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Mexican Street Corn Kale Salad

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

Scale
  • 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

  1. Rinse and dry the kale. Remove stems and chop leaves into bite-sized pieces.
  2. In a large mixing bowl, drizzle olive oil and lime juice over the kale. Massage gently until tender.
  3. Boil water in a pot and cook the shucked corn for about 5 minutes until tender. Cool slightly and cut off kernels.
  4. Combine the massaged kale with corn kernels, cotija cheese, red onion, and avocado in a bowl.
  5. In another bowl, whisk together Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder for the dressing.
  6. Pour the dressing over the salad mixture and toss gently to combine.
  7. Serve topped with crushed tortilla chips for added crunch.
  • Author: Stephanie
  • 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.