High Protein Chicken Street Corn (Printable Version)

Fresh grilled chicken meets charred corn, black beans, and creamy yogurt dressing for a satisfying, protein-packed meal.

# What You Need:

→ Chicken

01 - 2 medium boneless, skinless chicken breasts (approximately 14 ounces)
02 - 1 tablespoon olive oil
03 - 1 teaspoon smoked paprika
04 - 1/2 teaspoon ground cumin
05 - 1/2 teaspoon kosher salt
06 - 1/4 teaspoon black pepper

→ Corn & Vegetables

07 - 2 cups corn kernels (fresh, grilled, or thawed from frozen)
08 - 1 cup cherry tomatoes, halved
09 - 1/2 cup red onion, finely diced
10 - 1 jalapeño, seeded and finely chopped
11 - 1 cup canned black beans, rinsed and drained
12 - 1/4 cup fresh cilantro, chopped

→ Creamy Dressing

13 - 3/4 cup plain nonfat Greek yogurt (approximately 7 ounces)
14 - 2 tablespoons light mayonnaise
15 - 1 tablespoon fresh lime juice
16 - 1 teaspoon honey
17 - 1/2 teaspoon chili powder
18 - 1/2 teaspoon garlic powder
19 - 1/4 teaspoon salt

→ Garnish

20 - 1/4 cup crumbled cotija or feta cheese
21 - Lime wedges

# How to Make It:

01 - Preheat grill or grill pan over medium-high heat.
02 - Brush chicken breasts with olive oil and coat both sides evenly with smoked paprika, cumin, salt, and black pepper.
03 - Place chicken on grill and cook for 5 to 7 minutes per side until fully cooked and juices run clear. Remove from heat and let rest for 5 minutes before dicing into bite-sized pieces.
04 - Grill fresh corn cobs for 8 to 10 minutes, turning occasionally until lightly charred, then cut kernels from cob. For frozen corn, sauté in dry skillet over high heat until lightly charred.
05 - In large bowl, toss together corn, cherry tomatoes, red onion, jalapeño, black beans, and cilantro.
06 - Whisk together Greek yogurt, mayonnaise, lime juice, honey, chili powder, garlic powder, and salt in small bowl until completely smooth.
07 - Add diced chicken and dressing to vegetable mixture. Gently toss to coat all ingredients evenly.
08 - Top with crumbled cotija or feta cheese and serve with fresh lime wedges.

# Expert Tips:

01 -
  • You get that addictive street corn flavor without standing over a hot grill for an hour
  • The Greek yogurt dressing packs all the creaminess with a fraction of the calories
  • Everything can be prepped ahead so it actually happens on busy weeknights
02 -
  • Letting the chicken rest for at least five minutes before dicing prevents all those juices from running out onto your cutting board
  • The salad actually tastes better after sitting for twenty minutes so the dressing can soak into the corn and beans
  • If you cannot find cotija feta works perfectly and might already be in your refrigerator
03 -
  • Use a microplane to zest the lime before juicing and add that zest to the dressing for extra brightness
  • If you cannot grill outside a cast iron skillet creates better sear marks than a nonstick pan

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