Mexican Elote Street Corn Kale Salad with Spicy Yogurt Lime Dressing

Why You’ll Love This Recipe

This salad brings all the savory and smoky flavors of Mexican street corn (elote) into a fresh, crunchy kale salad. The corn is grilled to perfection, bringing out its natural sweetness, while the spicy yogurt-lime dressing adds a rich creaminess with just the right amount of heat. Topping the salad with queso fresco, cilantro, and avocado not only enhances the flavor but also adds wonderful textures. The pickled red onions provide a tangy contrast that balances the richness of the dressing. It’s a refreshing, flavorful dish that feels indulgent yet is packed with nutrients.

Ingredients

For the Salad:

• 4 ears corn, shucked
• 6 cups baby kale
• 1 teaspoon salt
• 1/3 cup queso fresco, crumbled
• 1/2 cup cilantro leaves
• 1 avocado, thinly sliced
• 1/2 red onion, pickled

For the Spicy Yogurt Lime Dressing:

• 1/2 cup Greek yogurt
• 1 clove garlic, minced
• 1 teaspoon chili powder
• Zest and juice of 1 fresh lime (zest for the dressing, juice for the salad)
• 1 tablespoon water (or more, as needed)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Grill the corn: Preheat the grill to medium-high heat. Grill the corn on all sides until the kernels are charred and slightly caramelized, about 8-10 minutes. Once done, remove the corn from the grill and let it cool slightly. Once cooled, slice the kernels off the cob and set aside.
2. Prepare the dressing: In a small bowl, combine the Greek yogurt, minced garlic, chili powder, lime zest, lime juice, and water. Whisk until smooth, adding more water if necessary to achieve a creamy yet pourable consistency. Taste and adjust the seasoning if needed.
3. Assemble the salad: In a large salad bowl, combine the baby kale and salt. Toss to mix. Add the grilled corn, crumbled queso fresco, cilantro leaves, and avocado slices to the kale. Drizzle the spicy yogurt lime dressing over the salad and toss gently to combine.
4. Add pickled onions: Top the salad with the pickled red onions and serve immediately.
5. Serve: Serve immediately as a refreshing side dish or light main course.

Servings and Timing

• Servings: This recipe serves 4-6 people.
• Prep time: 15 minutes
• Cook time: 15 minutes (for grilling corn)
• Total time: 30 minutes

Variations

• Use different greens: If you prefer, you can swap the baby kale for spinach, arugula, or mixed greens for a milder flavor.
• Make it spicy: Add more chili powder or a pinch of cayenne pepper to the dressing for an extra kick. You can also toss in some diced jalapeños.
• Vegan option: To make the salad vegan, substitute the Greek yogurt with a plant-based yogurt and omit the queso fresco or replace it with a vegan cheese alternative.
• Add protein: For a heartier meal, add grilled chicken, shrimp, or black beans to the salad for an extra protein boost.

Storage/Reheating

• Storage: This salad is best served fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate to prevent the kale from wilting.
• Reheating: Since this is a salad, there’s no need to reheat it. Just enjoy it cold or at room temperature.

FAQs

Can I make this salad ahead of time?

Yes, you can prepare the ingredients ahead of time. However, it’s best to add the dressing just before serving to maintain the freshness of the kale and prevent it from wilting.

Can I use frozen corn instead of fresh corn?

While fresh corn is ideal for grilling, you can use frozen corn if necessary. Just thaw and roast the corn in a pan or broil it in the oven to get a bit of a charred flavor.

Can I substitute Greek yogurt in the dressing?

Yes, you can use sour cream or a plant-based yogurt for a different flavor or to make it dairy-free.

How can I make this salad spicier?

To increase the spice level, you can add extra chili powder, a pinch of cayenne, or even fresh jalapeño slices into the salad.

Can I use regular corn instead of grilled corn?

Grilling the corn adds a smoky flavor, but if you don’t have a grill, you can roast or sauté the corn in a pan to achieve some caramelization.

Can I use regular kale instead of baby kale?

Yes, you can use regular kale, but be sure to massage it to soften the leaves before using it in the salad, as regular kale can be tougher.

Is this salad gluten-free?

Yes, this Mexican Elote Street Corn Kale Salad is naturally gluten-free, making it a great choice for those with gluten sensitivities.

How long will this salad stay fresh in the fridge?

The salad will stay fresh for up to 2 days in the fridge. However, the dressing should be kept separate until serving to avoid the kale from wilting.

Can I substitute the pickled red onions with something else?

If you don’t have pickled red onions, you can use thinly sliced raw red onion, though the pickling adds a wonderful tangy contrast to the richness of the avocado and cheese.

Can I add other toppings to this salad?

Absolutely! You can add crushed tortilla chips for extra crunch, diced tomatoes for freshness, or even a sprinkle of chili flakes for more heat.

Conclusion

This Mexican Elote Street Corn Kale Salad with Spicy Yogurt Lime Dressing is the perfect combination of fresh, flavorful, and satisfying. With the sweetness of grilled corn, the creaminess of avocado, and the zesty kick of the yogurt-lime dressing, it’s a salad that will quickly become a favorite for any occasion. Whether served as a side dish, light meal, or party appetizer, it’s sure to be a crowd-pleaser. Enjoy the vibrant flavors of this elevated take on Mexican street corn!

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