Description
This Mexican Street Corn Kale Salad is a refreshing and vibrant dish that perfectly captures the essence of summer. Combining the sweetness of fresh corn, the creaminess of ripe avocados, and the nutrient-packed goodness of kale, this salad is both delicious and healthy. Tossed in a creamy cilantro lime dressing, each bite is a burst of flavor that elevates any meal. Whether you’re serving it as a side at your next barbecue or enjoying it as a nutritious lunch, this versatile salad is sure to impress your guests and satisfy your cravings.
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
- In a large mixing bowl, massage chopped kale with lime juice and olive oil until softened.
- Boil water in a pot, add shucked corn ears, and cook for 3–5 minutes. Cool slightly and cut off kernels.
- Add cooked corn, cotija cheese, red onion, diced avocado, cilantro, minced garlic, salt, and chipotle powder to the kale.
- In a separate bowl, whisk together Greek yogurt and lime juice; pour over the salad mixture.
- Toss everything gently to combine and serve topped with crushed tortilla chips for added crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 15mg
Keywords: For best results, use freshly shucked corn for its natural sweetness. Customize with additional ingredients like black beans or grilled chicken for extra protein. Let the salad chill in the fridge for 30 minutes before serving to enhance flavor melding.