Mexican Street Corn Kale Salad

This Mexican street corn kale salad is a delightful summer side dish that bursts with flavor! The combination of tender massaged kale, fresh corn, cotija cheese, and creamy avocado makes it a standout option for barbecues, potlucks, or casual family dinners. Its zesty cilantro lime dressing adds the perfect finishing touch, while crunchy tortilla chips provide an irresistible texture contrast.

Why You’ll Love This Recipe

• Fresh and Flavorful: The use of vibrant ingredients like fresh corn and zesty lime creates a refreshing taste that shines in every bite.
• Nutritious: Packed with vitamins from kale and healthy fats from avocados, this salad is as good for you as it is delicious.
• Quick and Easy: With just 15 minutes of prep time, you can whip up this salad in no time, making it perfect for busy weeknights or last-minute gatherings.
• Versatile: This Mexican street corn kale salad pairs wonderfully with grilled meats or can stand alone as a hearty vegetarian dish.
• Crowd-Pleaser: Its unique flavors and textures make it a hit at any gathering, ensuring there are no leftovers!

Tools and Preparation

To prepare this delicious salad efficiently, you’ll need a few essential tools. Having the right equipment can streamline your cooking process and enhance your overall experience.

Essential Tools and Equipment

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

Importance of Each Tool

• Chef’s knife: A sharp chef’s knife ensures easy chopping of vegetables and greens, making prep quick and efficient.
• Mixing bowl: A large mixing bowl allows for easy tossing of ingredients without spilling, ensuring everything is well combined.

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

For the Dressing

• 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

For Garnish

• Crushed tortilla chips, for garnish

How to Make Mexican Street Corn Kale Salad

Step 1: Prepare the Kale

Start by removing the tough stems from the kale. Chop the leaves into bite-sized pieces. In a large mixing bowl, combine the chopped kale with olive oil and juice from half or one lime. Massage the kale for about 2-3 minutes until it softens.

Step 2: Cook the Corn

While massaging the kale, bring a pot of water to boil. Add the shucked corn and cook for 5–7 minutes until tender. Remove from heat, let cool slightly, then cut off the kernels.

Step 3: Mix Ingredients Together

In the same mixing bowl with the massaged kale, add cooked corn kernels, crumbled cotija cheese, chopped red onion, and diced avocado. Toss gently to combine all ingredients.

Step 4: Prepare Dressing

In a separate small 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 the salad mixture. Toss everything together until evenly coated in dressing.

Step 6: Serve

Top with crushed tortilla chips just before serving for added crunch. Enjoy your refreshing Mexican street corn kale salad!

How to Serve Mexican Street Corn Kale Salad

This vibrant Mexican street corn kale salad makes for an irresistible and refreshing side dish. Here are some creative serving suggestions to enhance your meal.

As a Side Dish

• Pair this salad with grilled chicken or fish for a balanced meal.
• Serve alongside tacos or burritos to add a fresh crunch.

In a Wrap

• Use the salad as a filling in a whole wheat wrap for a quick lunch.
• Add some protein like black beans or grilled shrimp for extra nourishment.

At Parties

• Present it in a large bowl at gatherings for a colorful centerpiece.
• Offer it with tortilla chips on the side for added texture and flavor.

Meal Prep

• Pack individual servings in mason jars for easy grab-and-go lunches.
• Layer the ingredients to keep everything fresh until ready to eat.

How to Perfect Mexican Street Corn Kale Salad

To make your Mexican street corn kale salad even better, consider these helpful tips.

• Massage the kale: Gently rub the kale leaves with olive oil and lime juice to soften them, enhancing their flavor and texture.
• Use fresh corn: Whenever possible, use fresh corn off the cob for a sweeter taste; frozen corn works too but lacks that crunch.
• Adjust spiciness: Feel free to modify the chipotle powder according to your heat preference; start with less if you’re unsure.
• Add more toppings: Don’t hesitate to throw in extra veggies like bell peppers or cherry tomatoes for added color and nutrition.
• Make it creamy: For a creamier dressing, increase the amount of Greek yogurt while balancing it with lime juice to keep it zesty.
• Serve chilled: Letting the salad sit in the fridge for about 30 minutes before serving allows the flavors to meld beautifully.

Best Side Dishes for Mexican Street Corn Kale Salad

This salad pairs well with a variety of side dishes. Here are some great options to complement your meal.

1. Grilled Shrimp Skewers: Marinated shrimp on skewers are quick to grill and add a smoky flavor.
2. Black Bean Tacos: Flavorful black bean tacos provide protein and pair perfectly with the freshness of the salad.
3. Cilantro Lime Rice: This fragrant rice dish enhances the Mexican theme while offering a satisfying base.
4. Roasted Sweet Potatoes: Sweet potatoes add natural sweetness and are easy to prepare in bulk.
5. Mexican Quinoa Salad: A hearty option that introduces additional grains and nutrients along with vibrant colors.
6. Stuffed Peppers: Filled with cheese, rice, or beans, these can be made ahead of time and baked when needed.
7. Chili Lime Fruit Salad: A refreshing fruit salad tossed with chili powder complements the savory elements of your main dish.
8. Grilled Veggies: Seasonal vegetables grilled simply with olive oil bring out their natural sweetness, making them an excellent accompaniment.

