Description
How to make high protein chicken street corn salad with tender grilled chicken, crispy corn, and creamy cotija cheese for a guilt-free summer feast.
Ingredients
Scale
Protein Base
- 2 lbs boneless skinless chicken breasts, pounded to even thickness
- 2 tbsp olive oil
- 1 tsp chili powder
- 1/2 tsp smoked paprika
Corn Components
- 4 cups fresh corn kernels, cut from 4-5 ears
- 1 tbsp butter
- 1/4 tsp garlic powder
- Salt and pepper to taste
Creamy Dressing
- 1/2 cup Greek yogurt, plain
- 1/4 cup mayonnaise
- 2 tbsp fresh lime juice
- 1 clove garlic, minced
Fresh Toppings
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 green onions, sliced thin
- 1 jalapeño, seeded and diced fine
Instructions
- Season Chicken: Pat chicken dry and season both sides with chili powder, smoked paprika, salt, and pepper. Let it rest for 10 minutes to absorb flavors while you prep other ingredients.
- Cook Chicken: Heat olive oil in large skillet over medium-high heat. Cook chicken 6-7 minutes per side until golden and internal temperature reaches 165°F. Rest 5 minutes, then dice.
- Char Corn: In same skillet, melt butter over medium-high heat. Add corn kernels and cook 4-5 minutes, stirring occasionally, until some kernels are golden and slightly charred.
- Make Dressing: Whisk together Greek yogurt, mayonnaise, lime juice, minced garlic, and a pinch of salt until smooth. Taste and adjust seasoning as needed for perfect balance.
- Combine Base: In large bowl, combine diced chicken, charred corn, and dressing. Toss gently until everything is well coated but not overmixed to maintain corn’s crispy texture.
- Add Toppings: Fold in cotija cheese, cilantro, green onions, and jalapeño. Mix just until distributed evenly. Taste and add more lime juice or salt if needed for brightness.
- Chill Serve: Refrigerate for at least 30 minutes to let flavors meld together. Serve chilled or at room temperature, garnished with extra cilantro and a lime wedge for squeezing.
Notes
- Let chicken rest after cooking to retain juices and prevent dry, tough meat in your salad.
- Store in airtight container in refrigerator for up to 3 days for optimal freshness and food safety.
- Fresh corn kernels work best, but frozen corn can substitute if thawed and patted completely dry first.
- Adjust lime juice and salt to taste at the end for perfect flavor balance and brightness.
- Char the corn well for authentic smoky street corn flavor that makes this salad truly special.
- Serve chilled or at room temperature – both ways taste absolutely delicious and satisfying.
Allergy Information: Dairy, Eggs
Nutrition
- Calories: 285 calories
- Fat: 12g
- Carbohydrates: 18g
- Protein: 28g