This Mexican street corn kale salad is a vibrant, fresh dish that will brighten up any summer gathering. With its tender massaged kale, sweet corn, creamy avocado, and tangy cotija cheese, it’s an excellent side for barbecues, picnics, or even as a light lunch. The creamy cilantro lime dressing ties everything together beautifully, making each bite a delightful explosion of flavors. Enjoy it on its own or as an accompaniment to your favorite Mexican dishes!

Why You’ll Love This Recipe

• Quick and Easy: This salad comes together in just 15 minutes, perfect for busy weeknights or last-minute gatherings.
• Flavorful and Fresh: The combination of sweet corn, creamy avocado, and zesty dressing makes this salad a flavor powerhouse.
• Versatile Side Dish: Pair it with tacos, grilled meats, or serve it as a main dish for a light lunch.
• Nutritious Ingredients: Packed with vitamins and minerals from kale and avocados, this salad is not only tasty but also healthy.
• Customizable: Feel free to add your favorite ingredients like beans or other veggies to make it your own!

Tools and Preparation

Before diving into the recipe, gather the necessary tools to ensure smooth preparation.

Essential Tools and Equipment

• Large mixing bowl
• Knife
• Cutting board
• Whisk or fork for dressing

Importance of Each Tool

• Large mixing bowl: Provides ample space to mix all ingredients thoroughly without spilling.
• Knife: A sharp knife ensures clean cuts for vegetables, making prep quick and easy.
• Cutting board: Protects your countertop while providing a stable surface for chopping.
• Whisk or fork: Essential for combining the dressing ingredients smoothly.

Ingredients

For the Salad Base

• 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

For Garnish

• Crushed tortilla chips, for garnish

For Massaging the Kale

• ½ – 1 lime, juiced (for massaging the kale)
• Olive oil, for massaging the kale

For the Dressing

• 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

Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad, Side Dish
Cuisine: Mexican

this recipe

How to Make Mexican Street Corn Kale Salad

Step 1: Prepare the Kale

Start by washing the kale thoroughly. Remove the leaves from the stems and chop them into bite-sized pieces. Place them in a large mixing bowl.

Step 2: Massage the Kale

Add half of a lime’s juice and a drizzle of olive oil to the chopped kale. Use your hands to massage the kale for about 2–3 minutes until it becomes tender and slightly wilted.

Step 3: Cook the Corn

While massaging the kale, grill or boil the fresh corn until cooked through. Once cooled, cut the kernels off the cob.

Step 4: Combine Ingredients

Add cooked corn kernels, crumbled cotija cheese, chopped red onion, and diced avocados to the bowl with massaged kale.

Step 5: Make the Dressing

In a small bowl, whisk together Greek yogurt, lime juice, chopped cilantro, minced garlic cloves, salt, and chipotle powder until smooth.

Step 6: Toss Everything Together

Pour the dressing over the salad mixture. Gently toss everything together until well combined.

Step 7: Serve

Top with crushed tortilla chips right before serving for that extra crunch! Enjoy your fresh Mexican street corn kale salad!

How to Serve Mexican Street Corn Kale Salad

This vibrant Mexican street corn kale salad is a delightful addition to any meal. Its fresh ingredients and zesty flavor make it perfect for various occasions.

As a Side Dish

• Pair it with grilled chicken or steak for a hearty meal.
• Serve alongside fish tacos for a refreshing contrast.

In a Wrap

• Wrap the salad in a tortilla with some protein for an easy lunch.
• Add extra avocado slices for creaminess and texture.

On Top of Tacos

• Use it as a topping for your favorite tacos.
• The crunch of the salad complements the softness of the taco perfectly.

As a Light Lunch

• Enjoy it on its own for a nutritious, filling lunch.
• Pair it with whole-grain crackers for added crunch.

How to Perfect Mexican Street Corn Kale Salad

To ensure your salad is always delicious, keep these simple tips in mind.

• Massage the kale: Take time to massage the kale with lime juice and olive oil. This makes it tender and enhances its flavor.
• Use fresh ingredients: Fresh corn and ripe avocados elevate the salad’s taste. Opt for seasonal produce whenever possible.
• Adjust seasoning: Feel free to tweak salt and chipotle powder based on your taste preference. A little extra lime juice can also brighten flavors.
• Let it chill: Allowing the salad to sit in the fridge for 15 minutes before serving helps meld the flavors together beautifully.

Best Side Dishes for Mexican Street Corn Kale Salad

This Mexican street corn kale salad pairs well with many side dishes that enhance its flavor profile. Here are some great options:

1. Grilled Veggies: Charred zucchini, bell peppers, and onions bring smoky flavor that complements the salad.
2. Black Bean Salsa: A refreshing salsa made with black beans adds protein and fiber, making your meal heartier.
3. Cilantro Lime Rice: Fluffy rice tossed with cilantro and lime echoes the flavors of the salad perfectly.
4. Baked Sweet Potato Fries: Crispy sweet potato fries add sweetness and crunch that balances well with the zesty salad.
5. Guacamole: Creamy guacamole offers a rich texture that pairs nicely with the crispness of the kale salad.
6. Corn Tortillas: Warm corn tortillas can be served on the side, great for scooping up both this salad and other dishes!

