Elotes-Style Corn & Kale Salad
Prep time
Cook time
Total time
Take the flavors of your favorite Mexican street corn and turn it into this healthy kale salad.
Recipe type: Salads
Cuisine: Mexican
Makes: 4
  • 1 bunch of kale
  • 2 limes, juiced
  • 1 teaspoon sea salt
  • 4 ears of corn
  • 2 tablespoons chili powder
  • 4 ounces of cotija cheese, shredded
  • 1 tablespoon olive oil
  1. To make the best fresh kale: Wash your kale, then cut out the stems. Put 3-4 leaves together, then roll them up and slice them into ribbons. Once you have cut up all of the kale, place it in a large bowl. Pour in the juice of one of the limes on top, then add in the sea salt. Massage the kale, then let it rest in the refrigerator for 1-2 hours.
  2. Take a small pot, stand up your corn and cut the kernels off to fall directly into the pot. Pour in enough water to cover the corn and one inch more. Set the corn water to a boil, then lower it to a simmer for 2-3 minutes. Allow the corn to cool.
  3. Put the corn in a small bowl, then add in the chili powder and mix well.
  4. Finally, put together your salad. Take the kale out of the fridge and add in the spicy corn, the shredded cotija cheese, the olive oil and the juice of the second lime. Mix together, then serve.
Recipe by Healthy Latin Food by Irina Gonzalez at http://healthylatinfood.com/elotes-style-corn-kale-salad/