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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Corn, Zucchini, and Chile Saute Recipe

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This recipe for Corn, Zucchini, and Chile Saute is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 large chilies (about a pound)
1 large red bell pepper
1 medium onion, thinly sliced
4 cups frozen corn, about 22 ounces
4 Tablespoons olive oil
8 medium zucchinis, cut into 1/2 inch pieces
4 cloves garlic, chopped fine
Salt & Pepper
Directions:
Directions:
Roast chilies and red pepper until blackened. Enclose in a paper bag for 10 minutes. Peel, seed and slice into 1/2 inch pieces. Heat 2 Tablespoons of olive oil in a large pot. Add half of the zucchini and saute until brown, about 7 minutes. Using a slotted spoon, transfer to a medium bowl. Repeat with remaining zucchini. Add onion and garlic. Saute until the onion gets limp, about 5 minutes. Add chilies and pepper. Stir in zucchini and corn. Cover and Cook until the corn is tender, about 7 - 8 minutes. Season with salt and pepper.

 

 

 

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