Cajun Corn and Kale Salad

Kitchen Tested
  • Yield 4 to 6 servings
  • Prep 10 mins
  • Cook 10 mins

Summer sweet corn, kale, and vegetables, dressed with olive oil and lemon juice, spiced up Cajun-style.

Mark Boughton Photography / styling by Teresa Blackburn

Sweet, crunchy and chewy this is summer in a salad. The bright, clean flavors of this dish make it a perfect side for just about anything. If you don’t have a Cajun seasoning mix, make your own by combining 1/4 teaspoon salt and a big pinch each of cayenne pepper, freshly ground black pepper, dry mustard, crushed fennel seeds and dried thyme.


2 quarts water
4 ears sweet corn
1 large bunch kale, stems removed (about 1 pound)
1 large red bell pepper, chopped
1 large green bell pepper, chopped
1 large tomato, chopped
1/2 cup chopped sweet onion
1 clove garlic, minced
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 1/2 teaspoons Cajun Spice Seasoning


  1. Bring 2 quarts of water to a boil in a large pot; add ears of corn. Boil 5 minutes. Set ears aside and reserve cooking water. When corn is cool, slice off kernels.
  2. Return corn water to a boil and add kale and salt. Cook until kale is tender and still bright green, about 5 minutes. Transfer to a colander to drain and cool. Squeeze out excess liquid with your hands and finely chop.
  3. Toss kale with remaining ingredients in a large bowl until well combined. Season with salt.

Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher,, 2006).



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