Mexican Street Corn Salad

This salad is pact with nutrients and foods that help support digestion, not to mention it is also delicious!
Course recipe, Salad


Salad Ingredients

  • 1 cup kale, finely chopped
  • 1 cup arugula, finely chopped
  • 1/2 red bell pepper, chopped
  • 1/2 can Mexican fiesta corn
  • 1/4 cup cherry tomatoes, halved
  • small handful roasted and salted pepitas
  • cotija cheese

Cilantro Lime Vinaigrette

  • 1/2 cup olive oil
  • juice from 2 limes
  • 1 garlic clove
  • 1 tbsp honey


  • Roast the corn in olive oil (not necessary but gives them a nice char) for about 10 minutes on medium).
  • For dressing, add all ingredients to a blender and blend.
  • Add all ingredients to a bowl, top with dressing. Let stand 5-10 minutes for kale to soften.
Keyword corn, mexican, salad

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