I have to admit, the first time I made this Mexican Street Corn Kale Salad Recipe, I wasn’t sure what to expect. But as soon as I took my first bite, I was hooked! The roasted corn, creamy yogurt dressing, and tangy pickled onions all come together in a way that makes every forkful feel like a party in your mouth.
I found myself craving it for lunch, dinner, and even as a side for weekend BBQs. Making this salad has become a little ritual for me—it’s fresh, flavorful, and surprisingly filling.
If you love experimenting with vegetables, you can also enjoy Crispy Parmesan Roasted Cauliflower Recipe for another easy roasted veggie option.
Ingredients for Mexican Street Corn Kale Salad
Here’s everything you need to make this salad shine. I’ve included tips to make each ingredient work best.
- 4 ears of corn, shucked – Fresh corn works best; frozen tends to get mushy when roasted.
- ½ cup (100 g) plain Greek yogurt – Plain yogurt keeps the dressing tangy without overpowering the salad.
- 1 clove garlic, minced – Fresh garlic adds the right punch of flavor.
- 1 teaspoon chili powder – Boost with an extra teaspoon for a spicier kick.
- Zest from one lime – Adds bright citrus notes.
- Juice from one lime, divided – Fresh lime juice keeps the dressing vibrant.
- Water – To thin out the yogurt dressing to the perfect consistency.
- 6 cups (402 g) baby kale – Baby kale is tender and packed with vitamins A, C, and K.
- 1 teaspoon salt – Enhances all the flavors.
- ⅓ cup (41 g) crumbled queso fresco – Freshly crumbled cheese melts slightly into the salad for creaminess.
- Cilantro – Adds a refreshing herbaceous flavor.
- 1 avocado, sliced – Creamy texture balances the tangy dressing.
- Pickled red onion – Provides acidity and crunch to lift all the flavors.
Note: Serves 6. You might also enjoy a sweet touch after this salad with Apple Crisp Cheesecakes Recipe.
Variations
This salad is versatile, so feel free to customize:
- Dairy-free: Use coconut or cashew yogurt instead of Greek yogurt.
- Extra heat: Add roasted jalapeños or a pinch of cayenne pepper.
- Make it hearty: Toss in black beans or grilled chicken for a protein boost.
- Cheese swap: Cotija can be used in place of queso fresco for a stronger flavor.
Cooking Time
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Equipment You Need
- Outdoor grill – Perfect for roasting the corn and adding smoky flavor.
- Mixing bowl – For tossing kale with dressing.
- Knife and cutting board – To chop veggies and herbs.
- Citrus zester – To zest the lime.
- Spoon or whisk – For mixing dressing smoothly.
How to Make Mexican Street Corn Kale Salad
Roast the Corn
Start by roasting the corn on a grill or stovetop. I like to brush it lightly with oil for even caramelization. Rotate occasionally to get those golden, slightly charred kernels that make the salad irresistible.
Make the Yogurt Dressing
In a small bowl, whisk together Greek yogurt, minced garlic, chili powder, lime zest, lime juice, and a splash of water. I usually adjust water to get a smooth, pourable consistency. The dressing is tangy and just a little spicy—perfect for coating the kale.
Prep the Kale
Wash and dry the baby kale, then place it in a large bowl. I massage the kale with a little salt to soften the leaves and reduce bitterness. This step makes every bite tender and flavorful.
Assemble the Salad
Cut the roasted corn off the cob and add it to the kale. Toss with crumbled queso fresco, sliced avocado, cilantro, and pickled red onions. Finally, drizzle with the yogurt dressing right before serving.
Additional Tips for Making This Recipe Better
- I like to roast corn in batches to get perfect charred kernels every time.
- Massaging the kale is a small step, but it makes a huge difference in texture.
- If I’m short on time, I use pre-pickled red onions—they save a ton of prep work.
- Adding a squeeze of extra lime before serving brightens up all the flavors.
How to Serve Mexican Street Corn Kale Salad
Serve this salad chilled or at room temperature. I love presenting it in a wide bowl so the colors pop—golden corn, green kale, red onions, and white cheese. Garnish with extra cilantro and lime wedges for a restaurant-style look. This salad pairs beautifully with grilled meats, tacos, or even as a standalone lunch.
Nutritional Information
Here’s a rough idea per serving:
- Calories: 220
- Protein: 7 g
- Carbohydrates: 22 g
- Fat: 12 g
Make Ahead and Storage
Storing
You can prep all salad ingredients (except the dressing) up to 3 days in advance. Keep them in an airtight container in the fridge to stay fresh.
Freezing
This salad is fresh. Freezing isn’t recommended because avocado and pickled onions will lose texture.
Reheating
No reheating needed! Serve chilled or at room temperature for the best flavor and crunch.
Why You’ll Love This Recipe
This salad has quickly become one of my favorites, and here’s why:
- Bursting with flavor – Roasted corn, zesty dressing, and pickled onions make every bite exciting.
- Easy to make – Simple ingredients and steps, perfect for weeknights.
- Versatile – Works as a side, lunch, or even a light dinner.
- Healthy – Packed with vitamins and fiber from kale and veggies.
- Customizable – Adjust spice, cheese, or protein to fit your taste.