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Grilled Corn, Poblano and Tomato Summer Salad

• ·         4 cups cherry tomatoes, halved
• ·         2 medium poblano peppers, cored, seeded, and sliced into strips
• ·         1 tablespoon extra-virgin olive oil
• ·         2 teaspoons smoked paprika
• ·         6 ears sweet corn, shucked
• ·         1 small red onion, finely diced
• ·         Generous handful fresh cilantro, stemmed and finely chopped
• ·         2 tablespoons to 1/4 cup fresh lime juice, to taste
• ·         1 teaspoon sea salt, to taste
• ·         Freshly ground black pepper, to taste

Preheat the oven to 400F. Line a large rimmed baking tray with parchment paper.

Add the  tomatoes and poblano peppers to the pan, drizzle with the olive oil, and sprinkle with the smoked paprika and sea salt. Toss to coat and spread out into an even layer across the pan. Roast for 18 to 22 minutes or until they're tender, blistered, and just beginning to turn golden-brown on the edges. Remove from oven and let cool on pan.

Meanwhile, heat a grill on high and grill the corn until just beginning to show bits of char, rotating every minute or so until desired doneness is reached. Let cool slightly. Carefully slice the kernels off the ears of corn.

In a large nonreactive (i.e., non-metallic) serving bowl, combine the roasted tomatoes + peppers, grilled corn, red onion, cilantro, lime juice, sea salt, and black pepper. Toss to coat. 

Taste and season with more sea salt and black pepper, if desired.

Serve immediately or chill first. Leftovers will keep in an airtight container in the refrigerator for up to 4 days. (Blissful Basil)

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