Chef Arthur’s Recipes

Southwest Summer Corn Squash


Serves 4-6

1 large yellow onion (diced)
2 pounds summer squash (diced)
3-4 Poblano peppers (roasted, peeled, seeded & diced)
1 ½ cups corn kernels
½ cup heavy cream
Salt and pepper
2 tablespoons Olive Oil


  1. Sauté the onions until translucent, about 4 minutes. Add the squash and sauté until just softened, 5 more minutes. Add the peppers and corn and cook 1 minute. Add the cream and salt and pepper, cook 1 minute (do not boil the cream, or it will separate).