Corn and Tomato Salad with Thyme and Roasted Poblanos
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.