Corn, Zucchini And Poblano Chili Saute

Total Time: 50 mins Preparation Time: 15 mins Cook Time: 35 mins

Ingredients

• Servings: 10
• 3 large poblano peppers
• 1 large red bell pepper
• 4 tablespoons olive oil
• 8 medium zucchini, trimmed, cut into 1/2-inch pieces
• 1 medium onion, halved lengthwise, thinly sliced
• 4 garlic cloves, minced
• 4 cups frozen corn, thawed

Recipe

• 1 char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides.
• 2 enclose in paper bag 10 minutes.
• 3 peel and seed chilies and pepper; cut into 1/2-inch pieces.
• 4 heat 2 tablespoons oil in heavy large skillet over medium-high heat.
• 5 add half of zucchini; saute until brown, about 7 minutes.
• 6 using slotted spoon, transfer to medium bowl.
• 7 repeat with remaining zucchini.
• 8 discard oil from skillet; wipe skillet clean.
• 9 heat remaining 2 tablespoons oil in same skillet over medium-high heat.
• 10 add onion and garlic; saute until onion begins to soften, about 5 minutes.
• 11 add chilies and pepper and stir until heated through, about 3 minutes.
• 12 stir in zucchini and corn.
• 13 reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes.
• 14 season with salt and pepper.