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Mexican Street Corn Kale Salad

Mexican Street Corn Kale Salad
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Mexican Street Corn Kale Salad is a vibrant and refreshing dish that captures the essence of summer. Bursting with flavor, this salad combines nutrient-rich kale, sweet corn, creamy avocado, and tangy cotija cheese. Topped with crunchy tortilla chips and drizzled with a zesty cilantro lime dressing, it’s the perfect accompaniment for barbecues, potlucks, or as a light lunch.

Ingredients

Scale
  • 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
  • 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

Instructions

  1. Massage chopped kale with olive oil and lime juice in a large mixing bowl until tender.
  2. Boil corn for 5 minutes; cool and cut kernels off the cob.
  3. Combine massaged kale with corn, crumbled cotija cheese, chopped red onion, and diced avocado. Toss gently.
  4. In a separate bowl, whisk together Greek yogurt, lime juice, cilantro, minced garlic, salt, and chipotle powder until smooth.
  5. Pour dressing over the salad mixture; toss to coat evenly.
  6. Garnish with crushed tortilla chips before serving.

Nutrition

Find it online: https://bitejoykitchen.com/mexican-street-corn-kale-salad/