This Mexican street corn kale salad is a vibrant and refreshing dish that perfectly captures the essence of summer. Combining tender massaged kale with sweet corn, creamy cotija cheese, and zesty lime dressing, this salad is not just a side dish but a delightful addition to any meal. Its unique blend of flavors and textures makes it suitable for picnics, barbecues, or even a light lunch at home.
Why You’ll Love This Recipe
- Fresh and Flavorful: The combination of fresh ingredients creates a burst of flavor in every bite.
- Quick Preparation: With just 15 minutes of prep time, you can whip up this salad in no time.
- Versatile Dish: Enjoy it as a side dish or add protein for a complete meal.
- Healthy Ingredients: Packed with nutrients from kale and corn, it’s guilt-free and delicious.
- Crowd-Pleaser: Perfect for gatherings, this salad is sure to impress your guests.
Tools and Preparation
To make your cooking experience seamless, having the right tools on hand is essential. Here are the necessary items to prepare your salad.
Essential Tools and Equipment
- Chef’s knife
- Cutting board
- Mixing bowl
- Whisk
Importance of Each Tool
- Chef’s knife: A sharp knife ensures clean cuts for all your vegetables, making preparation easier.
- Mixing bowl: A large bowl allows you to toss all ingredients together without making a mess.
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
For Garnish
- Crushed tortilla chips, for garnish
How to Make Mexican Street Corn Kale Salad
Step 1: Prepare the Kale
Start by removing the tough stems from the kale. Chop the leaves into bite-sized pieces. Place them in a mixing bowl.
Step 2: Massage the Kale
To soften the kale, drizzle olive oil and lime juice over it.
* Massage the leaves gently until they become tender (about 2 minutes).
Step 3: Add Corn and Other Ingredients
Once your kale is ready:
* Add shucked corn kernels to the bowl.
* Mix in cotija cheese, red onion, and avocado.
Step 4: Make the Dressing
In a separate bowl:
* Combine Greek yogurt, fresh lime juice, chopped cilantro, minced garlic, salt, and chipotle powder.
* Whisk until smooth.
Step 5: Combine Everything Together
Pour the dressing over the salad mixture:
* Toss thoroughly until all ingredients are well coated in dressing.
Step 6: Serve with Garnish
Top your salad with crushed tortilla chips before serving for an added crunch.
Enjoy your refreshing Mexican street corn kale salad!
How to Serve Mexican Street Corn Kale Salad
This vibrant Mexican street corn kale salad is not only delicious but also versatile. It can be served in various ways to complement your meals or stand alone as a refreshing dish.
As a Side Dish
- Perfect for BBQs: Pair this salad with grilled chicken or fish for a delightful summer meal.
- Accompany Tacos: Serve alongside your favorite tacos to add a fresh crunch that balances rich flavors.
In a Wrap
- Create a Wrap: Use large tortillas and fill them with the salad, adding some protein like grilled shrimp or chicken for a filling lunch.
- Easy Lunch Option: This wrap makes for a great on-the-go lunch that’s both nutritious and satisfying.
As a Main Course
- Add Protein: Toss in some black beans or chickpeas to turn this salad into a hearty main dish.
- Quinoa Boost: Mix with cooked quinoa for an extra protein punch, making it perfect for meal prep.
How to Perfect Mexican Street Corn Kale Salad
To elevate your Mexican street corn kale salad, consider these simple tips. They will enhance the flavors and textures of your dish.
- Massage the Kale: Take time to massage the kale with lime juice and olive oil. This makes it tender and more palatable.
- Use Fresh Ingredients: Opt for fresh corn when in season for the best flavor. Grilled corn adds a smoky touch.
- Adjust Seasoning: Taste as you go! Adjust lime juice, salt, or chipotle powder according to your preference.
- Try Different Cheeses: While cotija is traditional, feel free to experiment with feta or queso fresco for different tastes.
- Add Texture: Include nuts like pumpkin seeds or sunflower seeds for an added crunch.
- Make Ahead: Prepare the dressing and chop ingredients ahead of time. Combine just before serving for freshness.
Best Side Dishes for Mexican Street Corn Kale Salad
This salad pairs beautifully with several side dishes, enhancing any meal. Here are some fantastic options to consider.
- Grilled Chicken Skewers: Marinated and grilled chicken skewers are an excellent protein option that complements the flavors of the salad.
- Black Bean Tacos: Simple black bean tacos topped with avocado and salsa make a hearty pairing that keeps things light yet filling.
- Cilantro Lime Rice: Fluffy rice tossed with cilantro and lime brightens up any plate next to this colorful salad.
- Roasted Sweet Potatoes: Sweet potatoes provide a natural sweetness that balances the savory elements of the salad perfectly.
