California Succotash

• 1 pound large pearl onions
• 2 cups whipping cream
• 1 large red bell pepper
• 1 pound zucchini, diced
• 3 3/4 cups fresh corn kernels or frozen, thawed

1. Cook onions in large saucepan of boiling water 1 minute.
2. Drain and cool.
3. Cut off root ends, then peel.
4. (Can be prepared 1 day ahead.
5. Cover and refrigerate.)
6. Combine onions and cream in heavy large skillet.
7. Bring to boil over medium-high heat.
8. Cover; boil until onions are almost tender, about 8 minutes.
9. Uncover; boil until liquid is slightly reduced, about 4 minutes.
10. Add bell pepper and zucchini.
11. Cover; cook until almost tender, about 5 minutes.
12. Add corn; reduce heat and simmer uncovered until vegetables are tender and sauce thickens, stirring occasionally, 6 minutes.
13. Season with salt and pepper.

pearl onions, whipping cream, red bell pepper, zucchini, fresh corn kernels

Taken from www.epicurious.com/recipes/food/views/california-succotash-102506 (may not work)