Corn and Zucchini Sauté with Chiles

Name: Corn and Zucchini Sauté with Chiles
Yield: Serves 4 as a side dish
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 3–4 ears, corn in the husk; 2 tablespoons, unsalted butter; 1 , onion, sliced; 2 cloves, garlic, minced; 4 , medium zucchini, sliced into thin rounds; 2 , New Mexico chile peppers or other fresh red chiles, roasted, peeled, seeded, and diced; , Salt and ground black pepper; 1/2 cup, grated cheddar cheese

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Appears in Cook's Illustrated July/August 1993

Three different techniques for removing corn from the cob can be used in recipes from salsa to chowders to puddings.

SERVES4 as a side dish

TIME25 minutes

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