Fire Roasted Corn Salad
A summery side for any protein, or make a big bowl of it for Meatless Monday
I have been making this a lot lately because it’s easy, consistent, healthy, and packed with flavor.
Ingredients
Bunch of tuscan kale (a tied up bunch will make probably 3-4 servings)
1 or 2 ears of corn (a great sub for time and effort here is bagged frozen fire roasted yellow corn, especially if you don’t have access to a grill or range flame. Trader Joe’s makes a great one)
Carton of Shiitake mushrooms
1 tsp cumin
1 tsp smoked paprika
Instructions
If roasting your own corn, peel the cobs and get them on the grill dry for a few minutes on each side, rotating in between. When those are finished, let them cool a bit and slice the kernels off the cob. If you’re using frozen…cut open the bag :)
Slice the kale off of its ribs and chop it roughly.
Chop the mushrooms into pieces around the size of the corn kernels.
Toss all 3 components together in a nonstick pan heated to medium-high heat (the corn can go in frozen, the timing will be ok) with a few tablespoons of olive oil, the spices, and a generous sprinkling of salt. Toss for a few minutes until the kale just begins to wilt and crisp up.
