Corn And Tomato Salad With Thyme And Roasted Poblanos
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 2 cloves garlic
- salt and freshly ground pepper
- 3 tablespoons extra-virgin olive oil
- 3 tablespoons cilantro chopped
- 1 large shallot
- 2 large poblano chiles
- 6 cups corn kernels from 12 ears of corn
- 2 small zucchini 6 ounces each cut into 1/2-inch dice
- 3 scallions thinly sliced crosswise
- 2 teaspoons thyme or lemon thyme chopped
- 1 1/2 pints cherry tomatoes halved
- Carbohydrate 16.7650228296282 g
- Cholesterol 0 mg
- Fat 4.3549722884108 g
- Fiber 2.73959044324963 g
- Protein 3.06799748364306 g
- Saturated Fat 0.618151034854649 g
- Serving Size 1 1 Serving (142g)
- Sodium 1178.47582436438 mg
- Sugar 14.0254323863786 g
- Trans Fat 0.194152623018106 g
- Calories 106 calories
1. Roast the poblanos over a gas flame until charred all over. Transfer to a plate and let cool. Discard the skin and seeds and cut the poblanos into 1/2-inch dice. 2. In a large saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain well. 3, In a large, deep skillet, heat the olive oil. Add the corn and zucchini and cook over moderately high heat, until lightly browned on the bottom, about 5 minutes. Reduce the heat to moderate and add the poblanos, scallions, garlic, shallot and thyme and cook, stirring, for 2 minutes. Transfer to a large bowl and let cool to room temperature. Stir in the tomatoes and cilantro, season with salt and pepper and serve. Make Ahead The salad can be prepared through Step 2 up to 1 day ahead.
