Description
Fresh summer side dish that puts kale to good use. Flavored with sweet pineapple juice and zesty Cajun seasoning. Corn and kale often come together in a CSA box as well, so never through that kale away again! You can sub your favorite citrus juice for pineapple juice for a different flavor.
Ingredients
- 4 ears sweet corn, husked
- 2 bunches kale – stems removed and discarded, leaves torn into bite-size pieces
- 1 teaspoon salt, or more to taste
- 1 large red bell pepper, chopped
- ¼ cup pineapple juice
- ¼ cup olive oil
- 2 tablespoons salsa
- 2 teaspoons Cajun seasoning, or to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- salt, to taste
Instructions
- Bring a large pot of water to a boil. Add corn to boiling water and turn off heat. Let corn soak in hot water for 5 minutes. Remove the corn
- reserving the cooking water in the pot. Set corn aside to cool before slicing kernels from the cobs into a mixing bowl.
- Return the pot of water to a boil; add kale and 1 teaspoon salt. Boil kale until bright green and tender
- about 5 minutes; drain and set kale aside to cool. Once cool enough to handle
- squeeze as much liquid from the kale as you can. Separate leaves and add to bowl with corn kernels.
- Stir red bell pepper
- pineapple juice
- olive oil
- salsa
- Cajun seasoning
- garlic powder
- and onion powder into the corn and kale.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Servings: 6