Name: Mexican Street Corn Kale Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 cups chopped kale, stems removed; 2 cups corn kernels (fresh or frozen); 1/4 cup mayonnaise; 1/4 cup sour cream; 1/2 teaspoon chili powder; 1/2 cup crumbled cotija cheese; 1/4 cup chopped fresh cilantro; 1 large lime, juiced; 1/2 teaspoon garlic powder; 1/4 teaspoon salt; 1/4 teaspoon black pepper

Okay, How Did I End Up Mixing Mexican Street Corn with Kale?

Funny story — the first time I made this salad, it was honestly because I had a bunch of kale wilting in the fridge (why do I even buy two bags at a time?) and leftover corn on the cob from Taco Tuesday. My husband looked at me like I was about to blend peanut butter with pickles, but even he admitted it kinda slapped. Now I make it whenever the weather’s warm or, realistically, anytime I’m craving some tangy, cheesy deliciousness but want to Pretend I Eat Healthy.

Oh — side note — once my sister tried to grill the kale (don’t do that) and the kitchen smelled like a smoking lawn for hours. We still laugh about it.

Why You’ll Love This Salad (Or At Least Tolerate It)

I make this when I want to catch people off guard — they think it’ll be boring greens and then BAM, there’s charred corn, creamy tangy dressing, and crispy bits everywhere. My family goes nuts for it because it’s the only time they’ll eat kale willingly (believe me, I’ve tried massaging kale into everything else). Plus, it’s honestly pretty quick unless you get distracted like I do. And hey, if you lose a kernel here or there on the kitchen floor, totally normal.

What You’ll Need (and Random Swaps I’ve Tried)

1 bunch curly kale (if you’re short on time, pre-chopped bagged kale works too; my friend swears by the baby kale version but I think it turns mushy)
3-4 ears corn (fresh is best but canned or frozen works in a pinch — I’ve even used the grilled frozen ones from Trader Joe’s, which is cheating but whatever)
1/2 cup cotija cheese (or feta if you can’t find it, but my grandma always insisted on El Mexicano cotija…honestly any crumbly white cheese is good here)
2-3 radishes (skip if you hate them, or sub in sliced cucumber or pickled onion for some zip)
Handful fresh cilantro (parsley’s okay but like — why?)
1/4 cup pepitas (that’s pumpkin seeds, but sunflower seeds or even toasted almonds are fine if that’s what you’ve got)
For the dressing:

1/4 cup mayo (honestly, sometimes Greek yogurt, or even sour cream when I want it a bit lighter, is a nice swap)
Juice from a big ol’ lime (or bottled if you must, but it’s way less zingy)
1/2 teaspoon smoked paprika (regular is fine but smoked is just *chef’s kiss*)
1/2 teaspoon chili powder
1-2 teaspoons hot sauce (Valentina is my ride or die, but use what you fancy)
Pinch of sugar or drizzle of honey (I forget this half the time and honestly, it’s still good)
Salt and cracked black pepper, to taste

Alright, Let’s Do This

Get that corn charred. If you have a grill, amaze me and use it. If not (rainy day, or just can’t be bothered), a super hot skillet or even broiler does the trick. Shuck the corn, brush with olive oil, and cook till it gets those toasty spots. Flip, toast, repeat. Allow to cool, then slice off the kernels — watch your fingers. Canned/frozen? Just toss it in a dry pan for a few minutes until it’s warm and a little singed.
Prep the kale: Strip those leafy bites from the tough stalks, then chop into bite-sized pieces. Now, massage the kale with a teaspoon of olive oil and a big pinch of salt. Yes, massage. Don’t skip it, unless you like chewy lawn-turf. (This is the part where I sneak a taste. Sometimes I add an extra squeeze of lime, don’t tell anyone.)
Slice the radish thin. A mandoline is fancy but a regular knife and some patience work fine. If you’re skipping radish, throw in whatever crunchy veg you have, I won’t tell.
Mix up the dressing: In a small bowl, add your mayo, lime juice, paprika, chili, hot sauce, sugar or honey, and a bit of salt and pepper. Whisk it up. Taste. Add more of anything till it smacks you in the taste buds (in a good way).
Combine the fest: Toss your massaged kale, charred corn, radishes, cilantro, cotija, and pepitas into a big bowl. Drizzle in the dressing, bit by bit — I always start with half, mix, then add more if it looks dry. Don’t drown it!
Finish strong: Toss, taste, and adjust as you go. Needs more salt? More zing? A little more crunch? Go rogue. And if it looks a little odd right now, don’t panic; it all comes together after a few minutes.

