Kale With Sweet Corn Recipes
CORN COLESLAW RECIPE
No mater what you're grilling, this Corn Coleslaw recipe will fit right in! It's the perfect side dish, packed with sweet, zesty and crunchy goodness.
Provided by Mahy
Categories Salad
Time 15m
Number Of Ingredients 13
Steps:
- For the coleslaw, mix all ingredients together in a large bowl, except for the avocados.
- For the dressing, mix all ingredients in a container with a lid and shake the container well.
- Pour the dressing over the coleslaw and mix well. Arrange the sliced avocados over the slaw and serve right away :)
Nutrition Facts : Calories 269 kcal, Carbohydrate 25 g, Protein 3 g, Fat 19 g, SaturatedFat 2 g, Sodium 178 mg, Fiber 6 g, Sugar 9 g, ServingSize 1 serving
KALE AND CORN SUCCOTASH
A delicious take on a classic vegetable. Kale and Corn Succotash with Tomatoes. Perfect side dish for chicken or seafood. Fast and easy to make.
Provided by Chef Dennis Littley
Categories Side Dish
Time 15m
Number Of Ingredients 6
Steps:
- In a large saute pan add a little olive oil and allow pan to get hot.
- add corn to pan and saute for 2-3 minutes. Season with sea salt and black pepper to taste.
- add in chopped kale and shallots, continue to saute for 3-5 minutes. Add additional oil if necessary, or add water.
- add in grape tomatoes and remove from heat. Reseason with sea salt and black pepper if necessary.
- Reheat briefly when ready to serve.
Nutrition Facts : Calories 68 kcal, Carbohydrate 14 g, Protein 3 g, Fat 1 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
KALE AND SAUTéED CORN SALAD
Steps:
- Wash, dry and chop (or tear) kale leaves (removing the stem). Place in a large salad bowl.
- Lightly drizzle olive oil over kale and-using your hands-give the kale a little massage. Sprinkle with a pinch of kosher salt.
- Grab a bag of frozen sweet corn from the freezer (or fresh, cooked corn if you have on hand). In a stove top pan on high heat, add a dash of olive oil, 1 cup of corn, a good pinch of kosher salt and fresh pepper. Stir until piping hot, usually no more than 2-3 minutes.
- Tip the corn on top of the kale, and grate parmesan reggiano over top. Squeeze a little lemon over top if using.
SWEET CORN AND KALE ZUCCHINI FRITTERS (VEGAN, GLUTEN-FREE, OIL FREE)
A healthy, veggie packed fritter made with sweet corn, kale and zucchini. Vegan, gluten free, oil free, refined sugar free and grain free.
Provided by Remy
Time 20m
Number Of Ingredients 7
Steps:
- In a large bowl, combine zucchini, corn and kale with scallions. Toss with seasonings and allow to coat evenly.
- Fold in flax with a spatula, and the fold in chickpea flour. Allow mixture to sit for a few minutes so the flour can absorb the moisture from the veggies.
- Using a non-stick pan on medium heat, pour 1/4 cup of mixture and use the back of a spoon or spatula to form pancake shaped fritters. Cook on each side for about 2-3 minutes or until edges are crisp.
- Serve with cashew sour cream (make my simple cashew cream + added apple cider vinegar and lemon juice) or condiments of choice!
CORN AND KALE SALAD
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.
Provided by KatieTries2Cook
Categories Salad Vegetable Salad Recipes Corn Salad Recipes
Time 25m
Yield 6
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 226.2 calories, Carbohydrate 30.7 g, Fat 10.9 g, Fiber 5.4 g, Protein 7.4 g, SaturatedFat 1.5 g, Sodium 653 mg, Sugar 4.5 g
KALE WITH SWEET CORN
Steps:
- If using fresh corn, boil ears of corn until tender, about 4 minutes. Cut kernels from cobs with a sharp knife. Set aside. Steam the kale for 15 minutes or until tender. When the kale is done, place in a colander and press to remove excess liquid. Heat 2 tablespoons water in a skillet over medium-high heat. Saute onion and garlic until soft, about 2 minutes, Add the corn, kale and vegetable broth. Reduce heat to low and cook until kale and corn are heated through, stirring frequently. Toss in the lightly toasted nuts and add black pepper if desired. *toast walnuts and almonds in a preheated oven at 300 degrees for 3 minutes, stirring frequently
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- Heat a tbsp of vegan butter in a pan on medium-high heat. Add the corn and fry for a couple of minutes until charred and browned, stirring frequently. Turn off the heat.
- In a bowl add the spring onion, chives, baking powder, smoked paprika, garlic powder, chilli flakes, salt and vegan cheese. Mix well.
- In a separate small bowl whisk together the chickpea flour and plant milk until it forms a thick batter.
CAJUN CORN AND KALE SALAD - SAVING ROOM FOR DESSERT
From savingdessert.com
Estimated Reading Time 3 mins
- In a small mixing bowl combine the olive oil, onion, red and green bell peppers, garlic, lemon juice, salt, cayenne, pepper, mustard, fennel and thyme. Stir until combined and set aside.
- Bring 2 quarts of water to boil in a large pot. Add the corn and turn off the heat. Let the corn cook in the hot water for 5 minutes. Remove the ears to a plate and allow them to cool. Reserve the cooking water. After the corn has cooled, cut the kernels from the cobs and place in a large serving bowl.
