UA Recipe Collection

Farmers Market Corn Stew


4 Servings
SourceBonnie DeWitt, Lane Road Library (2007)
Prep time15 minutes
Cooking time30 minutes
Total time45 minutes


1 T
olive oil
large onion (chopped)
2 clv
garlic (minced)
medium ears fresh corn (kernels scraped from cob with a sharp knife)
medium ripe tomatoes (diced)
small yellow summer squashes (diced)
1 1⁄2 c
fresh green beans (trimmed and cut into 1 inch lengths)
14 oz. can pureed or crushed fire-roasted tomatoes
fresh chili (seeded and minced, or 1 4 oz. can mild or medium-hot chopped chilies)
1 c
water or vegetable broth
1⁄4 c
fresh cilantro or parsley (chopped)
sea salt (to taste)
freshly ground pepper (to taste)
sour cream or plain yogurt for topping (optional)


Heat oil in a soup pot. Add onion and garlic; sauté over medium heat until the onion is golden. Add corn kernels, tomatoes, squash, string beans, canned tomatoes and chilies. Add enough water or broth to make the mixture moist but not too soupy. Simmer gently, covered, for 20 minutes.

Add cilantro or parsley, then salt and pepper to taste. Simmer very gently for 5 to 10 minutes more, or until the corn kernels and squash are just tender. Serve in bowls topped with sour cream or yogurt if desired.