Chyrel's Recipes From Friends
Southwestern Chili Corn

2 cups Corn
1 Red Pepper
1 Tbsp. Jalapeno Pepper, canned, chopped
1 cup Onion
1 Garlic Clove, minced
4 Tbsp. Olive Oil
1 Zucchini
1/2 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Cayenne Pepper
1 oz. Sunflower Nuts

Put half the corn kernels in a blender to liquefy them. Dice the zucchini. Roast the bell pepper over an open burner or under the broiler until the skin is blackened. Let steam in a paper bag for five minutes to loosen the skin, then peel, remove seeds and chop the flesh in half-inch squares. Saute the onions and garlic in the oil until they are softened. Add zucchini and seasonings and cook two or three minutes until the zucchini begins to soften but is still crunchy. Add corn kernels and sunflower nuts, which have been toasted in a skillet and ground in a blender. Mix well and cook three or four minutes until the flavors are blended.

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