Corn, Zucchini and Poblano Chili Saute

• 3 large poblano chilies* (about 1 pound total)
• 1 large red bell pepper
• 4 tablespoons olive oil
• 8 medium zucchini (about 2 pounds), trimmed, cut into 1/2-inch pieces
• 1 medium onion, halved lengthwise, thinly sliced
• 4 garlic cloves, minced
• 4 cups frozen corn kernels (about 22 ounces), thawed

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

poblano chilies, red bell pepper, olive oil, zucchini, onion, garlic, frozen corn kernels

Taken from www.epicurious.com/recipes/food/views/corn-zucchini-and-poblano-chili-saute-104313 (may not work)