Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 tablespoons | Unsalted Butter |
| 1 teaspoon | Cayenne Pepper |
| 1 \N | Ear Of Corn; Shucked And Cut Into, 1/2 Inch Slices |
| \N \N | Juice Of 1/2 Lime |
| ¼ cup | Olive Oil |
| 2 mediums | Onions; Finely Chopped |
| 3 larges | Garlic Cloves; Finely Chopped |
| 2 mediums | Butternut Squash; Peeled, Seeded &, Cut Into 1\"Cubes |
| 2 larges | Tomatoes; Cored, Seeded And Chopped |
| ½ small | Bunch Oregano Leaves; Coarsely Chopped |
| 2 teaspoons | Kosher Salt |
| 1 teaspoon | Freshly Ground Black Pepper |
| 4 cups | Water |
| 1¼ cup | 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. Saute the onions 7-8 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.
Recipe by: Cooking with Too Hot Tamales, ISBN 0-688-15121-3 Posted to JEWISH-FOOD digest by Sheryl Donner <boxermom@...> on Feb 20, 1999, converted by MM_Buster v2.0l.