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
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
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.
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