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Corn And Tomato Salad With Thyme And Roasted Poblanos

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Ingredients

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

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