Kale Salad with Sweet Corn (Happy Mother’s Day!)

Kale despite being labeled a “superfood” is quite polarizing. For those that dislike it, chances are the first kale dish you’d ever consumed was rough, bitter, or both especially if it is raw.

I count myself lucky because one of my first experiences with kale was actually through this particular kale salad that a coworker of mine, Emy, had prepared for a potluck. I’ve made a couple variation of the recipe depending on what I have laying around the cupboard or fridge. I’ve made this salad too many times to count as a simple, filling, and delicious meal on days where I haven’t had time to cook.

This post is also dedicated to my mom who really enjoyed it the last time I made it for my family at home. Happy Mother’s Day!

Kale Salad with Sweet Corn


  • Lacinato Kale                                         1 bunch, trimmed, chiffonaded 
  • 1 cob of raw corn                                   Trim the kernels off the cob
  • Bread crumbs                                        1/2 cup
  • Shredded Parmesan                            1/2 cup

For Dressing:

  • Garlic                                                       2-3 cloves, minced
  • Olive oil                                                   1/4 cup
  • Lemon                                                     1, juiced
  • Salt                                                           1 pinch


  1. Clean, trim, and cut kale reserving only the leafy green parts and put in bowl.
  2. Trim cob of raw corn and add kernels to same bowl.
  3. Add bread crumbs and parmesan cheese.
  4. In a separate bowl, whisk/mix together garlic, olive oil, lemon, and salt.
  5. Pour mixture over the rest of the salad and toss. Let sit for 5 minutes before serving. Crack some black pepper on top if desired.

There’s a couple key points and variations here:

*I think the choice of using lacinato kale is very important because the greens from it tend to be the most tender and yet still have good texture.

*Dry your greens! No one likes a soppy salad.

*It is perfectly reasonable to substitute canned corn for this recipe. In that case, I like to substitute some of the lemon juice with orange/grapefruit juice to add a bit more sweetness.

* The astute reader may notice that the proportions of acid and oil in the recipe are not the classic 1 to 3 ratio. This is because the slightly higher acid content also helps make the greens more tender, which is also the reason it is okay to allow this salad to sit for a few minutes prior to service without worrying that it will get too soggy.




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