Sweet Corn Salad

Instructions

1. Position rack in upper third of oven; preheat broiler.
2. Place chiles on a rimmed baking sheet. Broil, turning every few minutes, until blackened on all sides, 6 to 10 minutes. Transfer to a medium bowl, cover with plastic wrap and set aside for about 20 minutes to loosen the skins.
3. Reduce oven temperature to 375°F.
4. Toss tomatoes and 1 tablespoon oil in a medium bowl. Arrange on the baking sheet, cut-side up, and sprinkle with 1/4 teaspoon salt. Roast in the oven until browned, 1 to 1 1/2 hours.
5. Meanwhile, cut corn kernels off the cobs. Heat butter and the remaining 1 tablespoon oil in a large skillet over medium heat. Add the corn and cook, stirring often, until tender-crisp, 3 to 5 minutes. Transfer to a large bowl.
6. Peel the chiles with your fingers. (It’s OK if a little skin is left behind.) Cut them open lengthwise, remove the seeds, stem and white membrane, then chop. Transfer to the bowl with the corn.
7. Whisk mayonnaise, lime juice, chile powder, garlic and the remaining 3/4 teaspoon salt in a small bowl.
8. When the tomatoes are done, let cool for 10 minutes, then coarsely chop. Add the tomatoes, the dressing and cilantro to the corn; stir until well combined.