Southwest Succotash Recipes

Steps:

• 1. Heat grill to high. Brush cut side of zucchini with 2 tablespoons of the oil and season with salt and pepper. Grill, cut-side down, until golden brown, about 2 to 3 minutes. Turn over and continue cooking until just cooked through. Remove from heat and cut into small dice.
• 2. Heat remaining oil in a medium saucepan on the grates of the grill or you can cook inside on the stove top. Add the onion and cook until soft. Add the garlic and cook for 1 minute. Add the corn kernels and cook for 5 minutes. Add the tomatoes, chile peppers, diced zucchini, and heavy cream and cook until the cream is reduced by half and begins to thicken.
• 3. Season with salt and pepper, to taste. Remove from the heat and add the cheese and cilantro.

Steps:

• Divide greens between 2 large shallow bowls. Drizzle each with 1 tablespoon dressing. Combine 6 tablespoons dressing and remaining ingredients in medium bowl and toss to coat, adding more dressing, if desired. Season with salt and pepper. Mound salad atop greens.

Steps:

• Cook lima beans in a large pot of boiling ,salted water until just tender, about 6 minutes:remove from heat stir in white corn, drain well.
• Heat oil in a large, heavy skillet over medium heat;add cumin seeds and stir until toasted, about 3 minutes.
• Add onion and saute until translucent, about 8 minutes.
• Add bell peppers, chilies, garlic and oregano;saute until peppers are almost tender, about 4 minutes.
• Stir in lima beans and corn, then broth and cream.
• Simmer until vegetables are tender and coated with cream, about 20 minutes.
• Stir in 1/3 cup cilantro and season to taste with salt and pepper.
• Can be made 1 day ahead. Cover and refrigerate. Stir over medium heat to rewarm.
• Transfer succotash to serving bowl, sprinkle with remaining 1/3 cup cilantro.

Steps:

• 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.
• 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.
• 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.
• 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.