Courtesy of Paulina Cocina (adapted by Maite)
This comforting corn-based stew is inspired by traditional South American flavors, blending fresh corn, tender squash, and melted cheese into a rich, spoonable dish. Naturally sweet, savory, and deeply satisfying, it’s perfect as a cozy main course or a hearty side served straight from the pot.
Ingredients
- 6 fresh corn, kernels removed
- 2 scallions (green onions), finely sliced
- 1 red bell pepper, finely diced
- 1 yellow onion, finely chopped
- 1 small squash (such as pumpkin or butternut), cooked and mashed
- Fresh herbs, to taste (such as basil, parsley, or oregano)
- 14 oz (300 g) fresh cheese, cut into cubes (mozzarella or any cheese that melts well)
- Salt, to taste
- Black pepper, to taste
- Ground nutmeg, to taste
- Olive oil
- Milk, as needed (optional)
Instructions
- Grate the corn kernels or blend them in a food processor until smooth and creamy. Set aside.
- Cook the squash until tender, then mash into a smooth purée. Reserve.
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and red bell pepper and cook until the onion becomes translucent.
- Stir in the sliced scallions. Season with salt and pepper, reduce heat to low, and cook gently for a few minutes.
- Add the blended corn to the pot and cook for about 5 minutes, stirring frequently.
- Mix in the squash purée, salt, pepper, nutmeg, and fresh herbs to taste.
- Continue cooking over low heat until the mixture thickens, about 10 minutes. If it becomes too thick, add a splash of milk to loosen it.
- Remove from heat and gently fold in the cubed fresh cheese, stirring until it begins to melt.
- Serve warm in small bowls, garnished with extra fresh herbs.
Nutrition facts per serving (1 cup, 245 g, 8.6 oz):
Calories 297 kcal, Fat 16.2 g, Saturated Fat 6.9 g, Carbohydrates 27.7 g, Dietary Fiber 4.4 g, Sugars 6.1 g, Protein 12.3 g, Sodium 355 mg, Calcium 255 mg, Iron 1.1 mg, Potassium 490 mg, Vitamin C 16.0 mg.