Mexican Street Corn Kale Salad
This Mexican Street Corn Kale Salad is a vibrant, refreshing dish that brings together the best of summer flavors. With tender, massaged kale as its base, this salad features sweet corn, ripe avocado, and crumbled cotija cheese, all tossed in a zesty cilantro lime dressing. The addition of crispy tortilla chips adds an irresistible crunch, making it a perfect side for barbecues or a light lunch on its own. Easy to prepare in just 15 minutes, this nutrient-rich salad is not only delicious but also packed with vitamins and minerals, ensuring it’s a hit at any gathering.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
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
- 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
- 2 garlic cloves
- ¼ tsp salt
- ¼ tsp chipotle powder
- Tortilla chips (for topping)
Instructions
- Wash and chop the kale, removing the thick stems. Massage with olive oil and lime juice for 2–3 minutes until softened.
- Boil corn for 5 minutes until tender; cool and cut off kernels.
- In the bowl with kale, combine corn, cotija cheese, red onion, and avocado; toss gently.
- Whisk together Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder for the dressing.
- Pour dressing over the salad mixture and toss to coat. Top with crushed tortilla chips before serving.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 250
- Sugar: 3g
- Sodium: 320mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://allfoodierecipes.com/mexican-street-corn-kale-salad/