High Protein Chicken Street Corn (Print version)

Smoky grilled chicken paired with charred corn, fresh veggies, and a creamy lime dressing. High protein and ready in 35 minutes.

# What goes in:

→ 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 corn kernels, thawed)
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 (optional)
13 - 1 ripe avocado, diced
14 - 1/2 cup cotija cheese, crumbled (or feta cheese)

→ Dressing

15 - 3 tablespoons plain Greek yogurt (or light sour cream)
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

# Cooking steps:

01 - Preheat a 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 black pepper in a small dish, then rub the spice mixture over both sides of each breast.
03 - Place the seasoned chicken onto the hot grill. Cook for 6 to 7 minutes per side until the internal temperature reaches 165°F. Transfer to a plate and let rest for 5 minutes before slicing thinly against the grain.
04 - 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. Slice the kernels off the cobs with 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, combine the grilled corn kernels, halved cherry tomatoes, diced red onion, chopped cilantro, jalapeño, diced avocado, and crumbled cotija cheese.
06 - In a small bowl, whisk together the Greek yogurt, mayonnaise, fresh lime juice, honey, chili powder, and salt until smooth and well blended.
07 - Add the sliced chicken to the salad bowl, drizzle the dressing over the top, and toss gently to coat everything evenly. Serve immediately, garnished with additional cilantro and cotija cheese if desired.

# Tips from flavorandfeast:

01 -
  • The dressing uses Greek yogurt instead of heavy sour cream, so every bite feels rich but never weighs you down.
  • It scales effortlessly from a solo lunch to a crowd friendly side dish that disappears fast.
02 -
  • Undercooked corn is fine, but grilled corn taken too far turns starchy and chewy, so pull it the moment you see char spots forming.
  • Adding the dressing too far ahead turns the salad watery, so dress it no more than fifteen minutes before eating.
03 -
  • Let the chicken rest face down on the cutting board so the juices redistribute back into the meat instead of pooling on your counter.
  • A squeeze of lime directly over the assembled salad just before serving wakes up every single flavor at once.

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