Prep 25 mins
Cook 45 mins
Disks of sweet and spicy corn distinguish this traditional Peruvian squash stew. It's an easy to make main dish stew that uses butternut squash along with frozen peas and squash. The recipe comes from Cuidad Restaurant in downtown Los Angeles. Cuidad specializes in latino cuisine from various Spanish speaking countries.
- 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
- 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.
- Add the lime juice and turn the corn to evenly coat, remove from heat and set aside.
- Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden.
- Add the garlic and cook 1 minute longer, until the aroma is released, then 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 longer.
- Taste for seasoning and serve, garnished with the sauteed chile lime corn disks.