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

As summer heats up, get ready for delicious backyard cookouts–this seasonal salad from Karen Kelly of Seasonal Cravings has kale, corn, grape tomatoes, and lots of fresh herbs.


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