Colcannon and Corn

Sometimes, it’s all about the sides!

Today, for breakfast, we had homemade cinnamon rolls. Not to be outdone, dinner said, “hold my beer,” and came around with colcannon and corn on the cob. Yum!

If you don’t know colcannon, this old Irish recipe traditionally contains cabbage, but here kale is substituted because why not?  This makes a great comfort food side dish with a little nutrition wrapped in!  Everyone in the house likes it, even if they aren’t into greens.


  • 5 lb chopped potatoes (peeled or not)
  • 5 cloves garlic, minced (optional)
  • 4 T olive oil
  • 6-8 cups roughly chopped kale
  • 3 tsp soy sauce
  • 1 tsp liquid smoke
  • 2 T nutritional yeast (optional)
  • 4 T unsweetened soy milk
  • Salt and pepper to taste

Chop potatoes (skins on or off) and put on to boil.  Put olive oil and garlic in a large pan and sauté the garlic until fragrant.  Add kale, soy sauce, and liquid smoke and toss to coat. Cook kale at medium high until tender.  When potatoes are tender, drain.  While potatoes are draining, add milk to kale mix to warm.  Then combine ingredients and mash by hand or with an electric mixer.  I leave these a little more solid than I would mashed potatoes, since the kale is in there.  Salt and pepper to taste.

Instant Pot Corn on the Cob

  • 6-8 ears of corn
  • 2 cups of water

Shuck and clean corn as usual. Add 1 cup of water into the instant pot. Place corn on top of the rack/trivet. Cook at high pressure 2 minutes. Allow to cool for 3 minutes then quick release.

Vegan Elote

I’ve only had elote once and it wasn’t actually on our trip to Mexico. But, I was thinking about it recently and realized I had corn coming in an Imperfect Foods order, so I decided to try to veganize it. I can’t really say that this is truly elote, so probably better to say that it is inspired by elote and the genius of whoever it was that thought, “hey, let’s put this stuff on corn!” It was quite tasty. I made my corn in the Instant Pot, but you don’t have to.

6 corns on the cob
1.5 tsp salt
1 /3 cup vegan mayo
1 /3 cup vegan parm **
Juice of 1-2 limes
2 /3 tsp chili powder
3 TBSP fresh cilantro

**Vegan parm – you can purchase it, or pulse almonds/pine nuts in a blender or food processor until a course level similar to parmesan. Mix that with some with nutritional yeast and/or garlic powder to taste.

Pressure cook corn on the cob – 1 cup water into instant pot, place corn on top of the rack/trivet. Cook at high pressure 2 minutes allow to cool 3 minutes then quick release.

Cover corn with vegan mayo, then vegan parm. Squeeze lime juice over corn, sprinkle with salt and chili powder. Add cilantro and eat while hot.