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
Scale
- 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.