Mexican Street Corn Kale Salad

This Mexican street corn kale salad is the perfect summer side dish! With its vibrant flavors and fresh ingredients, it makes an excellent addition to barbecues, picnics, or any gathering. The combination of tender massaged kale, sweet corn, creamy avocado, and tangy cotija cheese tossed in a zesty cilantro lime dressing creates a unique and satisfying experience. Topped with crunchy tortilla chips, this salad stands out for its delicious taste and eye-catching presentation.

Why You’ll Love This Recipe

• Fresh Ingredients: Enjoy the crunch of fresh vegetables, sweet corn, and creamy avocado in every bite.
• Quick to Prepare: This salad can be assembled in just 15 minutes, making it perfect for last-minute gatherings.
• Versatile Dish: Serve it as a side for tacos or grilled meats, or enjoy it as a light lunch on its own.
• Healthy Option: Packed with nutrients from kale and avocados, this salad is both delicious and good for you.
• Crowd-Pleaser: Its vibrant colors and unique flavors make it a hit with family and friends.

Tools and Preparation

To create this delightful Mexican street corn kale salad, you’ll need some essential kitchen tools. Having the right tools will make the preparation process smoother.

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Whisk
• Measuring cups

Importance of Each Tool

• Chef’s knife: A good quality knife ensures clean cuts through the kale and vegetables for even texture.
• Mixing bowl: A large bowl allows for easy mixing of the salad ingredients without spilling.
• Whisk: Perfect for combining the dressing ingredients smoothly.

Ingredients

This Mexican street corn kale salad is the perfect summer side dish! Tender massaged kale is loaded with fresh corn, cotija cheese, onion & avocado all tossed in a creamy cilantro lime dressing & topped with crushed tortilla chips!

For the Salad

• 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

For Massaging the Kale

• ½ – 1 lime, juiced
• Olive oil

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

How to Make Mexican Street Corn Kale Salad

Step 1: Prepare the Kale

1. Remove the leaves from the stem of the green kale.
2. Chop the leaves into bite-sized pieces.
3. In a large mixing bowl, drizzle olive oil and lime juice over the kale.
4. Massage the kale gently until it softens; set aside.

Step 2: Cook the Corn

1. Bring water to a boil in a pot.
2. Add shucked corn ears and boil for about 5-7 minutes until tender.
3. Remove from heat and let cool slightly before cutting kernels off.

Step 3: Make the Dressing

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

Step 4: Combine Ingredients

1. Add cooked corn kernels to the massaged kale along with crumbled cotija cheese and chopped red onion.
2. Gently fold in diced avocados.

Step 5: Dress the Salad

1. Pour the dressing over the salad mixture.
2. Toss everything together until evenly coated.

Step 6: Serve

1. Transfer to a serving bowl.
2. Top with crushed tortilla chips for added crunch before serving.

Enjoy your refreshing Mexican street corn kale salad!

How to Serve Mexican Street Corn Kale Salad

This vibrant Mexican street corn kale salad is not only delicious but also versatile. It can be served in various ways to complement your meal or event.

As a Standalone Dish

• This salad is hearty enough to enjoy on its own as a light lunch or dinner option.

With Grilled Proteins

• Pair this kale salad with grilled chicken, steak, or shrimp for a satisfying meal.

As a Taco Filling

• Use the salad as a fresh filling for tacos, adding texture and flavor that enhances any taco recipe.

At BBQs and Picnics

• Serve it chilled at outdoor gatherings for a refreshing side that everyone will love.

In Meal Prep Containers

• Portion out the salad into containers for easy grab-and-go lunches throughout the week.

How to Perfect Mexican Street Corn Kale Salad

To achieve the best flavors and textures in your Mexican street corn kale salad, follow these simple tips.

• Massage the kale: Take time to massage the kale with lime juice and olive oil. This softens the leaves and enhances their flavor.
• Use fresh ingredients: Fresh corn and ripe avocados will elevate the taste of your salad significantly.
• Adjust seasonings: Taste and adjust lime juice, salt, and chipotle powder based on your preference for tanginess and spice.
• Chill before serving: Letting the salad sit in the fridge for 30 minutes allows the flavors to meld beautifully.
• Add crunch last: Mix in crushed tortilla chips just before serving to keep them crispy.

Best Side Dishes for Mexican Street Corn Kale Salad

If you’re looking to round out your meal, consider these delightful side dishes that pair perfectly with Mexican street corn kale salad.

