Mexican Street Corn Kale Salad

This Mexican street corn kale salad is the perfect summer side dish! With its vibrant flavors and fresh ingredients, it’s ideal for barbecues, picnics, or as a refreshing addition to any meal. The combination of tender kale, sweet corn, creamy avocado, and zesty cilantro lime dressing makes it both satisfying and nutritious. Plus, it’s easy to prepare in just 15 minutes!

Why You’ll Love This Recipe

• Fresh and Flavorful: Enjoy the delightful blend of sweet corn and tangy lime that brightens up your palate.
• Nutritious Ingredients: Packed with vitamins from kale and avocado, this salad is a healthy choice you can feel good about.
• Quick Preparation: Ready in just 15 minutes, it’s perfect for busy weeknights or last-minute gatherings.
• Versatile Dish: Serve it as a side dish or add protein for a complete meal. It pairs well with grilled meats or tacos.
• Crispy Texture: Topped with crushed tortilla chips, it adds a satisfying crunch to each bite.

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Tools and Preparation

To whip up this delicious Mexican street corn kale salad, you’ll need some essential tools that will make the process smooth and enjoyable.

Essential Tools and Equipment

• Chef’s knife
• Cutting board
• Mixing bowl
• Whisk
• Salad tongs

Importance of Each Tool

• Chef’s knife: A sharp knife helps chop ingredients quickly and safely for evenly sized pieces.
• Mixing bowl: A large bowl allows you to easily toss all ingredients together without spilling.
• Whisk: Perfect for blending the creamy dressing ingredients smoothly.

Ingredients

For the Salad

• 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
• Crushed tortilla chips, for garnish

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

How to Make Mexican Street Corn Kale Salad

Step 1: Prepare the Kale

1. Rinse the kale leaves thoroughly under cold water.
2. Remove the stems and chop the leaves into bite-sized pieces.
3. In a mixing bowl, drizzle some olive oil and lime juice over the kale.
4. Massage the kale gently until it softens.

Step 2: Cook the Corn

1. Bring a pot of water to a boil.
2. Add the shucked corn ears and cook for about 5 minutes until tender.
3. Remove from heat and let cool before cutting off the kernels.

Step 3: Mix Ingredients Together

1. In the same mixing bowl with massaged kale, add cooked corn kernels, red onion, cotija cheese, and diced avocado.
2. Toss gently to combine all ingredients.

Step 4: Prepare the Dressing

1. In a small bowl, whisk together Greek yogurt, fresh lime juice, cilantro, minced garlic, salt, and chipotle powder until smooth.

Step 5: Combine Everything

1. Pour dressing over salad mixture.
2. Toss everything together until well coated.

Step 6: Serve

1. Transfer to a serving dish and top with crushed tortilla chips for added crunch before enjoying!

How to Serve Mexican Street Corn Kale Salad

This vibrant Mexican street corn kale salad is a versatile dish that can be enjoyed in many ways. Whether you’re serving it at a barbecue, a picnic, or as a light lunch, here are some delicious serving suggestions.

As a Standalone Dish

• Enjoy the salad on its own for a refreshing and nutritious meal. The creamy dressing and crunchy toppings make it filling yet light.

With Grilled Protein

• Pair the salad with grilled chicken, shrimp, or tofu for a complete meal. The smoky flavors complement the freshness of the salad beautifully.

As a Taco Filling

• Use the salad as a topping for tacos. It adds texture and flavor, making your taco night even more exciting!

On a Bed of Rice

• Serve the salad over brown rice or quinoa for an extra boost of fiber. This combination makes for a hearty and healthy lunch option.

How to Perfect Mexican Street Corn Kale Salad

To ensure your Mexican street corn kale salad is always at its best, consider these simple tips.

• Massage the kale: Gently massaging the kale with lime juice and olive oil softens its texture and enhances flavor.
• Use fresh ingredients: Fresh corn, ripe avocados, and quality cotija cheese elevate the taste of your salad.
• Adjust seasoning: Taste as you go! Feel free to tweak the salt and chipotle powder according to your preference.
• Serve immediately: For optimal crunchiness, serve the salad right after preparing to keep the tortilla chips crisp.

Best Side Dishes for Mexican Street Corn Kale Salad

This salad pairs wonderfully with various side dishes. Here are some great options to complement your meal.

1. Grilled Veggies
   Charred bell peppers, zucchini, and onions offer a smoky flavor that enhances your meal’s overall experience.
2. Black Bean Tacos
   These protein-packed tacos provide heartiness while their spices blend well with the fresh flavors of the salad.
3. Spanish Rice
   A side of flavorful Spanish rice adds warmth and complements the tangy notes of the Mexican street corn kale salad.
4. Guacamole
   Creamy guacamole pairs perfectly with tortilla chips for a delightful appetizer before enjoying your main dish.
5. Cornbread
   Sweet cornbread adds a plush texture that contrasts nicely with your crunchy salad, creating a satisfying balance.
6. Cilantro Lime Rice
   Lightly seasoned rice infused with lime complements both this salad and any protein you choose to serve alongside it.

Common Mistakes to Avoid

Making the Mexican street corn kale salad is simple, but a few common mistakes can lead to an unsatisfactory dish.

• Boldly skip massaging the kale: Not massaging the kale can result in tough leaves. Use lime juice and olive oil to soften them for better flavor and texture.
• Boldly overlook fresh ingredients: Using stale or old ingredients diminishes taste. Always opt for fresh corn, ripe avocados, and quality cilantro for the best results.
• Boldly ignore seasoning: Skipping seasoning can make your salad bland. Be sure to add salt and chipotle powder to enhance the overall flavor profile.
• Boldly forget about the dressing: A dry salad lacks appeal. The creamy cilantro lime dressing is essential for binding flavors together, so don’t skimp on it!
• Boldly rush through prep time: Hurrying through preparation can lead to uneven chopping. Take your time to chop ingredients uniformly for a more enjoyable eating experience.

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Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container for up to 3 days.
• Keep the dressing separate until ready to serve to prevent sogginess.

Freezing Mexican Street Corn Kale Salad

• It’s not recommended to freeze this salad as the texture of kale and avocado changes when thawed.

Reheating Mexican Street Corn Kale Salad

• Oven: Preheat at 350°F (175°C) and heat for about 10 minutes.
• Microwave: Heat in 30-second intervals until warmed through; avoid overcooking.
• Stovetop: Lightly sauté in a pan over low heat until warm, stirring occasionally.

Frequently Asked Questions

Here are some common questions about making Mexican street corn kale salad.

Can I use other greens instead of kale?

Yes! You can substitute with spinach or arugula for a different flavor profile.

How do I make this salad vegan?

To make it vegan, omit the cotija cheese or replace it with a vegan cheese alternative.

What can I serve with Mexican Street Corn Kale Salad?

This salad pairs wonderfully with grilled chicken, tacos, or as a side dish at summer gatherings.

How long does this salad last in the fridge?

The salad remains fresh for up to 3 days when stored properly in an airtight container.

Final Thoughts

This Mexican street corn kale salad is not only vibrant and delicious but also incredibly versatile. Feel free to customize it by adding your favorite proteins or veggies. It’s perfect for summer barbecues or as a light lunch option. Give it a try; you won’t be disappointed!