Best Corn Zucchini And Poblano Chili Sauté Recipes

Corn, Zucchini and Poblano Chili Sauté image

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 image

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.