Peruvian Vegetable Stew

Ingredients

 * 2 tbsp unsalted butter
 * 1 tsp cayenne pepper
 * 1 ear of corn
 * juice of ½ lime
 * ¼ cup olive oil
 * 2 medium onions
 * 3 large garlic cloves
 * 2 medium butternut squash, peeled, seeded
 * 2 large tomatoes, cored
 * ½ small bunch oregano Leaves
 * 2 tsp kosher salt
 * 1 tsp freshly ground black pepper
 * 4 cup water
 * 1¼ cup fresh corn kernels
 * 1 cup fresh or thawed frozen peas

Directions

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