Corn and Tomato Salad with Thyme and Roasted Poblanos

• 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

1. Roast the poblanos over a gas flame until charred all over.
2. Transfer to a plate and let cool.
3. Discard the skin and seeds and cut the poblanos into 1/2-inch dice.
4. In a large saucepan of boiling salted water, cook the corn until tender, about 3 minutes.
5. Drain well.
6. In a large, deep skillet, heat the olive oil.
7. Add the corn and zucchini and cook over moderately high heat, until lightly browned on the bottom, about 5 minutes.
8. Reduce the heat to moderate and add the poblanos, scallions, garlic, shallot and thyme and cook, stirring, for 2 minutes.
9. Transfer to a large bowl and let cool to room temperature.
10. Stir in the tomatoes and cilantro, season with salt and pepper and serve.

poblano chiles, fresh corn kernels, extravirgin olive oil, zucchini, scallions, garlic, shallot, thyme, tomatoes, cilantro, salt

Taken from www.foodandwine.com/recipes/corn-and-tomato-salad-with-thyme-and-roasted-poblanos (may not work)