You are here: Home » Recipes » Cajun Corn and Kale Salad Cajun Corn and Kale Salad Recipe by Our Cookbook CollectionKitchen 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 PrintEmail 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 water4 ears sweet corn1 large bunch kale, stems removed (about 1 pound)1 large red bell pepper, chopped1 large green bell pepper, chopped1 large tomato, chopped1/2 cup chopped sweet onion1 clove garlic, minced1/4 cup extra virgin olive oil2 tablespoons fresh lemon juice1 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).