Large shallow bowl filled with kale salad and street corn in a yogurt-lime dressing with vegan chorizo

Street Corn Salad with Chorizo

Street Corn & Chorizo Kale Salad

Looking for a fresh and flavorful salad recipe that’s packed with plant-based goodness? Try our Street Corn Kale salad with El Capitán Chorizo! This salad is a perfect meal for any time of day – whether you’re looking for a quick and easy lunch or a satisfying dinner. Give it a try and see for yourself!



  • 1/2 cup unsweetened plain v. yogurt
  • 1/4 cup fresh lime juice
  • 1/4 cup chorizo (roughly chopped)
  • 2 cloves garlic
  • 1/4 tsp salt
  • 1/4 tsp chipotle chile powder


  • 1 bunch fresh kale
  • 1/2 package No Evil Foods El Capitán Chorizo, cooked
  • 2 cobs corn, cooked
  • 1/2 cup v. parmesan
  • 1/4 cup red onion, diced small
  • 1 avocado, diced

The How-To

  1. Remove kale leaves from stems and roughly chop into bite-size pieces
  2. In a large bowl, pour a small drizzle of olive oil and a sprinkle of salt and give that kale a sensuous massage
  3. Blend all dressing ingredients together until smooth
  4. Cut the corn kernels from the cob, and add to bowl with the kale
  5. To the same bowl, add the diced onions, parmesan, avocado, and cooked chorizo
  6. Pour the prepared dressing over everything and toss to combine
  7. Top with a sprinkle of crushed tortilla chips to finished it off!
See more awesome ways to cook up some badass Plant Meat here. View Recipes