Here's another great recipe utilizing leftover Elotes. You can also use your leftovers and use it as a corn salsa or put it on top of a salad or protein.

This is a great breakfast recipe-- I simply chopped up some kale, tossed it in lime and honey and salt, topped it with a fried egg, avocado slices and corn and VOILA -- breakfast of champions.


Kale Breakfast


(serves 1) 

  • 2 leaves of Tuscan (dinosaur) Kale
  • 1/2 lime, squeezed
  • drizzle of EVOO
  • pinch of chili falkes
  • pinch of salt pepper to taste
  • 1 TB butter
  • 1 Egg
  • 1/2 avocado, sliced
  • slicer of cotija cheese
  • chopped cilantro for garnish, if preferred
  • 2 spoonfuls of leftover Elotes

Take two leaves of tuscan kale and remove ribs. Thinly slice and set aside.

In a skillet over medium heat and drizzle with a little cooking oil. Crack the egg into the pan and cook until white are just set and the edges start to curl up, about 4-5 minutes.  

Meanwhile, choose a medium sized serving bowl and mix in the following: lime juice, evoo, chili flakes and salt pepper to taste. Whisk well and add kale. Feel free to drizzle a little honey for sweetness! 

Place fried egg on top and finish with avocado slices. Garnish with cilantro or cotija cheese if preferred.  

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