Description
Mexican Street Corn Kale Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. This salad combines tender massaged kale with sweet, juicy corn, creamy cotija cheese, and a zesty cilantro lime dressing. Finished with crunchy tortilla chips for added texture, it’s ideal for barbecues, picnics, or as a healthy lunch option. This salad not only bursts with flavor but is also packed with nutrients, making it a delicious choice for any gathering.
Ingredients
Scale
- 1 bunch green kale
- 2 ears sweet corn
- ½ cup crumbled cotija cheese
- ¼ cup chopped red onion
- 1–2 ripe avocados
- Crushed tortilla chips (for garnish)
- ½ cup Greek yogurt
- ¼ cup lime juice
- ¼ cup chopped cilantro
- 2 garlic cloves
- ¼ tsp salt
- ¼ tsp chipotle powder
Instructions
- Prepare the kale by chopping it and massaging it with olive oil and lime juice until softened.
- Cook the corn in boiling water for 4-5 minutes until tender; cool and cut kernels off the cob.
- In a bowl with the kale, combine cooked corn, cotija cheese, red onion, and avocado.
- For the dressing, mix Greek yogurt with lime juice, cilantro, minced garlic, salt, and chipotle powder; pour over salad ingredients and toss gently.
- Serve topped with crushed tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No cooking required, boiling for corn
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 20mg
Keywords: For enhanced flavor, use freshly shucked corn whenever possible. Feel free to customize by adding grilled chicken or black beans for additional protein.