Description
Mexican Street Corn Kale Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. This salad combines crunchy kale, sweet corn, creamy avocado, and zesty lime dressing for an explosion of flavors in every bite. Ideal for barbecues or as a light weeknight meal, it’s not just visually stunning but also packed with nutrients to keep you feeling great.
Ingredients
Scale
- 4 cups kale, chopped
- 1 cup sweet corn (fresh or frozen)
- 1 ripe avocado, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh cilantro, chopped
- Juice of 2 limes
- 1/2 cup plain Greek yogurt
- 1 tsp chili powder
- Salt and pepper to taste
Instructions
- Wash and dry the kale; remove tough stems and chop into bite-sized pieces.
- If using fresh corn, shuck and boil in salted water for about 5 minutes; drain and cool. If using frozen corn, thaw it.
- In a small bowl, whisk together Greek yogurt, lime juice, chili powder, salt, and pepper until smooth.
- In a large bowl, combine kale, corn, avocado, red onion, and cilantro. Drizzle with dressing and toss well.
- Allow salad to sit for about 10 minutes before serving to let flavors meld.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 5g
- Cholesterol: 5mg
Keywords: For added flavor variations, consider mixing in diced jalapeños for heat or crumbled cotija cheese for creaminess. Store leftovers in an airtight container for up to three days.