High Protein Chicken Street Corn (Printable Version)
Grilled chicken and charred corn tossed with fresh veggies and a creamy Tajin-lime dressing for a protein-packed meal.
# What You 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
# Method:
01 - Preheat a grill or grill pan over medium-high heat.
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. Let rest for 5 minutes, then dice into bite-sized pieces.
03 - While the chicken cooks, char the corn kernels in a hot skillet or directly on the grill, tossing occasionally, until lightly browned (about 2 to 3 minutes). Remove from heat and let cool.
04 - In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, Tajín (or chili powder), salt, and honey until smooth and well combined.
05 - In a large mixing bowl, combine the charred corn, cherry tomatoes, red onion, jalapeño (if using), cilantro, and crumbled cotija cheese. Add the diced chicken.
06 - Pour the dressing over the salad and toss gently until everything is evenly coated. Serve immediately, garnished with extra cilantro and additional crumbled cheese if desired.
# Expert Tricks:
01 -
- The protein content is no joke at 36 grams per serving, so you actually stay full until your next meal.
- That smoky, tangy, creamy combination hits every flavor note you want without feeling heavy.
02 -
- Do not slice the chicken while it is hot off the grill or all those juices will run out onto your cutting board instead of staying in the meat where they belong.
- Store the dressing separately from the salad if you are meal prepping, because dressed corn salad gets soupy by day two and that sadness is preventable.
03 -
- Pat the chicken completely dry before adding the spice rub because moisture is the enemy of a good crust.
- If you are using frozen corn, spread it on a baking sheet and broil it for a few minutes to get char marks without thawing it first.