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* Grilled Corn, Polblano and Tomato Summer Salad
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Grilled Corn, Poblano and Tomato Summer Salad
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4 cups cherry tomatoes,
halved
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2 medium poblano peppers,
cored, seeded, and sliced into strips
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1 tablespoon extra-virgin
olive oil
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2 teaspoons smoked
paprika
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6 ears sweet corn,
shucked
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1 small red onion, finely
diced
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Generous handful fresh
cilantro, stemmed and finely chopped
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2 tablespoons to 1/4
cup fresh lime juice, to taste
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1 teaspoon sea salt,
to taste
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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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