Amazing Mexican Street Corn Kale Salad for Incredible Flavor

The sweet and smoky aroma of grilled corn mingles with zesty lime and creamy avocado, creating a fiesta of flavors in this Mexican Street Corn Kale Salad. Zesty lemon dill chicken bowls Picture yourself at a summer gathering, laughter floating in the air as you dive into this vibrant dish that’s as refreshing as it is satisfying. colorful Mediterranean veggie bowls.

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This salad is not just a dish; it’s a celebration of colors and textures! Every bite bursts with the crunch of fresh kale, the sweetness of corn, and the tang of feta. Low carb cheesesteak casserole Perfect for barbecues or casual dinners, it promises to elevate your meal while making you the star of any potluck.

My friends couldn’t stop raving about this salad at last year’s Fourth of July barbecue—it vanished faster than fireworks in the sky! For more inspiration, check out this helpful cooking tips recipe.

Essential Ingredients

Here’s what you’ll need to make this delicious dish: For more inspiration, check out this more delicious recipes recipe.

• Fresh Kale: Choose sturdy leaves that are vibrant green for optimal crunch and flavor.
• Grilled Corn: Freshly grilled corn adds a smoky sweetness; frozen works too in a pinch.
• Feta Cheese: Crumbled feta lends creaminess and salty zing; goat cheese is an excellent substitute.
• Lime Juice: Freshly squeezed lime juice brightens up the flavors; avoid bottled juice if possible.

For the Dressing:

• Olive Oil: Use high-quality extra virgin olive oil for richness; it makes a noticeable difference.
• Cilantro: Fresh cilantro elevates the salad with its unique flavor; you can skip it if you’re not a fan.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it Together

Prep the Kale: Rinse kale leaves thoroughly under cold water, then remove thick stems. Tear them into bite-sized pieces and place them in a large bowl.

Grill the Corn: Preheat your grill to medium-high heat. Husk the corn and grill for about 10 minutes, turning occasionally until charred and tender.

Mix Ingredients: In a separate bowl, combine grilled corn kernels, crumbled feta cheese, chopped cilantro, and lime juice. Stir well to ensure everything is evenly coated.

Add Dressing: Whisk together olive oil, lime juice, salt, and pepper in a small bowl. Drizzle over salad ingredients and toss gently until all components are well mixed.

Toss It Up!: Pour the corn mixture over the kale in your large bowl. Gently fold everything together using tongs for an even distribution without bruising the kale.

Enjoy your delightful Mexican Street Corn Kale Salad fresh! Feel free to let it sit for 10-15 minutes to allow flavors to meld before serving if you prefer. savory roasted cabbage steaks.

Perfecting the Cooking Process

Start by grilling or boiling the corn, then cool it before mixing with kale, spices, and dressing. This order ensures each ingredient shines without wilting the greens too soon.

Add Your Touch

Feel free to swap kale for spinach or add black beans for extra protein. A sprinkle of feta cheese can also elevate the flavor profile even further.

Storing & Reheating

Store the salad in an airtight container in the fridge for up to three days. Avoid reheating; enjoy it chilled for maximum crunch and freshness.

It was during a backyard barbecue that I first introduced this salad to my friends. Their delighted reactions made me realize I had stumbled upon something truly special!

FAQ

What is Mexican Street Corn Kale Salad?

It’s a vibrant salad blending grilled corn, kale, lime, and spices for a fresh experience.

Can I make this salad ahead of time?

Yes! Prepare it a few hours in advance for enhanced flavors but keep dressing separate.

What variations can I try with this recipe?

Consider adding avocado or swapping kale with arugula for a peppery kick in flavor.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

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Mexican Street Corn Kale Salad

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• Author: Annika Weber
• Total Time: 25 minutes
• Yield: Serves 4

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Description

This vibrant Mexican Street Corn Kale Salad combines smoky grilled corn, fresh kale, zesty lime, and creamy feta for a refreshing dish that’s perfect for summer gatherings or casual weeknight dinners. Bursting with flavor and color, it’s sure to impress guests at any potluck!

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Ingredients

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• 4 cups fresh kale, torn into bite-sized pieces
• 2 ears of grilled corn, kernels removed (or 1 cup frozen corn)
• 1/2 cup crumbled feta cheese
• Juice of 2 limes
• 3 tbsp extra virgin olive oil
• 1/4 cup fresh cilantro, chopped (optional)
• Salt and pepper to taste

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Instructions

1. Rinse the kale thoroughly under cold water and remove thick stems. Tear the leaves into a large bowl.
2. Grill the corn on medium-high heat for about 10 minutes until charred and tender. Remove kernels from the cob.
3. In a separate bowl, mix grilled corn, feta cheese, lime juice, and cilantro until well combined.
4. Whisk together olive oil, additional lime juice, salt, and pepper in a small bowl. Drizzle over salad ingredients and toss gently.
5. Combine the corn mixture with kale in the large bowl using tongs to ensure even distribution without bruising the greens.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Salad
• Method: Grilling
• Cuisine: Mexican

Nutrition

• Serving Size: 1 cup (150g)
• Calories: 205
• Sugar: 3g
• Sodium: 290mg
• Fat: 12g
• Saturated Fat: 3g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 6g
• Protein: 6g
• Cholesterol: 15mg