Somewhere Between Salad and Slaw
Make this easy street corn salad with cilantro dressing for your next backyard barbecue. The crunchy cabbage and kale compliment toasty broiled corn, all enrobed in a bright cilantro-lime dressing that lies somewhere between a salad and a slaw. This scrumptious side is perfect for taco night too!
What You’ll Need to Make Easy Street Corn Salad with Cilantro Dressing
- Cabbage – this trio of crunch is all about balance. Cut the cabbage into ribbons, then squares. I’m using green cabbage, but this could be fun with purple to mix up the colors.
- Kale – lush, deep green, and hearty, kale provides texture and holds up well in the dressing. Remove the stem the whole length of the leaf before cutting into ribbons and then squares to match the cabbage.
- Cilantro – grab a big o’ bunch of cilantro to turn into a pesto like mix. Remove the leaves from the stems. I find that if you try to mix the stems in the food processor, they become stringy. Leave the stems behind.
- Cotija Cheese – this Mexican cheese is comparable to feta, but not quite the same texture. This specific kind of Cotija crumbles, is slightly soft and salty. This is great on top of tacos too. A little goes a long way!
- Limes – I won’t list all the ingredients, but I think the lime deserves a little light. This is really what makes the dressing bright. Lime juice is great, but I prefer to also use the zest. The trick is to zest the top layer and not go too deep to the bitter white of the peel. Zest, then juice.
How to Make Easy Street Corn Salad with Cilantro Dressing
Street corn is typically done on the grill. I have one, grill that is, but it’s not realistic to dig it out of my garage when I’m in a hurry during a weeknight frenzy to make dinner. The flavor of street corn is in the char, and the broiler is a convenient method.
To remove the kernels, carefully cut one end of the cob off to create a flat, stable surface. Holding the cob at the top and vertically, us a knife to run along the cob, rotating until all the kernels are removed.
Keep the kernels in a tight pile, but in one layer. Broil for 5-10 minutes, stirring every other minute. You may hear kernels pop, but not into popcorn. When the corn has a nice char remove from the oven.
Dressed to the Nines
Seriously. This salad is ready to party. Dressed in a flashy cilantro-lime sauce and ready to impress. Add the cilantro leaves to the food processor with oil. Process until a finely chopped ‘pesto’ like mix is created. Combine the cilantro paste with sour cream, lime juice, and lime zest.
Head of the Class
Cabbage is so underrated. In this easy street corn salad with cilantro dressing, the cabbage provides crunch, a gorgeous green color and is an amazing vessel for dressing. Slice, then chop into a confetti of cabbage.
My Cousin Kale
I didn’t know this, but kale is part of the cabbage family. Seems like a distant cousin and I would have guessed a closer relative to lettuce. So, there you go, a fun fact. Kale is sturdy, with beautiful ruffled, edges in a deep green that amps up the verde in this salad.
Put It All Together: Easy Street Corn Salad with Cilantro Dressing
Once you have the dressing well combined, chopped kale, cabbage and toasting kernels, simply mix it all together and top with crumbled Cotija cheese. Serve immediately. This salad will also store well overnight if needed. If storing, reserve the cheese until ready to serve. Perfect for taco night, served up with Easy Crock Pot Pork Carnitas.
Tips, Tricks, & FAQs
- How To Store Cabbage. Cabbage will keep for a very long time, so don’t worry if you only use a portion of a large head. Wrap it will and store it in the fridge. The ends of the stored cabbage can be cut if they begin to wilt or brown.
- How To Store Cilantro. I have had great success with wrapping my cilantro in a damp paper towel, and then storing it in a container. I like my metal mixing bowls with lids that are airtight, and the metal stays cold.
- Again With the Bacon?! Yes, I think crumbled bacon would be amazing on top of this dish. Try Mess Free Oven Bacon to prepare thick slabs of salty goodness with none of the clean up.
Easy Street Corn Salad with Cilantro Lime Dressing
Equipment
- baking sheet with sides
- broiler
- chef's knife
- cutting board
- food processor (or chop finely with knife)
- juicer or fork
- measuring cups
- measuring spoons
- zesting tool
Ingredients
- 2 1/2 cups fresh corn kernels (~2 medium size cob of corn)
- 1 cup chopped green cabbage
- 1 cup chopped kale
- 2 cups cilantro leaves
- 2 teaspoons olive oil
- 1/2 cup sour cream
- 1 Tablespoon lime zest
- 1 Tablespoon lime juice
- 1/2 teaspoon sea salt
- 2 ounces Cotija cheese
Instructions
Corn
- Shuck. Remove corn cobs from husks. Cut the stalk end of the cob to create a flat end. Holding the cob vertically on a large plate or pan to catch the kernels. Using a chef's knife, run the blade from top to bottom, cutting off the kernels. Rotate the cob until all the corn is removed.2 1/2 cups fresh corn kernels (~2 medium size cob of corn)
- Baking Sheet. On a large baking sheet with edges, place the corn kernels. Place the baking sheet on the top shelf of the oven under the broiler.
- Broil. Broil the corn kernels for 5-10 minutes, stirring every few minutes. Remove when kernels develop a char.
Cabbage & Kale
- Slice. While the corn is under the broiler, slice cabbage into 1/2-inch ribbons, then into squares. Remove the stem from the base to the end of each kale leaf. Cut into ribbons, then squares. Set both aside.1 cup chopped green cabbage, 1 cup chopped kale
Dressing
- Cilantro. Wash cilantro and remove leaves from the stems. Place leaves in a food processor or finely chop with a chef's knife. Blend in oil. Mixing for 1-2 minutes or until the cilantro is finely chopped.Transfer the cilantro to a bowl.2 cups cilantro leaves, 2 teaspoons olive oil
- Sour Cream. Measure and add sour cream to the bowl with the cilantro.1/2 cup sour cream
- Lime. Using a zesting tool, zest lime. Then, squeeze lime juice. Place both zest and juice in the sour cream mix.1 Tablespoon lime zest, 1 Tablespoon lime juice
- Salt. Add salt to the sour cream mix and combine well.1/2 teaspoon sea salt
Combine
- Assembly. Mix cabbage, kale, corn and dressing in a bowl. Top with crumbled Cotija cheese. Serve immediately or reserve cheese and store mixed salad overnight in refrigerator.2 ounces Cotija cheese
