Mexican Elote Street Corn Kale Salad with Spicy Yogurt Lime Dressing
This Mexican Elote Street Corn Kale Salad is a fresh and vibrant twist on the classic Mexican street corn, featuring grilled corn, creamy avocado, and a spicy yogurt-lime dressing. Topped with crumbled queso fresco, pickled red onions, and cilantro, this salad is a perfect balance of smoky, creamy, and tangy flavors. Ideal for a light lunch or as a side dish for any gathering, this dish brings bold and delicious flavors to your table.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (for grilling corn)
- Total Time: 30 minutes
- Yield: Serves 4-6
- Category: Salad, Side Dish, Main Course
- Method: Grilled, No-cook
- Cuisine: Mexican, Fusion
- Diet: Gluten Free
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)
Instructions
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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.
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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.
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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.
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Add pickled onions: Top the salad with the pickled red onions and serve immediately.
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Serve: Serve immediately as a refreshing side dish or light main course.
Notes
For a milder flavor, swap the baby kale for spinach, arugula, or mixed greens.
To make it spicier, add more chili powder or a pinch of cayenne to the dressing, or toss in fresh diced jalapeños.
For a vegan version, substitute Greek yogurt with plant-based yogurt and omit the queso fresco or replace it with vegan cheese.
Add protein like grilled chicken, shrimp, or black beans to turn this salad into a heartier meal.
