Too Hot for Soup? Find all of Flavours of Corn Chowder in this Delicious Salad

Serves 4


  • 4 Cobs of Corn, shucked
  • 2 Large Potatoes, cut into 1-inch pieces
  • 1 Lemon
  • 2 Cloves of Garlic, peeled and chopped
  • 3 tbsp Canola or Olive Oil
  • 1 tbsp Mayonnaise
  • 1 tbsp Dijon Mustard
  • Salt and Pepper to taste
  • 1 Bell Pepper, core removed
  • 2 Kale leaves, stripped from the stem and washed
  • 1 Bunch of Parsley, roughly chopped


  1. Bring a large pot of salted water to a boil. Reduce heat to medium-low and add the potatoes. Simmer for 10 minutes, then add the corn. Simmer for 5 more minutes, then drain and allow the corn and potatoes to cool.
  2. Zest the lemon over the potatoes as they cool, then juice the lemon. Add the lemon juice, garlic, oil, mayonnaise, and mustard, as well as some salt and pepper to a small bowl or a mason jar, then whisk or shake to combine. Taste, and add more salt and pepper if desired.
  3. Cut the bell pepper into bite-sized pieces and roughly chop the kale. Add the pepper and kale to a large bowl.
  4. Once the corn has cooled enough to work with, cut the kernels off the cobs, and add them to the bowl along with the potatoes.
  5. Pour the dressing over the vegetables and mix everything together. Add the parsley and gently toss again, then serve. Enjoy!
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