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Ingredientes
- 2 Tbsp. Unsalted Butter
- 1 tsp Cayenne Pepper
- 1 x Ear Of Corn, Shucked And Cut Into, 1/2 Inch Slices
- Â Â Juice Of 1/2 Lime
- 1/4 c. Extra virgin olive oil
- 2 med Onions, Finely Minced
- 3 lrg Garlic Cloves, Finely Minced
- 2 med Butternut Squash, Peeled, Seeded &, Cut Into 1"Cubes
- 2 lrg Tomatoes, Cored, Seeded And Minced
- 1/2 sm Bunch Oregano Leaves, Coarsely Minced
- 2 tsp Kosher Salt
- 1 tsp Freshly Grnd Black Pepper
- 4 c. Water
- 1Â 1/4 c. Fresh Corn Kernels
- 1 c. Fresh Or possibly Thawed Frzn Peas
Direcciones
- Heat the butter in a medium skillet over medium high heat. Stir in the cayenne and corn slices and cook about 2 min per side or possibly till golden brown and proportionately coated with the cayenne. Add in the lime juice and turn the corn to coat proportionately. Remove from the heat and set aside. Heat the extra virgin olive oil in a large skillet over medium heat. Saute/fry the onions 7-8 min or possibly till slightly golden brown. Add in the garlic and cook 1 minute. Add in the squash, tomatoes, oregano, salt, pepper and water. Stir to combine and cook, stirring occasionally, about 25 min or possibly till the squash is nearly tender. Stir in the corn kernels and peas; cover and cook 5 min. Taste for seasoning and serve, garnished with the sauteed corn slices.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 316g | |
| Recipe makes 6 servings | |
| Calories 192 | |
| Calories from Fat 121 | 63% |
| Total Fat 13.76g | 17% |
| Saturated Fat 3.87g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 813mg | 34% |
| Potassium 366mg | 10% |
| Total Carbs 17.02g | 5% |
| Dietary Fiber 4.8g | 16% |
| Sugars 5.11g | 3% |
| Protein 3.37g | 5% |