Common Mistakes to Avoid

Making the perfect Mexican street corn kale salad can be simple, but there are a few common pitfalls to watch out for. Here are some mistakes to avoid:

• Skipping the massaging step: Not massaging the kale can result in tough leaves. Take a moment to massage the kale with lime juice and olive oil for a tender texture.

• Using unripe avocados: Unripe avocados can be hard and lack flavor. Always choose ripe avocados for creaminess and taste in your salad.

• Overdressing the salad: Adding too much dressing can make the salad soggy. Start with a small amount, then add more as needed to achieve the perfect balance.

• Neglecting ingredient quality: Using low-quality ingredients can affect flavor. Opt for fresh corn and high-quality cotija cheese to enhance this salad’s taste.

• Not adjusting flavors: Every ingredient has its own flavor profile. Taste your salad before serving and adjust lime juice or salt to your liking for optimal flavor.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate if possible to maintain freshness.
• Ensure all ingredients are dry before storing to prevent sogginess.

Freezing Mexican Street Corn Kale Salad

• This salad is best enjoyed fresh; freezing is not recommended.
• If you must freeze, consider freezing individual components (like corn) instead of the whole salad.

Reheating Mexican Street Corn Kale Salad

• Oven: Preheat the oven to 350°F (175°C), spread on a baking sheet, and heat for about 10 minutes until warm.
• Microwave: Place in a microwave-safe dish, cover loosely, and heat in 30-second intervals until warmed through.
• Stovetop: Heat in a skillet over medium heat for about 5-7 minutes, stirring occasionally until warm.

Frequently Asked Questions

Can I use other greens besides kale in this Mexican street corn kale salad?

Yes! Feel free to substitute spinach or arugula if you prefer different greens. Just remember that they may have different textures and flavors.

How do I make this salad vegan?

To make it vegan, simply replace cotija cheese with avocado or a vegan cheese alternative. You could also use tahini for creaminess in the dressing.

What other ingredients can I add to my Mexican street corn kale salad?

You can customize this salad by adding black beans, cherry tomatoes, or diced bell peppers for extra color and flavor!

Can I prepare this salad ahead of time?

Yes! You can prepare most components ahead of time. Just keep the dressing separate until you’re ready to serve for best results.

Final Thoughts

This Mexican street corn kale salad is a delightful blend of flavors and textures that perfectly captures summer’s essence. With its creamy dressing and crunchy tortilla chips, it’s versatile enough to serve at barbecues or as a light lunch. Feel free to customize it with your favorite vegetables or proteins! Give it a try—you won’t be disappointed!

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Mexican Street Corn Kale Salad

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• Author: Madison
• Total Time: 2 minute
• Yield: Serves 4

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Description

This Mexican street corn kale salad is a vibrant and refreshing dish that’s perfect for summer gatherings. With its tender massaged kale, sweet corn, creamy avocado, and tangy cotija cheese, this salad offers a delightful explosion of flavors in every bite. Drizzled with a creamy cilantro-lime dressing, it’s ideal as a side for barbecues or picnics, and can even serve as a light lunch option. Enjoy it on its own or pair it with your favorite Mexican dishes for an unforgettable culinary experience.

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Ingredients

Scale 1x2x3x

• 1 bunch green kale
• 2 ears of corn
• ½ cup cotija cheese
• ¼ cup red onion
• 1–2 avocados
• ½ cup plain Greek yogurt
• ¼ cup fresh lime juice
• ¼ cup cilantro
• 2 garlic cloves

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Instructions

1. Wash the kale and remove leaves from the stems; chop into bite-sized pieces and place in a large mixing bowl.
2. Massage chopped kale with lime juice and olive oil for 2–3 minutes until tender.
3. Grill or boil the corn until cooked; let cool and cut kernels off the cob.
4. Add corn kernels, crumbled cotija cheese, chopped red onion, and diced avocados to the kale.
5. In a separate bowl, whisk together Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder until smooth.
6. Pour dressing over the salad mixture and toss gently to combine.
7. Serve topped with crushed tortilla chips for extra crunch.

• Prep Time: 15 minutes
• Cook Time: None
• Category: Salad, Side Dish
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 3g
• Sodium: 410mg
• Fat: 22g
• Saturated Fat: 5g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 9g
• Cholesterol: 15mg

Keywords: Customize with beans or other vegetables according to your taste. Allow the salad to chill for about 15 minutes before serving to meld flavors. Store in an airtight container for up to 3 days; keep dressing separate if possible.