Mexican Street Corn Kale Salad
A crunchy and creamy salad inspired by Mexican street corn, made with kale and topped with grilled chicken.
Ingredients
Salad Ingredients
- 4 cups Kale, chopped Curly or lacinato both work
- 2 cups Corn Grilled fresh is amazing, but frozen works too
- 1 small Red onion, thinly sliced
- 1 cup Cotija cheese Or feta if you cannot find cotija
- 1/4 cup Cilantro, chopped
- 2 pieces Lime wedges For serving
- 1 cup Optional add ins Black beans, diced avocado, cherry tomatoes
Dressing Ingredients
- 1/2 cup Mayo or Greek yogurt Or half and half
- 2 tablespoons Lime juice
- 1 clove Garlic, minced
- 1 teaspoon Chili powder
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Tajin Optional
Instructions
Preparation
- In a bowl, combine kale with a pinch of salt and a tiny splash of olive oil. Massage until the kale softens and turns a deeper green.
- In another bowl, toss together corn, red onion, cilantro, and cotija cheese.
- Mix mayo (or Greek yogurt), lime juice, garlic, chili powder, smoked paprika, salt, and pepper to create the dressing.
Assembly
- Add the corn mixture to the massaged kale.
- Spoon the dressing over the salad and toss well to combine.
- Finish with extra lime juice and a sprinkle of chili powder on top.
Grilling Chicken (optional)
- Pat chicken dry and rub with olive oil, salt, pepper, chili powder, cumin, and garlic powder.
- Cook on a grill over medium heat for about 5 to 7 minutes per side.
- Let the chicken rest for 5 minutes before slicing and adding to the salad.
Notes
This salad holds up well for meal prep. Hold back the cheese and cilantro until right before eating for freshness. Add tortilla strips just before serving for crunch.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 20gSaturated Fat: 4gSodium: 600mgFiber: 6gSugar: 5g