High Protein Chicken Street Corn (Print View)

A vibrant, hearty dish loaded with juicy grilled chicken, crisp corn, and tangy cotija.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts (about 1.1 lbs)
02 - 1 tbsp olive oil
03 - 1/2 tsp smoked paprika
04 - 1/2 tsp garlic powder
05 - 1/2 tsp cumin
06 - 1/2 tsp salt
07 - 1/4 tsp ground black pepper

→ Salad Base

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, seeded and finely chopped (optional)
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled (or feta)

→ Dressing

15 - 3 tbsp Greek yogurt (or light sour cream)
16 - 2 tbsp mayonnaise
17 - 2 tbsp fresh lime juice
18 - 1 tsp honey
19 - 1/2 tsp chili powder
20 - 1/4 tsp salt

# Method:

01 - Preheat grill or grill pan to medium-high heat.
02 - Brush chicken breasts with olive oil, then rub with smoked paprika, garlic powder, cumin, salt, and pepper.
03 - Grill chicken for 6–7 minutes per side, or until cooked through (internal temperature 165°F). Remove and let rest for 5 minutes, then slice thinly.
04 - Grill corn (in husks or wrapped in foil) for 10–12 minutes, rotating occasionally, until lightly charred. Remove kernels with a sharp knife. (If using frozen corn, char in a hot skillet for 3–4 minutes.)
05 - In a large bowl, combine grilled corn, tomatoes, red onion, cilantro, jalapeño, avocado, and cotija cheese.
06 - In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, and salt until smooth.
07 - Add sliced chicken to the salad, drizzle with dressing, and toss gently to combine. Serve immediately, garnished with extra cilantro and cotija if desired.

# Insider Tips:

01 -
  • You get that classic street corn flavor but with enough protein to keep you full for hours
  • The creamy dressing and grilled veggies make it feel indulgent despite being healthy
02 -
  • Let the chicken rest before slicing, otherwise those juices will run out onto the cutting board
  • Cutting the corn off the cob can be messy, so do it inside the large bowl to catch the flying kernels
03 -
  • A squeeze of extra lime right before serving wakes up all the spices
  • Use a sharp knife to easily slice the chicken without shredding the meat

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