| Level: | Easy |
| Total: | 50 min |
| Prep: | 25 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 2 zucchini, halved lengthwise
- 3 tablespoons olive oil
- Salt and freshly ground pepper
- 1 red onion, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 3 ears fresh corn, kernels cut off
- 2 tomatoes, seeded and diced
- 1 poblano chile, grilled, peeled, seeded, and diced
- 1 jalapeno pepper, grilled, peeled, seeded, and diced
- 2 cups heavy cream
- 1/4 cup crumbled queso fresco cheese
- 1/4 cup chopped cilantro leaves
Instructions
- Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
- Heat remaining oil in a medium saucepan on the grates of the grill. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 651 |
| Total Fat | 59 g |
| Saturated Fat | 31 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 4 g |
| Sugar | 14 g |
| Protein | 9 g |
| Cholesterol | 171 mg |
| Sodium | 984 mg |
Reviews
So good!! Great summer side dish!
So good! Highly recommend!
We love this recipe! We make it seasonally in late summer when our corn, tomatoes, peppers & zucchini are in abundance in our garden. The only change I make is to add 1 or 2 cans of black beans in order to make it more filling for a main dish. We also serve it with tortilla chips on the side for dipping.
This is one of my favorite recipes and it goes well with a “steamy” fish like swordfish or opah (moon fish). If you follow the recipe exactly, it is labor intensive. Others have observed that they ended up with soup, but it just takes a while to simmer it down to the desired consistency. All the veggies and peppers will absorb the liquids, which is what makes this dish fantastic.
Easy and delicious!
? 2 cups of cream? thought it was too much but added it in a hurry, soup, thats what I got. as always, add what you think are good amounts, not what is written.
I made this for Thanksgiving last year and everyone is insisting I make it again because they loved it so much!!!! AWESOME DISH!!!
I have been serving this for a few years. Even my mother, who doesn’t like any spicy food, loves it! I always run out so now I make double!
Served at a dinner party for 14, ran out as everyone went for seconds!
So unusual for succotash but wicked Delicious BLUE RIBBON