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kale slaw in a bowl with corn and crumbled cotija cheese in a glass bowl with wooden serving spoons on a marble board
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5 from 1 vote

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
Cook Time20 minutes
Total Time30 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Author: Amber Goulden

Ingredients

  • 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

Instructions

  • 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!

Notes

  • 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.

Nutrition

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