Description
Mexican Street Corn Kale Salad is the ultimate summer side dish, bringing vibrant flavors and textures to your table. This refreshing salad features tender, massaged kale combined with sweet, juicy corn off the cob, creamy cotija cheese, and ripe avocado. Tossed in a zesty cilantro lime dressing and topped with crunchy tortilla chips, it’s perfect for barbecues, picnics, or as a healthy lunch option. Not only is it visually appealing with its bright colors, but it also packs a nutritional punch with fresh ingredients that celebrate summer.
Ingredients
Scale
- 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
- Wash and chop the kale into bite-sized pieces. In a mixing bowl, massage the kale with olive oil and lime juice for 2–3 minutes until softened.
- Boil water in a pot and cook shucked corn for 5–7 minutes until tender. Let cool before cutting off the kernels.
- In the same bowl as the kale, add cooked corn, cotija cheese, red onion, and avocado.
- In a separate bowl, whisk Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and chipotle powder for the dressing. Pour over the salad and toss gently.
- Garnish with crushed tortilla chips before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 310
- Sugar: 3g
- Sodium: 220mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg