Kale and roasted corn salad is the kind of bowl that turns hearty greens into something you actually crave, thanks to charred sweet corn, crispy bacon, and a bright cilantro lime dressing. It is sturdy enough to hold up for hours, which makes it perfect for potlucks and meal prep. One bite and you will see why kale gets a second chance here.
Why This Kale and Corn Salad Stands Out
- Roasted or grilled corn brings smoky sweetness to every forkful
- A zippy cilantro lime vinaigrette ties it all together
- Bacon, pecans, and cheddar add crunch and savory depth
- Holds up for days without wilting, great for making ahead
If you think you do not like kale, this salad might change your mind. Massaging and chopping the leaves softens them, and the bold dressing does the rest. It is fresh, filling, and full of texture.
Grill or roast the corn until it is lightly charred for the deepest, sweetest flavor in the bowl.
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Why You’ll Love This Kale and Roasted Corn Salad
- The roasted corn salad is loaded with contrast, sweet, smoky, crunchy, and tangy in one bite.
- Sturdy kale means it stays crisp for days, so leftovers are just as good.
- The cilantro lime vinaigrette is bright and fresh without being heavy.
Ingredient Notes
Here are notes on the ingredients that make this salad shine; you will find the exact measurements in the recipe card below. A handful of these do the most to build flavor and texture.
- Kale: chop it small so every forkful is easy to eat and soaks up dressing.
- Roasted corn: grill or roast it for a charred, sweet edge.
- Cheddar cheese: freeze the block first so it dices into neat cubes.
- Bacon and pecans: these add the crunch and savory bite the salad needs.
- Fresh cilantro and lime: the heart of the bright, zesty vinaigrette.
For equipment, a blender or food processor makes the dressing smooth in seconds. You will also want a grill or hot oven for the corn and a large bowl roomy enough to toss everything together.
How to Make Kale and Roasted Corn Salad
This kale and roasted corn salad comes together in two simple parts, the salad and the dressing. Here is the quick overview before you dive in.
- Grill or roast the corn until lightly charred, then cut the kernels off the cob.
- Combine the chopped kale, corn, cheddar, onion, bell pepper, pecans, and bacon in a large bowl and toss well.
- Blend the olive oil, cilantro, lime juice, shallot, vinegar, honey, and jalapeno until smooth.
- Dress the salad to taste and toss again right before serving.
This recipe makes about 6 servings and scales up easily for a crowd. The dressing keeps in the fridge for up to 1 week, so make a double batch and use it on other salads too.
Storage Options
One of the best things about this roasted corn salad is how well it keeps. Kale is sturdy, so it holds up far better than tender greens.
- Store the undressed salad in an airtight container for up to 3 days.
- Keep the dressing separate in a jar for up to 1 week.
- Once dressed, the salad stays crisp for about 1 to 2 days in the fridge.
Variations & Substitutions
This salad is easy to adjust to your taste or what is in your kitchen. Try a few of these swaps to make it your own.
- Use cotija or feta in place of cheddar for a salty, crumbly twist.
- Swap pecans for toasted pepitas or almonds.
- Leave out the jalapeno, or add more if you like extra heat.
- Skip the bacon and add black beans for a meatless version.
What to Serve with Kale and Roasted Corn Salad
This kale and roasted corn salad plays well next to grilled mains and summer spreads. It is hearty enough to stand on its own or sit beside something heavier.
- Grilled chicken, steak, or shrimp for a full meal.
- Tacos or fajitas to lean into the cilantro lime flavor.
- Burgers or barbecue at a backyard cookout.
- A pitcher of iced tea or limeade.
If you like a salad with crunch, you will also enjoy this crisp Polynesian salad. And for a fun lunch idea, try turning your greens into a salad-stuffed sandwich.
Before you grab your blender, here are a few questions readers ask most about this salad.
Frequently Asked Questions
Can I make kale and roasted corn salad ahead of time?
Yes, and it is great for prepping ahead. Keep the salad and dressing separate, then toss them together when you are ready to serve so the kale stays crisp.
Do I need to massage the kale?
It helps. Chopping it small softens the leaves, and a quick massage with a little dressing or oil makes the kale more tender and easier to eat.
Can I use canned or frozen corn?
You can. For the best smoky flavor, roast frozen kernels in a hot pan or under the broiler until they char a bit before adding them to the salad.
How long does the cilantro lime vinaigrette last?
Stored in a sealed jar in the fridge, the dressing keeps for up to a week. Give it a good shake before using since it can separate.
Whether you bring it to a cookout or keep it on hand for easy lunches, this salad earns its spot in the rotation. The mix of sweet corn, crunchy add-ins, and bright dressing keeps every bite interesting. Toss a bowl together and enjoy.
Chopped Kale and Roasted Corn Salad with Cilantro Lime Vinaigrette
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Ingredients
- 6 cups kale chopped
- 4 cups corn kernels roasted (I actually grilled mine)
- 1 8 oz brick of cheddar cheese diced (freeze the block first)
- ¾ cup Vidalia onion diced
- 1 cup red bell pepper, diced
- ½ cup pecans chopped
- ½ cup thick cut bacon cooked crisp and chopped
- 1 cup olive oil
- 1 cup fresh cilantro
- 3 limes juiced
- 1 shallot chopped
- 4 Tbsp white vinegar
- 2 Tbsp honey
- 1 jalapeño pepper seeded (or less if you don’t like heat)
- Salt and pepper to taste I used ½ tsp salt and about 6 cranks of pepper
Instructions
- Combine all salad ingredients in a large bowl. Toss well.
- Place dressing ingredients into a blender or food processor and process until smooth. Use as much of the dressing as you like and store the rest in the fridge for up to one week.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Well Hello Melanie! Long time no post but I got notified about a new post on ABB and of course I had to check it out immediately. What a great recipe and OMG what a great endorsement of Yardbird Southern Table and I will add that to my ‘when you visit Miami’ list of places to visit. Chicken waffles?? Not something I have heard of but it does sound intriguing. It is great to hear from you again and I’ll be cruising MITM to keep up with your little one. I pray all is well and I will assume it is since you are posting here. I will assume the best!!
Got lots of pot lucks and end of school year activities coming, always good to have a go-to recipe that people will soon over and this looks like it! Can’t believe how much I’ve fallen in love with Kale. I can keep it in a plastic bag in the fridge with dressing for days and there is no soggy factor, which to a working parent is amazing for meal prep!
Yum. Thanks! Will make this today!
Made it. Ate it. Died of joy. My 5-yr-old also really liked it! (I didn’t use jalepeno; I used zatar instead, b/c that’s what I had).
YAY!I’m so glad that you enjoyed it. And how awesome that your 5 yr old liked it. Your kid has a mature palate.
This looks great! I’ve love for you to share this at our Gluten Free Fridays link up! Its a great salad!
Had both kale from the CSA farm in the fridge and some local fresh corn, so I thought I would try this salad as a followup to a carrot and fennel soup first course for my husband and me. It was refreshing, delicious and perfect for a warm summer eve meal. FYI: I did not use a blender for the vinaigrette, I finely chopped shallot and cilantro then shook the vinaigrette well.