This Mexican street corn kale salad is the perfect summer side dish! It’s fresh, vibrant, and bursting with flavor. With tender massaged kale combined with sweet corn, creamy cotija cheese, and creamy avocado, this dish makes a delightful addition to any meal. Perfect for barbecues, picnics, or a healthy lunch option, it’s sure to impress your guests while keeping things simple.
Why You’ll Love This Recipe
- Fresh Ingredients: This salad features seasonal ingredients that are both nutritious and delicious.
- Easy to Prepare: In just 15 minutes, you can whip up this stunning dish with minimal effort.
- Versatile Dish: Enjoy it as a side or add protein for a complete meal. It pairs well with grilled meats and fish.
- Flavorful Dressing: The creamy cilantro lime dressing elevates the flavors of the salad, making each bite irresistible.
- Great for Meal Prep: Perfect for bringing to work or school; it stays fresh and tasty for days.
Tools and Preparation
To create this delicious Mexican street corn kale salad, you’ll need a few essential tools. Having the right equipment can make preparation easier and more enjoyable.
Essential Tools and Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Whisk
- Salad serving bowl
Importance of Each Tool
- Chef’s knife: A sharp knife allows for precise chopping and slicing of ingredients like kale and avocados.
- Mixing bowl: A large bowl provides ample space to combine all ingredients without making a mess.
- Whisk: Ideal for blending the dressing components evenly, ensuring every bite is flavorful.
Ingredients
For the Salad
- 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
For the Dressing
- 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
How to Make Mexican Street Corn Kale Salad
Step 1: Prepare the Kale
- Rinse the green kale under cold water and dry it thoroughly.
- Remove the stems from the kale leaves and chop them into bite-sized pieces.
- In a large mixing bowl, drizzle olive oil and lime juice over the kale.
- Massage the kale gently until it becomes tender and slightly wilted.
Step 2: Cook the Corn
- Bring a pot of water to boil.
- Add the shucked corn ears to boiling water and cook for about 5 minutes until tender.
- Remove from heat, let cool slightly, then cut off kernels from cobs.
Step 3: Combine Ingredients
- To the massaged kale, add cooked corn kernels, crumbled cotija cheese, chopped red onion, and diced or sliced avocado.
- In another bowl, prepare the dressing by whisking together Greek yogurt, fresh lime juice, chopped cilantro, minced garlic cloves, salt, and chipotle powder.
Step 4: Dress the Salad
- Pour the dressing over the salad mixture.
- Toss everything gently until well coated.
Step 5: Serve
- Transfer your Mexican street corn kale salad to a serving bowl.
- Top with crushed tortilla chips before serving for added crunch!
Enjoy this flavorful salad as a refreshing side at your next gathering or as part of your weekly meal prep!
How to Serve Mexican Street Corn Kale Salad
This vibrant Mexican street corn kale salad is versatile and can be enjoyed in various ways. Whether as a side dish or a main feature, here are some serving suggestions to elevate your dining experience.
As a Side Dish
- Pair it with grilled chicken for a refreshing contrast to the smoky flavors.
- Serve alongside tacos to complement their spiced fillings with cool, creamy elements.
In a Wrap
- Use the salad as a filling in wraps or tortillas for a quick and healthy meal on-the-go.
- Add protein like shredded chicken or black beans for a heartier option.
On Top of Quinoa
- Spoon the salad over cooked quinoa for an extra boost of fiber and nutrients.
- Drizzle with additional lime juice for added zest.
As Part of a Potluck
- Bring this salad to gatherings; its colorful presentation and unique flavors will impress guests.
- Serve it in a large bowl so everyone can help themselves easily.
How to Perfect Mexican Street Corn Kale Salad
To ensure you create the perfect Mexican street corn kale salad, keep these tips in mind.
- Massage the kale – This helps soften the leaves, making them more palatable and flavorful when mixed with other ingredients.
- Use fresh corn – Grilled or roasted corn enhances the flavor compared to canned alternatives, adding sweetness and texture.
- Adjust seasoning – Don’t hesitate to tweak the lime juice and seasoning according to your taste preferences for balance.
- Add ingredients gradually – Mix components slowly to maintain the integrity of each ingredient, allowing them to shine individually.
