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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> South American >> Peruvian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter (or oil) over medium-high heat in a skillet, stir in the cayenne and corn slices and cook 2 minutes per side, until golden-red. | 2. Add the lime juice and turn the corn to evenly coat, remove from heat and set aside. | 3. Heat the olive oil over medium heat in a large skillet, saute the onions 7 to 8 minutes, or until slightly golden. | 4. Add the garlic and cook 1 minute longer, until the aroma is released, then add the squash, tomatoes, oregano, salt, pepper, and water. | 5. Stir to combine and cook, stirring occasionally, about 25 minutes, or until the squash is nearly tender. | 6. Stir in the corn kernels and peas, cover, and cook 5 minutes longer. | 7. Taste for seasoning and serve, garnished with the sauteed chile lime corn disks. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	2	tablespoons		171.0	7.857	5.343	14.4
cayenne	1	teaspoon		5.724	1.0193	0.2162	0.3109
corn	1	ear	cut	-	-	-	-
lime juice	1/2			1.8906	0.6368	0.0318	0.0053
olive oil	1/4	cup		477.36	0.0	0.0	54.0
onion	2		chopped	128.0	29.888	3.52	0.32
garlic clove	3		minced	13.41	2.9754	0.5724	0.045
butternut squash	2		peeled seeded cut	126.0	32.732	2.8	0.28
tomato	2		seeded chopped	80.4198	17.3796	3.9316	0.8936
oregano leaf	1/2	bunch	chopped	-	-	-	-
salt	2	teaspoons		-	-	-	-
pepper	1	teaspoon		5.773	1.4708	0.239	0.075
water	4	cups		0.0	0.0	0.0	0.0
corn kernel	1 1/4	1/4		230.8875	45.5959	6.3802	2.5027
pea	1	cup		41.16	7.399	2.7439999999999998	0.196

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.