This Mexican street corn kale salad is a delightful blend of fresh ingredients that celebrates summer flavors. Perfect for barbecues, picnics, or even a light lunch at home, this vibrant dish features tender massaged kale mixed with sweet corn, creamy avocado, and tangy cotija cheese. It’s all brought together by a luscious cilantro-lime dressing and topped with crunchy tortilla chips for an added texture.
Why You’ll Love This Recipe
- Fresh and Flavorful: Enjoy the bright and zesty combination of fresh ingredients that make each bite delicious.
- Quick to Prepare: With just 15 minutes of prep time, this salad is perfect for busy days or last-minute gatherings.
- Versatile Side Dish: This salad pairs well with grilled meats, tacos, or can be enjoyed on its own as a light meal.
- Nutritious Ingredients: Packed with vitamins and minerals from kale and other vegetables, it’s both satisfying and healthy.
- Crispy Topping: The crushed tortilla chips add a delightful crunch that contrasts beautifully with the creamy dressing.
Tools and Preparation
Gathering the right tools will make your cooking experience smoother. Here are the essentials needed to whip up this delicious salad.
Essential Tools and Equipment
- Sharp knife
- Cutting board
- Mixing bowl
- Whisk
- Measuring cups
Importance of Each Tool
- Sharp knife: A sharp knife ensures clean cuts through the kale and other vegetables, making your prep easier.
- Mixing bowl: A large mixing bowl allows you to toss all ingredients together without spilling.
- Whisk: Use a whisk to combine the dressing ingredients thoroughly for a smooth consistency.
Ingredients
This refreshing Mexican street corn kale salad requires the following 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 your greens thoroughly. Remove the stems from the kale leaves and chop them into bite-sized pieces. In a large mixing bowl, drizzle olive oil and lime juice over the chopped kale. Massage the mixture gently until it becomes tender.
Step 2: Cook the Corn
Boil or grill your corn on the cob until it’s tender. Once cooked, allow it to cool before cutting off the kernels.
Step 3: Mix Ingredients
In your mixing bowl with massaged kale, add in the cooked corn kernels, crumbled cotija cheese, chopped red onion, and diced avocados. Toss everything together gently to combine.
Step 4: Prepare Dressing
In a separate bowl, whisk together Greek yogurt, fresh lime juice, chopped cilantro, minced garlic cloves, salt, and chipotle powder until smooth.
Step 5: Combine Salad and Dressing
Pour the dressing over your kale mixture. Toss well to ensure every ingredient is coated in that zesty goodness.
Step 6: Serve
Transfer your salad to a serving dish or individual plates. Garnish generously with crushed tortilla chips on top just before serving for that extra crunch! Enjoy your vibrant Mexican street corn kale salad!
How to Serve Mexican Street Corn Kale Salad
This Mexican street corn kale salad is a versatile dish that can complement various meals or stand alone as a refreshing snack. Here are some creative serving suggestions to enhance your dining experience.
As a Standalone Dish
- Enjoy the salad by itself for a healthy lunch or light dinner option. The combination of flavors and textures makes it filling and satisfying.
With Grilled Chicken
- Pair it with grilled chicken breast for a protein boost. The smoky flavor from the grill complements the freshness of the salad beautifully.
On Tacos
- Use it as a topping for tacos. The crunchiness of the salad adds an exciting twist to traditional taco fillings, enhancing both flavor and texture.
As Part of a BBQ Spread
- Serve alongside barbecued meats at your next cookout. This salad offers a refreshing contrast to rich, smoky flavors typical in BBQ dishes.
With Quinoa or Rice Bowls
- Mix it into quinoa or rice bowls for added nutrients and flavor. The creaminess of the dressing blends well with the base grains.
With Tortilla Chips
- Serve with extra tortilla chips on the side for scooping. This makes for a fun, interactive way to enjoy your salad during gatherings or parties.
How to Perfect Mexican Street Corn Kale Salad
To ensure you achieve the best version of this dish, follow these helpful tips for preparation and presentation.
- Use Fresh Ingredients: Fresh corn and ripe avocados will enhance the flavor and texture of your salad significantly.
- Massage Your Kale: Gently massaging kale with lime juice and olive oil helps soften the leaves, making them more palatable while infusing flavor.
- Adjust Seasoning: Taste as you go! Adjust salt and chipotle powder based on your preference for spice and saltiness.
- Chill Before Serving: Letting the salad sit in the fridge for 10-15 minutes allows flavors to meld together beautifully.
- Customize Toppings: Feel free to add other toppings like diced tomatoes or black beans to suit your taste or dietary needs.
- Use Plant-Based Alternatives: For a vegan version, substitute cotija cheese with nutritional yeast or any plant-based cheese alternative.
