Peruvian Vegetable Stew

Name: Peruvian Vegetable Stew
Ingredients: 2 tablespoons butter (or use oil for a vegan version); 1 teaspoon cayenne; 1 ear of corn, cut into 1/2-inch disks; 1/2 lime, juice of; 1/4 cup olive oil, extra virgin; 2 onions, finely chopped; 3 garlic cloves, minced; 2 butternut squash, peeled, seeded, and cut into 1-inch chunks; 2 tomatoes, seeded and chopped; 1/2 bunch oregano leaves, coarsely chopped; 2 teaspoons salt; 1 teaspoon pepper; 4 cups water; 1 1/4 cups corn kernels; 1 cup peas

15 ingredients

7 steps

Ingredients

2 tablespoons butter (or use oil for a vegan version)
1 teaspoon cayenne
1 ear of corn, cut into 1/2-inch disks
1/2 lime, juice of
1/4 cup olive oil, extra virgin
2 onions, finely chopped
3 garlic cloves, minced
2 butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tomatoes, seeded and chopped
1/2 bunch oregano leaves, coarsely chopped
2 teaspoons salt
1 teaspoon pepper
4 cups water
1 1/4 cups corn kernels
1 cup peas

Directions

1

Heat the butter (or oil) over medium-high heat in a skillet, stir in the cayenne and corn slices and cook 2 minutes per side, until golden-red.
2

Add the lime juice and turn the corn to evenly coat, remove from heat and set aside.
3

Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden.
4

Add the garlic and cook 1 minute longer, until the aroma is released, then add the squash, tomatoes, oregano, salt, pepper, and water.
5

Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender.
6

Stir in the corn kernels and peas, cover, and cook 5 minutes longer.
7

Taste for seasoning and serve, garnished with the sauteed chile lime corn disks.