Mexican Street Corn Kale Salad

Mexican Street Corn Kale Salad
A bold, zesty salad combining tender kale, sweet corn, and a creamy chili-lime dressing for an unforgettable dish.
Prep Time: 15 minutes
Cooking Time: 10 minutes 
Total Time: 25 minutes
Ingredients:(Serves: 4–6)
For the Salad:

6 cups (200 g) kale, stems removed and chopped

2 cups (300 g) grilled corn kernels (about 3–4 ears of corn)

1/4 cup (40 g) diced red onion

1/2 cup (75 g) crumbled cotija cheese (or feta)

1/4 cup (40 g) chopped fresh cilantro

For the Dressing:

1/4 cup (60 g) mayonnaise

2 tbsp (30 g) Greek yogurt or sour cream

2 tbsp (30 ml) lime juice (about 1 lime)

1/2 tsp (2.5 g) chili powder

1/4 tsp (1 g) ground cumin

1/4 tsp (1 g) smoked paprika

1/4 tsp (1 g) garlic powder

Salt and pepper to taste

Optional Garnish:
 Lime wedges
Extra chili powder

Directions:

Prepare the Kale

Place chopped kale in a large bowl. Massage with your hands for 1–2 minutes to soften.

Grill the Corn

If using fresh corn, grill the ears over medium-high heat until lightly charred, about 8–10 minutes. Slice the kernels off the cob. If using frozen corn, sauté in a dry skillet until charred.

Make the Dressing

In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, cumin, smoked paprika, garlic powder, salt, and pepper. Adjust seasoning to taste.

Assemble the Salad

Combine massaged kale, grilled corn, red onion, cotija cheese, and cilantro in a large mixing bowl. Pour the dressing over the salad and toss until well coated.

Serve
Transfer the salad to a serving dish. Garnish with extra chili powder and lime wedges if desired. Serve immediately.
Tips:

Add diced avocado or black beans for extra heartiness.

Use spinach or mixed greens as a substitute for kale.

Nutritional Information (per serving):

Calories: 320-380

Protein: 10-12g

Fat: 20-22g

Saturated Fat: 3-4g

Cholesterol: 10-12mg

Carbohydrates: 30-35g

Fiber: 5-6g

Sugar: 8-10g

Sodium: 250-300mg

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