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

Directions

1. 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. 2

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

3. 3

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

4. 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. 5

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

6. 6

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

7. 7

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