Description
This vibrant Mexican Street Corn Kale Salad combines tender massaged kale with sweet corn kernels, creamy avocado, and crumbly cotija cheese. Tossed in a tangy Greek yogurt and lime dressing infused with garlic and cilantro, this salad offers a fresh, zesty twist on classic street corn flavors. Perfect as a light meal or a flavorful side dish.
Ingredients
Scale
Salad
- 1 bunch green kale
- 2 ears of corn
- ½ cup cotija cheese
- ¼ cup red onion, finely chopped
- 1-2 avocados, diced
- Olive oil, for massaging kale (about 1 tablespoon)
- Fresh lime juice (from 1 lime) for massaging kale
Dressing
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, chopped
- 2 garlic cloves, minced
- Salt, to taste
- Chipotle powder, to taste
Garnish
- Crushed tortilla chips
Instructions
- Massage the Kale: Chop the green kale into bite-sized pieces. Drizzle with about one tablespoon of olive oil and the fresh lime juice from one lime, then massage the kale with your hands until it softens and becomes tender, about 2-3 minutes.
- Cook the Corn: Shuck the ears of corn and boil them in water for approximately 4 to 5 minutes until the kernels are tender. Remove from water, let cool slightly, then carefully cut the kernels off the cob.
- Combine Salad Ingredients: In a large mixing bowl, add the massaged kale, cooked corn kernels, crumbled cotija cheese, finely chopped red onion, and diced avocados. Gently toss the ingredients together to combine evenly without mashing the avocado.
- Prepare the Dressing: In a small bowl, whisk together the plain Greek yogurt, additional ¼ cup lime juice, chopped cilantro, minced garlic, salt to taste, and chipotle powder until smooth and well blended. Adjust seasoning to preference.
- Toss the Salad with Dressing: Pour the prepared dressing over the salad mixture. Gently toss until all ingredients are well coated with the flavorful dressing.
- Serve: Plate the dressed salad and top with a generous sprinkle of crushed tortilla chips to add a crunchy texture. Serve immediately for the best flavor and freshness.
Notes
- Massaging the kale is essential to reduce bitterness and soften the leaves for better texture.
- Boiling the corn briefly preserves its sweetness and crispness.
- Use ripe avocados for creaminess and flavor balance.
- Crushed tortilla chips add a delightful crunch but can be omitted for a gluten-free option if using gluten-free chips.
- Adjust chipotle powder in the dressing for desired heat level.
