Cajun Corn and Kale Salad

A great salad as is. To make it a meal, serve it over couscous or boiled potatoes or alongside grilled meat or fish. In our kitchen, we like to mix our own spice blends rather than relying on the pre-mixed variety, but if you stock Cajun spice, this is a great recipe to use it in. Make your own by combining a big pinch each of salt, cayenne pepper, fresh ground black pepper, dry mustard, crushed fennel seed, and dried thyme.


  • 2 quarts water
  • 4 ears corn
  • 1 large bunch kale stems removed and coarsely chopped
  • 2 tsp salt
  • 1 large red bell pepper diced
  • 1 large green bell pepper diced
  • 1 large tomato diced
  • 1 small sweet onion minced
  • 1 clove garlic minced
  • 1/4 cup extra virgin olive oil
  • 2 Tbsp fresh lemon juice
  • 1 1/2 tsp Cajun Spice blend (or homemade blend)


Bring water to boil in large pot; add corn and cook for 2-3 minutes. Remove corn from pot to cool, reserve water. When cool, cut kernels off cobs. In a large bowl toss the chopped kale, minced garlic and a tablespoon of olive oil and 1 teaspoon of salt; massage the kale with your fingers until it is tender and bright green, 3-4 minutes. Add the corn, peppers, tomato, onion, lemon, and spices to the kale. Toss well, then season with additional salt and pepper to taste.

Adapted from Farmer Johns cookbook

Serves 4-6.

corn garden gluten-free kale salad vegan

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