This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 4

　　1 fresh poblano chili

　　1 medium zucchini

　　2 scallions

　　5 garlic cloves

　　3/4 pound assorted vine-ripened cherry tomatoes (about 1 pint)

　　2 tablespoons olive oil

　　4 cups fresh corn (cut from about 8 ears)

　　2 tablespoons small fresh lemon thyme sprigs

　　1 tablespoon chopped fresh coriander

　　

Step 1

Roast and peel poblano chili .

　　

Step 2

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.