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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.
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 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 garlic clove, minced; 1 teaspoon chipotle or chili powder; ¼ teaspoon garlic powder, onion powder, salt, and pepper
For garnish: Crushed tortilla chips; extra cilantro; lime wedges; extra avocado slices
Optional protein: Grilled chicken breast or steak slices
Massaging kale softens it and improves flavor absorption.
Add chips just before serving to keep crunch.
Substitute cotija with feta or omit cheese for dairy-free option.
Use vegan mayo and yogurt for a vegan version.
Add black beans, quinoa, or shrimp for extra protein.
Make dressing ahead; store separately and toss just before serving.
Find it online: https://yumntasty.com/mexican-street-corn-kale-salad/