with chayote squash and a spiced sofrito. Served with cashew cream.
A humble ingredient and staple of Latin-American cuisine–corn–shines as the star of my latest “Together at Home” cooking session.
“Nutrition in the Time of COVID19” is restrictive in nature. Complying with “Safer-at-Home” emergency orders and practicing social distancing means we may not be able to get the “right” ingredients to execute a recipe.
But how about we use this as an opportunity to learn to cook at home and be resourceful!
Whether it’s frozen or canned, chances are you have some corn at home. Even if you don’t, you may have other legumes, such as navy beans or chickpeas, in your pantry. Use those!
Adding aromatics and spices to a dish can help elevate any ingredient and add so much flavor. Garlic, turmeric, and black pepper, for instance, have immune-boosting properties which will prove helpful during the current crisis.
The recipes below also include what you need to make my cashew cream, a plant-based substitute for sour cream and cream cheese. In my cooking session, I used this cream to lather the ears of corn.
Eat deliciously and stay healthy, amigos!
Recipe: Corn-Coconut Soup
Ingredients
- 2 tbsp coconut oil
- 1/2 cup chopped onion
- 1/2 cup chopped chayote squash
- 2 cloves of garlic, chopped
- 1/4 cup chopped green bell peppers
- 1/4 cup chopped red bell pepppers
- 1 tsp paprika
- 1 tsp ground cumin
- 1 tsp turmeric
- 1/2 tsp coarse sea salt + more to taste
- 1/4 tsp freshly ground black pepper
- 1/2 cup coconut cream
- 1 3/4 cups cooked organic corn kernels (or 1 can organic corn kernels, drained)
Method
Heat oil in large sauté pan over medium-high heat. Cook onions for 3-4 min, until they’re translucent and soft.
Add chayote squash, garlic, green and red bell pepper; cook for 5 min, stirring often.
Add paprika, cumin, and turmeric then season with salt and pepper. Stir until spices are evenly coating all ingredients.
Turn heat to low then add coconut cream and corn. Mix well, cover pan with lid, and simmer for about 10 min. Make sure to stir once or twice through cooking time.
Turn off heat, remove lid, and stir; allow to rest on the stove for at least 5 minutes.
Carefully transfer mixture to blender, cover with lid topped with a kitchen towel, and process on high for 1-2 minutes until soup is velvety and smooth.
This dish refrigerates very well; cool down completely and store in a lidded container for up to 7 days.
I served this dish with thinly sliced serrano peppers, cashew-crema, kohlrabi greens, and edible flowers. You may get creative with your toppings although a bit of chopped of fresh herbs will do.
Stay healthy, amigos!
Cook Global. Eat at Home! 