Corn on the cob feels like Summer food to me. You can just get it so sweet and fresh, it’s nothing like the canned stuff. I love corn on the cob as a side with one of my dad’s epic BBQ feasts. But if you want a fresh new take on corn on the cob, you have to try this Spicy Corn & Kale Salad.
I actually did not plan to make this recipe when I made this salad. I had one of those trips to Whole Foods where they had a few different vegetables on sale, and they just looked so fresh I had to try them out! It’s kind of my favorite way to grocery shop.
Anyways, I got hatch chiles thinking they’d be mild like poblanos. But I was wrong! These babies are closer to the spice level of jalapenos. Let’s just say I’m glad I took the seeds out! And if you don’t like things super hot, you can just add one chile instead of two. I won’t lie, my nose was running after I ate this spicy corn & kale salad!
This spicy corn & kale salad is great as a side dish, but it’s also great as an entree salad base. Then you could add in a few mixed greens and a protein (I’m partial to a fried egg or pan-cooked chicken), and you’ve got a meal! And if you like the sound of that, you have to try my Broccoli Walnut Crunch Salad or Mediterranean Chickpea Salad too.
Spicy Corn & Kale Salad
a spicy corn and kale salad made with hatch chiles
- 4 ears of corn
- 1/2 bunch of steamed or raw kale
- 1-2 hatch Chiles seeds removed
- 1 small shallot
- 1/4 cup feta
- 2 tbsp Parmesan cheese
- 1 tbsp olive oil
- 1 tbsp vinegar cane or rice
- Salt and pepper to taste
Remove husks from corn, and boil until cooked. Remove corn from pot and allow to cool.
If using steamed kale, steam for 4-5 minutes while corn is cooling.
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.
Chop kale, and mince chiles and shallot. Add to bowl with corn.
Add feta, parmesan, olive oil, vinegar, and salt and pepper to bowl. Use a large spoon to mix up the salad well. Enjoy!