Description
This vibrant Mexican Street Corn Kale Salad brings bold flavor and color to your table with grilled corn, creamy cotija, avocado, and a zesty cilantro lime yogurt dressing. A healthy, satisfying salad perfect for lunches, potlucks, or as a fresh side to grilled mains.
Ingredients
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1 bunch green kale, de-stemmed and chopped
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2 ears fresh corn (grilled or boiled)
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½ cup cotija cheese, crumbled
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¼ cup red onion, chopped
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1–2 avocados, sliced or diced
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Crushed tortilla chips, for garnish
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½–1 lime, juiced (for massaging kale)
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1 tbsp olive oil
Creamy Cilantro Lime Dressing:
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½ cup plain Greek yogurt
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¼ cup fresh lime juice
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¼ cup cilantro, chopped
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2 garlic cloves
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¼ tsp salt
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¼ tsp chipotle powder
Instructions
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Blend all dressing ingredients until smooth; chill in fridge.
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Grill or boil corn, cool, and slice off kernels.
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Massage kale with lime juice and olive oil until soft and bright.
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Combine kale, corn, cotija, onion, and avocado in a bowl.
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Add dressing and toss gently to combine.
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Top with crushed tortilla chips. Serve immediately.
Notes
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Add grilled chicken or black beans to make it a full meal.
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Massage kale for at least 3 minutes for the best texture.
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Wait to add avocado and chips until serving if making ahead.
- Prep Time: 15 minutes
- Cook Time: 10 minutes (if grilling corn)
- Category: Salad
- Method: Tossed
- Cuisine: Mexican-inspired