Peruvian Vegetable Stew Recipe

Name: Peruvian Vegetable Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons butter (or use oil for a vegan version); 1 teaspoon cayenne; 1 ear of corn, cut into 1/2-inch disks; 1/2 lime, juice of; 1/4 cup olive oil, extra virgin; 2 onions, finely chopped; 3 garlic cloves, minced; 2 butternut squash, peeled, seeded, and cut into 1-inch chunks; 2 tomatoes, seeded and chopped; 1/2 bunch oregano leaves, coarsely chopped; 2 teaspoons salt; 1 teaspoon pepper; 4 cups water; 1 1/4 cups corn kernels; 1 cup peas

Servings: persons

2 tablespoons butter (or use oil for a vegan version)
1 teaspoon cayenne
1 ear of corn, cut into 1/2-inch disks
1/2 lime, juice of
1/4 cup olive oil, extra virgin
2 onions, finely chopped
3 garlic cloves, minced
2 butternut squash, peeled, seeded, and cut into 1-inch chunks
2 tomatoes, seeded and chopped
1/2 bunch oregano leaves, coarsely chopped
2 teaspoons salt
1 teaspoon pepper
4 cups water
1 1/4 cups corn kernels
1 cup peas

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.

852

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons butter (or use oil for a vegan version), 1 teaspoon cayenne, 1 ear of corn, cut into 1/2-inch disks, 1/2 lime, juice of, and more.

Yes, Peruvian Vegetable Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Peruvian Vegetable Stew

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions