Mexican‑Inspired Corn & Kale Salad
A vibrant, Mexican street‑food–inspired salad featuring sweet corn and hearty kale. It pairs beautifully with grilled chicken or beef and is ideal for making ahead. Simply switch up the protein for easy weekday lunches.
Ingredients
- Salad
1 can Chantal Organics Whole Kernel Corn- 4 large handfuls of chopped green kale
- Drizzle ofnChantal Organics Extra Virgin Olive Oil
- Pinch of salt
- Juice of ½ lemon (save the other half for serving)
- Handful of coriander
- 1 red onion, finely chopped
- 1 cup quartered tomatoes
- ½ cup marinated (or regular) feta
- Dressing
- ½ cup mayo
- Juice of 1 lemon
- 1 tbsp smoked paprika
- Salt and pepper to taste
- For serving
- Avocado (optional)
instructions
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Step 1.
Start by draining the corn, then fry it in a pan with a drizzle of olive oil until some kernels begin to char. Set aside.
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Step 2.
Whisk all the dressing ingredients in a jar or bowl until combined, then set aside.
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Step 3.
Place the kale in a large bowl with olive oil, salt, and lemon juice. Massage thoroughly until the leaves soften and deepen in colour, transforming the kale into a tender, digestible, and flavourful base.
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Step 4.
Add the corn, coriander, red onion, and tomatoes to the bowl. Drizzle over the dressing and mix well until everything is evenly coated.
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To serve
Finish with sliced avocado and a wedge of lemon.
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Chantal Organics Products used
