High Protein Chicken Street Corn (Printable)

Protein-packed grilled chicken with charred corn, fresh veggies, and creamy Tajin dressing for a satisfying meal.

# What You'll Need:

→ Chicken

01 - 2 large boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon ground cumin
04 - 1 teaspoon smoked paprika
05 - ½ teaspoon garlic powder
06 - ½ teaspoon salt
07 - ¼ teaspoon ground black pepper

→ Salad

08 - 3 cups corn kernels (fresh, canned, or frozen and thawed)
09 - 1 cup cherry tomatoes, halved
10 - ½ red onion, finely diced
11 - 1 jalapeño, seeded and minced (optional)
12 - ½ cup fresh cilantro, chopped
13 - ½ cup cotija cheese or feta, crumbled

→ Dressing

14 - ⅓ cup Greek yogurt (or light sour cream)
15 - 2 tablespoons mayonnaise
16 - 1 tablespoon fresh lime juice
17 - 1 tablespoon Tajín seasoning or chili powder
18 - ½ teaspoon salt
19 - ½ teaspoon honey

# How-To Steps:

01 - Preheat an outdoor grill or grill pan over medium-high heat until smoking slightly.
02 - Coat the chicken breasts evenly with olive oil, ground cumin, smoked paprika, garlic powder, salt, and black pepper. Place on the grill and cook for 6 to 7 minutes per side until the internal temperature reaches 165°F and juices run clear. Rest for 5 minutes, then dice into bite-sized pieces.
03 - While the chicken grills, spread the corn kernels in a hot skillet or directly on the grill. Char for 2 to 3 minutes, stirring occasionally, until lightly browned. Remove from heat and let cool.
04 - In a small bowl, whisk together the Greek yogurt, mayonnaise, lime juice, Tajín or chili powder, salt, and honey until smooth and well combined.
05 - In a large mixing bowl, combine the charred corn, halved cherry tomatoes, diced red onion, minced jalapeño, chopped cilantro, and crumbled cotija cheese. Add the diced grilled chicken and toss gently.
06 - Pour the dressing over the salad and toss until everything is evenly coated. Serve immediately, garnished with additional cilantro and crumbled cheese if desired.

# Expert Suggestions:

01 -
  • The Greek yogurt dressing delivers that creamy street corn tang without weighing you down, and it sneaks in extra protein where you least expect it.
  • Everything cooks in under twenty minutes, which means you can pull this off on a weeknight without breaking a sweat.
  • It tastes even better the next day, so making extra is never a mistake.
02 -
  • Do not skip the resting step for the chicken because cutting into it immediately sends all those flavorful juices straight onto the board instead of into the salad.
  • Charring the corn in a dry, very hot skillet without stirring constantly is what gives you those caramelized spots that taste like summer.
  • Store the dressing and salad separately if you are meal prepping so nothing gets soggy overnight.
03 -
  • Pound the chicken to an even thickness before grilling so the thinner end does not dry out while the thicker side finishes cooking.
  • A tiny drizzle of honey in the dressing balances the lime and Tajin beautifully, but go easy because too much turns it sweet instead of bright.

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