Southwestern Squash Sauté

Southwestern Squash Sauté
Photo by Scott Phillips


  • 1 large or 2 small fresh hot chiles (such as serrano or jalapeño), seeded and minced, or 1 mild green chile (such as poblano or Anaheim), roasted, peeled, seeded, and diced
  • ½ tsp. ground cumin
  • 1 medium onion, diced
  • ¼ tsp. chili powder (optional)
  • ½ lime
  • Freshly ground black pepper to taste
  • 3 Tbs. olive oil
  • + 6 more ingredients
    • 1 large ear fresh corn, kernels cut from the cob
    • 2 cloves garlic, minced
    • Kosher salt
    • 3 small or 2 medium zucchini or summer squash (about 1 lb.), cut in medium (1/3-inch) dice
    • 1 to 2 Tbs. roughly chopped fresh cilantro
    • 1 medium red bell pepper, diced

Set a large skillet over medium-high heat. When hot, add 2 Tbs. of the oil and let it heat. Add the onion, season with a little salt, and sauté until translucent, about 2 min. Add the diced red pepper and a little more salt and sauté for another 1 to 2 min. Transfer the pepper and onion to a bowl...

View full recipe at Fine Cooking


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