Elote Kale Salad

The goal of developing this recipe was to find a way to eat a version of Mexican Street Corn or “Elote” as a meal. I have never been a big-fan of Kale, but the heartiness of this salad changed my mind.

I’m passionate about using sweet “peaches and cream” corn over regular corn in ANY recipe. I usually use frozen corn but canned works as well - as long as it’s peaches and cream! It brings a bit of sweetness to this recipe that regular corn kernels cannot.

Servings: 2

Prep Time: 20 minutes

Ingredients:

4 cups chopped kale

1 cup peaches and cream corn

1/2 cup cojita (can substitute with shaved parmesan)

1/2 cup diced red onion

Dressing:

1/3 cup mayonnaise

1/3 cup sour cream (or greek yogurt)

3 tbsp lime juice

1 garlic clove

1 jalapeño

2 chipolte peppers in adobo sauce

1 tsp cumin

1/2 tsp chili powder

Directions

1. Drizzle olive oil over chopped kale with a pinch of salt and massage. After massaging for 3-5 minutes, or until kale is tender, set aside.

2. Dice 1/2 cup of Red Onion and set aside. Finely chop the jalapeño, removing seeds if necessary to keep the salad mild.

3. Add all dressing ingredients (except jalapeño) to a blender and blend until smooth. Add in diced jalapeño and mix until combined.

4. Add corn, red onion, cojita, and dressing to the kale and toss thoroughly. Serve with a lime wedge & enjoy!