Mexican Street Corn Kale Salad 

This vibrant, summer-inspired salad perfectly marries the smoky sweetness of corn with the hearty texture of kale. Massaging the kale softens its leaves, while fresh corn, creamy avocado, tangy cotija, and crunchy tortilla chips bring a balanced medley of flavors and textures. Tossed in a simple cilantro‑lime dressing, it’s quick to prepare—about 15 minutes—and ideal as a light main course or flavorful side dish at your next cookout. The recipe is customizable, offering space to add protein or spice it up to your liking. 

Ingredients

• 1 bunch green kale (about 6 cups), stemmed
  
  

• 2 ears fresh corn, shucked
  
  

• ½ cup plain Greek yogurt
  
  

• 2 cloves garlic, finely minced
  
  

• ¼ tsp chipotle powder (or chili powder)
  
  

• ¼ cup fresh cilantro, chopped
  
  

• Juice of ½ lime (plus more for massaging)
  
  

• ¼ tsp salt
  
  

• ½ cup crumbled cotija cheese
  
  

• 1 avocado, diced or sliced
  
  

• ¼ cup red onion, thinly sliced
  
  

• A handful crushed tortilla chips
  
  

Directions

1. Prepare dressing & kale: In a small bowl, whisk together Greek yogurt, garlic, chipotle powder, cilantro, lime juice, and salt.
   
   

2. Massage kale: Place kale in a large bowl, drizzle with a little olive oil and lime juice, then massage with your hands for ~1–2 minutes until leaves soften. 

3. Add corn: Grill, roast, or sauté corn until lightly charred, then cut kernels from the cob. Add to the kale.
   
   

4. Combine salad: Toss the massaged kale, corn, yogurt‑cilantro dressing, cotija, red onion, and avocado together until evenly coated.
   
   

5. Finish: Just before serving, scatter crushed tortilla chips over the top for crunch.
   
   

Nutrients

(Makes ~4 servings)

• Calories: ~175 kcal per serving
  
  

• Carbohydrates: ~21 g
  
  

• Protein: ~9 g
  
  

• Fat: ~8 g (Saturated fat ~2 g)
  
  

• Fiber: ~4 g
  
  

• Sodium: ~489 mg
  
  

• Potassium: ~678 mg
  
  

• Sugars: ~5 g