When it comes to flavor explosion, nothing quite compares to a Mexican Street Corn Kale Salad. Imagine biting into a vibrant bowl of crispy kale, sweet corn, and zesty lime, all dancing together in perfect harmony. It’s like a fiesta for your taste buds that happens every time you take a forkful of this rainbow-colored delight. Skirt steak rice bowls The smoky notes of chipotle intermingle with creamy avocado, making each bite feel like a hug from an old friend.
Jump to:
- <strong>Essential Ingredients</strong>
- <strong>Let’s Make it together</strong>
- <strong>Perfecting the Cooking Process</strong>
- <strong>Add Your Touch</strong>
- <strong>Storing & Reheating</strong>
- <strong>FAQ</strong>
- What is Mexican Street Corn Kale Salad?
- Can I make this salad vegan?
- How long does this salad last in the fridge?
- 📖 Recipe Card
This salad is not just food; it’s nostalgia served in a bowl. It reminds me of summer nights spent at street fairs, where the air buzzes with laughter and the tantalizing aroma of grilled corn lingers as you savor every mouthful. Whether it’s a casual Tuesday dinner or a lively weekend gathering, this salad promises to elevate any occasion and make you the star of the show.
Why You'll Love This Recipe
- This Mexican Street Corn Kale Salad is easy to whip up and bursting with flavor
- Its colorful presentation makes it eye-catching on any table
- You can easily mix and match ingredients based on your preferences for added versatility
- Perfect as a side dish or main course for any meal!
I once made this salad for a family gathering, and my cousin declared it the best thing he had ever tasted—high praise coming from someone who usually only eats pizza!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Kale: Look for fresh, vibrant leaves without wilting; they provide a hearty base full of nutrients.
- Sweet Corn: Fresh or grilled corn adds sweetness; if using canned, rinse well to reduce sodium.
- Avocado: Choose ripe avocados; they’ll bring creaminess that complements the crunchy kale beautifully.
- Red Onion: Thinly sliced red onion provides a sharp bite that balances the sweetness of the corn.
- Feta Cheese: Crumbled feta adds tanginess; opt for high-quality feta for the best flavor.
- Lime Juice: Freshly squeezed lime juice brings brightness; skip bottled juice for maximum zest.
- Chipotle Powder: A pinch adds smoky heat; adjust according to your spice tolerance.
- Cilantro: Fresh cilantro brightens up the flavors; use it liberally if you’re a fan!
- Olive Oil: Extra virgin olive oil gives richness; choose high-quality oil for better taste.
- Salt and Pepper: Essential seasonings; don’t forget to taste as you go!
The full ingredients list, including measurements, is provided in the recipe card directly below. Greek nachos recipe.
Let’s Make it together
Prepare the Kale Base: Rinse and dry fresh kale leaves thoroughly. Remove tough stems by tearing or cutting them away with scissors. Fresh Thai chicken salad Chop kale into bite-sized pieces and place in a large salad bowl.
Add Sweet Corn: If using fresh corn, grill on medium heat until charred. Allow to cool slightly before cutting kernels off the cob. Add sweet corn to your chopped kale.
Toss in Other Ingredients: Slice half an avocado and add it gently to avoid mashing. Toss in thinly sliced red onion and crumbled feta cheese over your kale and corn mixture.
Create the Dressing: In a small bowl, whisk together lime juice, olive oil, chipotle powder, salt, and pepper until well combined. Drizzle over your salad ingredients.
Toss Everything Together: Using clean hands or tongs, gently toss all ingredients until evenly coated with dressing. Be careful not to bruise the avocado as you mix.
Savor Your Creation: Allow the salad to sit for about 10 minutes before serving so flavors meld together beautifully. Serve chilled or at room temperature for an extra refreshing experience.
This Mexican Street Corn Kale Salad is not just visually stunning but also packed with nutritional goodness—what’s not to love? So grab your ingredients and let’s get cooking! Spring roll salad recipe.
You Must Know
- This Mexican Street Corn Kale Salad is not only vibrant but also packed with flavors that dance on your taste buds
- The combination of textures and the smoky, tangy dressing elevate this dish, making it a crowd-pleaser at any gathering
Perfecting the Cooking Process
Start by prepping all your ingredients before cooking to streamline the process. Cook the corn until lightly charred first, then mix with kale and dressing for an even distribution of flavor.
Add Your Touch
Feel free to add avocado for creaminess or substitute lime juice with lemon for a different twist. Experimenting with spices like smoked paprika can enhance the smoky flavor too.
Storing & Reheating
Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop while adding a splash of water to keep it moist.
Chef's Helpful Tips
- For best results, use fresh corn off the cob instead of canned
- This enhances the salad’s texture and sweetness
- Always taste before serving; you might want to adjust seasoning to your preference
- Also, let the salad rest for at least 15 minutes before serving for maximum flavor infusion
Sharing this salad recipe at my friend’s BBQ was a game-changer; everyone raved about it, proving that kale can be exciting!
FAQ
What is Mexican Street Corn Kale Salad?
For more inspiration, check out this Savory Mexican Birria Tacos recipe.
Mexican Street Corn Kale Salad combines kale, corn, cheese, and creamy dressing inspired by elote.
Can I make this salad vegan?
Yes! Simply omit cheese or use a vegan alternative and substitute yogurt with cashew cream.
How long does this salad last in the fridge?
The salad stays fresh for up to three days when stored properly in an airtight container.
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Mexican Street Corn Kale Salad
- Total Time: 25 minutes
- Yield: Serves 4
Description
Mexican Street Corn Kale Salad is a vibrant, flavor-packed dish that brings the essence of summer fairs right to your table. With crispy kale, sweet corn, creamy avocado, and zesty lime, this salad is a delightful explosion of colors and tastes. Perfect as a side or a main course, it’s easy to prepare and versatile enough to suit any occasion. Enjoy a taste of nostalgia while elevating your meals with this crowd-pleaser that showcases the best of Mexican-inspired flavors.
Ingredients
- 4 cups fresh kale (chopped)
- 1 cup sweet corn (grilled or canned, drained)
- 1 ripe avocado (sliced)
- 1/4 cup red onion (thinly sliced)
- 1/3 cup feta cheese (crumbled)
- 2 tbsp lime juice (freshly squeezed)
- 1 tsp chipotle powder
- 1/4 cup cilantro (chopped)
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Rinse and dry kale leaves thoroughly; remove tough stems and chop into bite-sized pieces.
- Grill fresh corn until charred; cool slightly before cutting kernels off the cob and adding them to kale.
- Gently mix in sliced avocado, red onion, and crumbled feta cheese.
- In a small bowl, whisk together lime juice, olive oil, chipotle powder, salt, and pepper; drizzle over salad.
- Toss all ingredients gently to coat without mashing the avocado; let sit for about 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling/Mixing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 3g
- Sodium: 270mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 10mg