- Bring the water to a boil again and add two teaspoons salt and the kale. Cook until the kale is tender (not mushy) and still bright green, about 5 minutes. Drain the kale and once cool, squeeze the remaining water from the kale using your hands. Chop into small pieces. Add the chopped kale and tomato to the corn then fold in the olive oil herb mixture with peppers and onion. Season with salt and pepper to taste or use additional Cajun seasoning or something like Tony Chachere's Creole Seasoning. Serve and refrigerate left overs.
BACON, CORN AND KALE SAUTé - SIMPLY SCRATCH
From simplyscratch.com
Estimated Reading Time 4 mins
- Add the diced bacon into a skillet and heat over medium. Stir occasionally until crispy. Use a slotted spoon to remove the bacon to a paper towel lined plate. Drain off all but a tablespoon of fat.
- Add the diced red onion to the skillet and cook until soft. About 5 minutes. Add in the garlic and cook for one minute.
- Add in the diced red peppers, corn, sliced green onions and crushed red pepper flakes. Stir until heated through. Add handfuls of the torn kale, press it down with the back of a spoon and cover the pan with a lid for 5-8 minutes or until the kale is soft and wilted.
- Combine the bacon in with the corn and kale, taste and season with kosher salt and black pepper.
CHICKEN THIGHS WITH SWEET POTATOES AND KALE BAKE - JO COOKS
From jocooks.com
4.6/5 Estimated Reading Time 6 mins
- Season chicken thighs on both sides with salt and pepper. In a medium size skillet heat the olive oil and melt the butter together. Add chicken thighs to skillet and cook on both sides until gold and crispy. The chicken won't be cooked all the way through, but that's OK, since we'll finish cooking it in the oven. Remove chicken from skillet and set aside.
- Drain fat from skillet, leaving about a tbsp of the fat still in the skillet. Add onion and cook until translucent. Add sweet potatoes and cook for a couple minutes. You just want them to get a little brown. Add corn and cook for 2 more minutes. Add chopped kale, toss everything together and cook for another minute. Add the wine and season with salt and pepper.
- Transfer the cooked vegetables to the prepared baking dish. Place the chicken thighs over the vegetables and bake in the oven for about 30 minutes, or until chicken cooks through and sweet potatoes are fork tender.
CORNED BEEF, SWEET POTATO, AND KALE HASH - RECIPE RUNNER
From reciperunner.com
Servings 2Estimated Reading Time 3 minsCategory Skillet + One Pot MealsTotal Time 30 mins
- Add the diced sweet potato to a small saucepan full of cold, salted water. Bring to a boil then cook them until they are almost tender, about 6-8 minutes. Drain the sweet potato then lay the pieces out on paper towels to dry.
- Heat a large skillet over medium-high heat and swirl with the olive oil to coat the bottom. Add the red onion and diced sweet potato to the skillet and spread it out in a single layer. Cook for 3-5 minutes or until they turn golden brown and crusty.
- Flip the potatoes and onions and add in the corned beef and kale. Season with salt and pepper and continue cooking until the kale has wilted and everything is heated through, about 3 minutes. Top the hash with 1-2 fried eggs if desired.
MEXICAN STREET CORN KALE SALAD - EATING BIRD FOOD
From eatingbirdfood.com
Estimated Reading Time 4 mins
- Add kale, 1/2 avocado and lime juice and sea salt into a large bowl. Use your hands to massage the kale with the avocado, lime juice and salt until all the pieces of kale are coated.
- Add chicken, street corn salad, remaining avocado chunks and tortilla chips into a bowl. Use salad tongs or a spoon to gently toss.
KALE WITH SWEET CORN - AMERICAN INSTITUTE FOR CANCER RESEARCH
From aicr.org
Cuisine AmericanCategory Side, VegetarianServings 5Total Time 28 mins
- In a large pot, bring 3-5 cups of water to a boil. Add kale, cover and reduce heat to medium. Cook kale for about 10-12 minutes, until tender. Drain.
- Heat oil in a medium skillet over medium-high heat. Sauté the onion and scallion for 3 minutes, until the onion is soft.
- Add kale, corn and broth to skillet. Reduce heat to low and cook for about 3 minutes, stirring often, until the corn and greens are heated through.
KALE-AND-CORN PAKORAS RECIPE - NIVEN PATEL | FOOD & WINE
From foodandwine.com
- Meanwhile, whisk together 1 cup chickpea flour, 1/2 cup white rice flour, salt, coriander, cumin, garam masala, ginger, garlic powder, sugar, and turmeric in a very large bowl. Add kale, corn, bell pepper, onion, and chile. Massage vegetable mixture with dry mixture for 2 minutes to release moisture from vegetables; let stand 10 minutes.
- Add 1/4 cup water and lemon juice to kale mixture; massage just until vegetable mixture clumps together in your hands. If needed, add remaining 1/2 cup chickpea flour and remaining 2 tablespoons white rice flour, and massage until mixture clumps together.
- Preheat oven to 200°F. Working in batches, spoon 1/4 cup kale mixture into your palm, and flatten into a compact and thin patty. After making 3 or 4 patties, carefully slide them into hot oil, and fry, turning occasionally, until browned and crisp, about 4 minutes. (Maintain oil temperature between 300°F to 310°F as you fry.) Transfer fried pakoras to a wire rack set inside a baking sheet to drain. Place pakoras in preheated oven to keep warm as you fry remaining batches. Serve pakoras with tamarind chutney.
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