Peruvian Vegetable Stew

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.