Corn and Kale Salad Recipe



  • 4 ears of corn  
  • 1 jalapeño 
  • 2 cloves of garlic, minced 
  • 1 cup of cilantro, minced  
  • 3 tablespoons of mayonnaise  
  • ½ block of crumbled cotija cheese  
  • 2 tsp chili powder  
  • 2 cups of chopped kale  
  • 1 whole lime, juiced  
  • ½ tablespoon white vinegar  
  • Pinch of salt and pepper  


  1. Husk the corn and discard the outside layers. Wash the cob to remove any dirt. Cut corn off the cob. Set in a bowl.
  2. Wash the kale thoroughly and remove the leaves from the stem. Chop the kale roughly. Place in a small bowl and pour the vinegar on top. Put in the fridge until ready for use.
  3. Heat up a cast iron skillet to high, pour the corn kernels in. Continue to stir frequently so the corn doesn’t burn. It should be a nice caramel color and cooked after 5-7 minutes.
  4. Set corn aside to cool. Add mayonnaise and cheese to the bowl and mix while the corn is still warm. Mince the garlic, cilantro and jalapeño (de-seed if you want less heat). Add these to cooked corn. Add fresh squeezed lime, chili powder, salt and pepper. Add kale.
  5. Enjoy this salad at room temperature or cool by chilling in the fridge for an hour.

Recipe provided by: Camille Adams, RD

Our Registered Dietitians are here to help you learn effective meal planning, how to fit delicious, healthy meals into your busy life and much more. 

Camille Adams 2022 WEB

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