Best 3 Zucchini And Corn Chili Recipes

CORN, ZUCCHINI AND POBLANO CHILI SAUTé

Steps:

• Char poblano chilies and bell pepper over gas flame or in broiler until blackened on all sides. Enclose in paper bag 10 minutes. Peel and seed chilies and pepper; cut into 1/2-inch pieces.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Add half of zucchini; sauté until brown, about 7 minutes. Using slotted spoon, transfer to medium bowl. Repeat with remaining zucchini. Discard oil from skillet; wipe skillet clean. Heat remaining 2 tablespoons oil in same skillet over medium-high heat. Add onion and garlic; sauté until onion begins to soften, about 5 minutes. Add chilies and pepper and stir until heated through, about 3 minutes. Stir in zucchini and corn. Reduce heat to medium, cover and cook until corn is tender, stirring occasionally, about 5 minutes. Season with salt and pepper.
• *Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

CHILI-RUBBED SALMON WITH ZUCCHINI AND SAUTéED CORN

Steps:

• Heat the broiler; set a rack 4 inches from the heat. Rub the salmon all over with salt and pepper. Arrange on a rimmed baking sheet; sprinkle the top of the fillets with 1 teaspoon of the chili powder. Arrange the zucchini around the salmon; sprinkle with the remaining teaspoon chili powder, and season with salt and pepper.
• Broil until the fish is opaque through-out and the zucchini is tender, 8 to 10 minutes.
• Meanwhile, in a large skillet, heat the oil over high heat. Add the corn and garlic; cook, tossing, until the corn is tender and beginning to brown, about 5 minutes. Remove from the heat. Stir in the scallions and salsa; season generously with salt and pepper.
• Place the fillets on plates, and serve with the zucchini and the corn mixture. Garnish with lime wedges, if desired.

ZUCCHINI AND CORN CHILI

Steps:

• 1. Working over an open flame on a gas burner or under the broiler of the oven, cook the chiles, turning until charred all over. Place in a bowl and cover with plastic wrap until cool enough to handle, about 15 minutes. Peel, seed and dice the chiles. Invert a small bowl in a large bowl (or use a bundt pan using hole in top to support corn cob). Place one corn cob upright on top of the small bowl. Cut the kernels off the cob (they'll fall into the big bowl). Repeat with the other corn cob.
• 2. Meanwhile, heat a Dutch oven or other large pot over medium-high heat. Add the oil, two turns of the pan. When the oil shimmers, add the corn and cook, stirring occasionally, until browned, 2-4 minutes. Add the zucchini onion, garlic, chili powder and cumin. Stir until the spices are toasted, about 2 minutes. Season with salt and pepper, then stir in half of the beans. In a medium bowl, mash the remaining beans with a fork; stir into the vegetables (this will help thicken the chili). Add the stock, tomatoes, honey and chiles.
• 3. Cover and simmer until the flavors combine, 10-15 minutes. Stir in the cilantro and lime juice. Serve with your choice of toppings.