Mexican Street Corn Kale Salad is a delightful twist on the classic street food favorite. Imagine the smoky, buttery corn mingling with crisp kale, zesty lime, and a sprinkle of cheese that dances on your taste buds. Watermelon Salad with Feta This salad captures all those vibrant flavors and textures, making it a perfect dish for summer barbecues or cozy family dinners.
Every time I whip up this Mexican Street Corn Kale Salad, I’m transported back to sun-soaked afternoons at local food festivals. The aroma of roasted corn fills the air, laughter echoes around me, and it feels like summer never ends. Cheesy Beef Noodle Casserole Whether you’re serving it at a potluck or enjoying it solo with a book, this salad promises to elevate any occasion and leave you craving more.
Why You'll Love This Recipe
- This Mexican Street Corn Kale Salad is super easy to prepare, making weeknight meals a breeze
- Its bold flavors and colorful presentation will wow your guests
- Packed with wholesome ingredients, it’s as nutritious as it is delicious
- Enjoy it as a side dish or a main meal – the possibilities are endless!
Sharing this dish at my last gathering had everyone asking for seconds – and maybe thirds!
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
Fresh Kale: Choose crisp leaves for the best texture; wash thoroughly to remove any grit before using.
Sweet Corn: Fresh or frozen will work; grill or roast until slightly charred for that authentic flavor.
Queso Fresco: A crumbly Mexican cheese that adds a creamy texture; feel free to substitute feta if unavailable. For more inspiration, check out this creamy seafood delight recipe.
Lime Juice: Freshly squeezed lime juice offers the best zing; avoid bottled varieties for optimal flavor.
Cilantro: Fresh cilantro enhances the salad’s freshness; use sparingly if you’re not a fan of its strong flavor.
Chili Powder: Adds warmth and depth; adjust the quantity based on your spice preference.
Olive Oil: Use high-quality extra virgin olive oil for drizzling over the salad to enhance flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below. Chipotle Ranch Burrito Recipe.
Let’s Make it together
Prepping this Mexican Street Corn Kale Salad is simple and rewarding. Let’s dive into each step! For more inspiration, check out this savory Mexican birria tacos recipe.
Prepare the Kale: Start by removing the tough stems from the kale leaves. Chop them into bite-sized pieces and rinse under cold water until they’re crisp and clean.
Cook the Corn: If using fresh corn, grill it over medium heat for about 10 minutes until lightly charred. Alternatively, sauté frozen corn in a skillet until warmed through and slightly caramelized.
Mix the Dressing: In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper until well combined. Taste and adjust seasoning if needed.
Combine Ingredients: In a large mixing bowl, combine kale with grilled corn. Drizzle with dressing and toss everything together until evenly coated.
Add Cheese and Cilantro: Crumble queso fresco over the top along with chopped cilantro. Gently fold these ingredients into the salad to preserve their textures.
Serve Immediately: For best flavor experience, serve immediately after preparing so that the kale remains crisp and fresh. Garnish with extra lime wedges if desired.
Enjoy creating this vibrant Mexican Street Corn Kale Salad that’s sure to impress!
You Must Know
- This Mexican Street Corn Kale Salad offers a unique twist on traditional flavors
- The crunchiness of the kale combined with sweet corn creates a delightful texture
- Perfect for summer barbecues or cozy nights in, it’s a dish everyone will love and remember
Perfecting the Cooking Process
Start by grilling the corn for that smoky flavor, while you massage the kale to tenderize it. This sequence ensures each ingredient shines and saves time.
Add Your Touch
Feel free to swap out kale for spinach or add diced avocados for extra creaminess. These small changes can elevate your salad game exponentially.
Storing & Reheating
Store in an airtight container in the fridge for up to three days. Enjoy it cold, or let it sit at room temperature before serving.
Chef's Helpful Tips
- To enhance flavor, try adding lime zest for a zesty kick!
- Avoid overcooking the corn to retain its sweetness
- Always taste as you go to ensure perfect seasoning
I remember the first time I made this colorful salad for a potluck; everyone was raving about it! One friend even asked for the recipe, claiming it was “the best thing since sliced bread.” Hearty Zuppa Toscana Recipe.
FAQ
What is Mexican Street Corn Kale Salad?
It’s a vibrant salad featuring grilled corn, kale, and flavorful seasonings.
Can I make this salad ahead of time?
Yes, prepare it a few hours in advance; just keep dressing separate until serving.
How do I make this salad vegan-friendly?
Simply use vegan mayo instead of regular mayonnaise in the dressing.
Mexican Street Corn Kale Salad
- Total Time: 25 minutes
- Yield: Serves 4
Description
Mexican Street Corn Kale Salad is a refreshing and vibrant dish that blends the smoky flavors of grilled corn with crisp kale, zesty lime juice, and creamy queso fresco. Perfect for summer gatherings or as a nutritious side at dinner, this salad delivers a delightful crunch and an explosion of taste in every bite. With easy preparation steps and wholesome ingredients, it’s sure to become a favorite at your table.
Ingredients
- 4 cups fresh kale (chopped)
- 2 cups sweet corn (grilled or roasted)
- 1/2 cup queso fresco (crumbled)
- 3 tbsp lime juice (freshly squeezed)
- 1/4 cup cilantro (chopped)
- 1 tsp chili powder
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
- Prepare the kale by removing tough stems and chopping leaves into bite-sized pieces. Rinse under cold water.
- Grill fresh corn over medium heat for about 10 minutes until lightly charred or sauté frozen corn until warmed through.
- In a small bowl, whisk together lime juice, olive oil, chili powder, salt, and pepper.
- In a large bowl, combine chopped kale and grilled corn; drizzle with dressing and toss well to coat.
- Crumble queso fresco on top along with chopped cilantro; gently mix in.
- Serve immediately for the best flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 3g
- Sodium: 210mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 10mg
Keywords: To add creaminess, consider including diced avocados. For extra zest, add lime zest to the dressing. You can substitute spinach for kale if preferred.
