Description
This Mexican street corn kale salad is a vibrant and refreshing dish thatβs 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, itβs 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.
Ingredients
Scale
- 1 bunch green kale
- 2 ears of corn
- Β½ cup cotija cheese
- ΒΌ cup red onion
- 1β2 avocados
- Β½ cup plain Greek yogurt
- ΒΌ cup fresh lime juice
- ΒΌ cup cilantro
- 2 garlic cloves
Instructions
- Wash the kale and remove leaves from the stems; chop into bite-sized pieces and place in a large mixing bowl.
- Massage chopped kale with lime juice and olive oil for 2β3 minutes until tender.
- Grill or boil the corn until cooked; let cool and cut kernels off the cob.
- Add corn kernels, crumbled cotija cheese, chopped red onion, and diced avocados to the kale.
- In a separate bowl, whisk together Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder until smooth.
- Pour dressing over the salad mixture and toss gently to combine.
- 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.