Common Mistakes to Avoid

Making the perfect Mexican street corn kale salad can be tricky. Here are some common mistakes to avoid for the best results.

• Over-massaging the kale: If you massage the kale too much, it can become mushy. Just a light massage with olive oil and lime juice is enough to tenderize it without losing texture.
• Skipping the dressing: Some may think they can skip the creamy cilantro lime dressing, but it’s essential for flavor. Always prepare and combine it well before adding it to your salad.
• Using stale tortilla chips: Stale chips can ruin the crunch of your salad. Always use fresh crushed tortilla chips just before serving for that perfect texture.
• Neglecting seasoning: Failing to season your ingredients properly can lead to a bland salad. Make sure to incorporate salt and chipotle powder in the dressing for added depth.
• Not using ripe avocados: Unripe avocados won’t provide the creamy texture you want. Choose avocados that yield slightly when pressed for optimal creaminess in your salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 3 days.
• Add avocado right before serving to maintain freshness.

Freezing Mexican Street Corn Kale Salad

• Freezing is not recommended due to the avocado and dressing.
• If necessary, freeze without dressing and avocado.
• Will keep for up to 2 months if stored correctly.

Reheating Mexican Street Corn Kale Salad

• Oven: Preheat your oven to 350°F (175°C) and warm gently for about 10 minutes. This method is great if you want crispy toppings back.
• Microwave: Place in a microwave-safe dish and heat in 30-second intervals until warmed through. This is quick but might soften some textures.
• Stovetop: Heat over low heat while stirring often for about 5 minutes. This method helps retain more flavors compared to microwaving.

Frequently Asked Questions

What makes this Mexican street corn kale salad unique?

This salad combines traditional Mexican street corn flavors with nutritious kale, making it both delicious and healthy. The creamy dressing ties all ingredients together beautifully.

Can I make this Mexican street corn kale salad ahead of time?

Yes! You can prepare most of this salad ahead of time, but add the avocado just before serving to prevent browning.

What other toppings can I add to my Mexican street corn kale salad?

Feel free to customize! Adding grilled chicken, black beans, or cherry tomatoes can enhance flavor and nutrition.

How do I choose fresh corn for this recipe?

Look for bright yellow kernels that are plump and firm. Sweet corn should also have bright green husks that feel moist, indicating freshness.

What are some variations of this Mexican street corn kale salad?

You can swap out cotija cheese for feta or omit cheese entirely for a vegan option. Additionally, try different herbs like parsley or basil in place of cilantro!

Final Thoughts

This Mexican street corn kale salad is not only vibrant and tasty but also versatile enough to suit various occasions. Whether served as a refreshing side dish at summer barbecues or as a part of meal prep, it’s sure to impress. Feel free to customize with your favorite proteins or veggies! Give it a try; you’ll love how easy and delicious it is!

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

📖 Recipe Card

Print

Mexican Street Corn Kale Salad

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Print Recipe

Pin Recipe

Description

This Mexican street corn kale salad is a vibrant and refreshing dish that perfectly captures the essence of summer! With the combination of tender, massaged kale, sweet corn, crumbled cotija cheese, and creamy avocado, this salad is bursting with flavor and texture. The zesty cilantro lime dressing ties everything together beautifully, while crunchy tortilla chips add an irresistible crunch. Ideal for barbecues, potlucks, or as a healthy side for casual family dinners, this crowd-pleaser will leave everyone wanting more. Quick to prepare in just 15 minutes, it’s nutritious and can easily be customized to suit your taste. Enjoy this flavorful salad as a standalone vegetarian dish or alongside grilled meats for a complete meal!

---

Ingredients

Scale 1x2x3x

• 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
• 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
• Crushed tortilla chips, for garnish

Cook Mode Prevent your screen from going dark

---

Instructions

1. Remove the tough stems from the kale and chop leaves into bite-sized pieces. In a mixing bowl, combine chopped kale with olive oil and lime juice. Massage gently for 2–3 minutes until softened.
2. Bring a pot of water to boil, add shucked corn, and cook for 5–7 minutes until tender. Cool slightly and cut off kernels.
3. In the same mixing bowl with the kale, add cooked corn kernels, crumbled cotija cheese, chopped red onion, and diced avocado. Toss gently.
4. In a separate bowl, whisk together Greek yogurt, fresh lime juice, chopped cilantro, minced garlic cloves, salt, and chipotle powder until smooth.
5. Pour dressing over the salad mixture and toss until evenly coated.
6. Add crushed tortilla chips just before serving for extra crunch.

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

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 230
• Sugar: 3g
• Sodium: 290mg
• Fat: 14g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 23g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 10mg