Description
Experience the vibrant flavors of summer with this Mexican Street Corn Kale Salad, a delightful and healthy dish that brings a burst of freshness to any meal. Combining tender massaged kale with sweet corn, creamy cotija cheese, and a zesty cilantro lime dressing, this salad is not only beautiful but also packed with nutrients. Perfect for barbecues, picnics, or as a light lunch, it can be prepared in just 15 minutes. Enjoy it on its own or pair it with grilled meats and tacos for a complete meal. Your taste buds will thank you!
Ingredients
- 1 bunch green kale, leaves cut off the stem and chopped
- 2 ears of corn, shucked & silk removed
- ½ cup cotija cheese, crumbled
- ¼ cup red onion, chopped
- 1–2 avocados, sliced or diced
- Crushed tortilla chips, for garnish
- ½ – 1 lime, juiced (for massaging the kale)
- Olive oil (for massaging the kale)
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, chopped (leaves & stems are fine)
- 2 garlic cloves
- ¼ tsp salt
- ¼ tsp chipotle powder
Instructions
- Massage the chopped kale with olive oil and lime juice in a large bowl until tender (2–3 minutes).
- Boil water in a pot and cook shucked corn for 5–7 minutes until tender. Cool slightly, then cut kernels off the cob.
- In the same bowl with kale, add cooked corn, crumbled cotija cheese, chopped red onion, diced avocado, and minced garlic.
- In a separate bowl, whisk together Greek yogurt, fresh lime juice, cilantro, salt, and chipotle powder to create the dressing.
- Pour the dressing over the salad mixture and toss gently to coat. Garnish with crushed tortilla chips before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 3g
- Sodium: 310mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 7g
- Cholesterol: 15mg
Keywords: For added flavor, consider using grilled corn instead of boiled. Customize by adding proteins like grilled chicken or swapping out greens for spinach. Allowing the salad to chill for 30 minutes enhances its flavors.