• All
  • Products Only
  • Recipes Only

Corn, Zucchini & Poblano Chili Saute



Quick and easy

Quick and easy

Quick and easy

Prep Time:

20 minutes

Cook Time:

30 minutes


6 - 8 servings


1  pound  poblano chiles (about 3)

1  red bell pepper

3  tablespoons  olive oil, divided

2  pounds  zucchini squash (about 4), cut into 1/2-inch pieces

1  medium  onion, chopped

6  cloves  garlic, minced

4  cups  frozen corn kernels (about 16 ounces)


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.
Nutritional Information
No Nutritional Information Available

Overall Rating

Be the first to rate this recipe.

Have you tried this dish? Let others know what you think!