Corn and Tomato Salad with Thyme and Roasted Poblanos Recipe

Name: Corn and Tomato Salad with Thyme and Roasted Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 large poblano chiles; 6 cups fresh corn kernels (from 12 ears of corn); 3 tablespoons extra-virgin olive oil; 2 small zucchini (6 ounces each), cut into 1/2-inch dice; 3 scallions, thinly sliced crosswise; 2 garlic cloves, minced; 1 large shallot, minced; 2 teaspoons chopped thyme or lemon thyme; 1 1/2 pints cherry tomatoes, halved; 3 tablespoons chopped cilantro; Salt and freshly ground pepper

Servings: persons

2 large poblano chiles
6 cups fresh corn kernels (from 12 ears of corn)
3 tablespoons extra-virgin olive oil
2 small zucchini (6 ounces each), cut into 1/2-inch dice
3 scallions, thinly sliced crosswise
2 garlic cloves, minced
1 large shallot, minced
2 teaspoons chopped thyme or lemon thyme
1 1/2 pints cherry tomatoes, halved
3 tablespoons chopped cilantro
Salt and freshly ground pepper

1
Roast the poblanos over a gas flame until charred all over.
2
Transfer to a plate and let cool.
3
Discard the skin and seeds and cut the poblanos into 1/2-inch dice.
4
In a large saucepan of boiling salted water, cook the corn until tender, about 3 minutes.
5
Drain well.
6
In a large, deep skillet, heat the olive oil.
7
Add the corn and zucchini and cook over moderately high heat, until lightly browned on the bottom, about 5 minutes.
8
Reduce the heat to moderate and add the poblanos, scallions, garlic, shallot and thyme and cook, stirring, for 2 minutes.
9
Transfer to a large bowl and let cool to room temperature.
10
Stir in the tomatoes and cilantro, season with salt and pepper and serve.

499

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 large poblano chiles, 6 cups fresh corn kernels (from 12 ears of corn), 3 tablespoons extra-virgin olive oil, 2 small zucchini (6 ounces each), cut into 1/2-inch dice, and more.

Yes, Corn and Tomato Salad with Thyme and Roasted Poblanos falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Tomato Salad with Thyme and Roasted Poblanos

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