Mexican Street Corn Kale Salad

This Mexican street corn kale salad is a vibrant and delicious side dish, perfect for summer gatherings, picnics, or any meal that needs a fresh boost. The combination of tender massaged kale with sweet corn, creamy avocado, and a zesty cilantro lime dressing makes this salad both satisfying and refreshing. It’s a fantastic option that can easily complement grilled meats or stand alone as a light lunch.

Why You’ll Love This Recipe

• Quick to Prepare: This salad comes together in just 15 minutes, making it ideal for busy weeknights or last-minute gatherings.
• Flavorful Combination: The mix of fresh ingredients creates a burst of flavors that tantalize your taste buds with every bite.
• Nutritious Ingredients: Packed with vitamins and healthy fats from kale and avocado, this salad supports your wellness journey.
• Versatile Dish: Serve it as a side at barbecues, a light lunch on its own, or even as a topping for tacos—it’s perfect for various occasions!
• Customizable Options: Feel free to add proteins like grilled chicken or turkey to make it more filling.

Tools and Preparation

Before you get started on making your Mexican street corn kale salad, gather the necessary tools. Having everything ready will streamline your cooking process.

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Whisk
• Measuring cups and spoons

Importance of Each Tool

• Chef’s knife: A sharp knife makes chopping vegetables quick and precise, ensuring even pieces for better texture in your salad.
• Mixing bowl: A large mixing bowl allows you to easily combine all ingredients without spilling.
• Whisk: Using a whisk helps achieve a smooth consistency in your dressing, blending all components seamlessly.

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 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

How to Make Mexican Street Corn Kale Salad

Step 1: Prepare the Kale

Start by washing the kale thoroughly. Remove the leaves from the stem and chop them into bite-sized pieces. In a large mixing bowl, drizzle olive oil and lime juice over the kale. Massage the leaves gently for about 1–2 minutes until they become tender.

Step 2: Cook the Corn

While massaging the kale, you can cook the corn. Boil water in a pot, add the shucked corn ears, and let them cook for about 5–7 minutes until tender. Remove from heat, cool slightly, then cut off the kernels using a sharp knife.

Step 3: Mix the Dressing

In another bowl, combine Greek yogurt, fresh lime juice, chopped cilantro, minced garlic cloves, salt, and chipotle powder. Whisk until smooth and well mixed.

Step 4: Combine All Ingredients

Add cooked corn kernels to the massaged kale along with crumbled cotija cheese, chopped red onion, and diced avocado. Pour over your dressing mixture and toss gently to coat all ingredients evenly.

Step 5: Serve

Transfer your Mexican street corn kale salad to a serving dish. Top with crushed tortilla chips for an added crunch before serving. Enjoy this delightful salad chilled or at room temperature!

How to Serve Mexican Street Corn Kale Salad

This vibrant Mexican street corn kale salad makes a delightful addition to any meal. Its flavors and textures pair well with various dishes, making it versatile for different occasions.

With Grilled Chicken

• Grilled chicken breast adds a protein boost and complements the salad’s fresh flavors wonderfully.

As a Topping for Tacos

• Use this salad as a crunchy topping for tacos to enhance texture and flavor. It pairs particularly well with grilled fish or chicken tacos.

With Quinoa or Rice Bowls

• Serve alongside quinoa or rice bowls for a filling meal. The salad brightens up grain bowls and adds a nutritious crunch.

On a Picnic Plate

• Pack this salad in your picnic basket as a refreshing side. Its easy preparation makes it perfect for outdoor dining.

How to Perfect Mexican Street Corn Kale Salad

For the best results, consider these tips when preparing your Mexican street corn kale salad.

• Massage the kale – Gently massage the kale leaves with lime juice and olive oil to soften them, making them more palatable.
• Use fresh ingredients – Fresh corn and ripe avocados will elevate the dish’s flavor profile significantly.
• Adjust seasoning – Taste and adjust salt or chipotle powder according to your preference; this allows you to customize the heat level.
• Chill before serving – Letting the salad chill in the refrigerator for about 30 minutes enhances its flavors and provides a refreshing temperature.

Best Side Dishes for Mexican Street Corn Kale Salad

Pairing this salad with complementary side dishes can create a well-rounded meal. Here are some excellent suggestions:

1. Grilled Vegetables – Seasonal vegetables like zucchini, bell peppers, and asparagus grilled to perfection add smoky flavors.
2. Black Bean Tacos – Flavorful black bean tacos provide hearty protein that pairs well with the freshness of the salad.
3. Cilantro-Lime Rice – This fragrant rice dish enhances the Mexican theme and balances the salad’s richness.
4. Chili Lime Roasted Potatoes – Crispy roasted potatoes seasoned with chili powder offer great texture contrast alongside the salad.
5. Stuffed Bell Peppers – Colorful bell peppers filled with quinoa, beans, or lentils make for a nutritious side that complements the dish.
6. Guacamole & Tortilla Chips – The creamy guacamole paired with crunchy chips creates an enjoyable appetizer before diving into the main meal.

