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Mexican Street Corn Kale Salad Recipe

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4.1 from 14 reviews

This vibrant and refreshing Mexican Street Corn Kale Salad combines the earthiness of kale with the smoky sweetness of corn, creamy avocado, and tangy cotija cheese. Tossed in a zesty cilantro lime yogurt dressing and topped with crunchy tortilla chips, this salad makes a perfect light lunch or a flavorful side dish.

Ingredients

For the Kale Salad:

  • 1 bunch green kale, leaves cut off the stem and chopped
  • 2 ears of corn, shucked and 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

For the Cilantro Lime Dressing:

  • ½ cup plain Greek yogurt
  • ¼ cup fresh lime juice
  • ¼ cup cilantro, chopped (leaves and stems)
  • 2 garlic cloves
  • ¼ tsp salt
  • ¼ tsp chipotle powder

Instructions

  1. Make the Dressing: Add plain Greek yogurt, fresh lime juice, chopped cilantro, garlic cloves, salt, and chipotle powder to a food processor. Blend until the mixture is smooth and well combined. Cover and refrigerate until ready to use.
  2. Cook the Corn: Choose your preferred cooking method. For grilling, preheat the grill to medium-high heat, place the shucked corn cobs directly on the grill, and cook for 10-12 minutes, turning occasionally until grill marks form. For boiling, bring a large pot of water to a boil on the stove, add the corn cobs, cover, and boil for 1-2 minutes. Once cooked, transfer corn to a tray to cool, then cut the kernels off the cob.
  3. Massage the Kale: Place the chopped kale in a large bowl. Drizzle with olive oil and the juice of one lime. Massage the kale with your hands for at least 5 minutes or until the leaves soften and reduce in size. This process makes kale more tender and easier to eat.
  4. Toss the Salad: Add the cooked corn kernels, crumbled cotija cheese, chopped red onion, and sliced or diced avocado to the massaged kale. Pour your desired amount of cilantro lime dressing over the salad and toss gently to combine all ingredients evenly.
  5. Serve: Sprinkle crushed tortilla chips on top of the salad for added crunch and texture. Serve immediately to enjoy the fresh flavors and crisp ingredients.

Notes

  • You can cook the corn either by grilling or boiling depending on your preference and available equipment.
  • For a spicier dressing, add extra chipotle powder or some chopped jalapeño to the blend.
  • Use fresh lime juice for the best flavor in both the dressing and kale massage.
  • The salad is best served fresh; the tortilla chips will lose their crunch if added too far in advance.
  • Substitute cotija cheese with feta for a similar crumbly texture and tangy flavor.

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