Best Corn Zucchini And Poblano Chili Sauté Recipes

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CORN, ZUCCHINI AND POBLANO CHILI SAUTé



Corn, Zucchini and Poblano Chili Sauté image

Categories     Side     Sauté     Corn     Hot Pepper     Zucchini     Summer     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

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

Steps:

  • 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; 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.
  • *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

CORN, ZUCCHINI AND POBLANO CHILI SAUTE



Corn, Zucchini and Poblano Chili Saute image

Make and share this Corn, Zucchini and Poblano Chili Saute recipe from Food.com.

Provided by lazyme

Categories     Corn

Time 50m

Yield 10 serving(s)

Number Of Ingredients 7

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

Steps:

  • 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.

Nutrition Facts : Calories 219, Fat 7.5, SaturatedFat 1.1, Sodium 20.5, Carbohydrate 37.9, Fiber 6.6, Sugar 5.1, Protein 7

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