Kale and Corn Salad with Poblano Cream
Poblano peppers have a slight bitterness in their skin that pairs well with the sweetness of the corn. The cream will also hold perfectly for a week or so, so make extra if you know you'll be entertaining. It does double duty as a dip with veggies or to sauce up a sandwich.
Ingredients
4 ears sweet corn
1 bunch kale
4 poblano peppers
1/2 cup sour cream
1/4 cup cream
1/2 tsp salt
1 bunch of cilantro
Method
- Heat the oven to 400F
- Cut the kernels from the sweet corn and toss with a glug of olive oil and big pinch of salt
- Spread the kernels over a baking sheet and bake until golden brown and cooked through (about 15 minutes)
- Roast the peppers on a grill or under the broiler until blistered and charred on the skin
- Transfer to a large bowl and cover with plastic wrap and let steam for 10 minutes or so
- Strip the kale leaves and cut into ribbons
- Roughly chopped cilantro
- When the peppers have steamed, remove the skins and seeds and roughly chop the flesh
- In a food processor, combine the peppers with the cream and sour cream and blend until smooth
- Sprinkle the kale with a pinch of salt and massage until tender
- Combine the massaged kale, roasted corn and chopped cilantro, dress with the poblano cream and toss to coat and serve
