Corn, Zucchini and Poblano Chili Saute

1. 1

   Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides.

2. 2

   Enclose in paper bag 10 minutes.

3. 3

   Peel and seed chilies and pepper; cut into 1/2-inch pieces.

4. 4

   Heat 2 tablespoons oil in heavy large skillet over medium-high heat.

5. 5

   Add half of zucchini; saute until brown, about 7 minutes.

6. 6

   Using slotted spoon, transfer to medium bowl.

7. 7

   Repeat with remaining zucchini.

8. 8

   Discard oil from skillet; wipe skillet clean.

9. 9

   Heat remaining 2 tablespoons oil in same skillet over medium-high heat.

10. 10

    Add onion and garlic; saute until onion begins to soften, about 5 minutes.

11. 11

    Add chilies and pepper and stir until heated through, about 3 minutes.

12. 12

    Stir in zucchini and corn.

13. 13

    Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes.

14. 14

    Season with salt and pepper.

15. 15

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

* Per serving · 4 servings · Values may vary.

No additional tips available.