Corn ‘n’ kale
Delicious with fresh corn in the summer and equally delicious with cooked frozen New Zealand corn in the winter.
2 cups torn kale leaves
2 corn cobs, cooked and each sliced into 6 mini cobs
12 cherry tomatoes
¼ cup lemon dressing
Place kale leaves in a serving bowl.
Add corn cobs and tomatoes.
Pour over the lemon dressing and serve.