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Categories:
butter cayenne corn lime olive oil onions garlic butternut squash tomatoes oregano salt pepper water corn kernels peas
Viewed: 25 - Published at: 8 years agoIngredients
- 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
Method
- 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.
