Southwestern Squash Sauté

Ingredients

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

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