I whipped up a Fresh Mexican Salad that blended smoky, charred corn with crisp kale, vibrant red bell pepper and a hint of spicy jalapeños. The burst of citrus, garlic, and Cotija cheese creates a flavor balance that surprises and delights. I can wait to share this creative culinary experience.
I recently experimented with a twist on classic street corn that brings together some really exciting ingredients. I started with 2 cups of fresh corn kernels, charred on the grill for that smokey flavor, and tossed them with a bunch of kale that I massaged until tender.
I added in a diced ½ red bell pepper, finely chopped ½ small red onion and minced 1-2 jalapeños to give it a nice kick. To tie it all together, I mixed in crumbled Cotija cheese with a blend of ¼ cup mayonnaise and ¼ cup sour cream, plus the juice of 2 limes, a clove of minced garlic and a dash of chili powder.
Trust me, this combo will definitely make your salad a hit if you’re after something that feels like an easy bring to work lunch or a quick loaded taco salad. Enjoy experimenting with this fresh mexican salad idea!
Why I Like this Recipe
I really love this recipe for a few reasons. First, I like how the grilled corn gets all smoky and charred before it’s tossed in with the kale and other veggies. It gives the salad a really unique, bold flavor that makes me feel like I’m eating something special.
Second, the mix of crunchy kale, sweet red bell pepper, and spicy jalapeños creates this incredible medley of textures and tastes that just works perfectly together. I mean, one bite and you’re hitting a bunch of flavors at once!
Lastly, the tangy, creamy dressing with lime juice and garlic ties everything together so well. It makes the salad feel fresh and zesty, and I love that I can adjust it to my own taste if I need a bit more spice or tanginess.
Ingredients
Ingredient Quantities
- 2 cups fresh corn kernels (from about 3 ears, grilled and slightly charred)
- 1 bunch kale (about 4 cups chopped after removing the thick stems and massaging the leaves)
- ½ red bell pepper, diced
- ½ small red onion, finely chopped
- 1-2 jalapeños, seeded and minced (adjust based on how spicy u want it)
- ¼ cup Cotija cheese, crumbled
- ¼ cup mayonnaise
- ¼ cup sour cream
- Juice of 2 limes (roughly 3-4 tablespoons)
- 1 clove garlic, minced
- ½ teaspoon chili powder
- Salt and pepper to taste
- ¼ cup fresh cilantro, roughly chopped
How to Make this
1. Preheat your grill and get your corn ears ready to be grilled until they look a bit charred. Once done, slice off the kernels.
2. Rinse the kale, remove the thick stems, chop it up into about 4 cups and massage the leaves with a pinch of salt to soften them.
3. In a large bowl, mix the chopped kale with the grilled corn kernels, diced red bell pepper, finely chopped red onion and minced jalapeños.
4. In a separate small bowl, combine the mayonnaise, sour cream, lime juice, minced garlic and chili powder. Season with salt and pepper to your liking.
5. Pour the dressing over the salad mixture and toss everything together so all the ingredients get coated evenly.
6. Sprinkle the crumbled Cotija cheese evenly over the salad.
7. Add the roughly chopped cilantro and give the mix one last toss.
8. Let the salad chill in the fridge for about 15 minutes so the flavors can really meld together.
9. Taste the salad and adjust any seasoning if needed.
10. Serve it up and enjoy your fresh mexican street corn kale salad!
Equipment Needed
1. Grill – You need it to char youre corn ears nice and even.
2. Tongs – Perfect for handling the hot corn while its on the grill.
3. Knife – For slicing the corn kernels and chopping all the veggies.
4. Cutting board – Keeps your work surface safe and clean while you prep the kale, red bell pepper, red onion, and jalapeños.
5. Large mixing bowl – For tossing the kale, corn kernels, bell pepper, red onion, and jalapeños together.
6. Small mixing bowl – Lets you mix the mayo, sour cream, lime juice, minced garlic, and chili powder well.
7. Measuring cups and spoons – These are needed for the correct portions of mayo, sour cream, lime juice, Cotija cheese, salt, and chili powder.
