Mesa Squash Fry with Sunflower Seeds

• 1 each anaheim chilies green
• 1 tablespoon sunflower oil
• 2 each garlic cloves chopped
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 8 ears yellow corn sweet, kernels cut from the cob
• 8 small zucchini or yellow squash, julienned
• 1 each sweet red bell peppers diced
• 1/4 cup sunflower seeds shelled

1. Roast the anaheim chile, then peel, seed, and coarsely chop it.
2. In a saute pan, heat the oil over moderate heat.
3. When the oil is hot but not smoking add the garlic, chile, salt, and pepper and cook 1 to 2 minutes, stirring constantly, to allow the flavors to blend.
4. Add the corn, squash, and red pepper.
5. Reduce heat and allow the vegetables to simmer about 15 minutes, until they are tender.
6. Add the sunflower seeds and simmer another 5 minutes.
7. Serve hot as a vegetable side dish.

anaheim chilies, sunflower oil, garlic, salt, black pepper, corn sweet, zucchini, sweet red bell peppers, sunflower seeds shelled

Taken from recipeland.com/recipe/v/mesa-squash-fry-sunflower-seeds-40239 (may not work)