Spicy Corn & Kale Salad

Fresh corn is one of the best parts of summer. When it’s in season, it’s sweet, crisp, and flavorful enough to shine without much help. As much as I love corn on the cob at a BBQ or summer gathering, this Spicy Corn & Kale Salad is a great way to use corn when I want something a little fresher, lighter, and more unexpected.

This recipe actually came together pretty spontaneously after one of those grocery trips where a few vegetables looked especially good (and on sale!), and I decided to build something around them. That’s honestly one of my favorite ways to cook in the summer, starting with what looks fresh and letting the recipe come together from there.

One of those excellent-looking veggies was hatch chiles, and they brought way more heat than I expected! I was expecting the spice level of poblanos, but they’re definitely closer to jalapenos! If you like a little kick, use both. If you prefer a milder salad, start with one chile and adjust from there. Either way, the heat works really well with the sweet corn and hearty kale. But I won’t lie, my nose was running after I ate this spicy corn & kale salad!

This salad makes a great side dish, but it also works really well as the base for a more filling meal. You can toss in extra mixed greens, quinoa, and add a protein like grilled chicken, salmon, or even an egg on top to create a balanced and delicious meal. Get the full recipe below!

Spicy Corn & Kale Salad

Servings 4

Ingredients:

• 4 ears of fresh corn

• 1/2 bunch of steamed or raw kale, chopped

• 1-2 hatch Chiles, seeds removed

• 1 small shallot, minced

• 1/4 cup feta cheese, crumbled

• 2 tbsp Parmesan cheese, grated

• 1 tbsp olive oil

• 1 tbsp vinegar, cane or rice

• Salt and pepper to taste

Instructions:

1. Remove husks from corn, and boil until cooked. Remove corn from pot and allow to cool.

2. If using steamed kale, steam for 4-5 minutes while corn is cooling.

3. Once corn is cooled, use a knife to slice the corn kernels off the sides of the ears of corn. Place corn kernels in a large bowl.

4. Chop kale, and mince chiles and shallot. Add to bowl with corn.

5. Add feta, parmesan, olive oil, vinegar, and salt and pepper to bowl. Mix until well combined. Enjoy!

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