Cajun Corn and Kale Salad
Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat.
The demand for these have caused breeders to develop a broad range of varieties. You can now get jalapenos with various heat level and sizes. These can be used in salsas, stuffed, or eaten straight with cheeseburgers (my personal favorite).
Ingredients:
2 quarts water
4 ears sweet corn
1 large bunch kale, stems removed (about 1 pound)
1 small jalapeno, stemmed, seeded and diced
1 large red bell pepper, chopped
1 green bell pepper, chopped
1 large tomato, chopped
1/2 cup chopped sweet onion
1 garlic clove, minced
1/4 cup extra virgin olive oil
2 Tbsp. fresh lime juice
1-1/2 tsp. cajun seasoning
Instructions:
Bring 2 quarts of water to a boil in a large pot, then add the ears of corn. Boil for 5 minutes, then set the ears aside and reserve the cooking water. When the corn is cool, slice off the kernels.
Return the corn water to a boil and add the kale and salt. Cook until the kale is tender and still bright green, about 5 minutes. Transfer the kale to a colander to drain and cool. Squeeze out any excess liquid with your hands and finely chop.
Toss the kale with the remaining ingredients in a large bowl until well combined, then season to taste with salt.
Yields 4-6 servings.
Recipe adapted from Farmer John’s Cookbook: The Real Dirt on Vegetables (Gibbs Smith, Publisher, www.gibbs-smith.com, 2006), “Relish the New American Farmer,” August 2006.