Poblanos With Late-Summer Vegetables And Shrimp Recipe

Ingredients For Poblanos With Late-Summer Vegetables And Shrimp Recipe

• 6 Fresh poblano peppers
• 1 tablespoon Olive oil
• 12 ounce Fresh or frozen medium shrimp in shells, peeled, and deveined
• 1.5 teaspoon Chili powder
• 0.75 teaspoon Ground cumin
• 0.5 teaspoon Each kosher salt and ground black pepper
• 6 tablespoon Olive oil
• 3 cup Chopped zucchini and/or summer squash
• 1 cup 2 ears sweet corn, husks and silks removed and corn cut from cobs, frozen corn
• 1.5 cup Red and/or yellow cherry tomatoes, halved
• 0.25 cup Chopped fresh cilantro
• 0.25 cup Thinly sliced green onions
• 0.5 Fresh serrano pepper, seeded if desired and thinly sliced
• 2 Limes
• 2 Garlic cloves, minced
• Crispy tortilla strips, toasted pepitas, thinly sliced radishes, and/or lime wedges