I got my first few ears or corn from the farm share this week which is exciting because I wait until we get corn from the farm to eat it. I figure that we get so much from the farm that there is no freaking way I am going to buy it and plus I know that that corn was picked a few hours before I got it. If you are going to eat corn, it needs to be fresh (life lesson).
Have I told you that the mr hates corn? I am pretty sure I have. I also have a theory that he really doesn't hate it so I just go ahead and make food with corn in it. Then he eats it, likes it, and I am all like" AHA, you like corn be-otch! I win!" (not sure what I win). But then the next time I mention we have fresh corn and how would he like it he is all like, I hate corn. It's a game we keep on playing.
So I got fresh corn, lots of tomatoes, and the kale is growing strong out back. I figured I would give the mr a break from all the zucchini for the night and make he a nice warm summer salad with the corn that he "hates".
The mr ate it all and didn't even mention corn so now I am thinking that he just hates the word corn and if I don't say the word then there will be no problem. HA HA, I am a genius.
The stuff. A tomato, a ear of corn, some kale, a little balsamic vinegar, oil, and salt and pepper.
Chop the tomato and remove the corn from the cob.
Toss into an oven safe skillet with a drizzle of oil and a pinch of salt.
Now stick it into the oven
After about 10 minutes the tomato has fallen apart and the corn is all nice and tender.
While the skillet is still hot the vinegar goes in and the (chopped) kale goes in. Mix it all around until the kale wilts. And be careful, the pan is hot.
Dump it into a bowl, sprinkle with pepper, grab a fork, and you are on.
Balsamic Corn Tomato Kale Salad
makes a salad for one or two small side salads
- 1 medium tasty tomato
- 1 ear of corn
- like 4-5 good sized kale leaves
- 2-3 tablespoons balsamic vinegar
- oil of choice (i used avocado oil)
- salt and pepper
You can cook this in or on the stove. I did it in the stove because I was baking anyway
Preheat oven to 425
Remove corn from cob and chop tomato into medium sized chunks. Toss into a oven safe skillet with a drizzle of oil and a little pinch of salt. Stick in oven and cook until the corn is tender and the tomatoes have fallen apart, about 10 minutes. Remove from oven and mix in vinegar. Chop kale into mouth sized pieces and toss into hot skillet. Mix around until kale starts to wilt. And it's done. Serve with a pinch of pepper.