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Corn and Tomato Salad with poblano chile




Source of Recipe


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List of Ingredients





1 poblano chile, roasted and peeled (recipe follows)
2 tablespoons olive oil
1 medium zucchini, finely chopped
4 cups fresh corn (cut from about 6 or 7 ears) or frozen, thawed
Salt and pepper to taste
2 scallions, thinly sliced
5 garlic cloves, minced
2 tablespoons small fresh lemon thyme sprigs (or substitute thyme)
¾pound vine-ripened cherry tomatoes (about 1 pint), halved
1 tablespoon chopped fresh cilantro


Finely chop the roasted, peeled poblano. In a large nonstick skillet, heat oil over moderately high heat until hot but not smoking. Sauté zucchini and corn with salt and pepper to taste, stirring, until corn is golden brown, about 5 minutes. Reduce heat to moderate and stir in poblano, scallions, garlic and thyme. Cook mixture, stirring, 1 minute. Transfer vegetables to a bowl and immediately add tomatoes and cilantro, tossing well. Cool corn salad.

Corn salad may be made one day ahead and chilled, covered. Bring salad to room temperature before serving. Makes 4 to 6 servings.


Recipe