Mexican Street Corn Kale Salad

This Mexican Street Corn Kale Salad is the ultimate summer side dish! With its vibrant colors and fresh flavors, it’s perfect for picnics, barbecues, or just a light lunch. The massaged kale pairs beautifully with sweet corn, creamy avocado, and tangy cotija cheese. The creamy cilantro lime dressing ties everything together, making each bite a burst of deliciousness.

Why You’ll Love This Recipe

• Fresh Ingredients: Packed with seasonal produce, this salad is both nutritious and flavorful.
• Quick to Prepare: With only 15 minutes of prep time, you can whip this up in no time.
• Versatile Dish: Great as a side for grilled meats or as a stand-alone lunch option.
• Crowd-Pleaser: The combination of textures and flavors will impress family and friends.
• Healthy Choice: Rich in vitamins and minerals, this salad supports a balanced diet.

Tools and Preparation

To make your cooking experience smooth, gather the necessary tools before starting. Having everything ready will help you focus on creating your delicious salad.

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Whisk
• Grater (optional)

Importance of Each Tool

• Chef’s knife: A sharp knife ensures clean cuts for the kale and vegetables, enhancing presentation.
• Mixing bowl: A spacious bowl allows you to mix all ingredients thoroughly without spilling.
• Whisk: Perfect for combining the dressing ingredients smoothly.

Ingredients

For the Salad

• 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
• 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

How to Make Mexican Street Corn Kale Salad

Step 1: Prepare the Kale

Start by washing the kale thoroughly. Remove the leaves from the stem and chop them into bite-sized pieces. In a large mixing bowl, drizzle olive oil and lime juice over the kale. Massage it gently for about 2–3 minutes until it softens.

Step 2: Cook the Corn

Bring a pot of water to a boil. Add shucked corn ears and cook for about 5–7 minutes until tender. Drain and let cool slightly before cutting kernels off the cob.

Step 3: Mix Salad Ingredients

Add cooked corn kernels to the massaged kale along with crumbled cotija cheese, chopped red onion, and diced avocados. Toss gently to combine all ingredients evenly.

Step 4: Make the Dressing

In a small bowl, whisk together Greek yogurt, fresh lime juice, chopped cilantro, minced garlic cloves, salt, and chipotle powder until smooth.

Step 5: Combine Everything

Pour the dressing over the salad mixture. Toss well until everything is coated in that creamy cilantro lime goodness.

Step 6: Serve

Transfer your Mexican street corn kale salad to a serving platter or individual bowls. Top with crushed tortilla chips for an added crunch before serving!

Enjoy this refreshing salad at your next gathering or as part of your weekday meals!

How to Serve Mexican Street Corn Kale Salad

This vibrant Mexican street corn kale salad is not just a dish; it’s an experience. Whether you’re hosting a summer barbecue or enjoying a quiet dinner at home, this salad can elevate your meal. Here are some serving suggestions to make the most of this delightful dish.

As a Standalone Dish

• Enjoy it as a light lunch or dinner option. The combination of kale, corn, and avocado makes it filling and nutritious.

With Grilled Proteins

• Pair it with grilled chicken or turkey for a satisfying meal. The smoky flavors complement the salad beautifully.

As a Taco Filling

• Use it as a fresh topping for tacos. The crunchiness adds texture and flavor that enhances any taco recipe.

On a Bed of Quinoa

• Serve it on top of quinoa for added protein and nutrition. This makes for an excellent meal prep option.

With Tortilla Chips

• Serve alongside tortilla chips for a crunchy contrast. It’s perfect for dipping or scooping!

How to Perfect Mexican Street Corn Kale Salad

To ensure your Mexican street corn kale salad is absolutely delicious, follow these tips for perfection.

• Massage the Kale: Gently massaging the kale with lime juice and olive oil helps to soften the leaves, making them more palatable.
• Choose Fresh Corn: If possible, use freshly shucked corn for the best flavor. Grilling the corn adds a nice char that enhances the taste.
• Control Creaminess: Adjust the amount of Greek yogurt to achieve your desired creaminess. More yogurt will make it richer.
• Adjust Spiciness: Modify the amount of chipotle powder based on your spice preference. A little goes a long way!
• Use Ripe Avocados: Choose avocados that are ripe but firm for slicing. This will enhance both flavor and texture.
• Allow Flavors to Marinate: Letting the salad sit for 10-15 minutes after mixing allows the flavors to meld beautifully.