- Cornbread Muffins: Soft cornbread muffins offer a comforting side that harmonizes well with the fresh ingredients of the salad.
- Grilled Veggie Platter: A mix of seasonal veggies drizzled with olive oil and grilled adds variety while keeping it healthy.
- Avocado Toast: Keep it simple with avocado toast topped with chili flakes; it’s an excellent light side option.
- Chips & Salsa: A classic tortilla chips and salsa combination adds crunch and is always a crowd-pleaser at gatherings.
Common Mistakes to Avoid
Creating the perfect Mexican street corn kale salad requires attention to detail. Here are common mistakes to avoid:
- Skipping the massaging step: Massaging the kale helps to soften its texture, making it more palatable. To avoid this mistake, drizzle olive oil and lime juice over the chopped kale and massage it until tender.
- Not using fresh ingredients: Fresh corn, avocados, and cilantro enhance flavor. Opt for in-season produce when possible to elevate your salad.
- Overdressing the salad: Too much dressing can make the salad soggy. Start with a small amount of dressing, toss gently, and add more as needed for balanced flavor.
- Ignoring salt: Salt brings out the flavors in your ingredients. Be sure to season your salad properly; start with a little salt and adjust to taste.
- Neglecting texture: A good salad has a variety of textures. Incorporate crispy crushed tortilla chips right before serving for added crunch.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- The salad stays fresh for up to 2 days.
- Keep the dressing separate if possible to prevent sogginess.
Freezing Mexican Street Corn Kale Salad
- This salad is best enjoyed fresh and does not freeze well due to the avocado and dressing.
- If you must freeze, consider freezing only the corn separately and adding fresh ingredients later.
Reheating Mexican Street Corn Kale Salad
- Oven: Preheat to 350°F (175°C). Spread on a baking sheet for about 10 minutes until warmed through.
- Microwave: Place in a microwave-safe dish, cover lightly, and heat in intervals of 30 seconds until warm.
- Stovetop: Heat in a skillet over low heat, stirring occasionally until warmed.
Frequently Asked Questions
What is Mexican Street Corn Kale Salad?
Mexican street corn kale salad combines traditional street corn flavors with nutritious kale. It’s a fresh summer side dish that’s easy to make.
Can I customize my Mexican Street Corn Kale Salad?
Absolutely! You can swap out ingredients like using feta cheese instead of cotija or adding black beans for extra protein.
How do I prevent my avocado from browning in the salad?
To prevent browning, squeeze lime juice over sliced avocado right before serving or store it separately from the rest of the salad until ready to eat.
Is Mexican Street Corn Kale Salad gluten-free?
Yes! This 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 vibrant and delicious but also versatile. You can easily customize it based on your preferences or seasonal ingredients. Enjoy it as a refreshing side dish at summer barbecues or as a healthy lunch option! Give this recipe a try and discover how delightful healthy eating can be!
Mexican Street Corn Kale Salad
- Total Time: 30 minute
- Yield: Serves approximately 4
Description
Indulge in the vibrant flavors of summer with this Mexican street corn kale salad. This colorful dish features tender, massaged kale paired with sweet corn, creamy cotija cheese, and a zesty lime dressing, creating a delightful burst of taste and texture in every bite. Whether served as a side at summer barbecues or enjoyed as a light lunch, this salad is versatile and packed with nutrients. It’s quick to prepare, making it a perfect addition to any meal or gathering.
Ingredients
- 1 bunch green kale, chopped
- 2 ears of corn, shucked
- ½ cup cotija cheese, crumbled
- ¼ cup red onion, chopped
- 1–2 avocados, diced
- ½ – 1 lime (for massaging the kale)
- Olive oil (for massaging the kale)
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro, chopped
- 2 garlic cloves, minced
- ¼ tsp salt
- ¼ tsp chipotle powder
- Crushed tortilla chips (for garnish)
Instructions
- Prepare the Kale: Remove tough stems from the kale and chop into bite-sized pieces. Place in a mixing bowl.
- Massage the Kale: Drizzle olive oil and lime juice over the kale. Massage for about 2 minutes until tender.
- Combine Ingredients: Add shucked corn kernels, cotija cheese, red onion, and avocado to the bowl.
- Make Dressing: In a separate bowl, whisk together Greek yogurt, fresh lime juice, cilantro, minced garlic, salt, and chipotle powder until smooth.
- Toss Salad: Pour dressing over the salad mixture and toss until well coated.
- Serve: Top with crushed tortilla chips just before serving for added crunch.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 8g
- Cholesterol: 15mg
Keywords: To enhance flavor, use fresh corn when in season or try grilling it for a smoky twist. For added protein, consider incorporating black beans or chickpeas into your salad. Adjust seasoning according to your taste; don't forget to taste as you go!