When the summer sun is shining and the days stretch long, there’s nothing quite like a vibrant and refreshing salad to keep you feeling energized and satisfied. Enter the Mexican Street Corn Kale Salad, a delightful twist on traditional elote that captures all the bold flavors we love, yet packs a nutritious punch. I stumbled upon this recipe during a sun-soaked backyard BBQ, where the sweet aroma of grilled corn mingled perfectly with zesty lime.
Imagine tender, massaged kale mingling with succulent, grilled corn, creamy avocado, and tangy cotija cheese—all drizzled with a luscious cilantro lime dressing. This salad is not just a feast for the palate; it’s a visual delight as well, with colors that dance across the platter. Whether you’re hosting a gathering or simply looking to elevate your weeknight dinner, this crowd-pleasing medley is about to become your go-to dish for any occasion. Each bite promises a symphony of textures and flavors, leaving you feeling satisfied without a hint of guilt. Let’s dive in!
Why is Mexican Street Corn Kale Salad a Must-Try?
Vibrant colors: This salad is a feast for the eyes, featuring fresh greens, golden corn, and creamy avocado that make it stand out on any table.
Simple preparation: With straightforward steps, anyone can whip up this delicious dish in no time, perfect for busy weeknights.
Crowd-pleaser: Great for gatherings, it effortlessly pleases both health-conscious eaters and flavor lovers alike.
Seasonal freshness: Utilizing summer ingredients, it celebrates the season’s best while remaining gluten-free and vegetarian.
Nutrient-rich: Packed with vitamins and minerals, this salad keeps you feeling light yet satisfied, making it a guilt-free indulgence!
Mexican Street Corn Kale Salad Ingredients
For the Salad
• Green Kale – A leafy base that becomes tender when massaged, making it the perfect backdrop for all ingredients.
• Corn – Fresh corn is key for flavor; grill or boil until cooked for that authentic taste.
• Cotija Cheese – Offers a creamy, salty bite; you can swap it for feta or queso fresco if needed.
• Red Onion – Adds a mild, sweet crunch to enhance the overall flavor profile.
• Avocado – Creamy and rich, it brings a delightful texture and freshness to the dish.
• Crushed Tortilla Chips – Provides a satisfying crunch on top; select your favorite brand for extra flavor.
For the Dressing
• Greek Yogurt – Serves as the creamy base for the dressing, delivering a tangy punch.
• Fresh Lime Juice – Brightens the salad with acidity; use it for massaging the kale and in the dressing.
• Cilantro – A key flavor that ties the dressing together; you can substitute with parsley if desired.
• Garlic Cloves – Adds depth of flavor that elevates the creamy dressing.
• Salt & Chipotle Powder – Enhance the dressing’s flavors; adjust according to your spice preference.
This Mexican Street Corn Kale Salad brings together the best of summer ingredients, making it not only a visually appealing dish but also a nutritious choice!
How to Make Mexican Street Corn Kale Salad
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Make Dressing: Blend Greek yogurt, fresh lime juice, cilantro, garlic, salt, and chipotle powder until smooth and creamy. Refrigerate for about 30 minutes to allow the flavors to meld beautifully.
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Cook Corn: Grill the corn on medium-high heat for about 10-12 minutes until crisp and charred, or boil for 1-2 minutes until tender. Cool slightly, then cut the kernels off the cobs.
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Massage Kale: In a large bowl, drizzle chopped kale with olive oil and a squeeze of lime juice. Massage the leaves for about 5 minutes until they become soft, dark green, and fragrant.
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Combine Salad: In a large bowl, gently toss the massaged kale with the grilled corn, crumbled cotija cheese, diced red onion, and chopped avocado. Drizzle the dressing over the top and mix well.
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Serve: Top the assembled salad with a generous handful of crushed tortilla chips for that perfect crunch. Serve immediately for the best texture and flavor.
Optional: Garnish with extra cilantro or lime wedges for an extra pop of freshness!
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mexican Street Corn Kale Salad
Fridge: Store leftover salad tightly covered for up to 2 days. Keep the dressing separate to prevent the kale from wilting.
Freezer: This salad is best enjoyed fresh, but if you have leftovers, you can freeze the corn (not the salad) for up to 3 months. Thaw and use in future dishes.
Reheating: If freezing, reheat corn on a stovetop to retain flavor. Avoid reheating the entire salad to maintain the textures and freshness.
Prepping Ahead: You can prep ingredients in advance, but mix the salad and dressing only when ready to serve for optimal taste and freshness.
Mexican Street Corn Kale Salad Variations
Customize this vibrant salad to suit your taste buds and dietary needs with these exciting twists!
- Dairy-Free: Omit cotija cheese entirely or substitute with nutritional yeast for a cheesy flavor without the dairy.
- Protein Boost: Add grilled chicken for a satisfying main dish or toss in chickpeas for a vegetarian protein option.
- Hearty Grains: Mix in cooked quinoa or farro for added texture and heartiness, turning it into a filling meal.
- Spicy Kick: For those who love heat, sprinkle in diced jalapeños or add a dash of hot sauce to the dressing for extra zing.
- Vegetable Medley: Incorporate seasonal veggies like cherry tomatoes or bell peppers, adding color and nutritional variety.
- Nutty Flavor: Toss in a handful of toasted pumpkin seeds or sunflower seeds for a delightful crunch and nutty taste.
- Mexican Flair: Add a touch of taco seasoning to the dressing for a fun, fiesta-inspired flavor that brightens every bite.
