This Mexican Street Corn Kale Salad is a vibrant and flavorful dish that brings the tastes of summer right to your table. It’s perfect for barbecues, picnics, or as a refreshing side for any meal. With its tender massaged kale, sweet corn, creamy avocado, and zesty cilantro lime dressing, this salad stands out for its unique combination of textures and flavors. Enjoy it as a light lunch or serve it alongside your favorite grilled dishes!
Why You’ll Love This Recipe
- Quick Preparation: This salad takes just 15 minutes to make, making it an ideal choice for busy days.
- Flavorful Ingredients: The combination of fresh corn, cotija cheese, and creamy avocado creates a delightful taste experience.
- Healthy Option: Packed with nutrients from kale and fresh vegetables, this salad is both delicious and good for you.
- Versatile Dish: Perfect as a side dish or main course; you can easily adjust the ingredients to suit your preferences.
- Eye-Catching Presentation: The colorful ingredients make this salad visually appealing, perfect for impressing guests.
Tools and Preparation
To make your Mexican street corn kale salad effortlessly, gather the necessary tools beforehand.
Essential Tools and Equipment
- Large mixing bowl
- Cutting board
- Sharp knife
- Whisk or fork
- Measuring cups and spoons
Importance of Each Tool
- Large mixing bowl: Allows you to combine all ingredients without spilling.
- Sharp knife: Makes chopping vegetables quick and easy.
- Measuring cups and spoons: Ensures accurate ingredient amounts for the best flavor.
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
- Crushed tortilla chips, for garnish
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 leaves thoroughly. Remove the stems and chop them into bite-sized pieces. In a large bowl, drizzle some olive oil and lime juice over the kale. Massage the leaves gently until they are tender.
Step 2: Cook the Corn
While massaging the kale, grill or boil the corn until it’s tender. Allow it to cool slightly before cutting the kernels off the cob.
Step 3: Combine Ingredients
Add the cooked corn, crumbled cotija cheese, chopped red onion, and diced avocado to the bowl with kale. Toss everything together gently to combine.
Step 4: Make the 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: Dress the Salad
Pour the dressing over your salad mixture. Toss gently until all ingredients are coated evenly in that delicious creamy dressing.
Step 6: Garnish
Finish with crushed tortilla chips on top for added crunch before serving. Enjoy your refreshing Mexican street corn kale salad!
How to Serve Mexican Street Corn Kale Salad
This vibrant Mexican street corn kale salad is a versatile dish that can complement various meals. Here are some creative serving suggestions to enjoy this delicious salad.
As a Standalone Dish
- This salad makes for a refreshing lunch or light dinner. Serve it chilled for a fulfilling meal packed with nutrients.
With Grilled Chicken
- The smoky flavor of grilled chicken pairs beautifully with the creamy dressing and fresh ingredients in the salad.
Alongside Tacos
- Serve the salad with your favorite tacos for a delightful combination of flavors and textures, enhancing your Mexican dinner experience.
At Summer Barbecues
- This salad is an excellent addition to any summer barbecue spread. Its bright colors and flavors will attract guests and add freshness to grilled foods.
As a Picnic Delight
- Pack this salad for picnics or outdoor gatherings. It holds up well and can be enjoyed cold, making it ideal for warmer days.
How to Perfect Mexican Street Corn Kale Salad
To ensure your Mexican street corn kale salad is truly exceptional, consider these helpful tips.
- Massage the kale: Gently massaging the kale with lime juice and olive oil helps break down its fibers, making it tender and easier to digest.
- Use fresh corn: Freshly shucked corn kernels provide a sweet crunch that enhances the overall flavor compared to canned corn.
- Adjust seasoning: Don’t hesitate to tweak the lime juice, salt, or chipotle powder according to your taste preferences for a personalized touch.
- Incorporate seasonal veggies: Feel free to add seasonal vegetables like bell peppers or cherry tomatoes for added color and nutrition.
- Make ahead: Prepare the salad in advance but keep the avocado separate until serving to prevent browning.
- Experiment with toppings: Try different toppings like pumpkin seeds or diced jalapeños for extra texture and flavor variation.
Best Side Dishes for Mexican Street Corn Kale Salad
This Mexican street corn kale salad pairs wonderfully with many side dishes. Here are some great options that complement its flavors perfectly.
- Black Bean Salsa: A zesty salsa made with black beans, tomatoes, and cilantro adds protein and freshness next to your salad.
- Grilled Corn on the Cob: Sweet grilled corn brushed with lime butter enhances the corn theme while offering smoky flavors.
- Quinoa Pilaf: A hearty quinoa pilaf mixed with herbs provides a nutritious base that complements the creamy elements of the salad.
- Chips and Guacamole: Classic chips paired with creamy guacamole make for a fun appetizer alongside your main dish.
- Mexican Rice: Flavored rice cooked with spices brings additional texture and taste that harmonizes well with the salad’s ingredients.