Things I’ve Learned (The Hard Way)

Don’t skip massaging the kale. I tried once and, wow, it was like eating a Christmas wreath.
If you overdress it, the kale gets soggy after a couple hours. Undressed salad keeps way longer.
Trader Joe’s frozen roasted corn honestly tastes almost as good as fresh. (Here: see what I mean?)
Don’t use pre-crumbled cotija if you can avoid it; it gets chalky. Buy the block if you can.
Costco-sized limes are juicier. Not sure why. Probably a minor citrus conspiracy.

Variations and Oddball Attempts

Tried adding black beans — was fine, but made it heavy. Maybe for a main dish?
Grilled red onion slices work great tossed in, for a slightly smoky vibe.
Jalapeno slices (pickled or fresh!) add kick. But the time I used a whole serrano… rookie mistake. Warning ya.
Once swapped the kale for spinach — not my favorite, got too mushy. But hey, live and learn.

Equipment: Don’t Panic If You’re Missing Something

I use my cast iron skillet for the corn when I’m not firing up the grill; any frying pan works really. A salad spinner is nice (mainly cause it lets you fluff up the kale), but if all else fails, just pat the leaves between two kitchen towels and call it good. No whisk for the dressing? A fork and some elbow grease, always an option.

How Long Will This Actually Last?

In my house, this lasts almost a day; sometimes less when my teen son is around. But in theory, dressed salad keeps in the fridge for 24 hours before the kale goes limp. Undressed? Up to 3 days. I think it gets better, flavor-wise, after a night in the fridge, but don’t quote me on that.

How Do I Serve This (Besides Straight Out of the Bowl)?

On Taco Night, I mound it right next to the tortillas. Sometimes I put it in my breakfast burritos (seriously, try it with eggs and a spoonful of salsa). It’s surprisingly good tossed with cold rice or even as a taco filling. My kids eat it with lime chips, which is not traditional but what can you do?

Tuck These Pro Tips Into Your Back Pocket

I once tried to just mix everything at once, no separate dressing, and it came out weirdly bland — so, take the 3 extra minutes to whisk the dressing first. Trust me.
Don’t skip toasting the pepitas. I got lazy one time and it was missing that pop of crunch. Worth it, even if you have to do it in a tiny pan.
If you get nervous with knife skills, check out this video (Serious Eats shows the easy way); it honestly changed my kale prepping game.
Actually, if you forget the hot sauce sometimes that’s okay — just add extra chili powder. Or, uh, in my case, regret it and shake it in at the last second.

FAQ Time (From Real-Life Questions, I Swear)

Can I use bagged kale?
Yeah! I do when I’m in a rush (ignore the stems if you can, they’re chewy). Just rinse it first; grit is not delicious.
Do I have to use cotija cheese?
Nope, feta’s solid. Queso fresco works, or skip for dairy-free — won’t taste quite the same but still good.
Is this spicy?
Only if you want. Skip the hot sauce or use just a smidge if you’re wary. My husband drowns his in Cholula, but I guess that’s his business.
Can I make it ahead?
Yes. Just keep the dressing on the side till you’re ready to eat, or the kale gets a little sad-looking. Actually, I find it works better if the kale sits with just a bit of dressing for an hour first.
What if I hate cilantro?
You and my mother-in-law both. Just leave it out. Parsley’s okay, but at that point it’s…Not the Same.
Wait, are pepitas just pumpkin seeds?
Yup, only hull-less. Don’t use the hard-shelled ones from Halloween pumpkins — been there, crunched that.

And if you ever give this a go, let me know how it turns out! Or if you discover an even weirder combo, slide it my way. Good luck, and don’t forget: a little lime juice fixes almost anything (not taxes though, trust me).

Mexican Street Corn Kale Salad