Description
Mexican Street Corn Kale Salad is a colorful and nutritious dish that brings the vibrant flavors of summer to your table. This salad combines nutrient-rich kale with sweet, juicy corn, creamy avocado, and a zesty cilantro lime dressing for a refreshing experience perfect for warm weather gatherings or quick lunches. Topped with crunchy tortilla chips, it offers a delightful contrast in textures and pairs beautifully with grilled meats or as a standalone dish. Easy to prepare in just 15 minutes, this salad is not only delicious but also packed with vitamins and minerals, making it a wholesome choice for any meal.
Ingredients
- 1 bunch green kale
- 2 ears corn
- ½ cup cotija cheese
- ¼ cup red onion
- 1–2 avocados
- Crushed tortilla chips (for garnish)
- Lime juice
- Olive oil
- ½ cup plain Greek yogurt
- Cilantro
- Garlic cloves
- Chipotle powder
Instructions
- Prepare the kale by massaging chopped leaves with olive oil and lime juice in a bowl for about 2 minutes until softened.
- Boil water in a pot and cook shucked corn for 3–5 minutes until tender. Cool before cutting kernels off.
- In the same bowl with the kale, mix in cooked corn, cotija cheese, red onion, avocado, garlic, salt, chipotle powder, Greek yogurt, and lime juice. Toss gently to combine.
- Serve the salad in a dish topped with crushed tortilla chips just before serving for extra crunch.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl (200g)
- Calories: 290
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 10mg
Keywords: For vegan options, substitute cotija cheese with vegan cheese or omit it entirely. Fresh ingredients are key; use ripe avocados and fresh corn for the best flavor. Customize by adding black beans or cherry tomatoes for added texture and nutrition.