Best Side Dishes for Mexican Street Corn Kale Salad

This Mexican street corn kale salad pairs well with various side dishes, enhancing your meal’s overall experience. Here are some ideas to consider:

1. Grilled Vegetables – Mix seasonal vegetables like zucchini and bell peppers, drizzled with olive oil and grilled until tender.
2. Black Bean Salsa – A refreshing blend of black beans, tomatoes, cilantro, and lime juice adds protein and zest.
3. Cilantro Lime Rice – Fluffy rice flavored with cilantro and lime complements the salad’s flavors perfectly.
4. Roasted Sweet Potatoes – Sweet potatoes roasted until caramelized provide a sweet contrast to the salad’s savory elements.
5. Chickpea Salad – Combine chickpeas with cucumbers, tomatoes, and lemon dressing for a protein-packed side.
6. Cornbread Muffins – Serve warm cornbread muffins on the side; their sweetness balances out the salad’s tanginess.
7. Avocado Toast – A slice of whole-grain bread topped with smashed avocado makes for an easy yet delicious pairing.
8. Fruit Salad – A light fruit salad brings freshness and sweetness that completes your meal nicely.

Common Mistakes to Avoid

To ensure your Mexican Street Corn Kale Salad is perfect, here are some common mistakes to watch out for.

• Using tough kale: Always massage the kale with lime juice and olive oil. This tenderizes the leaves and enhances flavor.
• Overcooking the corn: Corn should be fresh and crisp. Boil or grill it just until tender, then remove from heat to maintain its crunch.
• Skipping seasoning: Don’t overlook the importance of seasoning your salad. A pinch of salt and chipotle powder can elevate the taste significantly.
• Not using ripe avocados: Choose ripe avocados for creaminess. Unripe ones will not blend well and can spoil the texture of your salad.
• Ignoring ingredient quality: Fresh ingredients make a world of difference. Always opt for high-quality produce and cheese for the best flavor.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep any added tortilla chips separate until serving to maintain their crunch.

Freezing Mexican Street Corn Kale Salad

• Freezing is not recommended due to the texture changes in kale and avocado.
• If you must freeze, omit avocado and add it after thawing.

Reheating Mexican Street Corn Kale Salad

• Oven: Preheat to 350°F and warm the salad for about 10 minutes; cover with foil to retain moisture.
• Microwave: Heat in short intervals (30 seconds) until warm; avoid overheating to prevent sogginess.
• Stovetop: Warm gently in a pan over low heat, stirring frequently until heated through.

Frequently Asked Questions

Here are some common questions about making the Mexican Street Corn Kale Salad.

Can I use other greens instead of kale?

Yes, you can substitute spinach or arugula for a different flavor profile, but adjust massaging time accordingly.

How can I customize my Mexican Street Corn Kale Salad?

Feel free to add black beans, cherry tomatoes, or grilled chicken for extra protein and flavor variations.

Is this Mexican Street Corn Kale Salad gluten-free?

Absolutely! All ingredients used are gluten-free, making it suitable for everyone.

What can I serve with this salad?

This salad pairs wonderfully with grilled chicken or fish, making it a great side dish for summer barbecues.

Final Thoughts

The Mexican Street Corn Kale Salad is not just delicious; it’s also versatile and perfect for summer gatherings. Feel free to customize it with your favorite vegetables or proteins. Enjoy experimenting with flavors while keeping this refreshing dish as your go-to salad!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Mexican Street Corn Kale Salad

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

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Description

This Mexican Street Corn Kale Salad is the quintessential summer side dish, bursting with flavor and vibrant colors. It features tender massaged kale paired with sweet corn, creamy avocado, and a sprinkle of cotija cheese, all drizzled with a zesty cilantro lime dressing. This salad is not only visually appealing but also packed with seasonal produce, making it a nutritious and satisfying choice for picnics, barbecues, or as a light meal. With its quick preparation time and versatile serving options, this salad is sure to impress family and friends at any gathering.

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Ingredients

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• 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
• Crushed tortilla chips, for garnish
• 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
• ¼ tsp salt
• ¼ tsp chipotle powder

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Instructions

1. Prepare the Kale: Wash and chop the kale. In a large bowl, massage it with olive oil and lime juice for 2–3 minutes until soft.
2. Cook the Corn: Boil shucked corn in water for 5–7 minutes until tender. Cool and cut off kernels.
3. Mix Salad Ingredients: Combine corn kernels, crumbled cotija cheese, red onion, and diced avocado into the massaged kale. Toss gently.
4. Make the Dressing: Whisk together Greek yogurt, lime juice, cilantro, minced garlic, salt, and chipotle powder until smooth.
5. Combine Everything: Pour the dressing over the salad mixture and toss until well combined.
6. Serve: Transfer to a serving platter or bowls and garnish with crushed tortilla chips before enjoying.

• Prep Time: 15 minutes
• Cook Time: 7 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 220
• Sugar: 3g
• Sodium: 310mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 21g
• Fiber: 6g
• Protein: 8g
• Cholesterol: 10mg