Mexican Street Corn Kale Salad
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.
- Prep Time: 10 minutes
- Cook Time: 10–15 minutes
- Total Time: 30–40 minutes
- Yield: 4–6 side servings or 3–4 main servings
- Category: Salad
- Method: Tossed / Massaged
- Cuisine: Mexican‑inspired
- Diet: Vegetarian
Ingredients
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
Instructions
- Massage the kale with a drizzle of olive oil, lime juice, and salt until leaves soften (1–2 minutes).
- Grill or roast corn until charred, remove kernels, and cool.
- Whisk together yogurt or mayo, lime juice, cilantro, garlic, chipotle powder, garlic and onion powders, salt, and pepper. Thin with water or more lime juice if needed.
- In a large bowl, combine massaged kale, charred corn, avocado, cheese, onion, and jalapeño if using.
- Pour half the dressing over the salad and toss gently to coat. Add more dressing as preferred.
- Top with crushed tortilla chips, extra cilantro, avocado slices, and serve with lime wedges.
- If using, arrange grilled chicken or steak atop salad before serving.
Notes
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.
Nutrition
- Serving Size: 1 cup
- Calories: 260
- Sugar: 3g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 10mg
Find it online: https://yumntasty.com/mexican-street-corn-kale-salad/
