Go Back

Cajun Corn and Kale Salad

Cook Time10 mins
Total Time10 mins
Course: Vegetable Side
Cuisine: Cajun
Author: Tricia


  • 4 ears sweet corn, husks and silk removed
  • 1 large bunch of kale, stems removed
  • 2 teaspoons salt for cooking the kale
  • 1 large red bell pepper, diced
  • 1 large green bell pepper, diced
  • 1 large tomato, diced & seeded
  • 1 small sweet onion, minced
  • 1 large clove garlic, minced
  • 1/4 cup olive oil
  • 2 tablespoons fresh lemon juice, about 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon fresh ground pepper
  • 1/4 teaspoon ground mustard
  • 1/4 teaspoon crushed fennel seeds
  • 1/4 teaspoon dried thyme
  • you may substitute 1 1/2 teaspoons Cajun season for the salt, pepper, cayenne, mustard, fennel and thyme


  • 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.


(adapted from a recipe by Angelic Organics Kitchen - published in the Farmer John's Cookbook)