High Protein Chicken Street Corn (Print View)
A vibrant, hearty grilled chicken street corn salad packed with fresh veggies and a creamy yogurt dressing.
# What You Need:
→ Chicken
01 - 2 large boneless, skinless chicken breasts (about 17.6 oz)
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
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
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
# How-To Steps:
01 - Preheat an outdoor grill or indoor grill pan to medium-high heat.
02 - Brush the chicken breasts with olive oil, then generously rub with smoked paprika, garlic powder, cumin, salt, and black pepper.
03 - Place the seasoned chicken onto the hot grill. Cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F. Remove from the heat and let the meat rest for 5 minutes before slicing thinly.
04 - Grill the corn ears for 10 to 12 minutes, rotating occasionally to achieve a light char. Carefully slice the kernels from the cobs using a sharp knife. If using frozen corn, char the kernels in a hot skillet for 3 to 4 minutes instead.
05 - In a large mixing bowl, toss together the charred corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, jalapeño, diced avocado, and crumbled cotija cheese.
06 - In a small bowl, vigorously whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, and salt until the mixture is completely smooth.
07 - Add the sliced chicken to the salad bowl. Drizzle the dressing over the top and gently toss everything to combine. Serve immediately, garnished with extra cilantro and cotija cheese if desired.
# Expert Hints:
01 -
- It packs a massive punch of protein from the chicken and Greek yogurt without ever feeling like heavy health food.
- The combination of smoky grilled corn and creamy avocado creates an addictive texture you will crave constantly.
02 -
- Adding the avocado too early will turn it into a mushy green paste so keep it intact by folding it in at the very end.
- Always let your chicken rest for at least five minutes off the heat so the juices redistribute instead of spilling onto your cutting board.
03 -
- Patting the chicken completely dry before oiling it is the secret to getting a gorgeous sear instead of a steamed exterior.
- Taste your dressing on a single corn kernel before dressing the whole bowl to ensure your lime is tangy enough.