I teach an all vegan Veg101 Cooking Demo once a month at Whole Foods in Ann Arbor as a volunteer for VegMichigan. Our theme for next week is Summer Bounty. I was searching for recipes with sweet corn to experiment with and to possibly prepare for my class. I came across this delicious recipe at Happy. Healthy. Life. The Sweet Miso Tahini dressing is delectable. The only change I made to the recipe was to add three ears of sweet corn (so, so good!) instead of two. This is definitely a keeper and one that I will add to my growing list of kale salads I love.
3 ears of summer sweet corn
4-6 cups of kale, washed, thick stems removed and finely chopped (I used purple, curly)
1 small red bell pepper, diced
1 large carrot, shredded
1/2 cup red onion, finely chopped
1/4 cup red cabbage, chopped
1/3 cup toasted hemp seeds (optional)
Sweet Miso Tahini Dressing
2 tablespoons white miso paste
1 1/2 tablespoons tahini
1 1/2 tablespoons maple syrup
1 tablespoon olive oil
1 1/2 tablespoons tamari
2 tablespoons brown rice vinegar
pinch of black pepper
pinch of cayenne
1/4 teaspoon coriander
Add a few inches of water to a large pot and bring to a boil. Add corn on the cob and steam for 3-5 minutes. Take corn from pot and set aside to cool.
In a large salad bowl, add dressing ingredients, including spices. Whisk well to combine.
Wash kale, remove large stems and finely chop. Dry kale in spinner and with paper towels. Add to bowl with dressing. Add other veggies to bowl and toss all with dressing very well.
Hold corn on the cob over the salad bowl and cut off kernels (a serrated bread knife works very well here). Toss corn with rest of salad. Add hemp seeds if using and toss again.