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Spicy Corn & Kale Salad

a spicy corn and kale salad made with hatch chiles

Course Salad
Servings 4
Author Amy Davis

Ingredients

  • 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

Instructions

  1. Remove husks from corn, and boil until cooked. Remove corn from pot and allow to cool.

  2. If using steamed kale, steam for 4-5 minutes while corn is cooling.

  3. 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.

  4. Chop kale, and mince chiles and shallot. Add to bowl with corn.

  5. Add feta, parmesan, olive oil, vinegar, and salt and pepper to bowl. Use a large spoon to mix up the salad well. Enjoy!

Recipe Notes

nutrition facts for salad