- Fresh Herbs: Swap cilantro for fresh parsley or mint, or add a mix of herbs for a burst of refreshing flavor.
Feel free to experiment and make this Mexican Street Corn Kale Salad truly your own!
Expert Tips for Mexican Street Corn Kale Salad
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Fresh Corn: Always opt for fresh corn when making this salad. If using frozen, pan-roasting it enhances the flavor significantly.
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Massage Kale: Don’t skip this step! Massaging the kale makes it more tender and reduces bitterness, allowing for a more enjoyable bite.
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Cheese Substitutes: If cotija is unavailable, feta or queso fresco works well. Adjust the salt in your dressing based on the cheese you choose.
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Make Dressing Ahead: Prepare the creamy dressing 3-4 days in advance for convenient meal prep, saving time while ensuring flavor infusion.
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Avoid Soggy Salad: Assemble the salad just before serving, adding the dressing and tortilla chips last to maintain that delightful texture.
Embrace these tips and you’ll create a standout Mexican Street Corn Kale Salad that’s sure to impress!
What to Serve with Mexican Street Corn Kale Salad?
This salad is not just a standalone delight; it’s perfect for building a full, flavorful meal that pleases every palate.
- Grilled Chicken: Juicy grilled chicken offers a savory contrast to the freshness of the salad, making it a satisfying main dish.
- Spicy Black Bean Tacos: These tasty tacos bring a kick that complements the creamy dressing, creating a bold flavor explosion.
- Avocado Toast: A simple yet delicious choice that adds extra creaminess and is perfect for brunch or light lunches.
- Cornbread Muffins: Soft and sweet cornbread muffins pair perfectly with this salad, enhancing the vibrant corn flavor.
- Watermelon Agua Fresca: This refreshing drink adds a sweet and fruity balance to your meal, keeping you hydrated on warm days.
- Churros with Chocolate Sauce: For dessert, these crispy, sugary treats are a delightful way to end a meal that celebrates bold flavors.
- Grilled Shrimp: Tender, seasoned shrimp add a touch of elegance and flavor that pairs beautifully with the salad’s freshness.
Each of these pairings enhances the vibrant elements of the Mexican Street Corn Kale Salad, making every bite an experience filled with deliciousness.
Make Ahead Options
These Mexican Street Corn Kale Salad preparations are perfect for busy home cooks looking to save time! You can make the creamy cilantro lime dressing up to 3 days in advance—just blend all the ingredients and store it in an airtight container in the refrigerator. Additionally, you can grill or boil the corn and cut the kernels off, then refrigerate them for up to 2 days. For the kale, it’s best to massage it with olive oil and lime juice just 24 hours ahead to maintain its vibrant texture. When you’re ready to serve, simply combine the kale, corn, cotija cheese, avocado, and dressing, topping it off with crushed tortilla chips for an easy, fresh meal that tastes just as delicious as when made fresh!
Mexican Street Corn Kale Salad Recipe FAQs
What type of corn is best for this salad?
Absolutely! Fresh corn is preferred for its sweet flavor and crunch. If you’re in a pinch, frozen corn is a decent alternative—just make sure to pan-roast it before adding to enhance the flavor!
How should I store leftovers of the Mexican Street Corn Kale Salad?
I recommend storing leftover salad in an airtight container in the refrigerator for up to 2 days. It’s best to keep the dressing separate to prevent the kale from becoming soggy—nobody wants that!
Can I freeze the Mexican Street Corn Kale Salad?
Very! While the assembled salad isn’t ideal for freezing, you can freeze leftover corn for up to 3 months. To do this, cool the cooked corn completely, place it in a freezer-safe bag, squeeze out the air, and seal it tight. Whenever you’re ready to use it, simply thaw it in the refrigerator and add it to future recipes!
Is the Mexican Street Corn Kale Salad safe for people with dairy allergies?
Yes! While the original recipe uses cotija cheese and Greek yogurt, you can easily adapt it for a dairy-free version. Simply omit the cheese or substitute it with a dairy-free cheese product, and replace Greek yogurt with a cashew cream or coconut yogurt alternative.
How can I make the salad ahead of time?
Certainly! You can chop and prepare all the salad ingredients a day prior and store them in separate containers. Massaging the kale and making the dressing right before serving will ensure optimum freshness. Just mix everything together and add the chips at the last minute for that wonderful crunch!
What if my kale is too tough?
If you find that your kale is particularly tough, don’t worry! Try massaging it a bit longer—up to 7-8 minutes—until it feels soft and pliable. If it still doesn’t yield, consider using a different variety of kale or mixing in some baby spinach, which is naturally softer and requires less massaging.
Delicious Mexican Street Corn Kale Salad with Creamy Dressing
Ingredients
Equipment
Method
- Blend Greek yogurt, fresh lime juice, cilantro, garlic, salt, and chipotle powder until smooth and creamy. Refrigerate for about 30 minutes.
- Grill the corn on medium-high heat for about 10-12 minutes until crisp and charred, or boil for 1-2 minutes until tender. Cool slightly, then cut the kernels off the cobs.
- In a large bowl, drizzle chopped kale with olive oil and a squeeze of lime juice. Massage the leaves for about 5 minutes.
- In a large bowl, gently toss the massaged kale with the grilled corn, crumbled cotija cheese, diced red onion, and chopped avocado. Drizzle the dressing over the top and mix well.
- Top the assembled salad with crushed tortilla chips. Serve immediately.