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.