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+ servings
5 from 4 votes
Vertical picture of Fresh Corn Kale Salad in a white bowl with blue and white bowls in the background
Fresh Corn Kale Salad with Chili Lime Dressing
If you love summery salads that are fresh, healthy and bursting with flavor, this Fresh Corn Kale Salad needs to be on your must-make list!
Course: Salad, Salad Dressing
Keyword: Fresh Corn Kale Salad
Servings: 6
Calories: 269 kcal
Author: Chris Scheuer
For the pickled red onions:
  • ¼ cup fresh lime juice
  • 2 tablespoons red wine vinegar
  • ¼ cup water
  • 2 teaspoons sugar
  • ½ teaspoon kosher salt
  • ½ medium red onion
  • 2 cups boiling water
For the almonds:
  • 1 tablespoon hot water
  • ½ teaspoon kosher salt plus more for sprinkling after baking
  • 1 cup whole raw almonds
  • 1 tablespoon extra virgin olive oil
For the salad:
  • 6 ears corn cooked just until tender, see notes above in post for cooking technique
  • 4 cups finely sliced kale (see notes above for slicing)
  • pickled red onions see above
  • Chile Lime Dressing
  • roasted salted almonds, see above
For the pickled red onions:
  1. At least one hour in advance, make the pickled red onions (can be made several hours in advance). Slice onion very thinly, vertically. Cut slices in half and place in a strainer. Pour boiling water over onions and let sit to drain.
  2. Combine remaining pickled red onion ingredients in a medium-size bowl and stir well. Add onions and allow to sit at room temperature for one hour or longer in the refrigerator, stirring occasionally. When ready to use, drain well, then spread out on a paper towel to remove moisture before adding to salad.
For the toasted almonds:
  1. For the toasted almonds, preheat oven to 350˚F. Line a sheet pan with parchment paper. Place almonds in a medium-size bowl.
  2. Combine hot water and 1/2 teaspoon of salt and stir to dissolve salt. Pour salt solution over the nuts in the bowl and stir to coat. Spread the nuts out onto the prepared pan in a single layer.

  3. Bake for 10 minutes then stir well and bake another 8-10 minutes until golden brown.
  4. Return baked nuts to the bowl and drizzle with the olive oil. Stir well to coat the nuts with oil then sprinkle lightly with more salt. Taste one nut and add more salt, to taste. Return nuts to the sheet pan and spread out to cool.
For the salad:
  1. 10. Combine corn, kale and as many of the pickled red onions as desired. Toss to distribute ingredients. Drizzle lightly with the Chili Lime Dressing and toss again to coat. Sprinkle with the toasted almonds. Serve remaining dressing on the side.
Recipe Notes

See Café Tips above in post for further instructions and tips to make preparing this salad easier.

Nutritional Information does not include salad dressing. See that post for it's nutritional info.

Nutrition Facts
Fresh Corn Kale Salad with Chili Lime Dressing
Amount Per Serving
Calories 269 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Cholesterol 0mg0%
Sodium 419mg18%
Potassium 655mg19%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 8g9%
Protein 10g20%
Vitamin A 4630IU93%
Vitamin C 63.4mg77%
Calcium 134mg13%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.