courtesy of Caitlin, of Kalifornia Kravings

Massaged kale, fresh corn, cotija cheese, onion & avocado all tossed in a creamy cilantro lime dressing & topped with crushed tortilla chips! This Mexican street corn kale salad is always a hit & the perfect summer side dish!

Salad Ingredients
1 bunch green kale, leaves cut off the stem and chopped
2 ears of corn, shucked & silk removed
½ cup cotija cheese, crumbled
¼ cup red onion, chopped
1-2 avocados, sliced or diced
Crushed tortilla chips, for garnish
½ – 1 lime, juiced (for massaging the kale)
Olive oil (for massaging the kale)

Cilantro Lime Dressing
½ cup plain greek yogurt
¼ cup fresh lime juice
¼ cup cilantro, chopped (leaves & stems are fine)
2 garlic cloves
¼ tsp salt
¼ tsp chipotle powder


Method

1. Add your dressing ingredients to a food processor and blend until smooth. Cover and keep it stored in the refrigerator.
2. Salad:
3. Cook the corn. Grilling: Preheat your grill to medium-high heat. Then place the corn cobs directly on the grill and cook for 10-12 minutes (or until grill marks form) turning occasionally. Transfer the corn to a tray to cool then cut off the kernels.
4. Boiling: Bring a large pot of water to a boil on the stove. Once boiling, add your corn cobs. Then cover the pot and boil for 1-2 minutes. Transfer the corn to a tray to cool then cut off the kernels.
5. Massage the kale. Add the chopped kale to a large bowl and drizzle with oil and the juice from one lime. Rub the leaves together with your hands for at least 5 minutes or until the kale begins to soften and shrinks in size.
6. Toss the salad. Add your cooked corn kernels, cotija cheese, red onion and avocado to the bowl and toss with your desired amount of dressing.
7. Serve. Sprinkle crushed tortilla chips over the top and serve immediately.