Fresh Fridays: Corn, Zucchini & Poblano Pepper "Succotash"

Name: Fresh Fridays: Corn, Zucchini & Poblano Pepper "Succotash"
Ingredients: 3 ears Nonesuch Farm Bi-Color corn, shucked and cut off the cob. Try to remove as much “silk” as possible.; 2 medium zucchini, washed and cut into a 3/8” dice; 3 large Poblano peppers, cut in half, remove seeds and cut into a 3/8” dice; 3 Tbsp sweet butter; 3 Tbsp olive oil; Kosher salt; fresh ground black pepper; Cilantro (optional)

www.buckscountytaste.com

For chef Max Hansen, the arrival of sweet corn means making his favorite summer side dish: a simple succotash of Bi-Color Corn, Zucchini and Poblano Peppers.

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Cooking tools:

Nonstick skillet
Chef's knife
Cutting board
Stove
Measuring spoon
Spatula
Plate
Serving bowl

Ingredients

3 ears Nonesuch Farm Bi-Color corn, shucked and cut off the cob. Try to remove as much “silk” as possible.
2 medium zucchini, washed and cut into a 3/8” dice
3 large Poblano peppers, cut in half, remove seeds and cut into a 3/8” dice
3 Tbsp sweet butter
3 Tbsp olive oil
Kosher salt
fresh ground black pepper
Cilantro (optional)