SPICY CORN & KALE SALAD

Heyo! This is my new go to summer salad. It’s perfect because you can make the corn mixture ahead of time aaaand because it is a full meal on it’s own. So delicious!

Happy cooking! xx

ellyn

SERVINGS: 3-4

TIME: 30 minutes

INGREDIENTS:

• 3 corn ears or 2 cups frozen corn
• 1-2 jalapeños – depending on your desired spice level
• 1 roasted red pepper, diced – jarred is easiest!
• 1 tablespoon mayo
• zest of 1 lime
• juice of 1/2 a lime – about 1/4 cup
• salt to taste
• 1/2 teaspoon smoked paprika
• 4 oz goat cheese
• 4 cups fresh kale

INSTRUCTIONS:

1. Preheat oven to 400 F. Shuck the corn if using fresh. Roast corn & jalapeños for 20-25 minutes or until both are tender. *
2. Let the jalapeño & corn cool. Remove corn from cob & add to a large bowl. Finely chop the jalapeño, removing the seeds.
3. In the large bowl with the corn add jalapeño, roasted red pepper, mayo, lime zest, lime juice, salt to taste & paprika.
4. Serve immediately over chopped kale * or store in the fridge.
5. I like to wait to add the goat cheese until right before serving!
6. Enjoy!

NOTES:

* you can skip this step & just use fresh jalapeño & frozen corn

* I like to steam my kale for 3-4 minutes to make it easier on digestion, but this is a personal preference!