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. 

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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


  1. Heat the oven to 400F
  2. Cut the kernels from the sweet corn and toss with a glug of olive oil and big pinch of salt
  3. Spread the kernels over a baking sheet and bake until golden brown and cooked through (about 15 minutes)
  4. Roast the peppers on a grill or under the broiler until blistered and charred on the skin
  5. Transfer to a large bowl and cover with plastic wrap and let steam for 10 minutes or so
  6. Strip the kale leaves and cut into ribbons
  7. Roughly chopped cilantro
  8. When the peppers have steamed, remove the skins and seeds and roughly chop the flesh
  9. In a food processor, combine the peppers with the cream and sour cream and blend until smooth
  10. Sprinkle the kale with a pinch of salt and massage until tender
  11. Combine the massaged kale, roasted corn and chopped cilantro, dress with the poblano cream and toss to coat and serve