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
- Heat the olive oil in a large non-stick skillet over medium heat.
- Add the corn and cook for 3-4 minutes, stirring occasionally. Allow the corn to cool slightly.
- 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.
- Whisk together the chopped chipotle chili peppers in adobo sauce with mayonnaise, lime juice, garlic powder, and salt.
- 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.