Mexican Street Corn and Kale Slaw
This Mexican Street Corn and Kale Slaw is the perfect summer side or taco topping! Grilled sweet corn is cut off the cob and then tossed with shredded kale, cotija cheese, and a tangy chipotle lime dressing for a fun spin on classic Mexican street corn.
Prep Time10 minutes mins
Cook Time20 minutes mins
Total Time30 minutes mins
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Author: Amber Goulden
- 4 ears corn silks removed and husks on*
- 1/2 cup avocado oil mayo
- 1 1/2 teaspoons ancho chili powder
- 1/4 teaspoon garlic powder
- 1 tablespoon lime juice
- 1 tablespoon water
- 1 head lacinato kale thinly sliced
- 1/2 cup cilantro coarsely chopped
- 1/3 cup queso fresco or cotija cheese crumbled
Preheat your grill to medium-high heat.
Once the grill is hot, place the corn on the grill and cook for 20 minutes, turning every 5 minutes or so, until fully cooked. Remove corn from the grill and let cool.
In a small bowl, whisk together the mayo, chili powder, garlic powder, lime juice, and water.
Slice the corn off of the cob, then add to a large bowl along with the kale, cilantro, queso fresco, and dressing and toss to combine. Enjoy!
- If you want to skip making the corn, you can substitute 3 cups frozen corn.
- If you are making this ahead of time, leave the dressing on the side and toss with the dressing before serving.
Calories: 202kcal | Carbohydrates: 12g | Protein: 3g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 188mg | Potassium: 196mg | Fiber: 1g | Sugar: 4g | Vitamin A: 435IU | Vitamin C: 5mg | Calcium: 45mg | Iron: 0.5mg