Southwestern Fresh Corn Stew

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 to 3 cloves garlic, minced
• 4 medium ears fresh corn
• 2 medium ripe tomatoes, diced
• One 16-ounce can salt-free pureed or crushed tomatoes
• 2 small yellow summer squash, cut into 3/4-inch dice
• 1 1/2 to 2 cups fresh slender green beans, trimmed and cut into 1-inch lengths (see Note)
• 1 to 2 fresh mild chilies (such as Anaheim or poblano), seeded and minced
• 3 cups water, or as needed
• 1/4 to 1/2 cup finely chopped fresh cilantro, to taste
• Salt and freshly ground pepper to taste
• Vegan Sour Cream (page 7) for topping, optional

1. Heat the oil in a soup pot.
2. Add the onion and garlic and saute over medium-low heat until golden.
3. Scrape the corn kernels from the cobs with a sharp knife.
4. Add them to the soup pot, along with the fresh and canned tomatoes, squash, green beans, and chilies.
5. Add the water, more or less as needed for a moist but not too soupy consistency.
6. Bring to a rapid simmer, then lower the heat.
7. Cover and simmer gently for 20 minutes, or until the vegetables are tender.
8. Stir in the cilantro, then season with salt and pepper.
9. Simmer very gently for 5 minutes more.
10. Serve at once, topping each serving with sour cream, if desired.
11. Add a cup or two of cooked pinto or pink beans to the stew and serve with a fresh, multigrain bread instead of the Hearty Bean Bread suggested in the headnote.
12. Per serving:
13. Calories: 138
14. Total fat: 3g
15. Protein: 5g
16. Fiber: 6g
17. Carbohydrate: 27g
18. Cholesterol: 0mg
19. Sodium: 46mg

olive oil, onion, garlic, corn, tomatoes, salt, summer, fresh slender green beans, chilies, water, fresh cilantro, salt, sour cream

Taken from www.epicurious.com/recipes/food/views/southwestern-fresh-corn-stew-378895 (may not work)