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CHARANGA'S AYIACO




Source of Recipe


Charanga, San Francisco CA


List of Ingredients




4 tablespoons vegetable oil
½ tablespoon butter
½ cup onion, finely diced
3 cups fresh corn
6 cups whole milk
4 each baby chayote* squash, diced (skin on)
(approx. 4 Cups)
1/4 cup red pepper, finely chopped
1 ½ teaspoon Lizano (or Worcestershire sauce)
¼ cup fresh flat-leaf parsley, chopped
½ tablespoon cilantro, chopped (reserve some for garnish)
2 teaspoons salt
pinch white pepper

*substitute white or green zucchini

Recipe



Heat oil in a large pot over medium heat. Add butter and sauté the onion. Stir and allow to cook for 2 minutes.
Add diced chayote and cook for 3 to 5 minutes.
Add kernels of corn, salt, white pepper, and Lizano (substitute Worcestershire or Picka Peppa).
In a separate pot heat milk over medium heat but don't allow it to boil. Once warmed, add milk to the first pot and simmer for 10 minutes.
Add red pepper, cilantro and parsley.
Let sit for 20 minutes to allow flavors to blend. Serve in warmed bowls and garnish with a little chopped cilantro.


Serves 10-12.