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.