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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.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (142g) | ||
Recipe Makes: 12 P Servin | ||
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Calories: 106 | ||
Calories from Fat: 39 (37%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4.4g | 6 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.7g | ||
Polyunsanturated Fat 0.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 1178.5mg | 41 % | |
Potassium 355.5mg | 9 % | |
Total Carbohydrate 16.8g | 5 % | |
Dietary Fiber 2.7g | 11 % | |
Sugars, other 14g | ||
Protein 3.1g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 106
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