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Bursting with bold flavor and vibrant color, elote corn kale salad brings together charred corn, creamy dressing, fresh herbs and tender kale in every bite. Inspired by classic Mexican street corn, this healthy twist features a zesty Greek yogurt dressing, crumbled queso fresco and ripe avocado. The kale adds texture and heartiness while cilantro and lime brighten things up. It’s a great choice for a summer side, picnic dish or light lunch that’s as easy to prep as it is fun to eat.
Elote corn kale salad combines grilled corn, baby kale, avocado and a zesty lime yogurt dressing for a fresh, colorful salad full of Mexican-inspired flavor.
Enjoy Mexican flavors? Also try turkey tacos, shrimp ceviche or what about Mexican pork carnitas (my favorite!)
Why You’ll Love It
Fresh and vibrant: Packed with bold flavors and colorful ingredients.
Easy to prepare: Simple steps make this a great weeknight salad.
Inspired by elote: A lighter take on classic Mexican street corn.
Great for summer: Perfect for barbecues, potlucks or light meals.
Nutrient-packed: Kale, Greek yogurt and avocado make it satisfying and wholesome.
Mexican Street Corn Kale Salad Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Corn: Grilled until lightly charred for smoky sweetness and bite.
Greek yogurt: Creates a creamy, tangy dressing base.
Garlic: Adds depth and a savory edge to the dressing.
Chili powder: Brings a mild heat and smokiness.
Lime: Zest and juice brighten the dish and balance the richness.
Baby kale: Softens when massaged and holds up well in salads.
Salt: Enhances the flavor of the kale and dressing.
Queso fresco: Adds a salty, crumbly texture that contrasts nicely with the creamy elements.
Cilantro leaves: Add freshness and a burst of herby flavor.
Avocado: Provides creaminess and a smooth texture.
Pickled red onion: Adds tang and color to the finished dish.
How to Make a Grilled Corn and Kale Salad
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Grill the corn: Wrap in foil and cook until charred, then slice kernels from cobs.
Make the dressing: Mix yogurt, garlic, chili powder, lime zest and juice, and water to desired consistency.
Massage the kale: Toss kale with salt and lime juice and massage to soften.
Assemble the salad: Combine kale, corn, dressing, queso fresco and cilantro.
Serve: Top with avocado slices and pickled red onion.
Substitutions and Variations
Use cotija instead of queso fresco: Cotija has a stronger flavor and crumbles easily.
Swap Greek yogurt for sour cream: For a richer dressing with a more traditional taste.
Add protein: Toss in grilled chicken, shrimp or black beans for a full meal.
Use spinach or arugula: If kale isn’t your favorite, other greens work well too.
Serving Suggestions
With grilled meats: Enjoy grilled chicken kabobs or a New York steak with your street corn salad.
With bread: Pair it with bread or tortillas.
More ideas: Enjoy shrimp ceviche or shredded beef tacos with it. And how about Mexican ice cream for dessert?
How to Store Street Corn Elote Salad
Store: This is best served as soon as you’ve made it but if you have leftovers, refrigerate them and use as soon as you can. Leftover sliced avocado can be tossed in lime juice to slow down browning.
Freeze: The best thing about elote salad is the fresh flavors, so it’s not really a freezer-friendly recipe.
Top Tips
Char the corn well: This adds that smoky elote flavor.
Massage the kale: It improves texture and helps absorb the dressing.
Adjust the dressing: Add water a little at a time for the right consistency.
Serve immediately: The salad tastes best fresh with all toppings added just before serving.
Mexican Street Corn Kale Salad FAQs
Cotija is a cow’s milk cheese which is white, crumbly and firm. It’s aged for a salty flavor, so most recipes won’t need much cotija in there. It’s more of a garnish since the taste is pretty bold. Queso fresco has a softer taste. It’s made from either cow’s milk or goat’s milk and is only aged for a few days. If you’re using this, you can use a little more than if you are using cotija.
First, massaging the kale helps break down some of the tough fibers in it. This makes it tenderer and easier to chew. The second reason is to infuse it with the flavor of the lime juice. If you’re using baby kale, it’s already tender but massage it anyway, to infuse it with that delicious lime flavor.
Mexican Corn and Kale Salad Recipe
Elote Corn Kale Salad
Equipment
Ingredients
- 4 Ears corn, shucked
- ½ Cup Greek yogurt
- 1 Clove garlic, minced
- 1 Teaspoon chili powder
- 1 fresh lime, zest and juice to be used separately
- 1 Tablespoon water, or more as needed
- 6 Cups baby kale
- 1 Teaspoon salt
- ⅓ Cup queso fresco, crumbled
- ½ Cup cilantro leaves
- 1 avocado, thinly sliced
- ½ red onion, pickled
Instructions
- Preheat grill to medium high heat. Wrap each ear of corn in foil and place directly on the grill grates.
- Grill, rotating every 8 to10 minutes, until tender (about 30 minutes). Discard the foil and grill the corn until it chars in places, turning often with metal tongs. Note: Wrapping it in foil creates a steaming effect that keeps your corn moist, and it should char a little through the foil too because of the high heat.
- Make the dressing while the corn is cooking. In a small bowl, stir together Greek yogurt, garlic, chili powder, lime zest and ½ of the lime juice. Add water, a tablespoon at a time, until the consistency is right.
- In a large bowl combine kale, salt and remaining lime juice. Gently massage the kale for 15 seconds to soften.
- When corn is cool enough to handle, carefully cut the kernels from the cobs.
- To assemble the salad, toss together massaged kale, corn, dressing, queso fresco, and cilantro.
- Serve immediately with sliced avocado and pickled red onion.
Notes
Massage the kale: It improves texture and helps absorb the dressing.
Adjust the dressing: Add water a little at a time for the right consistency.
Serve immediately: The salad tastes best fresh with all toppings added just before serving.
Nutrition
This elote corn kale salad with spicy yogurt lime dressing is a fresh, zesty twist on a street food favorite. The smoky corn, tangy dressing and crisp greens come together in a colorful dish that’s both healthy and satisfying. Topped with creamy avocado, pickled onion and queso fresco, it’s a salad that’s anything but boring. Make this Mexican kale salad recipe for your next gathering or weeknight meal and enjoy the bold flavors and vibrant textures in every bite.
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
This salad was such a flavor bomb! The spicy yogurt lime dressing tied everything together perfectly, and the combo of sweet corn with crunchy kale was amazing. I wasn’t sure I’d love kale like this, but wow—definitely making this again for taco night!
Thanks for sharing the recipe; it made cooking this dish so enjoyable!
This looks so yummy! I’m definitely going to give it a try.
Lime dressing, avocados too. It makes me want to have some.
oh man, your corn kale salad looks absolutely delicious. I grow kale and corn, and should be able to make this salad up no problem. thank you
This salad looks scrumptious, think I’d finish this in minutes. I’m leaning more to healthy options now, so this can be a great start!
So mouthwatering! I’m so excited to try this one.