Amazing Mexican Street Corn Kale Salad for a Delicious Feast

Mexican Street Corn Kale Salad is not just a salad; it’s a fiesta in a bowl! Imagine the crunch of fresh kale mingling with the sweet, smoky flavors of grilled corn, all dressed in a zesty lime dressing. Philly cheesesteak casserole This vibrant dish will have your taste buds dancing and your friends begging for the recipe.

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Every summer barbecue reminds me of Mexican street corn, where vendors slather corn on the cob with creamy goodness and spices that make you feel like you’ve been transported to a bustling market in Mexico. But what if I told you that you could relive that magic without getting butter all over your hands? Enter this delightful salad, perfect for picnics, potlucks, or just a night in when you’re craving something fresh yet indulgent. honey butter cornbread poppers.

Ingredients for Mexican Street Corn Kale Salad

Here’s what you’ll need to make this delicious Mexican Street Corn Kale Salad:

• Kale: Choose fresh, crisp kale leaves; they should be deep green and free from wilting.

• Corn on the Cob: Freshly grilled corn adds an authentic smoky flavor; frozen corn can work too but lacks that char.

• Red Onion: Thinly sliced to add a sharp bite; red onion also brings vibrant color.

• Cherry Tomatoes: Halved for sweetness and a pop of color; look for firm tomatoes with no blemishes.

• Avocado: Ripe avocados give creaminess; choose ones that yield slightly when pressed gently.

• Lime Juice: Freshly squeezed lime juice brightens up the whole dish; bottled juice will do in a pinch.

• Cotija Cheese: Crumbled on top for that signature tangy flavor; feta cheese can be substituted if needed.

• Cilantro: Chopped fresh cilantro adds freshness; if you’re one of those who thinks it tastes like soap, skip it!

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Mexican Street Corn Kale Salad

Follow these simple steps to prepare this delicious Mexican Street Corn Kale Salad:

Step 1: Prepare the Corn

Start by grilling your corn on medium-high heat. Cook it for about 10-15 minutes, turning occasionally until it’s nicely charred. If you don’t have a grill, boiling works too – but we both know where the real flavor lies!

Step 2: Chop the Kale

While your corn is sizzling away, rinse and dry your kale leaves. Remove the tough stems and chop them into bite-sized pieces. Don’t worry about being perfect – rustic is the new chic!

Step 3: Mix Your Veggies

In a large bowl, combine your chopped kale with sliced red onion, halved cherry tomatoes, and diced avocado. Stir gently to avoid mashing those delicate avocado pieces.

Step 4: Add Grilled Corn

Once your corn has cooled slightly (or if you’ve gone rogue with boiling), slice off the kernels and toss them into the salad mix. The sweet corn will bring everything together beautifully.

Step 5: Dress It Up

In a small bowl, whisk together lime juice and olive oil with salt and pepper to taste. Drizzle over the salad while tossing gently to coat every piece in that zesty goodness.

Step 6: Finish It Off

Sprinkle crumbled Cotija cheese and chopped cilantro over the top for an explosion of flavors! Serve immediately or let it chill in the fridge for about an hour to meld all those tasty notes together.

Transfer to plates and drizzle with sauce for the perfect finishing touch! Enjoy this masterpiece as an appetizer or as a side dish that’s sure to steal the show at any gathering.

Now that you know how to whip up this vibrant Mexican Street Corn Kale Salad, you’re ready to impress friends and family alike! The best part? You can enjoy it guilt-free while pretending you’re eating dessert because let’s be honest—who needs cake when you have this colorful bowl of joy?

Perfecting Mexican Street Corn Kale Salad Cooking Process

Start by grilling or roasting the corn until it’s slightly charred, enhancing its sweetness. While the corn cools, chop the kale and prepare your dressing. Combine everything just before serving to maintain that fresh crunch.

Add Your Touch to Mexican Street Corn Kale Salad

Feel free to swap in different greens like spinach or arugula if kale isn’t your thing. You could also sprinkle feta cheese instead of cotija for a creamy twist or add some black beans for protein!

Storing & Reheating Mexican Street Corn Kale Salad

Store any leftovers in an airtight container in the fridge for up to three days. When reheating, gently warm it in a skillet to avoid wilting the kale too much; keep it fresh and zesty!

Sometimes, I whip up this salad when I’m craving summer vibes in the middle of winter. Friends rave about it, claiming it’s like sunshine on a plate!

