Summer Squash and Corn Stew

A nice meal when served with black beans and warm tortillas

Yield: 2 main course servings or 4 side dish se

Ingredients

4 cloves

6 peppercorns

6 coriander seeds

1 cup half-and-half or a mixture of cream and milk

1/2 teaspoon dried safflower stamens (optional)

1 (2- to 3- inch) piece of cinnamon stick

5 cilantro sprigs, roughly chopped

6 cinnamon basil leaves, if available

1 jalapeno pepper, seeded and sliced into sixths

1 1/4 lbs. summer squash- zucchini, crookneck, patty pan or a mixture

1 cup frozen corn or kernels from 2 ears of yellow corn

1 large tomato, peeled, seeded, and chopped

1/2 onion, chopped into small squares

1 tablespoon peanut or safflower oil

salt

2 tablespoons roughly chopped cilantro leaves

Add To

Directions:

Bruise the hard spices with a pestle and add them to the half-and-half or cream with the safflowers, cinnamon, herbs, and half the jalapeno. Gradually bring to boil; then turn off the heat and let the mixture steep while you cut the vegetables. Cut the squash into pieces about 1/2 inch thick. Quarter the zucchini lengthwise and then cut the quarters into chunks. Do the same for the crooknecks, or cut into rounds. Quarter the patty pan and slice the quarters. Cut the corn kernels off the cobs if you're using fresh corn. Heat the oil in a wide skillet or saute pan and add the onion. Saute briskly for a minute or so; then add the zucchini, corn, remaining jalapeno, and lightly salt. Continue to saute over fairly high heat for about 5 minutes. The zucchini and onion may color slightly. Pour the cream directly into the pan through a strainer and add the tomato. Simmer for several minutes, until the sauce has reduced a little and the squash are done. Season to taste with salt and garnish with the remaining cilantro leaves.

Source: The Savory Way

Please note that some ingredients and brands may not be available in every store.

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