kale and sautéed corn salad
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Kale and Sautéed Corn Salad

Prep Time5 mins
Cook Time5 mins
Total Time10 mins
Course: Lunch, Main Dish, Salad, Side
Keyword: kale, salad
Servings: 1 as a main 2-4 as a side
Author: Bri @ monday sunday kitchen


  • 4-5 cups fresh kale washed, dried and chopped into bites - stems removed
  • 1 cup frozen sweet corn or cooked fresh corn if in season
  • olive oil as needed
  • a few generous pinches of kosher salt to taste
  • freshly ground pepper to taste
  • 1/4 cup parmesan reggiano finely grated
  • a squeeze of fresh lemon optional


  • Wash, dry and chop (or tear) kale leaves (removing the stem). Place in a large salad bowl.
  • Lightly drizzle olive oil over kale and—using your hands—give the kale a little massage. Sprinkle with a pinch of kosher salt.
  • Grab a bag of frozen sweet corn from the freezer (or fresh, cooked corn if you have on hand). In a stove top pan on high heat, add a dash of olive oil, 1 cup of corn, a good pinch of kosher salt and fresh pepper. Stir until piping hot, usually no more than 2-3 minutes.
  • Tip the corn on top of the kale, and grate parmesan reggiano over top. Squeeze a little lemon over top if using.