Best Side Dishes for Mexican Street Corn Kale Salad
Pairing side dishes with your Mexican street corn kale salad can create a well-rounded meal. Here are some excellent options:
Grilled Veggies
Roasted bell peppers, zucchini, and asparagus bring charred flavor and are easy to prepare on the grill alongside meat dishes.Black Bean Quesadillas
These cheesy quesadillas provide rich flavors that balance well with the fresh notes of your salad; serve with salsa on the side.Cilantro Lime Rice
A zesty rice dish complements the creamy dressing of the salad while echoing its lime notes—perfect for a cohesive meal.Spicy Roasted Potatoes
Crispy potatoes seasoned with spices add crunch and heartiness, making them an ideal match for this refreshing salad.Mango Salsa
A fruity salsa adds sweetness and brightness; serve it as an appetizer or condiment next to grilled proteins.Avocado Toasts
Top whole-grain bread with smashed avocado, lime juice, and red pepper flakes—these make delightful snacks that pair seamlessly with your salad.Vegetable Soup
A light vegetable soup can serve as a warm counterpart to your cold salad, providing comfort without overwhelming flavors.Chickpea Salad
A protein-packed chickpea salad brings additional textures, making it a filling option that pairs well with lighter dishes like this kale salad.
Common Mistakes to Avoid
When making your Mexican Street Corn Kale Salad, it’s easy to overlook a few key details. Here are some common mistakes to watch for:
- Over-massaging the kale: Massaging kale is important for tenderness, but too much can make it mushy. Aim for just a few minutes until it’s slightly wilted.
- Skipping the lime juice: Lime juice is essential for flavor and helps break down the kale. Don’t skip this step; use fresh lime juice for the best taste.
- Not using enough seasoning: A little salt and chipotle powder can enhance flavors significantly. Taste as you go and adjust to your liking.
- Using overripe avocados: Ripe avocados add creaminess, but overly mushy ones can ruin the salad’s texture. Choose firm yet ripe avocados for the best results.
- Neglecting the toppings: Crushed tortilla chips add crunch and flavor. Don’t forget this finishing touch, as it elevates the whole dish.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep toppings separate until ready to serve to maintain crunch.
Freezing Mexican Street Corn Kale Salad
- This salad is best enjoyed fresh; freezing is not recommended due to texture changes.
- If necessary, freeze components separately (e.g., corn).
Reheating Mexican Street Corn Kale Salad
- Oven: Preheat to 350°F and heat in an oven-safe dish for about 10 minutes.
- Microwave: Heat in short intervals (30 seconds), stirring between, until warm.
- Stovetop: Warm in a pan over low heat, stirring gently until heated through.
Frequently Asked Questions
Here are some frequently asked questions about the Mexican Street Corn Kale Salad:
What can I substitute for cotija cheese?
Feta or queso fresco can work well as alternatives if cotija is unavailable.
Can I make this salad vegan?
Yes! Replace Greek yogurt with a plant-based yogurt or omit it entirely.
How do I prepare the corn?
You can grill or boil the corn before adding it to your salad for enhanced flavor.
How long does it take to prepare Mexican Street Corn Kale Salad?
This salad takes approximately 15 minutes from start to finish.
Can I add protein?
Absolutely! Grilled chicken or chickpeas can be added for extra protein.
Final Thoughts
This Mexican Street Corn Kale Salad is a vibrant, flavorful dish perfect for summer gatherings or as a light meal. Its versatility allows you to customize ingredients based on your preferences, whether you want more veggies or different proteins. Give it a try and enjoy its delightful combination of textures and tastes!
Mexican Street Corn Kale Salad
This Mexican Street Corn Kale Salad is a vibrant and nutritious dish that captures the essence of summer with its fresh ingredients. The salad features tender massaged kale paired with sweet corn, creamy avocado, and a zesty cilantro-lime dressing that brings everything together. Topped with crunchy tortilla chips for an added texture, this salad serves as a perfect side for barbecues or can stand alone for a light lunch.
- Total Time: 25 minutes
- Yield: Serves 4
Ingredients
- 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
Instructions
- Wash and chop the kale, then massage it with olive oil and lime juice until tender.
- Cook the corn by boiling or grilling, then cut off the kernels once cooled.
- In a mixing bowl, combine massaged kale, corn kernels, cotija cheese, red onion, and diced avocado.
- Prepare the dressing by whisking together Greek yogurt, lime juice, cilantro, minced garlic, salt, and chipotle powder.
- Pour the dressing over the salad mixture and toss gently to combine.
- Serve on a platter topped with crushed tortilla chips for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 220
- Sugar: 3g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 10mg