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.
Ingredients
- 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
Instructions
- 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.
- 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.
- 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, http://www.gibbs-smith.com, 2006).