Common Mistakes to Avoid

Here are some common pitfalls when making Mexican Street Corn Kale Salad.

• Using tough kale: Avoid using kale that is too tough; massage fresh green kale with lime juice and olive oil to make it tender.
• Overcooking the corn: Don’t overcook the corn when grilling or boiling; it should be sweet and crisp, enhancing the salad’s texture.
• Skipping the dressing: Failing to prepare the creamy cilantro lime dressing can lead to a bland salad. Always mix it well for balanced flavor.
• Ignoring garnish: Neglecting to add crushed tortilla chips on top can miss adding that necessary crunch. Use plenty for a delightful contrast.
• Using stale ingredients: Ensure all produce is fresh; wilted greens or soft avocados will detract from your salad’s overall appeal.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate until ready to serve for maximum freshness.

Freezing Mexican Street Corn Kale Salad

• It’s best not to freeze this salad due to the texture of the ingredients.
• If you must, keep it in a freezer-safe container for up to a month but expect changes in texture.

Reheating Mexican Street Corn Kale Salad

• Oven: Preheat at 350°F (175°C) and heat for about 10 minutes, covered with foil.
• Microwave: Heat in short intervals of 30 seconds until warmed through, stirring in between.
• Stovetop: Warm over low heat in a pan, stirring gently until heated evenly.

Frequently Asked Questions

Here are some frequently asked questions about Mexican Street Corn Kale Salad.

What is Mexican Street Corn Kale Salad?

Mexican Street Corn Kale Salad is a vibrant dish featuring fresh kale, sweet corn, creamy dressing, and crunchy toppings, perfect for summer.

Can I customize my Mexican Street Corn Kale Salad?

Absolutely! You can add beans, grilled chicken, or different veggies based on your preferences and what’s available.

How do I make the dressing for Mexican Street Corn Kale Salad?

The dressing combines Greek yogurt, lime juice, cilantro, garlic, and spices blended together for a creamy finish.

Is Mexican Street Corn Kale Salad healthy?

Yes! This salad is packed with nutrients from kale and corn while being low in calories, making it a great healthy side dish option.

Final Thoughts

This Mexican Street Corn Kale Salad is not only refreshing but also versatile enough to suit various occasions. With its creamy dressing and crunchy texture from tortilla chips, it’s sure to impress. Feel free to customize it with your favorite vegetables or proteins!

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: Lara
• Total Time: 22 minutes
• Yield: Serves approximately 4

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Description

Experience the vibrant flavors of our Mexican Street Corn Kale Salad, a refreshing and nutritious side dish that celebrates the best of summer produce. This colorful salad features tender, massaged kale tossed with sweet corn, creamy avocado, and a zesty cilantro lime dressing that offers a delightful balance of flavors. Perfect for summer gatherings, picnics, or as a light lunch, this salad can easily be customized with your choice of proteins like grilled chicken or turkey for added heartiness. Enjoy it chilled or at room temperature; it’s versatile enough to elevate any meal!

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Ingredients

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• 1 bunch green kale
• 2 ears of corn
• 1/4 cup chopped red onion
• 1–2 avocados
• 1/2 cup plain Greek yogurt
• 1/4 cup fresh lime juice
• 1/4 cup chopped cilantro
• 2 garlic cloves
• Olive oil
• Salt and chipotle powder

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Instructions

1. Wash and chop the kale into bite-sized pieces. In a large bowl, drizzle olive oil and lime juice over the kale and massage gently for 1-2 minutes until tender.
2. Boil water in a pot, add shucked corn ears, and cook for about 5–7 minutes until tender. Remove from heat, cool slightly, then cut off the kernels.
3. In another bowl, mix Greek yogurt, lime juice, cilantro, minced garlic, salt, and chipotle powder until smooth.
4. Combine cooked corn with massaged kale, red onion, and diced avocado. Pour dressing over and toss gently to coat.
5. Transfer to a serving dish and top with crushed tortilla chips before serving.

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

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 220
• Sugar: 4g
• Sodium: 180mg
• Fat: 12g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 7g
• Protein: 6g
• Cholesterol: 5mg