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Grilled Corn and Kale Salad

This vegetarian salad makes a great side dish or dinner salad. Grilled corn, kale, tomato, onion and basil are tossed in a minimalist oil and vinegar dressing. Chill before serving to allow the flavors to marry.

Serves 4
Ready in 70 mins
Prep time 20 mins
Cooking time 20 mins
Chill time 30 mins
212 calories per serving


> 4 ears fresh corn, husks and silks removed
> 4 tbsp olive oil, divided
> 3 cups trimmed and coarsely chopped kale leaves
> 1 1/2 cups diced tomatoes
> 1/2 cup diced red onion
> 1/4 cup chopped fresh basil
> 1/4 cup white wine vinegar
> 2 tbsp fresh lemon juice


Coat grill rack with nonstick cooking spray. Preheat grill to medium-high (350°F-400°F). Brush corn evenly with 1 tablespoon of the oil. Grill corn, uncovered, 10-15 minutes or until tender, turning frequently. Remove from grill and let cool. When cool enough to handle, cut kernels from cob and place in a large bowl; set aside.
Drizzle 1 tablespoon of the oil over kale; toss gently. Place kale in a grill basket or on a sheet of heavy-duty foil. Grill kale 3-5 minutes, turning frequently until slightly wilted. Let cool.
To the large bowl add kale, tomatoes, onion, basil, vinegar, lemon juice, remaining oil, and pepper to taste; toss gently to combine. Chill at least 30 minutes before serving.

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