8. Whisk or fork – Handy to blend the dressing ingredients until smooth.
9. Refrigerator – You will use it to chill the salad for about 15 minutes to let the flavors meld.
FAQ
Mexican Street Corn Kale Salad Recipe Substitutions and Variations
- Instead of kale you could use baby spinach or arugula, they are a bit softer but still work great in this salad
- If Cotija cheese is hard to find, try crumbled feta cheese which gives a similar tangy flavor
- You can replace sour cream with Greek yogurt for that creamy texture and a lighter twist
- If you dont have red bell pepper around, either yellow or orange bell pepper makes a good substitute
- Not a fan of red onion? Try using white onion for a milder taste that wont overpower the other flavors
Pro Tips
1. Try not to overcook the corn – get a nice char on it so it adds a little smokiness and crunch, but don’t burn it cuz that can ruin the flavor.
2. Massage the kale really well before adding the other ingredients so it softens up; it’ll make the salad way easier to eat and less bitter.
3. Whisk your dressing until it’s smooth and creamy, and if you like it tangier, add a bit more lime juice; it really boosts the overall flavor.
4. Let the salad chill for about 15 minutes in the fridge after tossing so all the flavors can meld together nicely, and then give it a taste to adjust salt and pepper as needed.
Mexican Street Corn Kale Salad Recipe
My favorite Mexican Street Corn Kale Salad Recipe
Equipment Needed:
1. Grill – You need it to char youre corn ears nice and even.
2. Tongs – Perfect for handling the hot corn while its on the grill.
3. Knife – For slicing the corn kernels and chopping all the veggies.
4. Cutting board – Keeps your work surface safe and clean while you prep the kale, red bell pepper, red onion, and jalapeños.
5. Large mixing bowl – For tossing the kale, corn kernels, bell pepper, red onion, and jalapeños together.
6. Small mixing bowl – Lets you mix the mayo, sour cream, lime juice, minced garlic, and chili powder well.
7. Measuring cups and spoons – These are needed for the correct portions of mayo, sour cream, lime juice, Cotija cheese, salt, and chili powder.
8. Whisk or fork – Handy to blend the dressing ingredients until smooth.
9. Refrigerator – You will use it to chill the salad for about 15 minutes to let the flavors meld.
Ingredients:
- 2 cups fresh corn kernels (from about 3 ears, grilled and slightly charred)
- 1 bunch kale (about 4 cups chopped after removing the thick stems and massaging the leaves)
- ½ red bell pepper, diced
- ½ small red onion, finely chopped
- 1-2 jalapeños, seeded and minced (adjust based on how spicy u want it)
- ¼ cup Cotija cheese, crumbled
- ¼ cup mayonnaise
- ¼ cup sour cream
- Juice of 2 limes (roughly 3-4 tablespoons)
- 1 clove garlic, minced
- ½ teaspoon chili powder
- Salt and pepper to taste
- ¼ cup fresh cilantro, roughly chopped
Instructions:
1. Preheat your grill and get your corn ears ready to be grilled until they look a bit charred. Once done, slice off the kernels.
2. Rinse the kale, remove the thick stems, chop it up into about 4 cups and massage the leaves with a pinch of salt to soften them.
3. In a large bowl, mix the chopped kale with the grilled corn kernels, diced red bell pepper, finely chopped red onion and minced jalapeños.
4. In a separate small bowl, combine the mayonnaise, sour cream, lime juice, minced garlic and chili powder. Season with salt and pepper to your liking.
5. Pour the dressing over the salad mixture and toss everything together so all the ingredients get coated evenly.
6. Sprinkle the crumbled Cotija cheese evenly over the salad.
7. Add the roughly chopped cilantro and give the mix one last toss.
8. Let the salad chill in the fridge for about 15 minutes so the flavors can really meld together.
9. Taste the salad and adjust any seasoning if needed.
10. Serve it up and enjoy your fresh mexican street corn kale salad!
