Mexican Street Corn and Kale Slaw

Name: Mexican Street Corn and Kale Slaw
Prep time: 10 min
Cook time: 20 min
Total time: 10 min
Yield: 6
Cuisine: Mexican
Ingredients: 4 ears corn,; 1/2 cup avocado oil mayo; 1 1/2 teaspoons ancho chili powder; 1/4 teaspoon garlic powder; 1 tablespoon lime juice; 1 tablespoon water; 1 head lacinato kale,; 1/2 cup cilantro,; 1/3 cup queso fresco or cotija cheese,

10 mins prepServes 6

This Mexican Street Corn and Kale Slaw is the perfect summer side or taco topping! Grilled sweet corn is cut off the cob and then tossed with shredded kale, cotija cheese, and a tangy ancho-lime dressing for a fun spin on the classic Mexican street corn recipe.

6 servings

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Instructions


0 Preheat your grill to medium-high heat.
1 Once the grill is hot, place the corn on the grill and cook for 20 minutes, turning every 5 minutes or so, until fully cooked. Remove corn from the grill and let cool.
2 In a small bowl, whisk together the mayo, chili powder, garlic powder, lime juice, and water.
3 Slice the corn off of the cob, then add to a large bowl along with the kale, cilantro, queso fresco, and dressing and toss to combine. Enjoy!

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Mexican Street Corn and Kale Slaw

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