This zesty vegetable side dish is a perfect complement to roast meat and frybread. A combination of seasonal, colorful peppers may be roasted and added for savory flavor and to turn up the heat, if desired.
Ingredients
4 Tbsp butter or corn oil
1 large yellow onion, chopped
2 medium yellow squash, cubed
1 red bell pepper, roasted, seeded & chopped
4 cups whole kernel yellow sweet corn
1/2 cup parsley, chopped fine
Salt and pepper to taste
1/2 cup water or chicken stock, if needed
Directions
Warm butter or oil in a large frying pan over medium heat. Quickly sauté the onion for 3 to 5 minutes, stirring to cook evenly. Add the squash and chopped pepper, stirring to blend well, and cook for an additional 5 minutes. Stir occasionally to keep mixture from sticking.
Add the corn, the remaining seasonings, and liquid, if needed. Blend thoroughly, lower heat, cover, and cook for 10 to 15 minutes, stirring once or twice. Serve hot and enjoy. Note: Roasted and peeled peppers are not only more flavorful, but much more digestible. Add the corn, the remaining seasonings, and liquid, if needed. Blend thoroughly, lower heat, cover, and cook for 10 to 15 minutes, stirring once or twice. Serve hot and enjoy. Note: Roasted and peeled peppers are not only more flavorful, but much more digestible.
Nutritional Information (Per Serving)
Calories:
145
Sodium:
246 mg
Cholesterol:
0 mg
Fat:
7 g
Carbohydrates:
17 g
Exchanges:
1 Starch; 1/2 Vegetable; 1 Fat
Source: Enduring Harvests: A Treasury of Native American Foods For Every Season
