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Corn, Zucchini and Poblano Chili Saute

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Corn, Zucchini and Poblano Chili Saute

 

1 pound poblano chiles, about 3

1 red bell pepper

3 tablespoons olive oil, divided

2 pounds zucchini squash, cut into 1/2-inch pieces

1 medium onion, chopped

6 cloves garlic, minced

4 cups frozen corn kernels

 

Set oven to Broil.

Remove stems and seeds from chiles and bell pepper. Cut lengthwise into

quarters and place on a broiler rack, skin-side up. Broil 3 to 4 inches from

heat source 4 to 6 minutes or until skin blisters and begins to blacken. Remove

from oven and immediately place chiles and bell pepper in a 1-gallon sealable

plastic bag. Seal bag to close; let stand 10 minutes, then peel or rub skins

from chiles and pepper and discrd. Cut into 1/2-inch pieces; set aside.

While peppers stand, heat 2 tablespoons oil in a large skillet over Medium-High

heat; add half of zucchini and sauté 6 to 8 minutes or until browned. Remove to

a medium bowl with a slotted spoon. Repeat with remaining zucchini.

Add remaining 1 tablespoon oil to same skillet; sauté onion 5 minutes or until

softened. Add garlic and roasted peppers mixture; cook about 3 minutes until

heated. Stir in zucchini and corn. Reduce heat to Medium; cover and cook 5

minutes or until corn is tender. Serve hot.

 

 

 

 

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