salad with creamy Tajin-lime dressing. 36g protein per serving.
# 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 kosher salt
07 - 1/4 teaspoon freshly 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 pepper, seeded and minced
12 - 1/2 cup fresh cilantro, chopped
13 - 1/2 cup cotija cheese or feta, crumbled
→ Dressing
14 - 1/3 cup plain Greek yogurt
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon Tajín seasoning or chili powder
18 - 1/2 teaspoon kosher salt
19 - 1/2 teaspoon honey
# How to Prepare:
01 - Preheat an outdoor grill or grill pan over medium-high heat until properly heated.
02 - Coat the chicken breasts evenly with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Place on the hot grill and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and let rest for 5 minutes before dicing into bite-sized pieces.
03 - While the chicken grills, spread the corn kernels in a hot skillet or place directly on the grill. Char for 2 to 3 minutes, tossing occasionally, until lightly browned. Remove from heat and allow to cool.
04 - In a small mixing bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, Tajín or chili powder, salt, and honey until smooth and well combined.
05 - In a large mixing bowl, combine the charred corn, halved cherry tomatoes, diced red onion, minced jalapeño, chopped cilantro, and crumbled cotija cheese. Add the diced grilled chicken and pour the dressing over the top. Toss gently until everything is evenly coated.
06 - Serve immediately, garnished with additional fresh cilantro and extra crumbled cheese if desired. Pair with tortilla chips or serve over a bed of greens.
# Expert advice:
01 -
- The Greek yogurt dressing gives you that creamy street corn flavor without feeling heavy, and it packs way more protein than you expect from a salad.
- It comes together in about 35 minutes start to finish, which makes it perfect for busy weeknights or Sunday meal prep sessions.
02 -
- Letting the chicken rest before cutting is not optional because slicing too early sends all those flavorful juices running straight onto your cutting board instead of staying in the meat.
- Charring the corn in a dry skillet without oil gives you those smoky blackened spots that make this salad taste like it came from a food truck.
03 -
- Pound the chicken to an even thickness before seasoning so the thinner end does not dry out while the thicker part finishes cooking through.
- Toast the cumin and paprika in a dry pan for thirty seconds before rubbing them onto the chicken to wake up their essential oils and deepen the flavor dramatically.