Corn, Zucchini and Poblano Chili Saute

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READY IN: 50mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • 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; saute 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.
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