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Mexican Street Corn Kale Salad

Mexican Street Corn Kale Salad
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Mexican Street Corn Kale Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. This easy-to-make salad combines nutrient-rich kale with sweet, juicy corn and tangy cotija cheese, all tossed in a creamy cilantro lime dressing. Ideal for picnics, barbecues, or as a stand-alone light lunch, it’s not only delicious but also packed with essential vitamins. The colorful ingredients create an eye-catching presentation that will impress your guests. Best of all, this salad can be customized with your favorite toppings and is ready in just 15 minutes!

Ingredients

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  • 1 bunch green kale
  • 2 ears corn
  • ½ cup cotija cheese
  • ¼ cup red onion
  • 1–2 avocados
  • Crushed tortilla chips (for garnish)
  • Olive oil and lime juice (for massaging kale)
  • ½ cup plain Greek yogurt
  • ¼ cup fresh lime juice
  • ¼ cup chopped cilantro
  • 2 garlic cloves
  • Salt and chipotle powder

Instructions

  1. In a large bowl, combine chopped kale with olive oil and lime juice. Massage gently until the leaves are tender.
  2. Boil water in a pot, add shucked corn, and cook for about 5–7 minutes until tender. Let cool slightly before cutting kernels off the cob.
  3. In a small bowl, mix Greek yogurt, fresh lime juice, cilantro, minced garlic, salt, and chipotle powder. Whisk until smooth.
  4. Add cooked corn, crumbled cotija cheese, chopped red onion, and diced avocado to the massaged kale. Pour dressing over salad and toss gently to coat.
  5. Top with crushed tortilla chips for crunch. Serve immediately or refrigerate for up to one hour before enjoying.

Nutrition

Find it online: https://bitetaleskitchen.com/mexican-street-corn-kale-salad/