If you are looking for a delicious salad that’s packed with nutrients, my recipe for this Mexican Street Corn Kale Salad is your answer!
Inspired by the vibrant flavours of Mexican street food, it combines smoky grilled corn, tender kale, and a zesty lime-yogurt dressing. It’s a perfect blend of sweet, tangy, and spicy flavours that leaves you craving more.
Plus, it’s loaded with health benefits of kale, which are rich in vitamins A, C, and K, corn that provides fibre, and the Greek yogurt dressing adding the protein boost. See the nutritional chart for yourself!
| Nutrient | Amount |
| Calories | 510 kcal |
| Total Fat | 18 g |
| Saturated Fat | 3 g |
| Cholesterol | 10 mg |
| Sodium | 500 mg |
| Total Carbohydrates | 72 g |
| Dietary Fibre | 10 g |
| Sugars | 10 g |
| Proteins | 26 g |
What You’ll Love About This Recipe?
- Boldness of Flavors: The mix of grilled corn, tangy lime, spicy chili, and creamy yogurt creates a flavor explosion. Each bite balances sweetness, acidity, and heat, making it a true crowd-pleaser.
- Nutrient-Dense Ingredients: Packed with superfoods like kale and avocado, this salad is high in vitamins, minerals, and antioxidants. Kale supports immune health, while avocado provides heart-healthy fats.
- Goes With Anything: This salad shines as a light lunch, a BBQ side, or a potluck dish. It’s easy to prep ahead, making it ideal for busy days or gatherings.
- Variety of Textures: From crunchy kale and corn to creamy dressing and avocado, every bite offers a delightful mix of textures that keeps things exciting.
Want More Fun Recipes? Here you go:
Easy Swedish Pizza Salad
Vibrant Broccoli and Beetroot Salad
Best Finger Sandwiches For Party, Picnic
Healthy Avocado Chicken Salad Wrap with Greek Yogurt
Cucumber Everything Bagel Salad With Chicken [Cream Cheese]
Now let’s make our Mexican street corn kale salad!
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Ingredients
Corn
Corn is a main ingredients of this Mexican cuisine, bringing natural sweetness to the salad. Grilling it adds a smoky char that elevates the flavor, pairing perfectly with the creamy dressing. It’s also a great source of fiber and vitamins. Checkout my tips to pick the freshest one.Kale
It is loaded with vitamins A, C, and K, plus calcium and iron. Baby kale, that we will be using, is tender and ideal for salads, especially when massaged to soften its texture. This step transforms kale into a flavorful, tender base for the dish.Red Onion (Pickled)
Pickled red onions add a tangy, slightly sweet crunch that cuts through the richness of the salad. They also bring a vibrant pop of color. Quick-pickling onions at home is simple with vinegar, water, salt, and sugar.Queso Fresco
This is a mild Mexican cheese, adds a creamy, slightly salty touch. Its crumbly texture complements the bold flavors without overpowering them. If unavailable, feta or cotija cheese can work as substitutes.Cilantro
It delivers a fresh, herbaceous note that brightens the salad. It balances the richness of the cheese and dressing with its vibrant flavor. If cilantro isn’t your favorite, parsley can be used, though it alters the taste slightly.Salt
Salt enhances all the flavors and helps tenderize the kale during massaging. It draws out moisture, making the leaves softer. Use it carefully, as the cheese and pickled onions add saltiness too.- Ingredients For The Spicy Lime-Yogurt Dressing
Greek Yogurt
Greek yogurt forms the creamy base of the dressing, offering a lighter alternative to mayonnaise. It’s high in protein and probiotics, adding a nutritional boost. Its tanginess pairs well with lime and spices.Garlic
A single garlic clove adds bold flavor to the dressing. Finely minced, it distributes evenly, enhancing the salad’s taste. Garlic also offers anti-inflammatory benefits, making it a healthy addition.Chili Powder
It adds a mild heat that screams Mexican cuisine. Adjust the amount to match your spice preference for a personalized kick.Lime Juice
This ingredient is important for both the dressing and massaging the kale. Its bright acidity enhances flavors and softens kale leaves, making them more palatable. Always use freshly squeezed for the best taste.
Directions
- Preheat your grill to medium-low heat. I place the corn directly on the grill and cook for about 30 minutes, turning every 5-8 minutes for even charring (it’s better to wrap them in aluminum for this). However, if grilling is not an option for you, steamed or boiled corn would also work perfectly.
- Once tender and slightly charred, remove and let cool. Carefully cut the kernels off the cob and set aside.
- To prepare the salad dressing, whisk together 1/2 cup Greek yogurt, 1 minced garlic clove, 1 teaspoon chili powder, juice of 1 lime, and 1 tablespoon water in a bowl. Mix until smooth, adding more water if needed for a pourable consistency. Set aside.
- Place 6 cups of baby kale in a large bowl. Add the juice of half a lime and a pinch of salt. Gently massage the kale with your hands for 2-3 minutes until it softens and darkens. This makes it tender and flavorful.
- Add the grilled corn kernels to the massaged kale. Pour the dressing over the mixture, then add 1/3 cup crumbled queso fresco and 1/2 cup chopped cilantro. Toss everything gently to combine. Also, add chopped red onions to the mixture.
- For extra flair, you can sprinkle on more queso fresco or a pinch of chili powder. Enjoy immediately!
Best Ways To Serve This
To upscale your salad game, especially if you have guests coming over, use my tips to serve this salad a little fancy:
With Roasted Garlic Chicken Breasts
I mostly pair this with tender roasted garlic chicken breasts for a hearty, balanced meal. To prepare, preheat your oven to 400°F, season chicken breasts with salt, pepper, and minced garlic, then drizzle with olive oil. Roast for 20-25 minutes until the chicken reaches an internal temperature of 165°F and is juicy. This garlicky chicken complements the salad’s zesty, creamy dressing perfectly.
As a Taco Filling
You can turn this salad into a fun taco filling. Just spoon the salad into warm corn tortillas and top with extra crumbled queso fresco, a squeeze of fresh lime juice. Add a dash of your favorite hot sauce if you prefer a spicy kick or a dollop of guacamole to enhance the creaminess. This handheld option is great for taco nights or parties.
Mexican Street Corn Kale Salad
Ingredients
- 4 Ears corn shucked
- ½ cup Greek yogurt
- 1 average sized clove of garlic minced
- 1 teaspoon chilli powder
- Freshly squeezed juice of 1 fresh lime
- 1 tablespoon water or as needed
- 6 Cups baby kale
- 1 teaspoon salt or as needed
- ⅓ cup queso fresco crumbled
- ½ cup chopped cilantro
- ½ red onion pickled
Instructions
- Preheat your grill to medium-low heat. Wrap each ear of corn in aluminum foil and place on the grill. Cook for 30 minutes, turning every 5-8 minutes for even charring. Once tender and slightly charred, remove from the grill, let cool, and cut the kernels off the cob.
- In a small bowl, whisk together the Greek yogurt, minced garlic, chili powder, juice of 1 lime, and 1 tablespoon water until smooth. Adjust with more water if a thinner consistency is desired.
- Place the baby kale in a large mixing bowl. Drizzle with the juice of 1/2 lime and a pinch of salt. Massage gently with your hands for 2-3 minutes until the kale softens and darkens in color.
- Add the grilled corn kernels to the massaged kale. Pour the dressing over the mixture, then sprinkle in the queso fresco, chopped cilantro, and red onions. Toss gently to coat all ingredients evenly.
- Serve immediately for optimal freshness.
