Yield: 6 Servings
|3||Ears of corn -or-|
|1||Box (10-oz) frozen kernel corn|
|1 small||(3-lb) pumpkin|
|1||Yellow onion; peeled, sliced|
|Salt & pepper to taste|
This simple dish is another gift from the Southwest Indians. Two early American staples are cooked together to provide variety to a rather simple diet. You will be surprised how delicious this is, though I have added an onion and black pepper for some additional flavor.
Shell the corn from the cob and mash to a pulp. I use my food processor for this. If using frozen corn, you need not let it defrost if you have a food processor.
Peel and seed the pumpkin and cut into small pieces. Place all ingredients in a covered saucepan and simmer until the pumpkin is soft, about 30 minutes. Serve hot.
This is a very simple but delicious vegetable dish. It should be treated as such.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .