For those of us who always shied away from succotash, just call this something else ... we call it: Delicious! Great combination of flavors!
2 Tablespoons Olive Oil
1 Medium Onion, cut into 1/3" dice with the Big Mouth Chopper (large grid)
1 Medium Red Bell Pepper, cut into 1/3" dice with the Big Mouth Chopper (large grid)
4 Cloves Garlic, minced with the Garlic Rocker
1/2 Teaspoon Black Pepper
1/2 Teaspoon Cumin Seed
1 1/4 Teaspoons Salt
3 Fresh Ancho Chiles, 3/4 lb total, cut into 1/3" dice with the Big Mouth Chopper (large grid)
2 Cups Fresh Corn, from 3-4 ears, removed with the Corn Stripper
1 Pound Tomatoes, cut into 1/3" dice with the Big Mouth Chopper (large grid)
1 Pound Zucchini, cut into 1/3" dice with the Big Mouth Chopper (large grid)
1/4 Cup Heavy Cream
1 Tablespoon Fresh Lime Juice
3 Tablespoons Fresh Cilantro, cut with the Herb Scissors
- Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.
- Add chilies, corn, tomatoes, zucchini, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes.
- Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.
- Stir in cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes.
- Sprinkle with remaining tablespoon cilantro.
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