Southwestern Fresh Corn Stew

Name: Southwestern Fresh Corn Stew
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 large onion, chopped; 2 to 3 cloves garlic, minced; 4 medium ears fresh corn; 2 medium ripe tomatoes, diced; One 16-ounce can salt-free pureed or crushed tomatoes; 2 small yellow summer squash, cut into 3/4-inch dice; 1 1/2 to 2 cups fresh slender green beans, trimmed and cut into 1-inch lengths (see Note); 1 to 2 fresh mild chilies (such as Anaheim or poblano), seeded and minced; 3 cups water, or as needed; 1/4 to 1/2 cup finely chopped fresh cilantro, to taste; Salt and freshly ground pepper to taste; Vegan Sour Cream (page 7) for topping, optional

December 9, 2011

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 Hearty Bean Bread (page 146) and a green salad for a filling meal.

Cooks' Note

If you can’t find green beans that look fresh and tender, use frozen green beans. Thaw them completely before using.

Recipe information

Yield
6 servings

Ingredients

1 tablespoon olive oil

1 large onion, chopped

2 to 3 cloves garlic, minced

4 medium ears fresh corn

2 medium ripe tomatoes, diced

One 16-ounce can salt-free pureed or crushed tomatoes

2 small yellow summer squash, cut into 3/4-inch dice

1 1/2 to 2 cups fresh slender green beans, trimmed and cut into 1-inch lengths (see Note)

1 to 2 fresh mild chilies (such as Anaheim or poblano), seeded and minced

3 cups water, or as needed

1/4 to 1/2 cup finely chopped fresh cilantro, to taste

Salt and freshly ground pepper to taste

Vegan Sour Cream (page 7) for topping, optional

Preparation

Step 1
Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.
Step 2
Scrape the corn kernels from the cobs with a sharp knife. Add them to the soup pot, along with the fresh and canned tomatoes, squash, green beans, and chilies.
Step 3
Add the water, more or less as needed for a moist but not too soupy consistency. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes, or until the vegetables are tender.
Step 4
Stir in the cilantro, then season with salt and pepper. Simmer very gently for 5 minutes more. Serve at once, topping each serving with sour cream, if desired.
Variation
Step 5
Add a cup or two of cooked pinto or pink beans to the stew and serve with a fresh, multigrain bread instead of the Hearty Bean Bread suggested in the headnote.
Nutrition Information
Step 6
Per serving:
Step 7
Calories: 138
Step 8
Total fat: 3g
Step 9
Protein: 5g
Step 10
Fiber: 6g
Step 11
Carbohydrate: 27g
Step 12
Cholesterol: 0mg
Step 13
Sodium: 46mg

Vegan Soups and Hearty Stews for All Seasons

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Variation

Step 5

Nutrition Information

Step 6

Step 7

Step 8

Step 9

Step 10

Step 11

Step 12

Step 13

Recipe notes