Peruvian Vegetable Stew

Categories: Soup & stew | Too hot tam | Vegetarian

Serves: 6 servings

Ingredients:

2 tb Unsalted Butter
1 ts Cayenne Pepper
1 Ear Of Corn; Shucked And Cut
-Into, 1/2 Inch Slices
Juice Of 1/2 Lime
1/4 c Olive Oil
2 md Onions; Finely Chopped
3 lg Garlic Cloves; Finely
-Chopped
2 md Butternut Squash; Peeled,
-Seeded &, Cut Into 1"Cubes
2 lg Tomatoes; Cored, Seeded And
-Chopped
1/2 sm Bunch Oregano Leaves;
-Coarsely Chopped
2 ts Kosher Salt
1 ts Freshly Ground Black Pepper
4 c Water
1 1/4 c Fresh Corn Kernels
1 c Fresh Or Thawed Frozen Peas

Instructions:
Melt the butter in a medium skillet over medium high heat. Stir in the
cayenne and corn slices and cook about 2 minutes per side or until golden
and evenly coated with the cayenne. Add the lime juice and turn the corn to
coat evenly. Remove from the heat and set aside. Heat the olive oil in a
large skillet over medium heat. Saute the onions 7-8 minutes or until
slightly golden. Add the garlic and cook 1 minute. Add the squash,
tomatoes, oregano, salt, pepper and water. Stir to combine and cook,
stirring occasionally, about 25 minutes or until the squash is nearly
tender. Stir in the corn kernels and peas; cover and cook 5 minutes. Taste
for seasoning and serve, garnished with the sauteed corn slices.

Recipe by: Cooking with Too Hot Tamales, ISBN 0-688-15121-3

Posted to JEWISH-FOOD digest by Sheryl Donner on
Feb 20, 1999, converted by MM_Buster v2.0l.

Previous: Peruvian Tofu And Vegetables | Next: Pesce Al Cartoccio - Fish in a Paper Bag