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Easy Mexican Street Corn Salad

The first time I had street corn I remember thinking why did I not try this sooner! I grew up eating fresh Olathe Colorado Sweet Corn, which in my opinion is the best corn out there. It's a little harder to get your hands on in California, but we are blessed to have some delicious options here. Take freshly roasted corn, top it with creamy dressing, spices, cilantro and cheese and you really can't go wrong!


I've been obsessed with salads lately, and tbh street corn can get kinda messy. This salad version is a cinch to mix up and doesn't require a grill, making it a quick and healthy weeknight dinner! I've also snuck in some kale for a nutritional bonus! You can sub spinach or mixed greens, but kale stands up well to the creamy dressing.



Ingredients

1 bunch lacinato (dinosaur kale) destemmed and chopped (about 4 cups)

1 avocado, peeled and cubed

3 cups shredded chicken (rotisserie or precooked)- see below for vegan sub

1 tbsp coconut oil or ghee

2 cups corn kernels, fresh cut off the cob (about 3 ears) or frozen corn kernels (I prefer fresh)

1/3 cup diced red onion

1/2 cup cilantro leaves, chopped

1/2 jalapeño, deseeded and finely chopped

1/4 cup cotija cheese (optional)

1/4 cup toasted pepitas (pumpkin seeds)


Dressing

1/4 cup low fat plain greek yogurt

1 tbsp mayo or additional yogurt.

1/2 cup chopped cilantro

pinch of garlic powder

Juice of 1-2 limes, about 2 tbsp

pinch of cayenne pepper (more to taste if desired)

salt + pepper


Instructions:

  1. Whisk together dressing ingredients in bottom of large bowl. Add in kale and toss to combine.

  2. Heat coconut or oil in a large skillet over medium heat. Add in corn kernels, cook 8-10 minutes until lightly charred stirring often. You can also roast whole ears and grill or roast then slice off, I cook in a pan to save time!

  3. While corn cooks, chop chicken, jalapeño, avocado, cilantro and onion. Add to bowl with kale.

  4. Remove corn from heat and let cool slightly. Add to bowl, toss to combine.

  5. Top with cotija cheese and toasted pepitas if desired.

Serve warm or cold (if serving later, top with cheese and pepitas just before serving.



For vegan/vegetarian option you can substitute vegan mayo for the greek yogurt, leave out the chicken and add cooked, cubed tofu, or rinsed and drained black beans or chickpeas.


Have you ever tried elote aka Mexican street corn? Don't forget to Pin and share with a friend!

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