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5 from 1 vote

Cajun Corn and Kale Salad

The Cajun spices combined with crisp sweet corn, crunchy vegetables and fresh cooked Kale is a winner.
Cook Time10 mins
Total Time10 mins
Course: Vegetable Side
Cuisine: Cajun
Keyword: corn, dip, side dish, snack
Calories: 947kcal
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
  • ¼ cup olive oil
  • 2 tablespoons fresh lemon juice about 1 lemon
  • ¼ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon fresh ground pepper
  • ¼ teaspoon ground mustard
  • ¼ teaspoon crushed fennel seeds
  • ¼ teaspoon dried thyme
  • you may substitute 1 ½ 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)
Nutrition information is calculated using an ingredient database and should be considered an estimate. When multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.


Calories: 947kcal | Carbohydrates: 102g | Protein: 19g | Fat: 61g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 41g | Trans Fat: 1g | Sodium: 5338mg | Potassium: 2157mg | Fiber: 18g | Sugar: 40g | Vitamin A: 11784IU | Vitamin C: 364mg | Calcium: 236mg | Iron: 5mg