1. Grilled Elote
   Classic Mexican street corn served on the cob, slathered with mayo, cheese, and chili powder.

2. Cilantro Lime Rice
   Fluffy rice tossed with lime juice and fresh cilantro adds a zesty touch to any plate.

3. Refried Beans
   Creamy refried beans provide protein and balance out the freshness of the salad.

4. Plantain Chips
   Crispy plantain chips offer a sweet crunch that complements the savory elements of the meal.

5. Guacamole
   A creamy avocado dip seasoned with lime and cilantro enhances any Mexican dish with its rich flavors.

6. Pico de Gallo
   Fresh tomato salsa brings brightness and acidity that pairs well with the richness of other dishes.

Common Mistakes to Avoid

To make the perfect Mexican street corn kale salad, it’s important to avoid common pitfalls.

• Skipping the kale massage: Massaging the kale with lime juice and olive oil helps soften it and enhance flavor. Don’t skip this step!
• Overcooking the corn: Fresh corn should be cooked just right. Boil or grill for a short time to keep it tender-crisp.
• Using stale tortilla chips: Fresh, crispy chips add texture. Always use recently opened chips for maximum crunch.
• Ignoring seasoning: Proper seasoning is vital for flavor. Don’t forget the salt and chipotle powder to elevate your dish.
• Not balancing ingredients: Ensure every ingredient shines through. Adjust the amounts of avocado, cheese, and onion as per your taste.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keep in the refrigerator for up to 3 days for best quality.

Freezing Mexican Street Corn Kale Salad

• Freezing is not recommended due to the fresh ingredients, especially avocado which can become mushy.

Reheating Mexican Street Corn Kale Salad

• Oven: Preheat to 350°F (175°C). Spread on a baking sheet and warm for about 10 minutes.
• Microwave: Heat in a microwave-safe dish for 30-60 seconds until warm, stirring halfway.
• Stovetop: Warm in a pan over medium heat, stirring occasionally until heated through.

Frequently Asked Questions

What makes this Mexican Street Corn Kale Salad special?

This salad combines fresh ingredients with bold flavors typical of Mexican street food, offering a unique twist on traditional salads.

Can I customize my Mexican Street Corn Kale Salad?

Absolutely! Feel free to add proteins like grilled chicken or black beans, or swap out cotija cheese for feta if you prefer.

How do I ensure my kale is tender in the salad?

Massaging the kale with lime juice and olive oil helps break down its toughness, making it more enjoyable to eat.

Is this salad suitable for meal prep?

Yes! This salad can be prepped ahead of time; just store components separately to keep everything fresh until serving.

Final Thoughts

This Mexican street corn kale salad is an incredible summer side dish that brings together vibrant flavors and textures. It’s versatile and can be customized with your favorite ingredients. Try it today and enjoy a delightful addition to your meals!

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Mexican Street Corn Kale Salad

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• Author: Olivia
• Total Time: 25 minutes
• Yield: Serves about 4 people 1x

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Description

This Mexican Street Corn Kale Salad is the ultimate summer side dish, bursting with vibrant flavors and fresh ingredients. Tender kale is massaged with lime juice and olive oil, creating a delicious base for sweet corn, creamy avocado, and tangy cotija cheese. Tossed in a zesty cilantro-lime dressing and topped with crunchy tortilla chips, this salad not only delights the palate but also adds an eye-catching presentation to any gathering. Perfect for barbecues, picnics, or as a light lunch, this refreshing salad is sure to impress family and friends alike.

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Ingredients

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• 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
• ½ – 1 lime, juiced
• Olive oil
• Crushed tortilla chips, for garnish

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Instructions

1. Remove the leaves from the kale stem and chop into bite-sized pieces.
2. In a mixing bowl, drizzle olive oil and lime juice over the kale. Massage gently until softened.
3. Boil water in a pot, add shucked corn ears, and cook for 5-7 minutes until tender. Cool slightly and cut off kernels.
4. In a separate bowl, whisk together Greek yogurt, lime juice, chopped cilantro, minced garlic cloves, salt, and chipotle powder for the dressing.
5. Combine cooked corn with massaged kale, crumbled cotija cheese, and chopped red onion. Gently fold in diced avocados.
6. Pour dressing over the salad mixture and toss until evenly coated.
7. Serve in a bowl topped with crushed tortilla chips.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 220
• Sugar: 3g
• Sodium: 270mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 26g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 10mg