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