- Roasted Sweet Potatoes: Crispy roasted sweet potatoes add sweetness and balance out the dish’s savory flavors while providing extra fiber.
- Stuffed Peppers: Colorful stuffed bell peppers filled with rice, beans, or meat create an eye-catching side that adds variety to your meal.
- Pico de Gallo: Fresh pico de gallo offers bright flavors that enhance each bite of the street corn kale salad while adding more veggies.
Common Mistakes to Avoid
When making your Mexican street corn kale salad, avoid these common pitfalls to ensure a perfect dish.
- Skipping the massaging step: If you skip massaging the kale, it may be tough and bitter. Take a moment to massage it with lime juice and olive oil until it becomes tender and vibrant.
- Not using fresh ingredients: Using canned or frozen corn can diminish the flavor. Opt for fresh corn when in season for the best taste and crunch.
- Overdoing the dressing: Too much dressing can overpower the salad. Start with a little and add more gradually until you reach your desired flavor without drowning the ingredients.
- Ignoring seasoning adjustments: If you skip tasting before serving, your salad may lack flavor. Always adjust salt, lime juice, and spices to suit your palate.
- Cutting avocados too early: If you cut your avocados too soon, they may brown before serving. Dice or slice them just before adding them to the salad for freshness.
Storage & Reheating Instructions
Refrigerator Storage
- Store leftovers in an airtight container.
- The salad will last up to 2 days in the fridge.
- Keep avocado separate if possible to prevent browning.
Freezing Mexican Street Corn Kale Salad
- Freezing is not recommended as it affects texture.
- If needed, freeze components separately (like corn).
- Thaw any frozen components in the refrigerator overnight before use.
Reheating Mexican Street Corn Kale Salad
- Oven: Preheat to 350°F (175°C). Warm leftovers on a baking sheet for about 10 minutes.
- Microwave: Heat in 30-second intervals until warm, stirring between each interval for even heating.
- Stovetop: Place in a skillet over medium heat, stirring occasionally until warmed through.
Frequently Asked Questions
Can I make Mexican Street Corn Kale Salad ahead of time?
Yes, you can prepare most of the ingredients ahead. Keep avocado separate and add it right before serving for freshness.
What can I substitute for cotija cheese?
You can use feta cheese or queso fresco if cotija isn’t available. Both options provide similar flavors and textures.
How do I customize my Mexican Street Corn Kale Salad?
Feel free to add grilled chicken or black beans for protein, or toss in other veggies like bell peppers or tomatoes for extra color and nutrients.
What goes well with this salad?
This salad pairs perfectly with grilled meats or tacos. It’s also great as a standalone lunch option!
Is this recipe gluten-free?
Yes! This Mexican street corn kale salad is naturally gluten-free as long as you use gluten-free tortilla chips for garnish.
Final Thoughts
This Mexican street corn kale salad is not only refreshing but also versatile enough to serve at barbecues or as a meal prep option. With its vibrant flavors and customizable ingredients, it’s bound to become a summer favorite! Don’t hesitate to experiment with additional toppings or protein sources to make it your own. Enjoy!
Mexican Street Corn Kale Salad
Experience the vibrant flavors of summer with this Mexican Street Corn Kale Salad, a delightful dish that shines at barbecues, picnics, or as a refreshing side. Featuring tender massaged kale, sweet corn, creamy avocado, and a zesty cilantro lime dressing, this salad combines varied textures and tastes for an unforgettable culinary experience. Quick to prepare in just 15 minutes, it’s not only delicious but also packed with nutrients, making it a healthy option for lunch or dinner. Its colorful presentation is sure to impress guests and adds a pop of freshness to any meal.
- Total Time: 15 minutes
- Yield: Serves 4
Ingredients
- 1 bunch green kale
- 2 ears of corn
- ½ cup cotija cheese
- ¼ cup red onion
- 1–2 avocados
- ½ – 1 lime
- Olive oil
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro
- 2 garlic cloves
- ¼ tsp salt
- ¼ tsp chipotle powder
- Crushed tortilla chips
Instructions
- Wash and chop the kale leaves. Massage them with olive oil and lime juice until tender.
- Grill or boil the corn until cooked, then cut kernels off the cob.
- In a large bowl, combine the kale, corn, crumbled cotija cheese, chopped red onion, and diced avocado.
- In a separate bowl, whisk together Greek yogurt, lime juice, chopped cilantro, minced garlic, salt, and chipotle powder for the dressing.
- Pour the dressing over the salad mixture and toss gently to coat.
- Top with crushed tortilla chips for added crunch before serving.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 3g
- Sodium: 320mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 5mg
Keywords: For the freshest flavor, use seasonal vegetables like bell peppers or cherry tomatoes. Adjust dressing ingredients to suit personal taste; don’t hesitate to experiment with toppings! To prevent browning, add avocados just before serving.
