Description
Mexican Street Corn Kale Salad is a vibrant and refreshing summer side dish that combines the crispness of fresh kale with the sweetness of corn, creamy avocado, and tangy cotija cheese. Tossed in a zesty cilantro lime dressing, this salad brings a burst of flavor to any gathering, making it perfect for BBQs, potlucks, or simply as a healthy meal on its own. The delightful mix of textures and flavors ensures that it will be a crowd-pleaser, appealing to both kids and adults alike. With quick prep time and nutritious ingredients, this salad is not just delicious but also a guilt-free indulgence that you’ll want to make again and again.
Ingredients
- 1 bunch green kale (chopped)
- 2 ears corn (shucked)
- ½ cup cotija cheese (crumbled)
- ¼ cup red onion (chopped)
- 1–2 avocados (diced)
- ½ cup plain Greek yogurt
- ¼ cup fresh lime juice
- ¼ cup cilantro (chopped)
- 2 garlic cloves (minced)
- Olive oil and salt
Instructions
- Massage the chopped kale in a large mixing bowl with olive oil and lime juice until softened.
- Boil water in a pot, add shucked corn, and cook for about 5 minutes until tender. Cool and cut the kernels off.
- In the bowl with kale, combine cooked corn, cotija cheese, red onion, and avocado.
- In another bowl, whisk together Greek yogurt, lime juice, cilantro, garlic, and salt for the dressing.
- Pour the dressing over the salad mixture, toss gently to combine, and serve topped with crushed tortilla chips.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 310mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 10g
- Protein: 8g
- Cholesterol: 10mg
Keywords: For added crunch or nutrition, consider incorporating other vegetables like bell peppers or cucumbers. If you prefer a creamier dressing, you can increase the amount of Greek yogurt or avocado. Dress the salad just before serving to maintain freshness.