CORN AND TOMATO SALAD WITH LEMON THYME AND ROASTED POBLANO CHILI
Categories Salad Pepper Tomato Vegetable Side Sauté Fourth of July Picnic Vegetarian Quick & Easy Lunch Corn Zucchini Summer Vegan Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- Roast and peel poblano chili .
- Finely chop poblano and zucchini and thinly slice scallions. Mince garlic and halve tomatoes. In a large non-stick skillet heat oil over moderately high heat until hot but not smoking and 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 coriander, tossing well. Cool corn salad. Corn salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.
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Magdolna Braxatorisz
[email protected]This is a great recipe for a healthy and refreshing summer salad. I love the addition of the roasted poblano chili. It adds a nice smoky flavor.
Jayden Plaatjies
[email protected]I've tried several corn salad recipes and this one is by far the best. It's the perfect balance of sweet, savory, and tangy.
Dennis Effah
[email protected]This salad is easy to make and it's always a crowd-pleaser. I highly recommend it.
Mustafa Asif
[email protected]I'm not a big fan of corn salads, but this one is really good. The roasted poblano chili adds a nice smoky flavor.
Migamba Phiona
[email protected]This salad is delicious! I love the combination of flavors and textures.
Beemal Acharya
[email protected]I've made this salad several times and it's always a hit. It's the perfect summer side dish.
Ricky Jr
[email protected]This is my new favorite corn salad recipe. It's so flavorful and easy to make.
Nathan Lopez
[email protected]I made this salad for a party and it was a huge success! Everyone loved it.
Baba Bolaji
[email protected]This salad is a great way to use up leftover corn and tomatoes. It's also a healthy and refreshing side dish that's perfect for summer.
Robert Booth (Dark Sanity)
[email protected]I'm not usually a fan of corn salads, but this one is an exception. The roasted poblano chili gives it a really unique flavor that I love.
Craig Slyfield
[email protected]This salad is so easy to make, and it's always a crowd-pleaser. I've made it for potlucks, picnics, and even just as a side dish for dinner. It's always a hit!
Qwesi Pounce
[email protected]I love the combination of flavors in this salad. The sweetness of the corn and tomatoes pairs perfectly with the smokiness of the poblano chili and the tanginess of the lemon-thyme dressing.
Karan Sunar
[email protected]This corn and tomato salad was a hit at my summer party! The roasted poblano chili added a delicious smoky flavor, and the lemon-thyme dressing was the perfect finishing touch. I'll definitely be making this again.