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.
Ingredients
Scale
- 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)
Instructions
- Grill the corn over medium-high heat for about 10-15 minutes until charred. If using frozen corn, simply thaw it.
- Wash and chop the kale into bite-sized pieces; remove tough stems.
- In a large bowl, combine chopped kale with red onion, cherry tomatoes, and avocado.
- Add the grilled corn kernels to the salad mixture once cooled.
- 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.
- 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