High Protein Chicken Street Corn (Printer-friendly)
A vibrant and hearty twist on classic street corn, enriched with juicy grilled chicken.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon cumin
06 - 1/2 teaspoon salt
07 - 1/4 teaspoon ground black pepper
→ Salad Base
08 - 4 ears fresh corn (kernels cut from cob) 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, seeded and finely chopped
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled
→ Creamy Lime Dressing
15 - 3 tablespoons Greek yogurt
16 - 2 tablespoons mayonnaise
17 - 2 tablespoons fresh lime juice
18 - 1 teaspoon honey
19 - 1/2 teaspoon chili powder
20 - 1/4 teaspoon salt
# How To Make It:
01 - Preheat grill or grill pan to medium-high heat. Brush chicken breasts with olive oil, then rub evenly with smoked paprika, garlic powder, cumin, salt, and black pepper.
02 - Grill the seasoned chicken for 6–7 minutes per side, or until the internal temperature reaches 165°F. Remove from heat and let rest for 5 minutes before slicing into thin strips.
03 - Grill fresh corn in husks or foil for 10–12 minutes, turning occasionally, until lightly charred. Cut kernels from the cob. If using frozen corn, char in a hot skillet for 3–4 minutes.
04 - Combine the grilled corn, cherry tomatoes, red onion, cilantro, jalapeño, avocado, and cotija cheese in a large bowl.
05 - Whisk together the Greek yogurt, mayonnaise, lime juice, honey, chili powder, and 1/4 teaspoon salt in a small bowl until smooth.
06 - Add the sliced chicken to the salad bowl. Drizzle with the dressing and toss gently to combine. Serve immediately.
# Expert Hints:
01 -
- You get the vibrant flavors of a taco stand without the heavy carbohydrate crash afterwards.
- It is a complete meal in a bowl, saving you from cooking multiple sides.
02 -
- Do not skip resting the chicken or those juices will end up on the cutting board instead of in the salad.
- Add the avocado right before serving to prevent it from getting mushy or brown.
03 -
- Use a sharp chef knife to remove the corn kernels safely.
- Let the salad sit for 10 minutes before eating to let the flavors meld.