This simple kale street corn salad is made with chopped kale, roasted sweet corn, crumbled cotija cheese, diced red onion, spicy jalapeño, and roasted pumpkin seeds, all tossed in a delicious chipotle- lime dressing.

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This kale street corn salad is a fresh twist on classic street corn flavors. The combination of hearty kale, sweet corn, and spicy dressing makes it a satisfying and flavorful dish! It’s a perfect balance of flavors, with a satisfying crunch from the pumpkin seeds. It’s also packed with nutrients, including vitamins A, C, and K, fiber, and protein. While this recipe is simple, there are plenty of variations so you can create your favorite salad!

I also love this recipe because you can make it in advance. Since kale is hearty, you don’t have to worry about it wilting right after you add the dressing. This makes a great recipe for a packed lunch or a potluck!

Ingredients & Substitutions

  • Kale – I prefer curly kale for this recipe, but you can use flat leaf dinosaur kale (also called Tuscan kale) if you prefer.
  • Sweet Corn- You can use fresh, canned, or frozen sweet corn. If using canned corn, just make sure to drain it well.
  • Cotija Cheese – This crumbly cheese adds a salty, tangy flavor. You can substitute it with feta or queso fresco if you prefer.
  • Red Onion – Adds a sharp bite and color to the salad. You can substitute with green onions for a milder flavor.
  • Jalapeño – Adds a spicy kick. Adjust the amount based on your spice preference or substitute with a milder pepper if desired.
  • Cilantro– Fresh cilantro adds a slightly sweet, herbal flavor. If you don’t like the flavor of cilantro, you can skip it.
  • Roasted Pumpkin Seeds – Adds a nutty, crunchy element. You can substitute with sunflower seeds or omit for a nut-free option.
  • Tajin– I like to use a little tajin to add an additional layer of spicy flavor. If you want to keep this recipe more mild, you can skip it.
  • Chipotle Chilies in Adobo Sauce – Adds a smoky, spicy flavor. You can adjust the amount based on your spice preference.
  • Mayonnaise – Creates a creamy base for the dressing. You can substitute with Greek yogurt for a lighter option.
  • Lime Juice – Adds a bright, tangy flavor. Fresh lime juice is best, but bottled juice can be used in a pinch.
  • Garlic Powder – Adds a subtle garlic flavor. You can substitute with fresh minced garlic if preferred.
  • Salt – Enhances all the flavors in the dressing.

Variations and Additions

If you want to add even more flavor to this salad, here are a few additions you could make:

  • Black Beans – Beans are an easy way to add a little extra plant-based protein and fiber.
  • Avocado – This is a great way to add healthy fat and it can also help tame the spicy flavor.
  • Tomatoes – Chopped cherry or grape tomatoes work well in this salad.

How to Make a Kale Street Corn Salad

Whisk together the chopped chipotle chili peppers in adobo sauce with mayonnaise, lime juice, garlic powder, and salt.
Add the corn to a skillet and cook for 3-4 minutes, stirring occasionally. Allow the corn to cool slightly.
massaged kale in a bowl
In a large bowl, add the kale and massage until it’s bright green. Toss with the dressing.
Top the kale with the corn. Drain the onions and add the onions, cotija cheese, jalapeño, pumpkin seeds, and cilantro.

Tips for the Best Kale Street Corn Salad

  • Massage the Kale: Kale is a hardy green that needs to be massaged to become tender. Once you’ve washed your kale, massage it with your hands until it softens. You can also massage the dressing directly into the kale.
  • Choose the Right Dressing: Since kale is naturally bitter, an acidic dressing, like this one made with lime juice, can help break down the fiber in the kale and make it easier to chew.
  • Remove the Stems: The stems are tough and extremely bitter, so it’s best to remove them. You can either fold the leaves in half and slice the stems off or tear the leaves away from the stems. Discard the stems.

Frequently Asked Questions

  • What exactly is street corn? Street corn (or elote) is called “street corn” because it is commonly sold by street vendors in Mexico. The term “street corn” typically refers to corn on the cob that is grilled or boiled and then dressed with various toppings like mayonnaise, cheese (often cotija), chili powder, lime juice, and cilantro.
  • Can I make this recipe vegan? Swap out the mayonnaise for vegan mayo and skip the cotija cheese. It won’t have quite the same “street corn” flavor but it will still taste great!
  • Can I make this salad in advance? – Yes! Kale is hearty and doesn’t wilt very easily, so you can make this salad in advance.

More Street Corn Inspired Recipes

Can’t get enough street corn? Try my street corn salad (the one that started it all!), my street corn flatbread, or my street corn soup!

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Kale Street Corn Salad

Kale Street Corn Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Liz Thomson
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Total Time: 15 minutes
  • Yield: 8 cups 1x
  • Category: Salad
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian
Print Recipe

Description

This simple kale street corn salad is made with chopped kale, roasted sweet corn, crumbled cotija cheese, diced red onion, spicy jalapeño, and roasted pumpkin seeds, all tossed in a delicious chipotle lime dressing. 

Ingredients

Units Scale

For the salad:

  • 1 tablespoon olive oil
  • 1 (15oz) can sweet corn, drained
  • 6 cups chopped kale (stems removed)
  • 1/4 cup diced red onion
  • 1/4 cup crumbled cotija or queso fresco
  • 1 small jalapeño, diced
  • 1/4 cup roasted pumpkin seeds
  • chopped cilantro, optional

For the dressing

  • 2 tablespoons chopped chipotle chilies in adobo sauce
  • 2 tablespoons mayonnaise
  • 2 tablespoons lime juice
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions

  1. Heat the olive oil in a large non-stick skillet over medium heat.
  2. Add the corn and cook for 3-4 minutes, stirring occasionally. Allow the corn to cool slightly.
  3. Fill a small bowl with ice water and add the diced onions. Allow the onions to soak for 2-3 minutes. This will help tame the bite and give them a more mild flavor.
  4. Whisk together the chopped chipotle chili peppers in adobo sauce with mayonnaise, lime juice, garlic powder, and salt.
  5. In a large bowl, add the kale and massage until it’s bright green. Toss with the dressing.
  6. Top the kale with the corn. Drain the onions and add the onions, cotija cheese, jalapeño, pumpkin seeds, and cilantro.