In a small mixing bowl combine the olive oil, onion, red and green bell peppers, garlic, lemon juice, salt, cayenne, pepper, mustard, fennel and thyme. Stir until combined and set aside.

Bring 2 quarts of water to boil in a large pot. Add the corn and turn off the heat. Let the corn cook in the hot water for 5 minutes. Remove the ears to a plate and allow them to cool. Reserve the cooking water. After the corn has cooled, cut the kernels from the cobs and place in a large serving bowl.

Bring the water to a boil again and add two teaspoons salt and the kale.  Cook until the kale is tender (not mushy) and still bright green, about 5 minutes.  Drain the kale and once cool, squeeze the remaining water from the kale using your hands.  Chop into small pieces.  Add the chopped kale and tomato to the corn then fold in the olive oil herb mixture with peppers and onion.  Season with salt and pepper to taste or use additional Cajun seasoning or something like Tony Chachere's Creole Seasoning.  Serve and refrigerate left overs.