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A vibrant Elote Corn Kale Salad bowl with greens, grilled corn, sliced avocado, pickled onions, cheese, and cilantro—a fresh twist on the classic Mexican elote and a delicious kale salad recipe.
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5 from 5 votes

Elote Corn Kale Salad

This elote corn kale salad puts a healthy spin on Mexican street corn by using baby kale and a zesty Greek yogurt dressing. It’s full of fresh flavor and beautiful on the plate. Serve it as a side or enjoy it as a light lunch any time of year.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Salad
Cuisine: Mexican
Keyword: Avocado, corn
Servings: 2
Author: Bella Bucchiotti

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

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.

Nutrition

Calories: 373kcal | Carbohydrates: 33g | Protein: 20g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 17mg | Sodium: 1253mg | Potassium: 1691mg | Fiber: 8g | Sugar: 4g | Vitamin A: 21399IU | Vitamin C: 255mg | Calcium: 504mg | Iron: 4mg

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