Mexican Street Corn Kale Salad

This Mexican Street Corn Kale Salad is a delightful blend of flavors and textures, making it an ideal summer side dish. It’s colorful, packed with nutrients, and perfect for barbecues, potlucks, or casual dinners. The creamy cilantro lime dressing ties everything together, while the crunchy tortilla chips add a satisfying finish.

Why You’ll Love This Recipe

• Fresh Ingredients: This salad features vibrant greens and fresh corn that bring a burst of flavor to your meal.
• Easy to Prepare: With just 15 minutes of prep time, this recipe is quick and simple for any occasion.
• Nutrient-Packed: Combining kale and corn provides essential vitamins and minerals, making this salad a healthy choice.
• Versatile: Serve it as a side dish or enjoy it as a light main course. It pairs perfectly with grilled meats or on its own!
• Flavor Explosion: The creamy cilantro lime dressing enhances every bite with zesty freshness.

Tools and Preparation

Before you begin making your Mexican street corn kale salad, gather the essential tools to streamline your cooking process.

Essential Tools and Equipment

• Mixing bowl
• Whisk
• Knife
• Cutting board
• Grater (for cotija cheese)

Importance of Each Tool

• Mixing bowl: A large bowl allows for easy mixing of ingredients without spills.
• Whisk: Perfect for blending dressings smoothly without lumps.
• Knife: A sharp knife ensures clean cuts for all vegetables and herbs.

Ingredients

For the Salad Base

• 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 Garnish

• 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

1. In a large mixing bowl, add chopped kale.
2. Drizzle with olive oil and juice from half a lime.
3. Massage the kale leaves until they become tender and slightly wilted.

Step 2: Cook the Corn

1. Bring a pot of water to boil.
2. Add shucked corn ears and cook for about 4–5 minutes until tender.
3. Remove from water and let cool before cutting kernels off.

Step 3: Mix Salad Ingredients

1. In the same mixing bowl with kale, add cooked corn kernels.
2. Add crumbled cotija cheese, chopped red onion, and diced avocados.
3. Gently toss all ingredients together to combine.

Step 4: Prepare Dressing

1. 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

1. Pour dressing over the salad mixture.
2. Toss gently until everything is well coated in dressing.

Step 6: Serve

1. Top salad with crushed tortilla chips for added crunch.
2. Enjoy your refreshing Mexican street corn kale salad!

How to Serve Mexican Street Corn Kale Salad

This Mexican street corn kale salad is versatile and can be served in many delightful ways. Whether you’re hosting a barbecue or enjoying a quiet dinner, these serving suggestions will elevate your meal.

As a Standalone Dish

• Enjoy it chilled as a refreshing main dish on hot summer days.

With Grilled Proteins

• Pair it with grilled chicken or shrimp for a protein-packed meal that complements the salad’s flavors.

Taco Night Side

• Serve alongside tacos for a vibrant side that adds crunch and zest to your taco feast.

Picnic Favorite

• Pack it for picnics or potlucks; it’s easy to transport and always impresses guests.

Garnished with Extra Toppings

• Top with additional cotija cheese or fresh cilantro for an extra burst of flavor.

How to Perfect Mexican Street Corn Kale Salad

To ensure your Mexican street corn kale salad is top-notch, consider these helpful tips.

• Massage the kale: This softens the leaves, making them more tender and enjoyable to eat.
• Use fresh ingredients: Fresh corn and ripe avocados elevate the salad’s taste and texture.
• Adjust dressing consistency: Feel free to add more yogurt or lime juice if you prefer a creamier dressing.
• Experiment with spices: Add more chipotle powder for extra heat or customize with your favorite spices.

Best Side Dishes for Mexican Street Corn Kale Salad

This salad pairs well with various sides, enhancing your meal experience. Here are some great options:

1. Grilled Corn on the Cob: Sweet and smoky, this classic side matches perfectly with the flavors of the salad.
2. Black Bean Tacos: Hearty and satisfying, black bean tacos offer a great balance to the lightness of the salad.
3. Cilantro Lime Rice: Fluffy rice tossed with cilantro and lime complements the zesty notes in the salad.
4. Avocado Toast: Creamy avocado on toasted bread creates a delicious contrast in textures while adding healthy fats.
5. Chips and Salsa: A crunchy snack option that pairs well, bringing an added layer of flavor to your meal.
6. Stuffed Bell Peppers: Colorful peppers filled with rice, beans, and spices make for a hearty accompaniment.
7. Quesadillas: Cheesy quesadillas are always a crowd-pleaser and pair wonderfully with this refreshing salad.

