southwest succotash
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!
prep time
cook time
method
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yield
4-5 serving(s)
Ingredients
- 2 - zucchini, halved lengthwise
- 3 tablespoons olive oil
- - salt and freshly ground pepper
- 1 - red onion, peeled and finely chopped
- 2 cloves 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 cups heavy cream
- 1/4 cup crumbled queso fresco cheese
- 1/4 cup chopped cilantro leaves
How To Make southwest succotash
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Step 1Heat 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.
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Step 2Heat 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.
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Step 3Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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