If you’ve been searching for a refreshing, vibrant salad that bursts with bold flavors and wholesome goodness, then you’re going to love this Mexican Street Corn Kale Salad Recipe. Combining the smoky sweetness of grilled corn with the earthy crunch of kale, creamy avocado, and a zesty lime dressing, this dish is a true celebration of fresh ingredients coming together in perfect harmony. Whether you’re after a nourishing lunch or a colorful side to jazz up your dinner, this recipe is simple, delicious, and guaranteed to become one of your go-to favorites.
Ingredients You’ll Need
The beauty of the Mexican Street Corn Kale Salad Recipe lies in its straightforward, fresh ingredients, each bringing a unique taste, texture, or burst of color that makes the salad sing. These essentials combine to create a salad that is both hearty and bright, making every bite a delight.
- Kale (4 cups, chopped): The nutrient-packed green base, providing a robust texture and earthy flavor.
- Sweet corn (1 cup, grilled or canned): Adds a natural sweetness and a little smoky charm if grilled.
- Ripe avocado (1, diced): Brings creamy smoothness that balances the crunch of the kale.
- Red onion (½ cup, thinly sliced): Delivers a subtle sharpness and crunch, brightening up each bite.
- Lime juice (2 tbsp, freshly squeezed): Provides a refreshing acidity that lifts all the flavors.
- Cilantro (¼ cup, chopped): Adds an herby freshness that’s signature to Mexican-inspired dishes.
- Chili powder (1 tsp): Offers just the right hint of warmth and spice.
- Salt and pepper (to taste): Essential seasonings to enhance and balance all the ingredients.
How to Make Mexican Street Corn Kale Salad Recipe
Step 1: Prepare the Kale
Start by thoroughly washing and drying the kale to remove any grit. Then, remove the tough, fibrous stems and chop the leaves into bite-sized pieces. This prepping step is crucial because it makes the kale easier to eat and allows the dressing to coat every leaf beautifully.
Step 2: Cook and Cut the Corn
If you’re using fresh corn, grill or boil it until tender, about 5 to 7 minutes, to bring out that signature sweetness and a slight smoky nuance. Let it cool before slicing the kernels off the cob. If canned corn is your choice, just drain it well to avoid sogginess.
Step 3: Combine the Fresh Ingredients
In your large mixing bowl, toss together the prepared kale, sweet corn kernels, diced avocado, thinly sliced red onion, chopped cilantro, and a generous sprinkle of chili powder. This combination creates layers of flavor and texture that make the salad so irresistible.
Step 4: Mix the Dressing
In a small bowl, whisk together freshly squeezed lime juice with salt and pepper to taste. This simple dressing packs a punch of brightness that ties everything together and brings a zing to the salad.
Step 5: Toss the Salad Gently
Pour your lime dressing over the salad mixture and gently toss everything until well combined. Be careful when mixing so you don’t mash the avocado; the creamy pieces should remain distinct for the best texture contrast.
Step 6: Serve or Chill
Serve the salad immediately to enjoy the fresh, lively flavors or chill it in the fridge for a bit to allow the tastes to meld for an even more satisfying experience.
How to Serve Mexican Street Corn Kale Salad Recipe
Garnishes
For an extra pop of texture and flavor, sprinkle some crumbled queso fresco or cotija cheese on top. A dash of smoked paprika or a few slices of jalapeño can also add a lovely visual and taste boost, making the salad even more festive.
Side Dishes
This salad pairs beautifully with grilled meats like chicken or steak, making it a fantastic side for summer barbecues. It also complements Mexican mainstays such as tacos or enchiladas, adding a fresh, crunchy contrast.
Creative Ways to Present
Serve the salad in clear glass bowls to showcase its colorful layers or scoop it into individual avocado halves for a fun presentation at parties. You can also stuff it inside warm corn tortillas for an impromptu salad wrap that’s both portable and delicious.
Make Ahead and Storage
Storing Leftovers
Store any leftover Mexican Street Corn Kale Salad Recipe in an airtight container in the refrigerator. It’s best enjoyed within 2 days, as the avocado may start to brown and the kale could soften.
Freezing
Freezing isn’t recommended for this salad because the kale’s texture and the creamy avocado will suffer from thawing, leading to a mushier result.
Reheating
This salad is designed to be enjoyed cold or at room temperature. If you want to warm it slightly, gently reheat just the corn before adding it to the fresh kale and dressing, but avoid microwaving the entire salad.
FAQs
Can I use baby kale instead of regular kale?
Absolutely! Baby kale has a milder taste and softer texture, making this salad a little more delicate but equally delicious.
What’s the best way to grill the corn for this salad?
Grill the corn on medium-high heat for about 5 to 7 minutes, turning occasionally so you get those beautiful char marks that add smoky flavor.
Can I substitute the avocado for something else?
If you’re not a fan of avocado, try using diced cucumbers or roasted sweet potatoes for different textures and flavors.
Is this salad vegan and gluten-free?
Yes, the Mexican Street Corn Kale Salad Recipe is naturally vegan and gluten-free as long as you skip any cheese garnish or choose a vegan alternative.
How spicy is this salad?
The chili powder adds a gentle warmth, but you can adjust the spice level by adding more chili powder or including fresh chili peppers to suit your preference.
Final Thoughts
Making the Mexican Street Corn Kale Salad Recipe is like inviting sunshine to your dining table. It’s fresh, flavorful, and remarkably easy to throw together, making it an ideal recipe for busy weeknights or casual gatherings. I hope you give it a try and enjoy every vibrant, zesty bite as much as I do!
Print
Mexican Street Corn Kale Salad Recipe
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Total Time: 22 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Description
A vibrant and flavorful Mexican Street Corn Kale Salad combining fresh kale, sweet corn, creamy avocado, and zesty lime dressing with a touch of chili powder and cilantro for a refreshing and healthy side dish or light meal.
Ingredients
Salad
- 4 cups kale, chopped
- 1 cup sweet corn, grilled or canned
- 1 ripe avocado, diced
- ½ cup red onion, thinly sliced
- ¼ cup cilantro, chopped
- 1 tsp chili powder
Dressing
- 2 tbsp lime juice (freshly squeezed)
- Salt and pepper to taste
Instructions
- Prepare the kale: Wash and dry the kale thoroughly. Remove tough stems and chop the leaves into bite-sized pieces. Place in a large mixing bowl.
- Cook the corn: If using fresh corn, grill or boil until tender (about 5-7 minutes). Let cool before cutting off the kernels. For canned corn, drain well.
- Combine ingredients: Add cooked corn, diced avocado, sliced red onion, chopped cilantro, and chili powder to the kale in the mixing bowl.
- Make the dressing: In a small bowl, whisk together lime juice with salt and pepper to create a tangy dressing.
- Toss the salad: Gently toss all ingredients together until well combined, taking care not to mash the avocado.
- Serve: Serve the salad immediately for a fresh taste or chill it before serving to enhance the flavors.
Notes
- This salad can be served as a side dish or a light main meal.
- Grilling fresh corn adds a smoky flavor, but boiling is also suitable.
- Chilling the salad before serving allows the flavors to meld beautifully.
- Adjust chili powder to your preferred spice level.
- Use fresh lime juice for the best tangy flavor.
