Southwestern Succotash

Ingredients for Southwestern Succotash

• 3 fresh poblano chillies (350g total)

• 2 tablespoons olive oil

• 1 medium onion, cut into 1/3-inch pieces

• 1 medium red pepper, cut into 1/3-inch pieces

• 2 garlic cloves, finely chopped

• 1/2 teaspoons black pepper

• 1/2 teaspoons cumin seeds

• 1 1/4 teaspoons salt

• 475ml fresh corn (from 3 to 4 ears)

• 450g tomatoes, cut into 1/3-inch pieces

• 450g yellow squash, cut into 1/3-inch pieces

• 60ml double cream

• 1 tablespoon fresh lime juice

• 45ml chopped fresh coriander

How to make Southwestern Succotash

Lay chillies on their sides on racks of gas burners, then turn flames on moderately high and roast chillies, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or grill on rack of a grill pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chillies immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chillies into 1/3-inch pieces.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoons salt and sauté, stirring, until garlic is fragrant, about 1 minute.

Add corn, tomatoes, squash, and 1/2 teaspoons 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 chillies, cream, lime juice, 2 tablespoons coriander, and remaining 1/2 teaspoons salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon coriander.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.