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street corn salad in bowl with cheese

Easy Street Corn Salad with Cilantro Lime Dressing

Easy Street Corn Salad with Cilantro Dressing combines toasted corn, crunchy cabbage and kale with a bright cilantro lime dressing.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 5 minutes
Course Salad, Side Dish
Cuisine Mexican
Servings 3 cups

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
Keyword coleslaw, taco night