Corn and Kale Salad Recipe
Ingredients:
- 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
Directions:
- Husk the corn and discard the outside layers. Wash the cob to remove any dirt. Cut corn off the cob. Set in a bowl.
- 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.
- 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.
- 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.
- Enjoy this salad at room temperature or cool by chilling in the fridge for an hour.
Recipe provided by: Camille Adams, RD
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