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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


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. 


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


  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.