Kale and Jumping Corn Saute with Chili Lime Salt

by Sala @ Veggie Belly on October 9, 2008

I like blackened corn, so I was cooking some on my skillet on high heat for this dish. Just then, the big fat fly that has taken up residence in my kitchen appeared. Ive been trying to evict this fly for 4 days now. I even put some sugar by the window, hoping it would come for the sugar and I could shoo it out the window. But this is one healthy fly; it didn’t come for the sugar, but the minute i took the kale out, there it was! So I went chasing after it with tea towel in one hand and bug spray in another. By that time I had forgotten about the corn in my skillet. Having given up on the wild fly chase, I came back to the stove to find the sweet corn kernels jumping! They were all popping up and down in the skillet! (There was very little oil in the pan and it was very hot, I think that’s what made the corn kernels jump). So I decided to name them jumping corn.

Whether your corn is jumpy or not, this is a quick and easy recipe to make. I had it with left over quinoa. I decided to use the Chili Lime Salt I made a few days ago instead of regular salt. You can use regular plain salt and some paprika instead.


Kale – 1/2 bunch
Sweet Corn – 3/4 cup
Onion – 1/2
Garlic – 1 clove
Red Wine Vinegar – splash
Nutmeg – pinch
Chili Lime Salt (see this post for recipe) or substitute with salt and paprika
Sugar – pinch
Oil – 1 tsp

Slice the onion very thinly. Shred the kale into thin strips. Mince the garlic. In a non stick pan or skillet, heat the oil and add the onion and let it brown. When browned, sprinkle the sugar on top of the onion and push it off to one side of the skillet.

Turn the heat to high and add the corn. Position your skillet so that the heat source is right under your corn and not under the pile of onions on your skillet. Cook the corn about 3 minutes or till it turns brown (and jumpy!).

Now toss the onions and corn together. Lower heat. Add the garlic, saute till fragrant, about 30 seconds. Then add the kale, nutmeg, red wine vinegar and chili lime salt. Cook on medium heat till the kale is just wilted, about 2 minutes.

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{ 1 comment… read it below or add one }

1 TheWoman August 2, 2009 at 9:05 am

Thanks for the recipe – tried this today and it’s awesome!



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