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1
In a large skillet, heat the olive oil over medium heat.
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2
Add the onions and saute, stirring occasionally, for 7 to 8 minutes, or until slightly golden.
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3
Add the garlic and cook for 1 minute more, until it has released its aroma.
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4
Add the squash, tomatoes, oregano, salt, pepper, and water.
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5
Stir to mix and cook, stirring occasionally, for about 25 minutes, or until the squash is almost but not quite tender.
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6
While the stew is cooking, prepare the sliced corn for the garnish.
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7
Bring a large skillet of lightly salted water to a boil.
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8
Add the sliced corn and bring back to the boil, then remove from the heat and let sit in the water for 2 minutes, then drain well.
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9
In a medium skillet, heat the butter over medium high heat.
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10
Add the cayenne, stir to mix and add the corn slices.
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11
Cook for about 2 minutes on each side, until slightly crisped and colored by the cayenne.
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12
Add the lime juice and turn the disks so that they are evenly coated.
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13
Remove from the heat and set aside.
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14
Stir the corn kernels and peas into the stew, cover the pan and cook for 5 minutes more.
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15
Taste for seasoning and serve, garnished with the sauteed corn slices.
