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
Scale
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.
