Description
Experience the vibrant flavors of Mexico with this Mexican Street Corn Kale Salad. Combining tender kale with sweet, grilled corn and a zesty dressing, this salad is not only a feast for the eyes but also a delightful burst of taste with every bite. Perfect as a side dish or light main course, it’s versatile enough for any gathering, from casual barbecues to festive celebrations.
Ingredients
Scale
- 4 cups kale, chopped
- 1 cup fresh corn (or 1 cup canned/frozen corn)
- 1/2 cup red onion, diced
- 1/4 cup cilantro, chopped
- 2 tbsp lime juice (freshly squeezed)
- 1/3 cup feta cheese, crumbled
- 1 tsp chili powder
Instructions
- Wash and thoroughly dry the kale. Remove tough stems and chop leaves into bite-sized pieces. Place in a large bowl.
- Grill fresh corn over medium heat for about 10 minutes until slightly charred; let cool before cutting off kernels. For frozen corn, cook according to package instructions.
- Dice the red onion and add it to the kale along with chopped cilantro.
- In a small bowl, whisk together lime juice, chili powder, and crumbled feta until combined.
- Add the cooked corn into the kale mixture and pour in the dressing; toss gently to combine all ingredients.
- Serve immediately or store in an airtight container for up to two days.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Substitute kale with spinach or arugula for different textures. Incorporate nuts or seeds for extra crunch. For added heat, include sliced jalapeños or increase chili powder.