Mexican Street Corn Kale Salad

A plate of kale salad with a piece of grilled chicken.

5 from 3 votes

Mexican Street Corn Kale Salad

Mexican Street Corn Kale Salad combines buttery street corn with fresh kale, crunchy veggies, salty cotija cheese, and creamy cilantro lime dressing. This satisfying and delicious dish can be enjoyed on its own or as a side to complement a main course.

Course Salad

Cuisine American, Mexican

Keyword jalapeno ranch dressing, Mexican street corn kale salad

Prep Time 30

Cook Time 15

Total Time 45

Servings servings

Calories 323kcal

Author Sue Ringsdorf

Ingredients

For the street corn salad:

12-16 cups kale - torn and massaged (SEE NOTE)
8 ears fresh corn - husked and cleaned
1 medium bell pepper - sliced
1-2 large jalapenos - diced (with or without seeds)
1/3 cup red onion - minced
1/3 cup cotija cheese - crumbled
1 medium avocado - cubed

For the dressing:

3/4 cup plain Greek yogurt - I use 2% fat
1/4 cup light mayo with olive oil - or any mayo
3 Tablespoons extra-virgin olive oil
1/3 cup cilantro - minced
1 large lime - freshly squeezed plus the zest (zest is optional)
1/4 teaspoon garlic powder
1/2 teaspoon onion powder
kosher salt and freshly ground black pepper - to taste
cold water to thin - if needed
top with smoked paprika

Instructions

Make the dressing. Combine the cilantro lime dressing ingredients in a small food processor – Greek yogurt, mayo, olive oil, cilantro, seasonings, and fresh lime juice. Blend until creamy. Pour into a small bowl or mason jar and chill until ready to serve.
NOTE: Add more lime juice or cold water for a thinner dressing.
3/4 cup plain Greek yogurt, 1/4 cup light mayo with olive oil, 3 Tablespoons extra-virgin olive oil, 1/3 cup cilantro, 1/4 teaspoon garlic powder, 1/2 teaspoon onion powder, kosher salt and freshly ground black pepper, 1 large lime, cold water to thin
Grill the corn. Light an outdoor grill to medium heat. Add the corn and grill until slightly softened with some grill marks. Be careful to avoid overcooking.
8 ears fresh corn
Remove the corn to cool slightly. Then use a cutting board and sharp knife and to slice off the kernels.
Prep the kale. Remove the outer leaves of the kale while discarding the tough stems. Rinse under cold water and use a salad spinner to dry. (Likewise, you could buy bagged kale.)
12-16 cups kale
Massage kale. Tear the kale into small bite-sized pieces and place in a large bowl. Add a drizzle of olive oil and a sprinkle of kosher salt. Use your hands to massage the kale until softened and bright green.
Mix salad ingredients. Add the grilled corn kernels, diced veggies (bell pepper, jalapeno, red onion), and cotija cheese to a large bowl. Add half the dressing and toss to combine.
1 medium bell pepper, 1-2 large jalapenos, 1/3 cup red onion, 1/3 cup cotija cheese
Assemble the salad. Add the kale to a large serving bowl. Then top the kale with the corn mixture. Add slices of avocado, extra cotija cheese, and a sprinkle of smoked paprika to the top of the salad.
1 medium avocado, top with smoked paprika
Serve. Serve the Mexican street corn salad with extra dressing and a protein of your choice.

Notes

**NOTE REGARDING KALE: You'll need to buy more kale than you think you need because you'll remove the stems and then massage it. After massaging the kale, it will become soft and will pack down. I used about 8 cups of massaged kale.

What to serve with Mexican Street Corn Kale Salad:

Nutrition