Grilled Veggie Succotash

One of our favorite seasonal summer dishes and what we ate for dinner last night:)

Grilled Veggie Succotash

4-zucchini diced
4 ears of corn
4 cloves of garlic
olive oil
3 medium tomatoes
1 red onion
2 poblano chilis (grilled, peeled, seeded & diced)
4 cups beans (either black or small red)
2 cups heavy cream
1/2 cup crumbled queso fresco cheese
1/4 cup chopped cilantro

Toss the zucchini with a little olive oil and 2 cloves of garlic and grill in a grill basket until golden.  Grill the ears of corn however you like (in husks or without) until tender.

Heat 2 tbsp. olive oil in skillet on stove and saute red onion and 2 cloves garlic until onion is translucent.  Add zucchini, grilled corn (cut off the cob), chopped tomatoes, diced peppers, & cream.  Cook until cream is reduced somewhat.  Season with salt and pepper and sprinkle cheese and cilantro on top.  Serve with tortilla chips.