A simple vegan salad that’s greater than the sum of its parts. The orange miso dressing brings out the sweetness of the corn, balanced by a generous quantity of dark leafy greens.
Toast sesame seeds in a dry frypan over medium heat, for a few minutes until golden brown. Tip onto a plate to cool.
Simmer corn cobs for 5 minutes in salted water. Drain and refresh under cold water. Cut kernels from the cob using a sharp knife.
Put dressing ingredients into a small jar or sealed container, shake to combine. Tip half of the dressing over the kale, then get in there with your hands and give it a good massage for a few minutes. The kale will soften and shrink a bit.
Add corn kernels, spring onion, sesame seeds and remaining dressing to the bowl of kale. Toss to combine. Taste a leaf and add a pinch or two of salt to the bowl if needed, toss again, then serve.
Notes
Two cobs of corn can be substituted with 1 ½ cups of frozen corn kernels. Simmer for five minutes, refresh under cold water, and continue with the recipe.
Nutrition information is estimate based on six servings.
Recipe first published in the Summer 2022 issue of Nourish Magazine.