Corn, Zucchini and Poblano Chili Sauté |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
3 large poblano chilies* (about 1 pound total) |
1 large red bell pepper |
4 tablespoons olive oil |
8 medium zucchini (about 2 pounds), trimmed, cut into 1/2-inch pieces |
1 medium onion, halved lengthwise, thinly sliced |
4 garlic cloves, minced |
4 cups frozen corn kernels (about 22 ounces), thawed |
Directions:
1. Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
2. Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
3. *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.
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