Mexican Street Corn Kale Salad

This Mexican Street Corn Kale Salad is a refreshing and vibrant dish that brings the flavors of summer to your table. Perfect as a side for barbecues, picnics, or any gathering, this salad combines tender kale with fresh corn, creamy avocado, and tangy cotija cheese. The creamy cilantro lime dressing adds a burst of flavor while crushed tortilla chips provide a delightful crunch. This salad is not only delicious but also packed with nutrients, making it an ideal option for health-conscious eaters.

Why You’ll Love This Recipe

• Quick Preparation: With just 15 minutes to make, this salad is perfect for busy weeknights or last-minute gatherings.
• Fresh Ingredients: Using seasonal vegetables ensures vibrant flavors and textures in every bite.
• Versatile Dish: Serve it as a side or add protein for a filling main course; it’s great for any meal.
• Crowd-Pleaser: The combination of textures and flavors makes this salad appealing to both kids and adults.
• Healthy Option: Packed with greens and healthy fats, it’s a nutritious choice that won’t weigh you down.

Tools and Preparation

Gathering the right tools can make your cooking experience much smoother. Here are some essential items you’ll need to prepare this delicious salad.

Essential Tools and Equipment

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

Importance of Each Tool

• Chef’s knife: A sharp knife makes chopping kale and slicing avocados quick and easy.
• Mixing bowl: A large bowl allows you to combine all ingredients without spilling.
• Whisk: Perfect for blending the creamy cilantro lime dressing until smooth.

Ingredients

For the Salad Base

• 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

For Garnish

• Crushed tortilla chips, for garnish

For Massaging the Kale

• ½ – 1 lime, juiced (for massaging the kale)
• Olive oil (for massaging the kale)

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

Servings: 4
Prep Time: 15 minutes
Total Time: 15 minutes
Course: Salad, Side Dish
Cuisine: Mexican

How to Make Mexican Street Corn Kale Salad

Step 1: Prepare the Kale

Start by massaging the kale to enhance its texture.
* In a large mixing bowl, combine chopped kale with olive oil and lime juice.
* Use your hands to massage the kale for about 2 minutes until it softens.

Step 2: Cook the Corn

Next, prepare the corn to bring out its natural sweetness.
* Grill or boil the corn until tender (about 5–7 minutes).
* Allow it to cool before cutting off the kernels.

Step 3: Mix Ingredients

Combine all salad components in one bowl.
* Add cooked corn kernels, cotija cheese, red onion, and avocado to the massaged kale.
* Toss gently to combine all ingredients evenly.

Step 4: Make the Dressing

Create a creamy dressing that ties everything together.
* In a separate bowl, whisk together Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and chipotle powder until smooth.

Step 5: Dress Your Salad

Finish by adding flavor through dressing.
* Pour dressing over the salad mixture and toss gently until everything is coated evenly.

Step 6: Serve and Garnish

Prepare your salad for serving.
* Top with crushed tortilla chips right before serving for extra crunch.

Enjoy your fresh 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. You can serve it in various ways to suit any occasion, from casual get-togethers to formal dinners.

As a Standalone Dish

• A filling option: Serve the salad as a main dish for a light lunch or dinner.
• Perfect for picnics: Pack it in containers for an easy-to-carry meal.

Paired with Grilled Meats

• Great companion: This salad pairs well with grilled chicken, steak, or shrimp for a tasty summer barbecue.
• Flavor enhancement: The creamy dressing complements the smoky flavors of grilled meats beautifully.

As a Side Dish

• Ideal for gatherings: Serve this salad alongside your favorite Mexican dishes like tacos or enchiladas.
• Brightens any table: Its colorful appearance adds vibrancy to your meal presentation.

In Wraps or Tacos

• Easy to enjoy on-the-go: Use the salad as a filling for wraps or tacos, making it a quick lunch option.
• Customizable: Add protein like grilled chicken or beans for extra substance.

How to Perfect Mexican Street Corn Kale Salad

To ensure you achieve the best flavor and texture in your Mexican street corn kale salad, consider these helpful tips.

• Massage the kale: Gently massage the kale with lime juice and olive oil to soften it and enhance its flavor.
• Use fresh ingredients: Choose ripe avocados and fresh corn for maximum taste and nutrition.
• Adjust spice levels: Modify the chipotle powder according to your preference; add more for extra heat!
• Serve cold: Chill the salad before serving to allow flavors to meld together and enhance freshness.
• Add protein: Consider adding black beans or grilled chicken for a more filling meal option.
• Experiment with toppings: Try adding other toppings like cherry tomatoes or jalapeños for added flavor and texture.

Best Side Dishes for Mexican Street Corn Kale Salad

This salad pairs wonderfully with various side dishes. Here are some great options that complement its flavors perfectly.

