Tomato and Corn Salad

Karen Kelly

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Makes 6 servings

1 cup baby kale leaves

3 medium ears corn, cut off the cob

1 cup grape tomatoes, sliced in half

1/4 cup basil

Lime wedges (optional)


3 Tablespoons olive oil

2 Tablespoons fresh lime juice

1–2 Tablespoons chopped fresh basil

1 garlic clove, chopped

Salt and pepper to taste


1. Heat a nonstick pan over medium-high heat. Add one tablespoon of olive oil. Sauté corn for about 5–8 minutes, tossing frequently. Season with salt and pepper.

2. Add all dressing ingredients to a jar with a lid. Shake well.

3. Add baby kale, corn, tomatoes, and basil to a medium-size bowl.

4. Drizzle with dressing and toss well. Serve immediately with lime wedges.

Per Serving:

Calories: 134

Carbohydrates: 17 g

Fat: 8 g

Protein: 3 g

Fiber: 3 g

Active Time:

10 minutes

Total Time:

15 minutes