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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Lenny
[email protected]This salad is a great way to use up leftover corn and tomatoes. I also added some black beans and avocado, and it was delicious!
Baby Dee
[email protected]I thought this salad was just okay. I think it needed more seasoning.
Tanya Lopez
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and tomatoes, and they didn't even notice the poblano chili.
Akinyi
[email protected]I would definitely recommend this salad to anyone looking for a light and refreshing side dish.
ch zain Minhas
[email protected]This salad is a great way to use up leftover corn and tomatoes. It's also very easy to make, which is a bonus.
Siam Hosen
[email protected]I'm not usually a fan of corn salads, but this one is really good. The roasted poblano chili gives it a nice kick, and the lemon-thyme dressing is very flavorful.
Anees Ahmad
[email protected]I made this salad for a picnic and it was a big hit! Everyone loved the unique combination of flavors.
Brittany Brown
[email protected]This salad is a great way to use up leftover corn and tomatoes. I also added some black beans and avocado, and it was delicious!
Vipan Thakur
[email protected]I thought this salad was just okay. I think it needed more seasoning.
Opu Mulla
[email protected]I'm not sure what went wrong, but my salad didn't turn out as good as I expected. The roasted poblano chili was too spicy for my taste, and the lemon-thyme dressing was too sour.
Zubair Awan
[email protected]This salad is a great way to get your kids to eat their vegetables. My kids loved the sweet corn and tomatoes, and they didn't even notice the poblano chili.
Puddle whipper
[email protected]I would definitely recommend this salad to anyone looking for a light and refreshing side dish.
Bivon Aburi
[email protected]This salad is a great way to use up leftover corn and tomatoes. It's also very easy to make, which is a bonus.
Sadjo Bah
[email protected]I'm not usually a fan of corn salads, but this one is really good. The roasted poblano chili gives it a nice kick, and the lemon-thyme dressing is very flavorful.
Noman Dada
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique combination of flavors.
Lipuo Pheko
[email protected]This corn and tomato salad is a refreshing and flavorful side dish that's perfect for summer gatherings. The roasted poblano chili adds a smoky depth of flavor, and the lemon-thyme dressing is the perfect finishing touch.