Corn and Squash Stew

[Guest guest]

Corn and Squash Stew

 

2 tablespoons olive oil or butter

2 large leeks or onions, diced

5 medium summer squash, any type, cut in half lengthwise and sliced diagonally

2 fresh sage leaves, minced

3 ears of corn, kernels cut off cobs

1/2 cup water or vegetable broth, or more as needed

salt and freshly-ground pepper, to taste

2 medium heirloom tomatoes, diced

 

Heat the olive oil or butter in a heavy-bottomed shallow pan or skillet over

medium heat. Add the leeks or onions and saute until translucent but not brown.

Add the squash and saute until it just begins to brown.

Add the sage and corn kernels. Stir for a minute.

Add broth or water and a generous pinch of salt and pepper. Bring to a simmer.

Add more liquid if it gets too dry.

Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes through, then taste

and adjust the seasonings as necessary and remove from heat.

Serve with a dollop of sour cream or Mexican crema, if you like.

Makes 4 to 6 servings.

 

 

 

[Guest guest]

thanks so much for the is recipe, had a recipe for diff kinds of squash the

other day, bought them, then lost the recipe, so perfect timing!

 

 

 

 

________________________________

AJ <coolcook

 

Saturday, December 20, 2008 12:05:01 PM

Corn and Squash Stew

 

 

Corn and Squash Stew

 

2 tablespoons olive oil or butter

2 large leeks or onions, diced

5 medium summer squash, any type, cut in half lengthwise and sliced diagonally

2 fresh sage leaves, minced

3 ears of corn, kernels cut off cobs

1/2 cup water or vegetable broth, or more as needed

salt and freshly-ground pepper, to taste

2 medium heirloom tomatoes, diced

 

Heat the olive oil or butter in a heavy-bottomed shallow pan or skillet over

medium heat. Add the leeks or onions and saute until translucent but not brown.

Add the squash and saute until it just begins to brown.

Add the sage and corn kernels. Stir for a minute.

Add broth or water and a generous pinch of salt and pepper. Bring to a simmer.

Add more liquid if it gets too dry.

Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes through, then taste

and adjust the seasonings as necessary and remove from heat.

Serve with a dollop of sour cream or Mexican crema, if you like.

Makes 4 to 6 servings.