Southwest Succotash

Leah Stacey

By
@CookingMaven

I had never tried succotash before so I thought that I would try this. I love how all the flavors come together to make such a yummy dish! I hope you enjoy it as much as I do!


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Comments:

Serves:

4-5

Ingredients

2
zucchini, halved lengthwise
3 Tbsp
olive oil
salt and freshly ground pepper
1
red onion, peeled and finely chopped
2 clove
garlic, finely chopped
1
bag of frozen corn, thawed
2
tomatoes, seeded and diced
1
poblano chile, grilled, peeled, seeded, and diced
1
jalapeno pepper, grilled, peeled, seeded, and diced
2 c
heavy cream
1/4 c
crumbled queso fresco cheese
1/4 c
chopped cilantro leaves

Directions Step-By-Step

1
Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
2
Heat remaining oil in a medium saucepan on the grates of the grill or you can cook inside on the stove top. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken.
3
Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.

About this Recipe

Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy