A zesty and vibrant salad combining massaged kale with smoky corn, creamy avocado, crumbled cotija or queso fresca, crunchy tortilla chips, and a tangy cilantro‑lime dressing.

Why You’ll Love This Recipe

• Bold flavors from charred corn, lime, garlic, and cilantro

• Nutrient-rich sautéed or raw kale made tender by massaging

• Creamy avocado and salty cheese add satisfying contrast

• Crunch from tortilla chips balances tender greens and corn

• Easy to customize with grilled chicken or steak for a meal

• Perfect for meal prep—stays crisp when dressed just before serving

• Naturally vegetarian; can be made vegan or gluten-free

• Great summer side, lunch bowl, or BBQ addition

• Ready in about 30–40 minutes total

• Crowd‑pleasing and visually appealing

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the salad base:

• 6 cups torn baby kale or massaged kale

• 4 ears fresh corn, grilled or roasted, kernels removed

• 1 avocado, diced or sliced

• ½ cup crumbled cotija cheese or queso fresco (or feta)

• ½ cup pickled red onion or diced red onion

• Optional: chopped jalapeño or bell pepper for added heat

For the dressing:

• ½ cup plain Greek yogurt or vegan mayo

• ¼ cup mayonnaise or vegan mayo

• ¼–⅓ cup fresh lime juice (about 2 limes)

• ¼ cup chopped cilantro

• 1 clove garlic, minced

• 1 teaspoon chipotle powder or chili powder

• ¼ teaspoon each garlic powder, onion powder, salt, and pepper

• Water to thin as needed

For garnish:

• Crushed tortilla chips

• Extra cilantro and lime wedges

• Extra avocado slices

Optional protein:

• Grilled chicken breast or steak slices

Directions

1. Massage the kale: In a large bowl, toss kale with a drizzle of olive oil, lime juice, and a pinch of salt. Use your hands to massage until leaves soften and darken (about 1–2 minutes).

2. Cook the corn: Grill or roast corn until lightly charred. Remove kernels and let cool slightly.

3. Make dressing: Combine yogurt or mayo, lime juice, cilantro, garlic, chipotle powder, spices, and thin with water or more lime juice until pourable.

4. Assemble salad: Add corn, avocado, cheese, onion, and jalapeño (if using) to the kale.

5. Dress salad: Pour half the dressing over the salad and toss gently to coat. Add more dressing as needed.

6. Garnish: Top with crushed tortilla chips, additional cheese, avocado, cilantro, and lime wedges.

7. Add protein (optional): Arrange grilled chicken or steak atop salad before serving.

Servings And Timing

• Servings: 4–6 as a side, or 3–4 as a main with added protein

• Prep Time: 10 minutes

• Cook Time: 10–15 minutes (for corn & protein)

• Total Time: ~30–40 minutes

Variations

• Use quinoa or black beans for extra protein

• Swap cotija for feta or omit cheese for dairy-free diet

• Add grilled bell peppers or cherry tomatoes for color

• Use avocado crema or ranch-based cilantro-lime dressing instead

• Substitute chopped romaine or spinach if kale isn’t available

• Add fresh corn salsa or pico de gallo

• Spice up with diced jalapeños or a squeeze of hot sauce

• Make protein versions by mixing in shrimp, tofu, or chickpeas

• Garnish with roasted pepitas or sunflower seeds instead of chips

• Serve as filling for tacos or wraps

Storage/Reheating

• Store salad and dressing separately in airtight containers in fridge for up to 3 days

• Add chips and avocado fresh before serving to retain texture

• Stir gently before serving again; refresh flavors with a squeeze of lime

• Do not freeze; kale loses texture and dressing may separate

FAQs

Should I massage the kale before dressing?

Yes—massaging breaks down toughness, softens leaves, and enhances flavor absorption.

Can I use frozen or canned corn?

Absolutely—just roast or sauté briefly for better texture and flavor.

Can I make this vegan?

Yes—use vegan mayo and yogurt, and swap cheese for a vegan version or omit.

Is it okay to add protein?

Definitely—grilled chicken, steak, shrimp, or tofu make it a more substantial meal.

How do I prevent soggy chips?

Add crushed tortilla chips just before serving to maintain crunch.

Will the avocado brown if stored?

Toss avocado in lime juice and cover tightly; best eaten within a few hours.

Can I prepare the dressing ahead?

Yes—dressing keeps up to 3 days refrigerated; shake or whisk before using.

How spicy is the salad?

Mild to moderate; adjust chipotle powder and jalapeño quantity to suit your taste.

Can this salad be eaten warm?

It’s best served chilled or at room temperature; you can toss warm corn kernels with massaged kale.

What should I serve this with?

Pairs beautifully with grilled meats, tacos, rice bowls, or served as a centerpiece side on barbecues.

Conclusion

Mexican Street Corn Kale Salad brings elote flavors into a nourishing, crunchy salad with massaged kale, charred corn, creamy avocado, tangy dressing, and cheesy salting. Easy to customize and perfect for warm-weather meals, it’s satisfying, vibrant, and bursting with flavor.

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