Ingredients

The following ingredients have 4 Servings
  • 3 ears corn, husked and de-silked (or 12 oz. frozen bag corn, thawed)
  • 1 tablespoon olive oil
  • 1 teaspoon Tajin chili and lime seasoning (or just plain salt and pepper)
  • 1 large bunch kale, washed and dried
  • 3/4 cup dried cherries or dried cranberries
  • 1/2 cup diced red onion
  • 3/4 pound chopped beef brisket, pre-cooked
  • 4 tablespoons non-fat Greek yogurt
  • 4 tablespoons spicy BBQ sauce
  • 1 tablespoon lime juice
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon dried red pepper flakes (or more if you like it really spicy)

Instruction

  • Preheat oven to 400F degrees.
  • Place corn on rimmed baking sheet, drizzle with olive oil and season with salt and pepper. Roll ears or toss loose kernels around a bit to coat everything. Roast for about 15 minutes in oven until, softening and turning lightly brown in places. Set aside to cool, then shear off kernels with sharp knife and add to large bowl.
  • Rip the kale off the stalks and veins. Chop it into small pieces. Before adding kale to salad bowl, massage it by squeezing it in fists to soften.
  • Add dried cherries and red onion. Chop or shred brisket into bite-sized pieces and add to bowl. Toss everything around.
  • In small bowl, whisk together Greek yogurt, barbeque sauce, lemon juice, vinegar and red pepper flakes. Pour over salad and mix in thorough. Top with French fried onion bits before serving. Leftovers may be kept in the refrigerator for three days.