High Protein Chicken Street Corn (Print View)
Fresh grilled chicken meets charred corn, black beans, and zesty lime-yogurt dressing for a satisfying, protein-packed meal.
# What You'll Need:
→ Chicken
01 - 2 medium boneless, skinless chicken breasts (about 14 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - ½ teaspoon ground cumin
05 - ½ teaspoon kosher salt
06 - ¼ teaspoon black pepper
→ Corn & Vegetables
07 - 2 cups corn kernels (fresh, grilled, or thawed from frozen)
08 - 1 cup cherry tomatoes, halved
09 - ½ cup red onion, finely diced
10 - 1 jalapeño, seeded and finely chopped (optional)
11 - 1 cup canned black beans, rinsed and drained
12 - ¼ cup fresh cilantro, chopped
→ Creamy Dressing
13 - ¾ cup plain nonfat Greek yogurt
14 - 2 tablespoons light mayonnaise
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon honey
17 - ½ teaspoon chili powder
18 - ½ teaspoon garlic powder
19 - ¼ teaspoon salt
→ Garnish (optional)
20 - ¼ cup crumbled cotija or feta cheese
21 - Lime wedges
# Step-by-Step Directions:
01 - Preheat a grill or grill pan over medium-high heat.
02 - Brush chicken breasts with olive oil and season both sides with smoked paprika, cumin, salt, and pepper.
03 - Grill chicken for 5–7 minutes per side, or until cooked through and juices run clear. Remove and let rest for 5 minutes, then dice into bite-sized pieces.
04 - If using fresh corn, grill the cobs for 8–10 minutes, turning occasionally, until lightly charred. Cut kernels from the cob. If using frozen corn, sauté in a dry skillet over high heat until lightly charred.
05 - In a large bowl, combine corn, cherry tomatoes, red onion, jalapeño, black beans, and cilantro.
06 - In a small bowl, whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, garlic powder, and salt until smooth.
07 - Add diced chicken and creamy dressing to the salad. Toss gently to combine.
08 - Top with crumbled cheese and serve with lime wedges.
# Expert Suggestions:
01 -
- The creamy Greek yogurt dressing keeps it light while still delivering that rich indulgent street corn vibe everyone craves
- You get a complete protein packed meal that somehow tastes like an indulgent treat
- It comes together in under 40 minutes but looks and tastes like something from a fancy restaurant
02 -
- Letting the grilled chicken rest before cutting is non negotiable. Cutting it immediately causes all those juices to escape and you end up with dry meat
- The dressing thickens as it sits so if you make it ahead give it a quick splash of lime juice or water before tossing with the salad
- Charred corn is what makes this recipe special so do not rush that step. Those blackened spots add smoky depth that transforms the whole dish
03 -
- Grill extra corn when you have the grill going and freeze the kernels for future batches of this salad
- Double the dressing and keep it in the fridge for quick weeknight salads or as a dip for vegetables