Mexican Street Corn Kale Salad
Experience a burst of flavors with this Mexican Street Corn Kale Salad. Featuring crisp kale, sweet grilled corn, creamy avocado, and tangy cotija cheese, this salad is perfect for summer gatherings or weeknight dinners. Brightened with lime juice and chili powder, it’s a deliciously vibrant dish that will have everyone coming back for seconds!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
- 4 cups kale, chopped
- 1 cup sweet corn (freshly grilled or canned)
- 1/2 cup red onion, finely diced
- 1 ripe avocado, chopped
- 1/3 cup cotija cheese, crumbled
- 2 tbsp lime juice
- 1 tsp chili powder
- 1/4 cup fresh cilantro, chopped (optional)
- 2 tbsp extra virgin olive oil
Instructions
- Wash kale thoroughly under cold water and tear into bite-sized pieces.
- Grill fresh corn until charred (about 10 minutes) or sauté canned corn until heated through. Let cool slightly.
- In a large bowl, combine kale with diced red onion and avocado; gently toss to mix without mashing the avocado.
- Add cotija cheese, lime juice, chili powder, olive oil, and cilantro (if using). Toss until well combined. Adjust seasoning if needed.
- Serve immediately or let sit for 15 minutes to meld flavors before enjoying.
Nutrition
- Serving Size: Approximately 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 10mg
Keywords: - For added protein, consider incorporating quinoa or beans into the salad. - This dish can be made vegan by omitting cotija cheese or substituting it with a dairy-free version. - Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain texture.