FAQs About Mexican Street Corn Kale Salad

What is Mexican Street Corn Kale Salad?

Mexican Street Corn Kale Salad is a vibrant dish that combines the fresh flavors of kale with the delicious components of traditional Mexican street corn. This salad typically features roasted corn, creamy dressing, lime juice, cilantro, and spices, making it a refreshing and healthy option. It’s perfect for summer barbecues, potlucks, or as a side dish. The crunchiness of the kale pairs beautifully with the sweetness of the corn, creating a delightful contrast in textures. Overall, this salad is not only nutritious but also bursting with flavor. For more inspiration, check out this chicken enchiladas with white sauce recipe.

How can I make Mexican Street Corn Kale Salad at home?

To make Mexican Street Corn Kale Salad at home, start by washing and chopping fresh kale into bite-sized pieces. Roast some corn kernels until they are slightly charred for that authentic flavor. Combine these ingredients in a large bowl along with diced red onion, chopped cilantro, and crumbled queso fresco. delicious steak queso rice For the dressing, mix together mayonnaise, lime juice, chili powder, and salt. Toss all ingredients together until well coated. You can adjust seasoning to your liking and enjoy this delightful salad!

Can I customize my Mexican Street Corn Kale Salad?

Absolutely! One of the best aspects of Mexican Street Corn Kale Salad is its versatility. Feel free to add other vegetables such as bell peppers or cherry tomatoes for extra color and flavor. You can also substitute the dressing with yogurt for a lighter option or add avocado for creaminess. BBQ pulled chicken If you prefer more protein, grilled chicken or black beans work well too. Customize your salad based on your preferences to create a dish that suits your taste perfectly.

Is Mexican Street Corn Kale Salad healthy?

Yes! Mexican Street Corn Kale Salad is a healthy choice packed with nutrients. Kale is rich in vitamins A, C, and K while providing fiber and antioxidants. The roasted corn adds natural sweetness and additional vitamins. When made with fresh ingredients and a light dressing, this salad can be part of a balanced diet. It’s low in calories yet high in flavor, making it an excellent addition to your meals without compromising health goals. For more inspiration, check out this chickpea salad recipe recipe.

Conclusion for Mexican Street Corn Kale Salad

In conclusion, Mexican Street Corn Kale Salad is an exciting dish that brings together fresh ingredients and bold flavors. This salad is not only easy to make but also highly customizable to suit your tastes. Its healthy components allow you to enjoy it guilt-free at any gathering or meal time. Whether served as a side or main dish, this vibrant salad will surely impress your guests while keeping your palate satisfied. Enjoy preparing your own version of Mexican Street Corn Kale Salad today!

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Mexican Street Corn Kale Salad

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• Author: Sophia
• Total Time: 30 minutes
• Yield: Serves 4

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Description

Mexican Street Corn Kale Salad is a vibrant, refreshing dish that combines the crispness of fresh kale with smoky, grilled corn and a zesty lime dressing. Topped with creamy Cotija cheese and ripe avocado, this salad is perfect for summer gatherings, potlucks, or as a nutritious meal on its own. Enjoy the delightful flavors and textures in every bite while impressing your friends and family with this colorful, easy-to-make recipe.

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Ingredients

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• 4 cups kale, chopped
• 2 ears corn on the cob, grilled and kernels removed (or 2 cups frozen corn)
• 1/2 cup red onion, thinly sliced
• 1 cup cherry tomatoes, halved
• 1 ripe avocado, diced
• 2 tbsp lime juice (freshly squeezed)
• 2 tbsp olive oil
• 1/2 cup Cotija cheese, crumbled
• 1/4 cup cilantro, chopped (optional)

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Instructions

1. Grill the corn over medium-high heat for about 10-15 minutes until charred. If using frozen corn, simply thaw it.
2. Wash and chop the kale into bite-sized pieces; remove tough stems.
3. In a large bowl, combine chopped kale with red onion, cherry tomatoes, and avocado.
4. Add the grilled corn kernels to the salad mixture once cooled.
5. In a small bowl, whisk together lime juice and olive oil; season with salt and pepper to taste. Drizzle over the salad and toss gently.
6. Top with crumbled Cotija cheese and cilantro before serving. Enjoy immediately or chill for an hour.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 salad bowl (250g)
• Calories: 320
• Sugar: 3g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 5g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 8g
• Protein: 7g
• Cholesterol: 15mg