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Corn and Tomato Salad with Lemon Thyme and Roasted Poblano Chili Recipe

Corn and Tomato Salad with Lemon Thyme and Roasted Poblano Chili Recipe

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Corn and Tomato Salad with Lemon Thyme and Roasted Poblano Chili

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Ingredients

Count

Nutrition

221

Calories

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Ingredients:

Serving

1 fresh poblano chili
1 medium zucchini
2 scallions
5 garlic cloves
3/4 lb assorted vine-ripened cherry tomatoes (about 1 pint)
2 tbsp olive oil
4 cups fresh corn (cut from about 8 ears )
2 tbsp small fresh lemon thyme sprigs
1 tbsp chopped fresh coriander

Directions:

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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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	221.15 Kcal (926 kJ)
Calories from fat	77.4 Kcal
		% Daily Value*
Total Fat	8.6g	13%
Sodium	29.37mg	1%
Potassium	484.26mg	10%
Total Carbs	33.89g	11%
Sugars	7.39g	30%
Dietary Fiber	4.99g	20%
Protein	6.03g	12%
Vitamin C	25.4mg	42%
Iron	24.9mg	138%
Calcium	21.5mg	2%

Amount Per 100 g
Calories	84.9 Kcal (355 kJ)
Calories from fat	29.71 Kcal
		% Daily Value*
Total Fat	3.3g	13%
Sodium	11.28mg	1%
Potassium	185.91mg	10%
Total Carbs	13.01g	11%
Sugars	2.84g	30%
Dietary Fiber	1.92g	20%
Protein	2.31g	12%
Vitamin C	9.7mg	42%
Iron	9.5mg	138%
Calcium	8.2mg	2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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