Corn Stew Recipe

Ingredients to make corn stew:

• Canned corn or 8 spikes
• Pumpkin a piece 50 gr more or less
• onion a girl
• Oil
• Salt
• 1/2 glass of milk
• half teaspoon sugar

How to make corn stew:

In case the corn is spiked, it must be juicy.

Cut them to the grains with a knife from top to bottom and finished.

Scrape the corn with the knife and mix what is left with the cut grains.

Boil the pumpkin so that it disarms with the corn.

You will start like this. Cut the onion very finely and into squares.

You will fry it in oil, a little.

When it is golden you add the pumpkin cut very small so that it cooks quickly.

If you use canned corn the cooking will be very fast but if it is raw it takes a little longer.

Add it with the sauce you prepared, moving slowly so it doesn’t stick.

Add salt to taste, a little better.

Raise

Try it, it has to have a sweet taste, if not, add a little sugar.

The taste should not be from the pumpkin, nor from the onion, but from the corn.

If the onion predominates, you cut it with milk, sugar and salt.

It should not be very thick.

You serve it in a deep dish.

It is eaten with a spoon.

Add if you want cheese.

Very yummy if you got the flavor.

It all depends on the pumpkin and onion that are not strong in smell and flavor.

It’s not a Japanese flavor.