How do you make Mexican street corn salad?

Mexican street corn salad is made by combining grilled or boiled corn kernels with creamy ingredients like mayonnaise or Greek yogurt, lime juice, cotija or feta cheese, and spices like chili or chipotle powder. In this version, we elevate the dish with massaged kale, red onion, avocado, and a homemade cilantro lime dressing for added nutrition and texture.

What goes well with Mexican street corn?

Mexican street corn pairs well with grilled meats like chicken or steak, seafood such as shrimp or tilapia, and hearty sides like black beans or cilantro rice. It’s also excellent alongside tacos, nachos, or barbecue dishes, where its tangy, smoky flavor provides a vibrant contrast.

Can kale be eaten raw in a salad?

Yes, kale can be eaten raw — but it’s best when massaged first. By rubbing chopped kale with olive oil and lime juice, its fibers break down, making it softer, easier to chew, and more flavorful. This technique is key to achieving a tender texture in salads like this one.

What are the ingredients to Mexican street corn?

Classic Mexican street corn (elote) includes grilled corn, mayonnaise or crema, lime juice, chili powder, cotija cheese, and cilantro. In this salad version, we adapt the essentials — using Greek yogurt, feta, chipotle, and kale — to create a fresh, vibrant twist that retains the dish’s beloved core flavors.

Mexican Street Corn Kale Salad: Bold, Creamy & Irresistible

Description

Mexican Street Corn Kale Salad blends grilled corn, kale, avocado, and creamy chipotle dressing for a smoky, zesty summer favorite.

Ingredients

For the Salad:
- 1 bunch green kale, stems removed and leaves chopped
- 2 ears fresh corn, husked
- 1/2 cup crumbled feta cheese (as an alternative to cotija)
- 1/4 cup finely chopped red onion
- 1-2 ripe avocados, diced
- Crushed tortilla chips, for garnish
- Juice of 1/2 to 1 lime
- 1 tablespoon olive oil
For the Creamy Cilantro Lime Dressing:
- 1/2 cup plain Greek yogurt
- 1/4 cup fresh lime juice
- 1/4 cup chopped cilantro (leaves and stems)
- 2 garlic cloves
- 1/4 teaspoon salt
- 1/4 teaspoon chipotle powder

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Instructions

Prepare the dressing: Combine Greek yogurt, lime juice, cilantro, garlic, salt, and chipotle powder in a food processor. Blend until smooth. Store in the fridge until ready to use.
Cook the corn:
- Grill method: Preheat grill to medium-high. Grill corn directly for 10-12 minutes, turning occasionally, until charred. Let cool and cut kernels off.
- Boil method: Boil corn for 1-2 minutes in a large pot. Let cool and remove kernels.
Massage the kale: Place chopped kale in a large bowl. Drizzle with olive oil and lime juice. Massage the kale with your hands for about 5 minutes until softened.
Assemble the salad: Add corn kernels, feta, red onion, and avocado to the kale. Toss with the cilantro lime dressing.
Garnish and serve: Sprinkle crushed tortilla chips on top and serve immediately.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Seasonal and Holiday Salads
Method: Mixing
Cuisine: Mexican-Inspired