Mexican Street Corn Kale Salad with Spicy Elote Dressing
Kale, corn, black beans, cavatappi pasta, fresh pico de gallo, feta, topped with a spicy elote dressing and tortilla strips.
Equipment
- Large Pot
- Large Bowl
- Knife
- Measuring Cups
- Measuring Spoons
Ingredients
- 8-10 oz kale stems removed
- 1 cup cavatappi pasta cooked
- 1/2 cup black beans
- 1/2 cup corn
- 1/2 cup pico de gallo
- 1/3 cup feta
- tortilla strips
Spicy Elote Dressing
- 1/4 cup mayo
- 1 tbsp lime juice
- 1/4 tsp garlic powder
- 1/4 tsp smoked paprika powder
- 1/4 tsp chipotle powder
- 3-5 tbsp half & half Add in more or less depending on dressing consistency
- cayenne pepper season to your spice level
Instructions
- In a large bowl add kale, pico de gallo, corn, black beans, feta & cavatappi pasta.
Spicy Elote Dressing
- In a small bowl add in mayo, garlic, chipotle powder, smoked paprika, lime juice & cayenne pepper. Add in the half and half mixing in one tablespoon at a time to get the right smooth consistency.
- Top & mix the salad with the elote dressing & tortilla strips. Sprinkle lightly with smoked paprika. Serve and enjoy immediately.
Notes
Please let me know how it turned out for you! Leave a comment below and tag @zezza_cooks on Instagram and hashtag it #zezzacooks.
