Southwestern Fresh Corn Stew
While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels. Serve this with a fresh bread and a green salad for a hearty meal. Or, to vary the recipe, add a cup or two of cooked pinto or pink beans and serve with a purchased fresh bread.
1 tablespoon light olive oil
1 large onion, chopped
2 to 3 cloves garlic, minced
4 medium ears fresh corn
2 medium ripe tomatoes, diced
1 (16-ounce) can pureed or crushed tomatoes
2 small yellow summer squashes, cut into 3/4-inch diced
1 1/2 to 2 cups fresh slender green beans, trimmed and cut into 1-inch lengths (see note)
1 to 2 fresh mild chiles, seeded and mince (such as Anaheim or poblano)
1/4 to 1/2 cup finely chopped fresh cilantro
Salt and freshly ground pepper to taste
- Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.
- Scrape the corn kernels from the cobs with a sharp knife. Add them to the soup pot, along with the fresh and pureed tomatoes, squash, green beans, and chiles.
- Add about 3 cups water, just enough for a moist but not too liquidy consistency. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes, or until the vegetables are tender.
- Stir in the cilantro, then season with salt and pepper. Simmer very gently for 5 minutes more. Serve at once.
Makes 6 servings.
Note: If you can’t find green beans that look fresh and tender, use frozen green beans. Thaw them completely before using.
Recipe provided courtesy of Nava Atlas; www.vegkitchen.com.