Mexican Street Corn Kale Salad

Scale

For the Salad:

1 bunch green kale, chopped and stems removed

2 ears of corn (grilled or boiled), kernels removed

1/2 cup cotija cheese, crumbled

1/4 cup red onion, chopped

1–2 avocados, diced

Juice of 1/2–1 lime

Olive oil (for massaging kale)

Crushed tortilla chips (for garnish)

For the Cilantro Lime Dressing:

1/2 cup plain Greek yogurt

1/4 cup fresh lime juice

1/4 cup chopped cilantro (leaves & stems)

2 garlic cloves

1/4 tsp salt

1/4 tsp chipotle powder

Make the Dressing: Blend all dressing ingredients in a food processor until smooth. Chill until ready to use.

Cook the Corn: Grill for 10–12 minutes or boil for 1–2 minutes, then cool and cut off kernels.

Massage the Kale: In a large bowl, add kale, lime juice, and a drizzle of olive oil. Massage for about 5 minutes until softened.

Build the Salad: Add corn, cotija cheese, onion, and avocado to the kale. Drizzle with dressing and toss to coat.

Top It Off: Garnish with crushed tortilla chips and serve immediately.

Find it online: https://tastychow.com/mexican-street-corn-kale-salad/

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