Mexican Street Corn Kale

This Mexican street corn kale salad transforms the vibrant flavors of traditional elotes into a hearty, nutrient-packed meal. I first created this recipe when looking for ways to use summer corn beyond the typical grilled cob, and it's become my go-to for potlucks and weeknight dinners.

I started making this during corn season last summer, and it quickly became my most requested dish at family gatherings. The combination of smoky grilled corn and creamy avocado against the hearty kale creates the perfect balance of textures.

Ingredients

• Green kale the foundation of this salad that holds up well to dressing and maintains its texture. Look for bunches with firm, deeply colored leaves
• Corn fresh summer corn provides sweet pops of flavor. Choose ears with bright green husks and golden silk
• Cotija cheese adds authentic Mexican flavor with its salty, crumbly texture. If unavailable, feta makes a good substitute
• Red onion provides sharp contrast and crunch. Choose firm onions with tight, papery skin
• Avocados creates creaminess and healthy fats. Select slightly firm avocados that yield to gentle pressure
• Tortilla chips adds crucial crunch and authentic flavor. Thick restaurant-style chips work best
• Lime juice helps break down the kale fibers. Use fresh limes for brightest flavor
• Olive oil works with the lime to tenderize kale. Extra virgin provides best flavor

• Greek yogurt creates a creamy base with protein boost. Full-fat provides richest texture
• Fresh lime juice brightens the entire salad. Roll limes before juicing to maximize yield
• Cilantro provides signature Mexican flavor. Look for bright, perky bunches without wilting
• Garlic cloves adds depth to the dressing. Fresh cloves yield the most aromatic flavor
• Salt enhances all other flavors. Kosher salt works perfectly here
• Chipotle powder provides smoky heat. Adjust amount based on your spice preference

Step-by-Step Instructions

Prepare the dressing

Combine greek yogurt, lime juice, cilantro, garlic, salt and chipotle powder in a food processor. Blend for 60-90 seconds until completely smooth and bright green. The dressing should coat the back of a spoon. Refrigerate while preparing the remaining ingredients to allow flavors to meld.

Cook the corn

Choose between grilling or boiling based on your equipment and time. Grilling produces a smokier flavor that elevates the entire dish. Preheat your grill to medium-high (around 400°F) and place shucked corn directly on grates. Turn every 2-3 minutes until all sides show light char marks and kernels are bright yellow. For boiling, submerge corn in rapidly boiling water for exactly 2 minutes to preserve the sweet crunch.

Cool and cut corn

Allow corn to rest until cool enough to handle, about 5 minutes. Stand each cob vertically on a cutting board, and using a sharp knife, cut downward following the cob to remove kernels. Work slowly to keep kernels intact rather than crushing them.

Massage the kale

Add chopped kale to your largest mixing bowl, then drizzle with about 1 tablespoon olive oil and juice from half a lime. Using clean hands, firmly squeeze and rub the kale between your fingers for a full 5 minutes. The kale will dramatically reduce in volume, darken in color, and become silky rather than stiff. This step transforms the texture and flavor of raw kale.

Assemble the salad

Add corn kernels, crumbled cotija, chopped red onion and diced avocado to the massaged kale. Pour about half the dressing over the ingredients and gently toss with tongs or salad servers to coat evenly. Add more dressing as needed until ingredients are lightly coated but not soggy.

Finish and serve

Just before serving, crush a handful of tortilla chips over the top of the dressed salad. The chips will start to soften quickly, so add them at the last minute for maximum textural contrast. Serve immediately with lime wedges on the side.

Bookmark

I discovered the magic of massaging kale after years of struggling with tough, bitter leaves. The first time I served this salad to my veggie-skeptical brother, he asked for seconds without realizing he was eating a massive serving of greens. The transformation of kale through this simple technique remains my favorite kitchen revelation.

Make It Your Own

This versatile salad welcomes many adaptations based on what you have available. For a protein boost, add black beans or grilled chicken. Vegetarians can add pepitas or black beans for extra protein and crunch. If corn isn't in season, thawed frozen corn works surprisingly well when quickly charred in a hot cast iron pan with a sprinkle of smoked paprika.

Storage Tips

For meal prep, prepare all components separately and assemble just before eating. The dressed kale actually improves overnight as flavors meld, but avocado and chips should always be added just before serving. Store the dressing in an airtight container for up to 5 days. If you need to store a fully assembled salad, press plastic wrap directly onto the surface to minimize avocado browning.

Cultural Context

This salad draws inspiration from elotes, the beloved Mexican street food of grilled corn slathered with creamy sauce, cheese, and spices. By deconstructing these flavors and incorporating nutrient-dense kale, this dish honors traditional Mexican flavors while creating something new. The combination of creamy, tangy, spicy and crunchy elements mirrors the perfect balance found in authentic Mexican cuisine.

Recipe FAQs

→ Can I make this salad ahead of time?

You can prepare components ahead of time, but assemble just before serving. Make the dressing and massage the kale up to 24 hours in advance, but add avocado, cheese, and tortilla chips right before serving to maintain their texture. Store prepared components separately in airtight containers in the refrigerator.

→ What can I substitute for cotija cheese?

If cotija cheese isn't available, feta makes an excellent substitute with its similar crumbly texture and salty flavor. Other alternatives include queso fresco, ricotta salata, or even a mild goat cheese.

→ Why do I need to massage the kale?

Massaging kale with oil and lime juice breaks down its tough fibers, making it more tender and easier to digest. This process also reduces the bitter flavor, shrinks the volume, and helps the kale absorb the dressing better. Don't skip this crucial 5-minute step!

→ Can I use frozen corn instead of fresh?

Yes, frozen corn works well as a time-saving alternative. Thaw and pat dry before using, though you'll miss the smoky flavor from grilling. For a similar effect, sauté thawed corn in a hot skillet with a touch of oil until slightly charred. About 2 cups of frozen corn equals 2 fresh ears.

→ How can I make this salad vegan?

For a vegan version, replace the Greek yogurt in the dressing with a plant-based yogurt or soaked and blended cashews. Substitute the cotija cheese with a dairy-free alternative like crumbled tofu seasoned with nutritional yeast and salt, or use a store-bought vegan feta substitute.

→ What can I serve with this salad?

This salad works beautifully alongside grilled proteins like chicken, fish or shrimp. It also pairs well with vegetarian mains like black bean enchiladas or a simple quesadilla. For a complete meal, serve with warm corn tortillas or a side of Mexican rice.