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–+ servings
Marco

Mexican Street Corn Kale Salad: A Flavorful Delight!

A refreshing and flavorful salad combining kale, corn, and a zesty dressing, inspired by Mexican street corn.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mexican
Calories: 210
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups fresh kale chopped
  • 1 cup corn kernels fresh or frozen
  • 1/2 cup cherry tomatoes halved
  • 1/4 cup red onion finely chopped
  • 1/4 cup cotija cheese crumbled
  • 1/4 cup cilantro chopped
  • 1 avocado diced
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • Salt and pepper to taste

Method
 

  1. In a large bowl, combine the chopped kale, corn, cherry tomatoes, red onion, cotija cheese, cilantro, and diced avocado.
  2. In a small bowl, whisk together the olive oil, lime juice, chili powder, salt, and pepper until well combined.
  3. Pour the dressing over the salad and toss gently to combine, ensuring all ingredients are coated.
  4. Let the salad sit for about 10 minutes to allow the flavors to meld.
  5. Serve immediately or refrigerate for up to 1 hour before serving for a chilled option.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 12gProtein: 6gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 12gCholesterol: 10mgSodium: 200mgFiber: 5gSugar: 3g

Notes

  • For added crunch, consider topping the salad with crushed tortilla chips or pumpkin seeds.
  • Substitute feta cheese for cotija for a different flavor profile.

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