1. Mexican Rice: A flavorful side that balances the freshness of the salad while adding substance.
2. Grilled Vegetables: Smoky and charred veggies enhance the experience with their rich flavors.
3. Black Bean Soup: A hearty soup that makes a satisfying addition, perfect for dipping.
4. Corn Tortillas: Warm tortillas are great for scooping up both the salad and additional toppings.
5. Pico de Gallo: Fresh tomato salsa provides brightness and zest that pairs nicely with the creamy salad.
6. Guacamole: Creamy avocado dip adds richness and complements the ingredients in your salad beautifully.
7. Chips and Salsa: Crunchy tortilla chips served with zesty salsa make a great crunchy side option.

Common Mistakes to Avoid

When making Mexican street corn kale salad, it’s easy to overlook a few key steps. Here are common mistakes and how to avoid them.

• Skipping the kale massage
  Massaging the kale helps to break down its tough fibers, making it more tender and flavorful. Use lime juice and olive oil while massaging for the best results.

• Overcooking the corn
  Corn should be cooked just until tender. Overcooking can lead to a mushy texture that doesn’t hold up in the salad. Aim for 2-3 minutes of boiling or grilling.

• Using too much dressing
  Too much dressing can drown out the fresh flavors of the ingredients. Start with a small amount, then add more as needed, ensuring each bite is balanced.

• Not letting flavors meld
  Allowing the salad to sit for at least 10 minutes before serving helps all the flavors combine beautifully. This step is crucial for maximum taste.

• Forgetting toppings
  Crushed tortilla chips add a delightful crunch! Don’t skip this step; sprinkle them on just before serving for a crispy finish.

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate until ready to serve to avoid sogginess.

Freezing Mexican Street Corn Kale Salad

• Freezing is not recommended due to the salad’s fresh ingredients.
• If you must freeze, consider freezing corn separately and adding it later.

Reheating Mexican Street Corn Kale Salad

• Oven: Preheat to 350°F (175°C) and warm for about 10 minutes. This method retains crunch.
• Microwave: Heat on medium power for 1-2 minutes. Stir halfway through to ensure even warming.
• Stovetop: Warm on low heat in a skillet for around 5 minutes, stirring frequently until warmed through.

Frequently Asked Questions

Can I customize my Mexican Street Corn Kale Salad?

Yes! You can add beans, bell peppers, or grilled chicken for extra protein and flavor.

How do I prepare corn for this salad?

You can grill or boil fresh corn. For grilling, cook until charred; boiling takes about 2-3 minutes.

Can I make this salad ahead of time?

Yes, but keep the dressing separate and mix just before serving for best freshness.

What if I can’t find cotija cheese?

Feta cheese is a great substitute if cotija isn’t available. It provides a similar salty flavor.

Final Thoughts

This Mexican street corn kale salad is a vibrant, delicious side dish perfect for summer meals. Its versatility allows you to customize it based on your preferences or what you have on hand. Try adding your favorite proteins or veggies to make it uniquely yours! Enjoy this refreshing and healthy dish at your next barbecue or picnic!

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Mexican Street Corn Kale Salad

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• Author: Jennifer
• Total Time: 22 minutes
• Yield: Serves 4

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Description

Mexican Street Corn Kale Salad is a vibrant, nutritious dish that brings the sunny flavors of summer to your plate. This refreshing salad combines tender kale, sweet corn, creamy avocado, and tangy cotija cheese, all dressed in a zesty cilantro lime dressing. Topped with crunchy tortilla chips, it’s not only a feast for the eyes but also a delicious way to enjoy wholesome ingredients. Perfect as a side dish for barbecues or a quick lunch option, this salad is both satisfying and healthy.

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Ingredients

• Green kale
• Fresh corn (2 ears)
• Cotija cheese (½ cup)
• Red onion (¼ cup)
• Avocado (1-2)
• Greek yogurt (½ cup)
• Lime juice
• Cilantro
• Garlic
• Olive oil
• Tortilla chips (for garnish)

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Instructions

1. Massage chopped kale with olive oil and lime juice for 2 minutes until softened.
2. Grill or boil corn until tender (about 5–7 minutes), cool and cut off kernels.
3. In a large bowl, combine massaged kale, corn kernels, crumbled cotija, red onion, and diced avocado; toss gently to mix.
4. Whisk together yogurt, lime juice, cilantro, minced garlic, salt, and chipotle powder to create the dressing.
5. Drizzle dressing over the salad mixture and toss until evenly coated.
6. Top with crushed tortilla chips just before serving.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad, Side Dish
• Method: N/A
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 210
• Sugar: 3g
• Sodium: 450mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 5mg