Latina Style Summer Succotash

What a great way to use the massive amounts zucchini from your garden. The cilantro and the poblano pepper add great flavor for the simply delicious and fresh vegetables being used. This is a great side dish for your favorite grilled meat or serve with chips for an appetizer.

Ingredients

2 tablespoons of vegetable oil
½ cup of finely diced yellow onion
2 small zucchinis diced
2 cobs of corn, husks removed and shave kernels from cob
1 large tomato diced
1 roasted poblano pepper diced, peeled, seeds and stem removed refer to our Roasting Peppers technique if needed
¼ cup of cilantro
1 teaspoon of kosher salt

Technique

Roast pepper per our Roasting Peppers technique, let cool remove seeds, skin and stems and dice.

Heat vegetable oil over medium high heat in a large deep skillet. Add onions and sauté until translucent. Add zucchini and corn and sauté for about 2 to 3 minutes. Add all remaining ingredients, sauté for additional 2-3 minutes and reduce heat to low and simmer until zucchini is tender. Remove and serve as a side or with packaged tortilla chips or make your own Baked Tortilla Chips.

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