This week we feature two of my favorite vegetables, in a delicious salad. Anyone who knows me knows that corn is hands down in my mind the best vegetable ever grown. That being said, despite the large corn fields spreading across the Americas, more corn is produced to feed cattle than to consume by humans and of the human consumed corn most of it is in the form of corn syrups and not farm fresh! I hope this recipe will help incorporate more corn in it’s natural form into your diet and remind you of the cool summer nights.
Its fresh and light and flavorful, plus it takes maybe 15 minutes to make!
Things you need:
- 4 ears of sweet corn (or whatever you have available)
- 1 pound of kale (typically one large bunch)
- 2 teaspoons salt
- 1 large red bell pepper (diced)
- 1 green bell pepper (diced)
- 1 large tomato (diced)
- 1 small sweet onion (minced)
- 1 clove of garlic (minced)
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 1 ½ teaspoons of cajun spice seasoning (see the end of the recipe if you don’t have this available)
- a bowl
- a large pot
Bring about 2 quarts of water to boil in a large pot. Once its boiling add in the ears of corn (husks removed). Turn off the heat and let the corn cook in the water for about 5-6 minutes. Remove the corn but keep the water. Once the corn is cooled slice the kernels from the cob and place in a large bowl with the diced peppers, onion and tomatoes.
Re boil the water from the corn and add in the kale and salt and cook until the kale is tender and bright green (about 5 minutes or so). Transfer the kale to a colander to drain and cool. When the kale is cool enough to handle (usually 5 min later) squeeze out the excess water and chop the kale.
Toss the kale with the vegetable mixture and add in the olive oil, lemon juice, seasoning, and garlic. Salt to taste (I typically add in a little less than a teaspoon).
This is excellent served with tortilla chips, potatoes, or quinoa.
Make your own cajun seasoning: 1/4 teaspoon salt and a large pinch of the following other spices: cayenne pepper (I like a lot), ground black pepper, dry mustard, crushed fennel seeds, and dried thyme.