Cooking Tips

Judith Hurley's Health Tips

Cookbook Reviews









Jim Coleman Recipes


The Ingredients you will need are:

  • 3 Tablespoons of Butter
  • 1 Medium Onion, Finely Chopped
  • 2 Pounds of Yellow Summer Squash, Cleaned and Diced
  • 2 Cups of Fresh Corn Kernels
  • 3 Anaheim or Poblano Peppers, Roasted
  • 1/2 of a Cup of Milk
  • 1/2 of a Teaspoon of Salt
  • 1 to 2 Serrano or Jalepeno Peppers, Roasted and Chopped
  • Salt and Ground Black Pepper to Taste
  • 4 Scallions, Thinly Sliced
  • 2 Tablespoons of Chopped Fresh Cilantro

Heat the butter in a large skillet over medium heat. Add the onion and summer squash, and cook, stirring, until soft-about 8 minutes. Add the corn, peppers, milk and 1/2 of a teaspoon of salt. Cover the mixture and simmer for 8 minutes. Season it with salt and pepper to taste, and garnish it with the scallions and cilantro.

This recipe will serve 8 people.

©2005 WHYY