grilled corn and kale salad with warm chili, rosemary, lemon and garlic dressing

corn and kale salad

If you have the bbq or grill going you may as well cook some sides at the same time. This grilled corn and kale salad recipe makes the most of the abundance of fresh corn when it is in season. The sweetness of the corn balances out the kale and the fact the kale is grilled makes it much more appealing to kale-phobes.

This technique for a warm dressing means the veggies soak up the flavours fast. Feel free to use it on all sorts of grilled veggies.

Be sure to read my blog post if you want my tips to help you get confident cooking on the grill or barbecue.

Leftovers will sit in the fridge for 3-4 days. Play around with add-ins to make this perfect for you…

  • Substitute kale for arugula [rocket]
  • Add chopped basil
  • Add fresh tomatoes, cut in small pieces
  • Add grilled red bell pepper and/or zucchini (courgette)
  • Add crumbled goats cheese or Feta


2 fresh corn on the cob (outside corn season use the Trader Joe’s frozen, roasted corn)

2 bunches of kale (not the ready chopped bags but the full leaves)

third of a cup olive oil

2-3 cloves garlic, sliced

around a quarter of a teaspoon chili flakes

2 stems rosemary – either left whole or needles taken off the stem and chopped roughly

Sea salt

Zest and juice of 1 large lemon

To make:

  1. Heat your bbq [grill] high on one side and medium on the other if you can
  2. Un-husk the corn then brush each cob with a little olive oil before setting on the grill (it will cook for around 15 minutes, turn every 3 minutes or so to ensure it cooks equally all around)


3. Chop the garlic and place in a small saucepan with the oil, rosemary, a half teaspoon of salt, chili and lemon zest (this can be done well ahead of time)

DSC_10754. Place the saucepan on the grill so that the oil heats to a gentle sizzle. Cook for around 2 minutes, shaking every now and then until the garlic smells ready but well before the garlic goes brown – this happens quickly so keep an eye on it!

5. Remove the band that holds the kale leaves together and brush the leaves roughly with olive oil. Cook for around 3 minutes on each side or until they start to crisp. Take off the heat and set aside

6. Hold the corn with a towel and cut down with a large knife to remove the kernels from the husk (it helps to do this into a large shallow bowl or a tea towel)

7. Shred the cooked kale finely and stir this into the corn along with the oil dressing and the juice of a lemon

8. Taste and adjust seasoning (sour, salt, spice) before serving. Serve at room temperature.


You can now buy the equipment I use in this recipe through my shop. I’ve spent years testing my favourite bits of equipment so rest-assured that whatever I recommend is the best tool for the job and will give you great results without cluttering your kitchen with unused tools.

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