Common Mistakes to Avoid

Making a delicious Mexican street corn kale salad can be easy, but there are common mistakes that can affect its taste and texture.

• Using tough kale: Always choose fresh, tender leaves. Massaging the kale with lime and olive oil helps soften it, making each bite enjoyable.
• Skimping on the dressing: A creamy cilantro lime dressing enhances flavor. Be generous when tossing the salad to ensure every ingredient is coated.
• Ignoring ingredient quality: Fresh corn and ripe avocados make a big difference. Choose high-quality ingredients for the best taste.
• Not properly seasoning: Salt and chipotle powder bring out flavors. Don’t forget to season your salad before serving!
• Overdressing with tortilla chips: While they add crunch, too many chips can overpower other flavors. Use them as a garnish to maintain balance.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate if possible to avoid sogginess.

Freezing Mexican Street Corn Kale Salad

• It’s not recommended to freeze this salad due to the avocado and dressing; they don’t thaw well.
• If you must freeze, store in a freezer-safe container for up to 2 months, but expect changes in texture.

Reheating Mexican Street Corn Kale Salad

• Oven: Preheat the oven to 350°F (175°C). Spread the salad on a baking sheet and warm for about 10 minutes.
• Microwave: Place in a microwave-safe bowl. Heat in intervals of 30 seconds until warm, stirring in between.
• Stovetop: Heat a skillet over medium heat. Add the salad and stir until warmed through, about 5 minutes.

Frequently Asked Questions

Here are some common questions about preparing and enjoying Mexican street corn kale salad.

Can I use other greens for this Mexican Street Corn Kale Salad?

You can substitute kale with spinach or arugula if you prefer a milder flavor.

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.

Is this salad suitable for meal prep?

Yes! This salad makes great leftovers; just keep the dressing separate until you’re ready to serve it.

What can I serve with Mexican Street Corn Kale Salad?

This salad pairs wonderfully with grilled meats, tacos, or as part of a summer picnic spread.

Final Thoughts

This Mexican street corn kale salad is not only vibrant and refreshing but also versatile enough for any meal. Whether served as a side dish at barbecues or enjoyed as a light lunch, it’s sure to impress! Feel free to customize it with your favorite ingredients or dressings for added flair. Enjoy experimenting!

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: Vanessa
• Total Time: 20 minutes
• Yield: Serves approximately 4 people 1x

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Description

Discover the vibrant flavors of our Mexican Street Corn Kale Salad, a refreshing and nutritious dish perfect for summer gatherings. This colorful salad combines tender kale, sweet corn, creamy cotija cheese, and ripe avocados, all drizzled with a zesty cilantro lime dressing. Topped with crunchy tortilla chips, it adds a satisfying texture that elevates any meal. Whether you’re hosting a barbecue or enjoying a casual dinner, this salad brings joy to your table and is easy to whip up in just 15 minutes. Packed with fresh ingredients and versatile enough to serve as a side or main dish, it’s a must-try for health enthusiasts and food lovers alike!

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Ingredients

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• 1 bunch green kale
• 2 ears of corn
• ½ cup cotija cheese
• ¼ cup red onion
• 1–2 avocados
• ½ cup plain Greek yogurt
• ¼ cup fresh lime juice
• ¼ cup cilantro
• 2 garlic cloves

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Instructions

1. Prepare the kale by chopping it and massaging it with olive oil and lime juice until tender.
2. Cook the shucked corn in boiling water for about 4–5 minutes until tender; cool and cut off the kernels.
3. In a mixing bowl, combine the kale, cooked corn, cotija cheese, red onion, and avocados; toss gently.
4. For the dressing, whisk together Greek yogurt, lime juice, cilantro, minced garlic, salt, and chipotle powder until smooth.
5. Pour the dressing over the salad mixture and toss until evenly coated.
6. Serve topped with crushed tortilla chips.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Side Dish
• Method: Boiling/Mixing
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (approximately 200g)
• Calories: 290
• Sugar: 4g
• Sodium: 210mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 8g
• Protein: 9g
• Cholesterol: 15mg