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Burnt Corn, Kale and Lime Salad

A delicious variation on a traditional kale salad comes from the cookbook 'Super Foods Super Fast'

"Creating delicious variations on the traditional side salad is something that I love to do. This recipe requires minimal preparation and can be put together in the 10 minutes before you serve your main meal. Kale is an ingredient that I tend to use a lot at home because of its amazing nutritional value. Adding lime juice to the salad dressing helps bring out the flavour of the other ingredients."- Julie Montagu, The Flex Foodie.

Recipe excerpted with permission from cookbook Super Foods Super Fast: 100 Energizing Recipes To Make in 20 Minutes Or Less by Julie Montagu. Click here to purchase your own copy.


  • 2 corn cobs
  • 1 Teaspoon smoked paprika
  • 250 Grams (6 cups) kale, shredded
  • 1 Teaspoon sea salt
  • 1 avocado, peeled, stoned and cut into small chunks

For the Dressing

  • handful of coriander (cilantro), torn
  • good squeeze of honey
  • juice of 1 lime


Using a sharp knife, cut the corn away from the cobs and separate into kernels. In a dry frying pan, cook the corn with the paprika and cumin for 10 minutes or until the corn starts to blacken. Remove the pan from the heat and allow to cool.

In a large bowl, massage the kale with the sea salt for 10 minutes or until it becomes soft. 

For the Dressing

Whisk together the dressing ingredients in a separate bowl. Combine the burnt corn, avocado and kale, drizzle with the dressing, toss well and serve!