Peruvian Vegetable Stew

Ingredients

 * 2 tbl Unsalted Butter
 * 1 tsp Cayenne Pepper
 * 1 x Ear Of Corn
 * Juice Of 1/2 Lime
 * 1/4 cup Olive Oil
 * 2 med Onions
 * 3 lrg Garlic Cloves
 * 2 med Butternut Squash, Peeled, Seeded
 * 2 lrg Tomatoes, Cored
 * 1/2 sm Bunch Oregano Leaves
 * 2 tsp Kosher Salt
 * 1 tsp Freshly Ground Black Pepper
 * 4 cup Water
 * 1 1/4 cup Fresh Corn Kernels
 * 1 cup Fresh Or Thawed Frozen Peas

Directions

 * Melt the butter in a skillet.
 * Stir in the cayenne and corn slices and cook 2 minutes.
 * Add the lime juice and turn the corn to coat evenly.
 * Set aside.
 * Heat the olive oil. Saute the onions 7-8 minutes.
 * Add the garlic and cook 1 minute.
 * Add the squash, tomatoes, oregano, salt, pepper and water.
 * Stir to combine and cook about 25 minutes.
 * Cover and cook 5 minutes.
 * Taste for seasoning and serve, garnished with the sauteed corn slices.