Best Side Dishes for Mexican Street Corn Kale Salad
This salad pairs wonderfully with several side dishes that enhance its flavors. Here are some excellent options:
- Grilled Shrimp Skewers – Cooked simply with lime and garlic, they add a protein-rich complement.
- Black Bean Salsa – A zesty mix of black beans, tomatoes, and cilantro that brings extra freshness.
- Mexican Rice – Flavored with spices and herbs, it makes for a hearty addition alongside the salad.
- Chips and Guacamole – Crispy tortilla chips paired with creamy guacamole offer delightful textures.
- Stuffed Bell Peppers – Filled with rice, beans, and spices; they provide a satisfying main course.
- Roasted Sweet Potatoes – Their natural sweetness balances the flavors of the salad beautifully.
Common Mistakes to Avoid
Making the perfect Mexican street corn kale salad can be simple, but there are common mistakes that can ruin your dish.
- Ignoring the Kale Massage: Not massaging the kale can lead to a tough texture. Use lime juice and olive oil to soften it.
- Overcooking the Corn: Cooking the corn too long can make it chewy. Grill or boil briefly for a sweet, crisp bite.
- Skipping Fresh Herbs: Neglecting fresh cilantro can diminish flavor. Always add freshly chopped herbs for the best taste.
- Inconsistent Ingredients: Using different sizes of avocado or onion can affect balance. Chop everything uniformly for an even distribution of flavors.
- Not Adjusting Seasoning: Failing to taste and adjust seasoning can leave your salad bland. Always check and tweak with salt or lime juice as needed.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- Best consumed within 2-3 days for optimal freshness.
Freezing Mexican Street Corn Kale Salad
- Freezing is not recommended due to the texture changes in kale and avocado.
- If necessary, freeze dressing separately.
Reheating Mexican Street Corn Kale Salad
- Oven: Preheat to 350°F, warm without overcooking ingredients.
- Microwave: Heat on low power in short bursts to avoid sogginess.
- Stovetop: Use a pan on low heat, stirring gently until warmed.
Frequently Asked Questions
Here are some common questions about making Mexican street corn kale salad.
What makes this Mexican Street Corn Kale Salad special?
This salad combines fresh ingredients with bold flavors, offering a unique twist on traditional salads.
Can I substitute other greens for kale?
Yes! Spinach or arugula can be used instead of kale for a different texture and taste.
How do I keep the avocado from browning?
To prevent browning, toss avocado with lime juice right before serving.
Is this salad suitable for meal prep?
Absolutely! This salad is easy to prepare ahead and will stay fresh if stored correctly.
Final Thoughts
This Mexican street corn kale salad is not only delicious but also highly versatile. You can customize it by adding proteins like grilled chicken or beans. Enjoy it as a side dish or make it a main course—either way, it’s sure to impress!
Mexican Street Corn Kale Salad
Mexican Street Corn Kale Salad is a vibrant and refreshing dish perfect for summer gatherings. This delightful salad combines tender massaged kale with sweet, juicy corn, creamy avocado, and crumbled cotija cheese, all tossed in a zesty cilantro lime dressing. Ideal as a side for barbecues or as a nutritious lunch option, this salad is not only easy to prepare but also packed with flavor. With its bright colors and fresh ingredients, it’s sure to impress guests while keeping your meals healthy and delicious.
- Total Time: 20 minutes
- Yield: Serves 4
Ingredients
- 1 bunch green kale
- 2 ears of corn
- ½ cup cotija cheese
- ¼ cup red onion
- 1–2 avocados
- ½ – 1 lime
- Olive oil
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro
- 2 garlic cloves
- ¼ tsp salt
- ¼ tsp chipotle powder
- Crushed tortilla chips
Instructions
- Rinse and dry the kale. Remove stems and chop leaves into bite-sized pieces.
- In a large mixing bowl, drizzle olive oil and lime juice over the kale. Massage gently until tender.
- Boil water in a pot and cook the shucked corn for about 5 minutes until tender. Cool slightly and cut off kernels.
- Combine the massaged kale with corn kernels, cotija cheese, red onion, and avocado in a bowl.
- In another bowl, whisk together Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder for the dressing.
- Pour the dressing over the salad mixture and toss gently to combine.
- Serve topped with crushed tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 4g
- Sodium: 250mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added protein, consider including grilled chicken or black beans. Substitute kale with spinach or arugula for a different texture.
