The Best Mexican Street Corn Kale Salad for Summer
Too hot to turn on the oven? This one’s for you. This Mexican street corn kale salad is bright and fresh. It brings the best of summer to your plate. You will love the smoky, charred corn.
It is the ultimate refreshing side dish. This recipe delivers big flavor with very little effort. It is perfect for those warm, sunny evenings. Make it for your next backyard gathering.
Why You’ll Love This Recipe
This recipe is a winner for busy summer nights. It takes less than 30 minutes to make. You get all the flavor of street corn. It is much more nutritious and filling than standard salads.
The ingredients are simple and budget-friendly. You likely have most of them in your pantry. It travels well for picnics and parties. Your friends will definitely ask for the recipe.
Simple Method
This method is very simple for beginners. You start by charring the corn in a pan. Then, you massage the kale until it is soft. Whisk the dressing and toss everything together. It is a stress-free process for anyone.
Ingredients You’ll Need
These fresh ingredients create a beautiful balance of flavors. Use seasonal produce for the best results.
- 6 cups curly kale, stems removed and chopped
- 3 cups corn kernels, fresh or frozen
- 1 tablespoon neutral high-smoke point oil
- 1/4 cup mayonnaise
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1/2 teaspoon ancho chili powder
- 1/2 cup cotija cheese, crumbled
- 1/4 cup red onion, finely diced
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, seeded and minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
Step-by-Step Directions
- Heat oil in a heavy-bottomed skillet until shimmering.
- Add corn kernels to the skillet in one layer.
- Cook for four minutes without stirring for a char.
- Stir and cook for two more minutes.
- Place chopped kale into a large mixing bowl.
- Add a pinch of salt and lime juice.
- Massage the kale firmly with your hands for two minutes.
- Stop when the kale is tender and dark green.
- Whisk the dressing ingredients in a small bowl.
- Ensure the mixture is smooth and emulsified.
- Add charred corn and vegetables to the kale bowl.
- Toss the salad thoroughly with the creamy dressing.
- Garnish with crumbled cotija cheese and chili powder.
Best Ways to Enjoy It
Serve this salad immediately while the corn is warm. It pairs perfectly with grilled lime chicken. You could also serve it inside soft tacos. Set the table outside and enjoy the evening. It is the perfect summer side.
Storage & Reheating
Store any leftovers in an airtight container. Keep it in the fridge for three days. The kale stays crunchy and fresh. It does not get soggy like lettuce. This makes it great for meal prep lunches.
Tips for Best Results
- Don’t skip massaging the kale with your hands.
- Use fresh corn for the best summer flavor.
- Adjust the jalapeño for your preferred spice level.
- Char the corn without stirring to get deep color.
- For a potluck, double the whole batch easily.
- Add a squeeze of extra lime before serving.
Ways to Switch It Up
- Add diced avocado for extra creaminess and healthy fats.
- Use feta cheese if you cannot find cotija.
- Swap kale for shredded cabbage for more crunch.
- Add black beans to make it a full meal.
Common Questions
Can I make this ahead of time?
Yes, you can prep this a few hours early. Kale is very sturdy and holds the dressing well. Just keep it chilled until you are ready.
Can I use frozen corn?
Frozen corn works very well for this recipe. Just make sure to thaw and pat it dry. This helps it char properly in the pan.
I hope this fresh salad brightens your summer evenings. It is the perfect way to enjoy seasonal corn. Give it a try at your next BBQ!
— Clara
Ingredients
Method
- Heat oil in a heavy-bottomed skillet over medium-high heat until shimmering.
- Add corn kernels to the skillet in a single layer; cook undisturbed for 3 to 4 minutes to achieve a deep char, then stir and cook for 2 more minutes.
- Place chopped kale in a large mixing bowl with a pinch of salt and a drizzle of lime juice.
- Massage the kale firmly with hands for 2 minutes until the volume is reduced by half and leaves are tender and dark green.
- In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper until emulsified.
- Add the charred corn, red onion, jalapeño, and cilantro to the bowl containing the massaged kale.
- Incorporate the dressing into the salad and toss thoroughly to ensure even distribution.
- Garnish with crumbled cotija cheese and an extra dusting of chili powder before service.
