a spicy corn and kale salad made with hatch chiles
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!