Corn and Potato Salad with Collard Pesto


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Makes 6 servings

1 bunch collard greens, tough stems removed

4 small red potatoes, diced into 1-inch pieces

3 cups fresh corn (from about 4 large ears)

½ cup toasted sunflower seeds, divided

2 tablespoons nutritional yeast

1 clove garlic

¼ teaspoon salt, plus more to taste

¼ cup olive oil

2 tablespoons water

½ cup diced red onion

Make the most of late-season corn with this colorful, nutrient-packed salad. Kids will love the crunchy texture and supersweet flavor of the raw corn, which is balanced by the salty, savory collard pesto. The collard greens are briefly cooked to remove any bitterness, making them more appealing to little eaters—but you can also substitute a milder green, like baby spinach. Find nutritional yeast, which is loaded with B vitamins and has a slightly cheesy taste, at natural food stores.


Bring a large pot of salted water to a boil. Add the collard greens and cook for 15 to 30 seconds and remove from the water with tongs. Rinse the greens under cold water and squeeze to remove as much liquid as possible.

Add the potatoes to the boiling water and cook for 7 to 8 minutes, or until easily pierced with a fork. Drain.

While the potatoes cook, make the pesto. In a food processor, add the collard greens, 1/3 cup of the sunflower seeds, nutritional yeast, garlic, salt, olive oil, and water and process until combined.

Add the corn, potatoes, and red onion to a large bowl. Add the pesto and toss well to combine. Top with the remaining sunflower seeds and serve.

Per Serving:

Calories: 316

Carbohydrates: 40 g

Fat: 16 g

Protein: 9 g

Fiber: 7 g

Active Time: 20 minutes

Total Time: 20 minutes