Y’all, if you’re lookin’ for a salad that’s packed full of flavor and goodness, then you need to try this Mexican street corn kale salad. It’s got the perfect combination of smoky roasted corn, spicy jalapeños, tangy lime juice and deliciously crunchy kale. And the best part? It’s so easy to make!
Ingredients
- 3 ears of corn, shucked and kernels removed
- 1 red onion, diced
- 2 cloves of garlic, minced
- 1 jalapeño, seeded and diced
- 1/4 cup of chopped cilantro
- 1/4 cup of olive oil
- 2 tablespoons of lime juice
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 1 large bunch of kale, stems removed and chopped
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, mix together the corn kernels, onion, garlic, jalapeño, cilantro, olive oil, lime juice, smoked paprika, chili powder, salt and pepper until well combined.
- Spread the mixture onto a baking sheet and roast in the oven for 20 minutes, stirring once or twice, until the corn is golden brown and tender.
- Meanwhile, add the kale to a large salad bowl.
- When the corn is done, allow it to cool for a few minutes then add it to the kale and toss to combine.
- Serve immediately and enjoy!
This salad is perfect for a summer barbeque or potluck, but it’s also great for a quick and easy weekday lunch. The smoky flavor of the roasted corn pairs perfectly with the bold crunch of the kale, making it a salad that’s both satisfying and healthy. Plus, with so many flavorful ingredients, you’re guaranteed to love every bite.
If you’re lookin’ for a dish that’s packed full of veggies, texture and flavor, then this Mexican street corn kale salad is the perfect recipe to try. With its delicious combination of fresh ingredients and spicy kick, it’s sure to become a staple in your recipe collection. So go ahead, give it a try – your taste buds will thank you!
Ingredients
- 3 ears of corn, shucked and kernels removed
- 1 red onion, diced
- 2 cloves of garlic, minced
- 1 jalapeño, seeded and diced
- 1/4 cup of chopped cilantro
- 1/4 cup of olive oil
- 2 tablespoons of lime juice
- 1 teaspoon of smoked paprika
- 1/2 teaspoon of chili powder
- Salt and pepper to taste
- 1 large bunch of kale, stems removed and chopped
Instructions
- Preheat the oven to 425 degrees F.
- In a large bowl, mix together the corn kernels, onion, garlic, jalapeño, cilantro, olive oil, lime juice, smoked paprika, chili powder, salt and pepper until well combined.
- Spread the mixture onto a baking sheet and roast in the oven for 20 minutes, stirring once or twice, until the corn is golden brown and tender.
- Meanwhile, add the kale to a large salad bowl.
- When the corn is done, allow it to cool for a few minutes then add it to the kale and toss to combine.
- Serve immediately and enjoy!
Make sure to eat your greens y’all, and this Mexican street corn kale salad is a delicious and easy way to do it. So gather up your ingredients, preheat that oven and get ready to enjoy one of the tastiest salads you’ve ever had. Your taste buds will thank you!
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