Warm Corn, Kale, Tomato Salad with Shrimp and Feta

‘Tis the time of year for summer corn and tomatoes! Between my CSA basket and my mom’s garden share, I have a ton of this produce to cook.  If you follow me on instagram, you know this…so many vegetable pictures! This is one relatively easy way to utilize some of those vegetables!

Warm Corn, Kale, and Tomato Salad with Shrimp and Feta

Salad Base

• 1 Tbsp olive oil
• 5 ears corn, shucked and corn cut from the cob
• 3 small or 2 medium tomatoes
• 1 1/2 c chopped kale

Shrimp

• 2 tsp olive oil
• 1 lb shrimp, peeled and deveined
• 3/4 tsp chili powder
• 3/4 tsp cumin
• 1/4 tsp garlic powder
• salt and pepper
• 1/2 lime, juiced

Dressing

• 2 Tbsp olive oil
• 1 Tbsp honey
• 2 Tbsp orange muscat champagne vinegar (Trader Joe’s)
• 1/2 lime, juiced
• 1/4 tsp cumin

Garnish

• cilantro
• feta

In a medium saute pan, heat the oil.  Add the corn and cook on medium-high heat for 5-7 min. Season with salt and pepper. Remove from heat, and add kale and tomatoes and stir.  The kale will wilt in the warm pan.

While cooking the corn, heat another saute pan.  Add 2 tsp olive oil, and the chili powder, garlic powder, and cumin to the pan.  Then add the shrimp and saute until cooked through.  Season with salt and pepper.  Toss in the lime juice.  Set aside.

To make the dressing, whisk together all of the ingredients.  Toss the corn mixture with some of the dressing.  You will probably have extra dressing.

To serve, place some of the corn salad in a bowl.  Top with shrimp, feta, and chopped cilantro.  Optional garnish: chili pepper flakes.

Enjoy!