Southwestern Succotash

Ingredients

• •3 whole fresh poblano chiles
• •2 tablespoons olive oil
• •1 medium onion
• •1 medium red bell pepper
• •2 cloves garlic
• •½ teaspoon black pepper
• •½ teaspoon cumin seeds
• •1¼ teaspoons salt
• •2 cups fresh corn
• •1 lb tomatoes
• •1 lb yellow squash
• •¼ cup heavy cream
• •1 tablespoon fresh lime juice
• •3 tablespoons chopped fresh cilantro

Cooking Instructions

1. 1.

   Lay chiles on their sides on racks of gas burners, then turn flames on moderately high and roast chiles, turning with tongs, until skins are blistered, 5 to 7 minutes. (Or broil on rack of a broiler pan about 2 inches from heat, turning, 8 to 10 minutes.) Transfer chiles immediately to a large bowl and cover tightly. Let steam 10 minutes, then peel or rub off skins and discard stems, seeds, and ribs. Cut chiles into 1/3-inch pieces.

   20 min

2. 2.

   Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then sauté onion and red bell pepper, stirring occasionally, until golden, about 6 minutes. Add garlic, black pepper, cumin seeds, and 1/4 teaspoon salt and sauté, stirring, until garlic is fragrant, about 1 minute.

   7 min

3. 3.

   Add corn, tomatoes, squash, and 1/2 teaspoon salt and cook over moderately high heat, covered, stirring occasionally, until vegetables are just tender and have exuded liquid, 8 to 10 minutes. Remove lid and continue to cook, stirring occasionally, until most of liquid is evaporated, about 5 minutes.

   15 min

4. 4.

   Stir in chiles, cream, lime juice, 2 tablespoons cilantro, and remaining 1/2 teaspoon salt and continue to cook, stirring occasionally, until liquid is slightly thickened, about 3 minutes. Sprinkle with remaining tablespoon cilantro.

   3 min