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
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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