Mexican Street Corn Kale Salad
This gorgeous Mexican street corn kale salad will change your mind about having a salad as a meal!
Servings: 6
Equipment
Ingredients
- 4 ears of corn shucked
- ½ cup (100 g) plain Greek yogurt
- 1 clove garlic minced
- 1 teaspoon chili powder
- Zest from one lime
- Juice from one lime divided
- Water
- 6 cups (402 g) baby kale
- 1 teaspoon salt
- ⅓ cup (41 g) crumbled queso fresco
- ½ cup cilantro leaves
- 1 avocado thinly sliced
- Pickled red onion
Instructions
- Preheat grill to medium high heat. Place corn directly on the grill grates. Grill, rotating every 8-10 minutes, until corn begins to char (about 30 minutes or shorter, depending on how hot your grill is). When corn is cool enough to handle, carefully cut the kernels from the cobs.4 ears of corn
- Meanwhile, in a small bowl, stir together Greek yogurt, garlic, chili powder, lime zest and 1/2 of the lime juice. Add water, 1 Tablespoon at a time, until salad dressing consistency is achieved.1/2 cup plain Greek yogurt, 1 clove garlic, 1 teaspoon chili powder, Zest from one lime, Juice from one lime, Water
- In a large bowl combine kale, salt and remaining lime juice. Gently massage the kale for 15 seconds to soften.6 cups baby kale, 1 teaspoon salt
- To assemble the salad, toss together massaged kale, corn, dressing, queso fresco, and cilantro. Serve immediately with sliced avocado and pickled red onion.1/3 cup crumbled queso fresco, 1/2 cup cilantro leaves, 1 avocado, Pickled red onion
Nutrition
Serving: 1 serving | Calories: 175 kcal | Carbohydrates: 21 g | Protein: 9 g | Fat: 8 g | Saturated Fat: 2 g | Trans Fat: 1 g | Cholesterol: 6 mg | Sodium: 489 mg | Potassium: 678 mg | Fiber: 4 g | Sugar: 5 g
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