Peruvian Vegetable Stew

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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