Chef Arthur’s Recipes

Jaime’s Squash with Poblano Peppers and Corn


Serves 6

2 tablespoons Olive Oil
1 large onion (diced)
2 large zucchini (diced)
2 large yellow squash (diced)
1 cup frozen (or fresh) corn kernels
2 roasted, peeled & seeded large Poblano (diced)
¼ cup heavy cream
Salt & Pepper


  1. In a large pan, over medium high heat, sauté the onion in olive oil until softened and slightly translucent.
  2. Add the squash and sauté for another 2 minutes.
  3. Add the corn and poblano and sauté for another 2 -3 minutes until tender NOT mushy.
  4. Add the heavy cream and little salt & pepper to taste.