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Mexican Street Corn Kale Salad Recipe
Ash Tyrrell

Mexican Street Corn Kale Salad Recipe

I recently whipped up this Mexican Street Corn Kale Salad, and I have to say, it completely changed my salad game! I love salads, but I always crave ones with bold flavors and fun textures. This recipe combines the sweetness of corn, the creaminess of avocado, and the hearty bite of kale.
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • shredded kale – I prefer curly kale for its texture but any variety works; massaging it softens the leaves.
  • avocado – use ripe avocado for creamy flavor; it doubles as a natural dressing when mashed into the kale.
  • grilled chicken – boneless skinless chicken breasts, marinated or dry-rubbed; grilling adds smoky depth.
  • Mexican street corn salad – homemade or store-bought; roasting fresh corn gives the best flavor.
  • tortilla chips – crushed for crunch; I like using thick-cut chips that don’t get soggy too fast.
  • cotija cheese – fresh crumbly cheese; grating it fresh enhances its flavor.
  • sriracha – optional for a touch of spice that wakes up the flavors.

Method
 

  1. I season the chicken with a simple dry rub of chili powder, paprika, salt, and pepper. Grilling at around 400°F for 10 minutes gives a smoky flavor, while keeping it juicy inside. After cooking, I let it rest before chopping it into bite-sized pieces.
  2. I love massaging the kale with half of the avocado, lime juice, and a pinch of salt. This softens the tough leaves and makes them taste buttery, almost like a natural dressing that wraps around every bite.
  3. Once everything is ready, I toss the kale, grilled chicken, Mexican street corn, and crushed tortilla chips in a large bowl. I add cotija cheese and a drizzle of sriracha if I want a little heat. Mixing everything gently ensures each bite has a balance of flavors.

Notes

  • I always roast fresh corn instead of canned for that natural sweetness.
  • Massaging the kale is non-negotiable—it transforms tough leaves into tender goodness.
  • Let the grilled chicken cool slightly before chopping to avoid wilting the kale.
  • I crush tortilla chips just before serving to keep them crunchy.
  • A quick squeeze of lime at the end brightens all the flavors beautifully.