By aargersi
June 28, 2010
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Author Notes: My big sister, who lives in New Mexico, taught me these years ago - it's one of my favorite ways to cook squash - it's simple but packs a flavor punch. A note on the chilis - I am of the more / hotter is better school ... but you should taste a wee bit of your chili after roasting and before adding so you can gauge the heat, as chilis tend to vary widely.aargersi

Serves: 4

  • 2-3 tablespoons olive oil
  • 2 poblano peppers
  • 2 yellow squash
  • 2 zucchini
  • 1/4 red onion
  • 2 cloves garlic
  • 1 cob corn
  • salt
  • 1 teaspoon cumin
  • 1/4 cup chopped cilantro
  • 1 lime
  1. Roast your chilis - I do this on the grill but you can do it over a gas burner or in the broiler, use what you have! Blacken the skins and then wrap them in a tea towel for a few minutes. Pull the skins off and rinse the seeds out. Chop them coarsely.
  2. Prep the rest - cut the squashes into bit size pieces. mince the garlic and cut the onion into a large dice. Cut the corn off of the cob into a bowl - catch the "milk" as well (Amanda demonstrates this in the corn chowder video). Rough chop the cilantro.
  3. Heat the olive oil to med - high and add the onion and a pinch of salt. Saute until it is just turning clear, then add the garlic and saute another minute or so. In with the squash, corn and cumin, and saute until they are just tender. Add the chilis, taste and adjust the salt. Stir in the cilantro and juice from the lime, turn off the heat, and serve!

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