Elote Kale Salad with Crispy Chickpeas

What is Elote?

If you’ve never had elote or Mexican street corn, traditionally it is a roasted corn on the cob, slathered in mayonnaise, covered in queso fresco with tajin and lime juice. If the idea of corn slathered in mayo grosses you out, I get it but trust me on this one, it’s delicious.

Growing up, my sister lived in San Jose California and there was a man that had an elote cart. He would walk up and down the street selling elote and it was always my favorite snack. Whenever I eat elote, I always remember those days of ordering it off the nice man in his cart and it brings back good memories.

I got the inspiration for this recipe from Eating Bird Food. I found myself always making the same tweaks to her recipe so I wanted to share what I do differently – try both of them out, they are equally delicious!

Ingredients You’ll Need For Mexican Street Corn Kale Salad

Don’t be turned off how many ingredients you need for this, I bet most you already have in your pantry! What you’ll need:

Elote Salad

• Bag of frozen roasted corn (can sub canned corn)
• 1 jalapeno, chopped
• 1/2 red onion, chopped
• 3 garlic cloves, chopped
• 1/3 cup cilantro, chopped
• 3 tablespoons plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 lime, juiced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon “Everything but the Elote” seasoning – can sub more chili powder
• 1/2 cup queso fresca (can sub feta).

Kale Salad

• Bunch of kale
• Juice of 1 lime
• 1 second spray of avocado oil
• Salt and pepper
• Add on’s: chopped tomatoes, bell peppers and avocado

Everything but the Elote Crispy Chickepeas

• Can of chickpeas, rinsed
• 1 second spray of avocado oil
• 1 tablespoon Everything but the Elote seasoning

How to make Elote Kale Salad

1. Make the elote salad:
   1. heat up corn over the stove
   2. mix all the ingredients in a bowl. Add corn once warmed up
   3. Set aside in refrigerator and let those flavors marinate while we you prepare the rest of salad
2. Make the crispy chickpeas:
   1. coat the chickpeas with avocado oil and elote seasoning
   2. place in air fryer and air fry at 400 for 15 minutes, shaking every 5 minutes, or until crispy
3. Prepare kale
   1. Tear kale from stems and chop finely
   2. juice lime, spray with avocado oil and sprinkle with salt and pepper
   3. Massage well until kale is no longer tough
   4. ***see my tips on how I prepare kale here.
4. Assemble elote kale salad
   1. Add elote salad to kale
   2. Add any additional vegetables such as tomatoes and bell peppers
   3. Mix well
   4. Top with crispy chickpeas and avocado
5. Enjoy!

Please let me know how this recipe turns out for you in the comments! I hope you love this recipe as much as I do and becomes a weekday staple, we love to have it on Tuesdays in lieu of tacos.

Elote Salad with Crispy Chickpeas

Giving my Kelly's Killer Kale a Mexican twist with this Elote Kale Salad with Crispy Chickpeas. Perfect Salad to celebrate taco Tuesday or any day of the week

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Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Course Dinner, Main Course, Salad

Cuisine Mexican

Servings 4

Ingredients

  

1x2x3x

• Bag of frozen roasted corn can sub canned corn
• 1 jalapeno chopped
• 1/2 red onion chopped
• 3 garlic cloves chopped
• 1/3 cup cilantro chopped
• 3 tablespoons plain Greek yogurt
• 1 tablespoon mayonnaise
• 1 lime juiced
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon “Everything but the Elote” seasoning – can sub more chili powder
• 1/2 cup queso fresca can sub feta.
• Bunch of kale
• Juice of 1 lime
• 1 second spray of avocado oil
• Salt and pepper
• handful of chopped tomatoes
• handful of bell peppers
• avocado
• Can of chickpeas rinsed
• 1 second spray of avocado oil
• 1 tablespoon Everything but the Elote seasoning

Instructions

 

Make the elote salad:

• heat up corn over the stove
• mix all the ingredients in a bowl. Add corn once warmed up
• Set aside in refrigerator and let those flavors marinate while we you prepare the rest of salad

Make the crispy chickpeas:

• coat the chickpeas with avocado oil and elote seasoning
• place in air fryer and air fry at 400 for 15 minutes, shaking every 5 minutes, or until crispy

Prepare kale

• Tear kale from stems and chop finely
• juice lime, spray with avocado oil and sprinkle with salt and pepper
• Massage well until kale is no longer tough
• ***see my tips on how I prepare kale here.

Assemble elote kale salad

• Add elote salad to kale
• Add any additional vegetables such as tomatoes and bell peppers
• Mix well
• Top with crispy chickpeas and avocado

Enjoy!

Notes

• This salad would be great with shrimp and chicken if you want more protein 
• If you are meal prepping this salad, store the elote salad separate of the kale and mix when ready to eat

Keyword dinner, elote, healthy, lunch, salad

Tried this recipe?Let us know how it was!