- 16 ounces frozen fire-roasted corn
- 1/2 cup plant-based mayonnaise
- 1 tablespoon hot sauce, more or less to taste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon cayenne powder
- 1 lime, juiced
- 1 tablespoon maple syrup
- 4 cups shredded or torn kale leaves
- 1 small red onion, minced
- 1 jalapeño, minced
- Fresh minced cilantro, optional, for serving
Prepare the dressing:
Whisk together the mayonnaise, hot sauce, chili powder, cayenne powder, lime juice, and maple syrup in a large bowl.
Finish the salad:
To the dressing, add the kale, red onion, jalapeño, and corn and toss to coat. The residual heat from the corn will soften the bitterness of the kale leaves.
Calories: 342kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 211mg | Fiber: 7g | Sugar: 5g