Mexican Street Corn Kale Salad (Printable Version)
A vibrant blend of massaged kale, grilled corn, cotija cheese and avocado with a tangy cilantro lime yogurt dressing.
# Ingredients:
→ For the kale salad
01 -
1 bunch green kale, leaves removed from stems and chopped
02 -
2 ears of corn, shucked and silk removed
03 -
½ cup cotija cheese, crumbled
04 -
¼ cup red onion, chopped
05 -
1-2 avocados, sliced or diced
06 -
Crushed tortilla chips, for garnish
07 -
½ – 1 lime, juiced (for massaging the kale)
08 -
Olive oil (for massaging the kale)
→ For the cilantro lime dressing
09 -
½ cup plain Greek yogurt
10 -
¼ cup fresh lime juice
11 -
¼ cup cilantro, chopped (leaves & stems)
12 -
2 garlic cloves
13 -
¼ tsp salt
14 -
¼ tsp chipotle powder
# Steps:
01 -
Combine Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder in a food processor. Blend until smooth. Cover and refrigerate until ready to use.
02 -
Choose either grilling method (preheat grill to medium-high heat, cook corn cobs directly on grill for 10-12 minutes until grill marks form, turning occasionally) or boiling method (bring large pot of water to boil, add corn cobs, cover and boil for 1-2 minutes). Transfer corn to a tray to cool, then cut kernels off the cob.
03 -
Place chopped kale in a large bowl. Drizzle with olive oil and fresh lime juice. Using your hands, massage the kale for at least 5 minutes until leaves begin to soften and reduce in volume.
04 -
Add corn kernels, crumbled cotija cheese, chopped red onion, and avocado to the bowl with massaged kale. Toss gently with desired amount of cilantro lime dressing.
05 -
Sprinkle crushed tortilla chips over the top and serve immediately.
# Notes:
01 -
For best results, use fresh corn when in season.
02 -
Massaging the kale is essential to tenderize the leaves and improve texture.