Corn
Full Moon Corn and Squash Stew
Adapted from Full Moon Feasts, by Jessica Prentice (Chelsea Green, 2005).
Fresh squash, tomatoes, and corn combine so deliciously in a harvest stew that evokes the powerful simplicity of native ways.
INGREDIENTS
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
1. 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.
2. Add the squash and saute until it just begins to brown.
3. Add the sage and corn kernels. Stir for a minute.
4. Add broth or water and a generous pinch of salt and pepper. Bring to a simmer. Add more liquid if it gets too dry.
5. Simmer 2 to 3 minutes, then add tomatoes. Heat the tomatoes through, then taste and adjust the seasonings as necessary and remove from heat.
6. Serve with a dollop of sour cream or Mexican crema, if you like.
Serves 3 to 4.
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