A Southern breakfast bowl of fresh corn and kale or collards.
All of a sudden, summer corn comes on the scene and it's a race against the clock to include it wherever you can. Having it for breakfast opens up a whole world of options. Until that glorious day, frozen, organic corn is a terrific proxy. Plus, it's a gluten-free bowl that will appeal to bread lovers and haters alike that you can make in 20 minutes flat.
Looking for more ideas? Check out all of our vegetable-forward brunch recipes.