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A vibrant Mexican street corn kale salad in a large bowl with charred corn, crumbled cotija cheese, and fresh cilantro.

Mexican Street Corn Kale Salad

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 285
Ingredients Method

Ingredients
  

  • 6 cups curly kale, stems removed and finely chopped
  • 3 cups corn kernels, fresh or frozen
  • 1 tablespoon neutral high-smoke point oil
  • 1/4 cup mayonnais e
  • 1/4 cup plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 1/2 teaspoon ancho chili powder
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalape ño, seeded and minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon cracked black pepper

Method
 

  1. Heat oil in a heavy-bottomed skillet over medium-high heat until shimmering.
  2. Add corn kernels to the skillet in a single layer; cook undisturbed for 3 to 4 minutes to achieve a deep char, then stir and cook for 2 more minutes.
  3. Place chopped kale in a large mixing bowl with a pinch of salt and a drizzle of lime juice.
  4. Massage the kale firmly with hands for 2 minutes until the volume is reduced by half and leaves are tender and dark green.
  5. In a small bowl, whisk together mayonnaise, Greek yogurt, lime juice, chili powder, salt, and pepper until emulsified.
  6. Add the charred corn, red onion, jalapeño, and cilantro to the bowl containing the massaged kale.
  7. Incorporate the dressing into the salad and toss thoroughly to ensure even distribution.
  8. Garnish with crumbled cotija cheese and an extra dusting of chili powder before service.