First I needed to roast some peppers. I used Anaheim peppers in the dish, although really they should be Hatch green Chilis.
I took advantage of the grill being on to roast a bunch of other peppers I had on hand.
Meanwhile, I started chopping up squash and zucchini.
Time to turn the peppers! Boy, did they smell good.
Then it was time to cut fresh kernels off the cob. I used the tip I had read about where I balanced the corn cob on the tube of a bundt pan, and sliced the kernels right into the pan. It wasn't messy at all (like cutting off corn kernels usually can be).
Time to take those peppers out, put them in a bowl, and tightly cover with plastic wrap to let them steam, making them easy to peel.
The next veggie to be chopped was the onion. I got the Monterey Jack cheese ready, some cream, and after peeling and seeding the peppers, I chopped those too.
The onions and squash get sautéed together first. And the kitchen smelled delicious.
That's followed by adding the corn and peppers. Oh my Lord.
And add the cream.
What a tasty bunch of vegetables. This cooks down a bit so it is not soupy, more just a coating of cream.
Because the recipe said to, I sprinkled Monterey Jack cheese on top. I really don't think it needs it and it doesn't add much.
This recipe is definitely a keeper. I think it needs the full amount of corn (I was a little short). I'll skip the cheese next time. And the recipe as is makes a huge batch. So unless I have company, I will probably cut it in half next time.