Squash And Sweet Corn With Coriander

1. 1

   Put a half cup of water in a large, heavy, non-reactive saucepan and bring to a boil.

2. 2

   Add the squash, cover the pan, lower heat to low-medium and cook, stirring occasionally, until the squash is more or less falling apart and all the water has cooked away, about 20 minutes.

3. 3

   If necessary, uncover the pan and raise the heat near the end of the cooking so there is no free water.

4. 4

   While the squash is cooking, cut the corn kernels from the cobs, keeping the knife perpendicular so only the tips are removed.

5. 5

   Then scrape the cobs with the back of the knife to get all the juice and kernel hearts.

6. 6

   When the squash is ready, stir in the corn and cream.

7. 7

   Cook, stirring often, for about three minutes, just long enough to heat everything through.

8. 8

   Add the coriander, taste and add the merest smidgen of salt if you think it's necessary.

9. 9

   Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.