Ingredients

The following ingredients have 4 Servings
  • 4 Ears corn (shucked )
  • 1/2 Cup Greek yogurt
  • 1 Clove garlic (minced)
  • 1 Tsp. chili powder
  • 1 lime  (Zest and juice used separately as detailed)
  • 1 Tbsp. water (or more as needed)
  • 6 Cup kale (baby )
  • 1 Tsp. salt
  • 1/3 Cup queso fresco (crumbled )
  • 1/2 Cup cilantro leaves
  • 1 avocado (thinly sliced)
  • 1/2 red onion (pickled )

Instruction

  • Preheat grill to medium high heat. Wrap each ear of corn in foil and place directly on the grill grates. Grill, rotating every 8 to10 minutes, until corn begins to char (about 30 minutes).  When corn is cool enough to handle, carefully cut the kernels from the cobs.  
  • Meanwhile, in a small bowl, stir together Greek yogurt, garlic, chili powder, lime zest and ½ of the lime juice. Add water, 1 Tablespoon at a time, until salad dressing consistency is achieved.  
  • In a large bowl combine kale, salt and remaining lime juice. Gently massage the kale for 15 seconds to soften.   
  • To assemble the salad, toss together massaged kale, corn, dressing, queso fresco, and cilantro. Serve immediately with sliced avocado and pickled red onion.