- 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
- 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.
- In a large saucepan of boiling salted water, cook the corn until tender, about 3 minutes. Drain well.
- 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.
The salad can be prepared through Step 2 up to 1 day ahead.