Mexican Street Corn Kale Salad – A Bold & Creamy Southwest Twist
Welcome to your new favorite fusion: the Mexican Street Corn Kale Salad. This fresh, zesty, and creamy salad combines the irresistible flavors of elote (Mexican street corn) with nutrient-packed kale and creamy avocado — creating a dish that’s bold, satisfying, and full of vibrant textures.
Perfect for potlucks, meal prep, or a healthy dinner side, this salad takes the classic street snack and transforms it into a hearty salad that still brings the heat, flavor, and zing we all crave. Plus, it features a creamy Greek yogurt-based dressing that delivers all the tang without the heaviness of mayo.
Let’s build a salad that eats like a meal. 🥑🌶️🥗
Ingredients
🥬 Fruits et légumes:
- 1 bunch green kale stemmed and chopped
- 2 ears of corn shucked
- 1 avocado diced
- ¼ cup cilantro chopped
- 2 cloves garlic minced
- ¼ cup red onion finely chopped
- ½ lime juiced
🥣 Aides culinaires et épices:
- ¼ tsp chipotle powder
- ¼ tsp salt
🧴 Huiles et vinaigres:
- 1 tbsp olive oil
🧂 Condiments:
- ¼ cup fresh lime juice
🥛 Produits laitiers:
- ½ cup cotija cheese crumbled
- ½ cup plain Greek yogurt
🧂 Autre:
- Tortilla chips crushed (for topping)
Instructions
Step 1: Roast the Corn
- Heat a grill pan or skillet over medium-high heat.
- Lightly oil the corn and place it on the hot pan, turning every couple minutes.
- Roast until charred in spots (about 7–10 minutes total).
- Let cool, then cut kernels off the cob.
Step 2: Prep the Kale
- Remove stems from kale, then chop into bite-sized pieces.
- Place in a large bowl and drizzle with olive oil and a pinch of salt.
- Massage the kale with your hands for 2–3 minutes until tender.
Step 3: Make the Creamy Dressing
- In a small bowl, whisk together:
- Greek yogurt
- Lime juice
- Minced garlic
- Chipotle powder
- A bit more salt to taste
Step 4: Assemble the Salad
- Add roasted corn, diced avocado, red onion, and cilantro to the massaged kale.
- Pour the creamy dressing over the salad and toss to combine.
- Sprinkle with cotija cheese and crushed tortilla chips before serving.
Notes
🥗 Serving Suggestions
Pair it with grilled chicken, shrimp, or tofu Wrap it in a warm tortilla for a power-packed lunch Serve as a side to enchiladas, tacos, or chili Add quinoa or black beans for extra protein 🔄 Variations
Spicy Upgrade: Add sliced jalapeños or extra chipotle Creamy Swap: Use sour cream or mayo instead of Greek yogurt Protein Boost: Toss in grilled shrimp, steak strips, or a poached egg Cheese Change: Feta can sub for cotija in a pinch Roasted Veggies: Add bell peppers or zucchini for more color 🧊 Storage & Reheating
Storage:
Store in an airtight container in the fridge for up to 3 days Reheating:
No reheating needed — this salad is best served chilled or at room temp If made ahead, wait to add avocado and tortilla chips until just before serving ❓ 10 Frequently Asked Questions
1. Can I use frozen corn?
Yes! Just thaw, dry, and roast in a skillet until charred. 2. What is cotija cheese?
A crumbly, salty Mexican cheese similar to feta. It adds a tangy punch. 3. Can I use spinach instead of kale?
Yes, though spinach doesn’t require massaging and wilts more quickly. 4. Is this salad spicy?
It has a mild heat from the chipotle. You can adjust to taste. 5. What if I don’t have Greek yogurt?
Use plain yogurt, sour cream, or mayo as a substitute. 6. How do I make this vegan?
Use a plant-based yogurt and skip the cotija or use vegan cheese. 7. Can I prep this ahead?
Yes, but wait to add avocado and chips until serving for best texture. 8. What tortilla chips are best?
Thicker, restaurant-style chips hold up better without getting soggy. 9. Can I serve this warm?
Yes — try it with warm roasted corn and grilled toppings for a cozy version. 10. Does it hold up for meal prep?
It does! Store the dressing separately and mix when ready to eat. 💡 Pro Tips
Massage the kale well — it softens and sweetens the texture Char the corn for that authentic Mexican street flavor Use ripe avocado — it adds a buttery richness Let the salad sit for 5–10 minutes to allow flavors to meld Crush tortilla chips just before serving to keep them crispy 🏁 Conclusion
This Mexican Street Corn Kale Salad is more than just a healthy dish — it’s a flavor-packed experience. It blends creamy, crunchy, tangy, and spicy elements into one bowl of plant-forward goodness. Whether you're craving a weekday lunch that doesn’t bore or a crowd-pleasing BBQ side, this vibrant salad delivers bold flavor with nourishing ingredients. Grab your greens, roast that corn, and let's make salad the star of the show! 🌽🥑🔥
Pair it with grilled chicken, shrimp, or tofu Wrap it in a warm tortilla for a power-packed lunch Serve as a side to enchiladas, tacos, or chili Add quinoa or black beans for extra protein 🔄 Variations
Spicy Upgrade: Add sliced jalapeños or extra chipotle Creamy Swap: Use sour cream or mayo instead of Greek yogurt Protein Boost: Toss in grilled shrimp, steak strips, or a poached egg Cheese Change: Feta can sub for cotija in a pinch Roasted Veggies: Add bell peppers or zucchini for more color 🧊 Storage & Reheating
Storage:
Store in an airtight container in the fridge for up to 3 days Reheating:
No reheating needed — this salad is best served chilled or at room temp If made ahead, wait to add avocado and tortilla chips until just before serving ❓ 10 Frequently Asked Questions
1. Can I use frozen corn?
Yes! Just thaw, dry, and roast in a skillet until charred. 2. What is cotija cheese?
A crumbly, salty Mexican cheese similar to feta. It adds a tangy punch. 3. Can I use spinach instead of kale?
Yes, though spinach doesn’t require massaging and wilts more quickly. 4. Is this salad spicy?
It has a mild heat from the chipotle. You can adjust to taste. 5. What if I don’t have Greek yogurt?
Use plain yogurt, sour cream, or mayo as a substitute. 6. How do I make this vegan?
Use a plant-based yogurt and skip the cotija or use vegan cheese. 7. Can I prep this ahead?
Yes, but wait to add avocado and chips until serving for best texture. 8. What tortilla chips are best?
Thicker, restaurant-style chips hold up better without getting soggy. 9. Can I serve this warm?
Yes — try it with warm roasted corn and grilled toppings for a cozy version. 10. Does it hold up for meal prep?
It does! Store the dressing separately and mix when ready to eat. 💡 Pro Tips
Massage the kale well — it softens and sweetens the texture Char the corn for that authentic Mexican street flavor Use ripe avocado — it adds a buttery richness Let the salad sit for 5–10 minutes to allow flavors to meld Crush tortilla chips just before serving to keep them crispy 🏁 Conclusion
This Mexican Street Corn Kale Salad is more than just a healthy dish — it’s a flavor-packed experience. It blends creamy, crunchy, tangy, and spicy elements into one bowl of plant-forward goodness. Whether you're craving a weekday lunch that doesn’t bore or a crowd-pleasing BBQ side, this vibrant salad delivers bold flavor with nourishing ingredients. Grab your greens, roast that corn, and let's make salad the star of the show! 🌽🥑🔥