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Corn and Tomato Salad with Thyme and Roasted Poblanos

  • TOTAL TIME: 50 MIN
  • SERVINGS: 12
  • HEALTHY
  • MAKE-AHEAD
  • VEGETARIAN

Jeri Ryan's father was in the military, so the family moved around the country every few years, following him from post to post. Wherever they landed, corn on the cob was a staple of their Fourth of July picnics. For this salad, Ryan departs from tradition, cutting the kernels off the cob and tossing them with cherry tomatoes, diced zucchini, garlic, shallot and herbs. Roasted poblano chiles add a slightly smoky flavor.

  1. 2 large poblano chiles
  2. 6 cups fresh corn kernels (from 12 ears of corn)
  3. 3 tablespoons extra-virgin olive oil
  4. 2 small zucchini (6 ounces each), cut into 1/2-inch dice
  5. 3 scallions, thinly sliced crosswise
  6. 2 garlic cloves, minced
  7. 1 large shallot, minced
  8. 2 teaspoons chopped thyme or lemon thyme
  9. 1 1/2 pints cherry tomatoes, halved
  10. 3 tablespoons chopped cilantro
  11. Salt and freshly ground pepper
  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.