Description
Mexican Street Corn Kale Salad is a vibrant, flavor-packed dish that combines the smokiness of grilled corn with the freshness of kale, zesty lime, and creamy feta. Perfect for summer cookouts or cozy dinners, this salad is not only visually appealing but also incredibly easy to prepare. Whether served as a side or a main course with added protein, it will bring joy to any gathering. Get ready to indulge in a delightful culinary experience that celebrates the essence of Mexican street food!
Ingredients
Scale
- 4 cups kale, chopped
- 1 cup sweet corn, grilled or frozen
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp lime juice (freshly squeezed)
- 1/4 cup cilantro, chopped
- 1/4 cup feta cheese, crumbled (or avocado for a dairy-free option)
- 2 tbsp extra virgin olive oil
- 1 tsp chili powder
- Salt & pepper to taste
Instructions
- Gather all ingredients.
- Wash and dry kale; remove stems and chop into bite-sized pieces.
- Grill or sauté corn until charred (10 minutes for fresh; sauté until warmed through for frozen).
- In a large bowl, combine kale, corn, cherry tomatoes, red onion, and cilantro.
- Drizzle with olive oil and lime juice; sprinkle with chili powder, salt, pepper, and feta cheese.
- Toss gently until well coated and serve immediately.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling/Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 3g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Substitute kale with spinach or arugula for a different texture. Add grilled chicken or black beans for added protein. Store leftovers in an airtight container in the fridge for up to three days.