High Protein Chicken Street Corn Salad Bowl (Better Than Takeout!)

Too hot to turn on the oven? This Chicken Street Corn Salad is your summer savior.

It is fresh. It is creamy. It is packed with serious protein.

You will want this for every single lunch this week. It is a total game changer for your healthy reset.

Why This Recipe Is a Winner

This Chicken Street Corn Salad is pure magic in a bowl. It combines smoky charred corn with juicy grilled chicken.

The Greek yogurt dressing keeps things light but incredibly satisfying. It is perfect for meal prep because it tastes even better the next day.

You get all those classic elote flavors without the heavy calories. Your summer lunches just got a massive upgrade.

How It Comes Together

Making this bowl is surprisingly easy and fast. You only need one skillet for the chicken and the corn.

Simply cook your seasoned chicken until golden and juicy. Then, use that same pan to get a beautiful char on your corn.

Whisk the dressing, toss everything together, and you are done. Even a kitchen beginner can master this in 35 minutes.

Ingredients You’ll Need

These fresh ingredients create a flavor explosion in every bite.

• 1.5 lbs boneless skinless chicken breast, cubed
• 2 cups corn kernels, fresh or frozen
• 0.5 cup plain non-fat Greek yogurt
• 0.25 cup light mayonnaise
• 0.5 cup cotija cheese, crumbled
• 0.25 cup fresh cilantro, finely chopped
• 0.5 medium red onion, finely diced
• 1 medium jalapeño, seeded and minced
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil

Step-by-Step

1. Season the chicken cubes with half of the chili powder, smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat.
3. Cook chicken until internal temperature reaches 165 degrees Fahrenheit, approximately 8-10 minutes.
4. Remove the chicken and set it aside.
5. In the same skillet, add the corn kernels and cook undisturbed for 2-3 minutes.
6. Toss the corn and cook for another 2 minutes until charred.
7. In a large mixing bowl, whisk Greek yogurt, mayo, lime juice, and remaining spices.
8. Add the chicken, corn, onion, jalapeño, and cilantro to the dressing bowl.
9. Toss all ingredients until evenly coated.
10. Gently fold in the crumbled cotija cheese.
11. Serve immediately or refrigerate for up to 3 days.

Best Ways to Enjoy It

Serve this Chicken Street Corn Salad chilled on a hot summer afternoon. It is delicious on its own as a high-protein bowl.

You can also scoop it up with salty tortilla chips. Or, stuff it into warm tortillas for the best street tacos ever.

Add a few slices of creamy avocado on top for extra richness. It is the ultimate crowd-pleaser for any gathering.

Keep It Fresh

This salad is a meal prep dream come true. Store any leftovers in an airtight container in the fridge.

It stays fresh and delicious for up to 3 days. The flavors actually meld together and get better over time.

Do not freeze this dish, as the yogurt dressing will separate. Just grab a fork and eat it cold straight from the fridge!

Tips for Best Results

• Do not stir the corn too often to get that perfect char.
• Use a meat thermometer to ensure the chicken stays juicy.
• Fresh lime juice is much better than the bottled stuff here.
• If you cannot find cotija, use crumbled feta cheese instead.
• Remove all jalapeño seeds if you want zero heat.
• Pat the chicken dry before seasoning for a better sear.
• Let the chicken rest for a minute before adding to the dressing.

Make It Your Own

• Swap the chicken for grilled shrimp for a seafood twist.
• Add a can of black beans for extra fiber and bulk.
• Mix in some chopped bell peppers for added crunch.
• Use extra chili powder if you love a spicy kick.
• Stir in some cooked quinoa to make it even heartier.

FAQs

Can I use frozen corn?

Yes, frozen corn works perfectly and chars up beautifully in the skillet.

Is this recipe spicy?

It has a mild kick from the jalapeño and chili powder.

Can I skip the mayonnaise?

You can use all Greek yogurt, but a little mayo adds essential creaminess.

Trust me, this will be your new favorite lunch. Go make it now!

— Jasmine

High Protein Chicken Street Corn Salad Bowl

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Calories: 445

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken breast, cubed
• 2 cups corn kernels, fresh or frozen
• 0.5 cup plain non-fat Greek yogurt
• 0.25 cup light mayonnaise
• 0.5 cup cotija cheese, crumbled
• 0.25 cup fresh cilantro, finely chopped
• 0.5 medium red onion, finely diced
• 1 medium jalape ño, seeded and minced
• 2 tablespoons fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 1 tablespoon olive oil

Method

 

1. Season the chicken cubes with half of the chili powder, smoked paprika, salt, and pepper.
2. Heat olive oil in a large skillet over medium-high heat and cook chicken until internal temperature reaches 165 degrees Fahrenheit, approximately 8-10 minutes. Remove and set aside.
3. In the same skillet, add the corn kernels and cook undisturbed for 2-3 minutes until charred, then toss and cook for another 2 minutes.
4. In a large mixing bowl, whisk together the Greek yogurt, light mayonnaise, lime juice, garlic powder, and the remaining chili powder and paprika.
5. Add the cooked chicken, charred corn, red onion, jalapeño, and cilantro to the dressing bowl.
6. Toss all ingredients until evenly coated.
7. Gently fold in the crumbled cotija cheese.
8. Serve immediately or refrigerate for up to 3 days.