High Protein Chicken Street Corn (Printer-Friendly)
Grilled chicken and charred corn tossed with avocado, cotija, and creamy lime dressing. 35g protein per serving.
# What You'll Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 1.1 lb)
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon smoked paprika
04 - 1/2 teaspoon garlic powder
05 - 1/2 teaspoon ground cumin
06 - 1/2 teaspoon kosher salt
07 - 1/4 teaspoon freshly ground black pepper
→ Salad
08 - 4 ears fresh corn (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 pepper, seeded and finely chopped
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled (or feta cheese)
→ Dressing
15 - 3 tablespoons plain 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 kosher salt
# How to Make It:
01 - Preheat an outdoor grill or grill pan to medium-high heat, approximately 400°F.
02 - Brush the chicken breasts evenly with olive oil. Combine smoked paprika, garlic powder, cumin, salt, and pepper in a small dish, then rub the spice mixture over both sides of each breast until well coated.
03 - Place the seasoned chicken onto the hot grill and cook for 6 to 7 minutes per side, until the internal temperature registers 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
04 - While the chicken rests, grill the corn ears (in husks or wrapped in foil) for 10 to 12 minutes, rotating every few minutes, until lightly charred on all sides. Stand each ear upright and slice the kernels off the cob with a sharp knife. If using frozen corn, sear the kernels in a hot skillet for 3 to 4 minutes until blistered.
05 - In a large mixing bowl, combine the grilled corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, minced jalapeño, diced avocado, and crumbled cotija cheese. Toss gently to distribute evenly.
06 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, and salt until completely smooth and well blended.
07 - Add the sliced grilled chicken to the salad bowl, drizzle the dressing over the top, and toss gently to coat all ingredients. Serve immediately, garnished with additional cilantro and cotija cheese if desired.
# Expert Advice:
01 -
- The combination of smoky grilled corn and spiced chicken makes this feel like something you would pay sixteen dollars for at a trendy food hall.
- It packs thirty five grams of protein per serving without tasting like a meal prep container, which is rarer than it sounds.
- The creamy lime dressing ties everything together so well that you will want to put it on everything from tacos to roasted sweet potatoes.
02 -
- The avocado will brown if it sits too long, so dice it fresh and fold it in right before serving for the best color and texture.
- Letting the chicken rest after grilling is not optional because slicing too early lets all those flavorful juices run out onto the cutting board instead of staying in the meat.
- Leftovers will keep for up to two days in the refrigerator but store the dressing separately and add a fresh avocado when you are ready to eat the second batch.
03 -
- If you are using frozen corn, spread the kernels in a single layer on a dry baking sheet and broil them for four to five minutes, shaking the pan once halfway through, for char without firing up the grill.
- Doubling the dressing recipe takes almost no extra effort and gives you a sensational topping for grain bowls, roasted vegetables, or fish tacos later in the week.