Name: Southwestern Succotash
Cook time: 40 min
Total time: 1 hr
Yield: Makes 8 side-dish servings
Ingredients: 3 fresh poblano chiles (3/4 lb total); 2 tablespoons olive oil; 1 medium onion, cut into 1/3-inch pieces; 1 medium red bell pepper, cut into 1/3-inch pieces; 2 garlic cloves, finely chopped; 1/2 teaspoon black pepper; 1/2 teaspoon cumin seeds; 1 1/4 teaspoons salt; 2 cups fresh corn (from 3 to 4 ears); 1 lb tomatoes, cut into 1/3-inch pieces; 1 lb yellow squash, cut into 1/3-inch pieces; 1/4 cup heavy cream; 1 tablespoon fresh lime juice; 3 tablespoons chopped fresh cilantro

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Photo by Romulo Yanes

This colorful side dish gets a hint of heat from roasted poblano chiles. Its bold flavors make it a great accompaniment to grilled meats.

Recipe notes

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