Pepian de Choclo or Corn, Chili, and Zucchini Stew (GF,V)

The hubby requested South American flavors this week. So far I made a couple old recipes, but I happened upon this one, and I'm glad I did. Quick, easy, flavorful and doesn't affect me allergy wise.


Source: Peru Delights | Serves: 6 | Time: 35 min


Pepian de Choclo or Corn, Chili, and Zucchini Stew (GF,V)

Changes: replaced onion with fennel; replaced aji mirasol paste with aji amarillo paste (all I could find)


Ingredients

2 tbsp oil

½ cup chopped fennel bulb

2 chopped garlic cloves

1 tbsp aji mirasol paste

2 yellow chili pepper, cut in thin stripes (or use in paste, as needed)

4 cobs of #corn

2 cups vegetable stock

½ cup cilantro leaves

1-2 large #zucchini, cut in cubes

Salt and pepper

Rice, to serve


Instructions

Blend the corn kernels and cilantro leaves with the vegetable stock until creamy.


In a pan with oil, over medium heat, saute the fennel, garlic, and 2 chili peppers, stirring until golden.


Add the corn and coriander paste, zucchini, salt and pepper, and cook, stirring, for 10-15 minutes, or until it has the consistency you desire.


Serve with rice and enjoy!

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