Mexican Street Corn Kale Salad
Discover how to make a flavorful Mexican Street Corn Kale Salad that’s perfect for summer! Try it today for a refreshing side dish!
- 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 (or plant-based alternative)
- 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 (leaves & stems are fine)
- 2 garlic cloves, minced
- ¼ tsp salt
- ¼ tsp chipotle powder
Instructions
- In a mixing bowl, add the chopped kale. Drizzle with olive oil and lime juice (½ – 1 lime). Massage the kale for about 2-3 minutes until it becomes tender.
- Boil water in a pot and add shucked corn. Cook for 5-7 minutes until tender. Remove from heat, let cool slightly, then cut kernels off the cob.
- In a small bowl, combine Greek yogurt, fresh lime juice, chopped cilantro, minced garlic cloves, salt, and chipotle powder. Whisk until well combined.
- In the bowl with massaged kale, add cooked corn kernels, crumbled cotija cheese, chopped red onion, and avocado slices. Pour the dressing over the salad mixture and toss gently to combine.
- Transfer the salad to a serving dish. Top with crushed tortilla chips for added crunch before serving.
Nutrition
- Serving Size: 1 cup (about 150g)
- Calories: 230
- Sugar: 3g
- Sodium: 280mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://cookingwithmia.com/mexican-street-corn-kale-salad/