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Mexican Street Corn Kale Salad

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Mexican Street Corn Kale Salad

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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Appetizer, lunch, Salad

Equipment

  • Food processor/ Blender
  • serving bowl
  • skillet
  • pot

Ingredients
  

  • 1 bunch Kale leaves cut off the stem and chopped
  • 2 ears Corn shucked & silk removed
  • ½ cup Cotija Cheese  (ricotta, parmesan, romano) crumbled
  • 1/4 cup Red Onion chopped
  • 1-2 Avocados sliced or diced
  • Crushed tortilla chips garnish
  • ½-1 Lime juiced (for massaging the kale)
  • 2-3 tbsp Olive oil (for massaging the kale)

Cilantro Lime Dressing

  • ½ cup Plain greek yogurt
  • 1/4 cup Fresh Lime juice
  • 1/4 cup Cilantro chopped (leaves & stems are fine)
  • 2 cloves Garlic
  • 1/4 tsp Salt
  • 1/4 tsp Chipotle powder

Instructions
 

  • Add your dressing ingredients to a food processor or stir and blend until smooth. Cover and keep it stored in the refrigerator
  • There are 3 ways you can prepare your corn
  • Remove the husk and silk clean corn. the kernels from the cob and serve the corn raw
  • Charred corn - Using a cast iron skillet means you don’t even have to add any oil. If you don’t have cast iron, drizzle a bit of oil into your pan so your corn kernels don’t stick. Stir occasionally but letting the corn rest without constant stirring will give them time to char on each side.
  • Alternatively, you can boil the corn by bringing a large pot of water to a boil. Once boiling, add the corn cobs, cover the pot, and boil for 1-2 minutes. Allow the corn to cool on a tray before cutting off the kernels.
  • Massage the kale. Place the chopped kale in a large bowl and drizzle with oil and the juice of one lime. Massage the leaves with your hands for at least 5 minutes until they soften and shrink in size.
  • Toss the salad. Add your cooked corn kernels, cotija cheese, red onion and avocado to the bowl and toss with your desired amount of dressing
  • Serve. Sprinkle crushed tortilla chips over the top and serve immediately.
Keyword avocado, corn, Kale, red onion
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