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.
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.
|Serving Size: 1 Serving (142g)|
|Recipe Makes: 12 P Servin|
|Calories from Fat: 39 (37%)|
|Amt Per Serving||% DV|
|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 %|
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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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