Peruvian Vegetable Stew

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Peruvian Vegetable Stew



  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.