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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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Recipe from: Chef R W Miller
Servings: 6
2 tablespoon unsalted butter
1 teaspoon cayenne pepper
1 ear of corn, shucked and cut into, ½ inch slices
juice of ½ lime
¼ cup olive oil
2 medium onions, finely chopped
3 large garlic cloves, finely chopped
2 medium butternut squash, peeled, seeded and, cut into 1 inch cubes
2 large tomatoes, cored, seeded and chopped
½ small bunch oregano leaves, coarsely chopped
2 teaspoon kosher salt
1 teaspoon freshly ground black pepper
4 cups water
1 ¼ cups fresh corn kernels
1 cup fresh or thawed frozen peas
Melt the butter in a medium skillet over medium high heat. Stir in the cayenne and corn slices and cook about 2 minutes per side or until golden and evenly coated with the cayenne. Add the lime juice and turn the corn to coat evenly. Remove from the heat and set aside. Heat the olive oil in a large skillet over medium heat. Sauté the onions 7 to 8 minutes or until slightly golden. Add the garlic and cook 1 minute. 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. Taste for seasoning and serve, garnished with the sauteed corn slices.