While fresh local corn is abundant in early fall, the most tempting way to eat it is right off the cob. But cooking with fresh corn can be equally appealing. Its sweetness and crunch can’t be matched by frozen corn kernels. Serve this with Hearty Bean Bread (page 146) and a green salad for a filling meal.

　　

Ingredients

6 servings

　　1 tablespoon olive oil

　　1 large onion, chopped

　　2 to 3 cloves garlic, minced

　　4 medium ears fresh corn

　　2 medium ripe tomatoes, diced

　　One 16-ounce can salt-free pureed or crushed tomatoes

　　2 small yellow summer squash, cut into 3/4-inch dice

　　1 1/2 to 2 cups fresh slender green beans, trimmed and cut into 1-inch lengths (see Note)

　　1 to 2 fresh mild chilies (such as Anaheim or poblano), seeded and minced

　　3 cups water, or as needed

　　1/4 to 1/2 cup finely chopped fresh cilantro, to taste

　　Salt and freshly ground pepper to taste

　　Vegan Sour Cream (page 7) for topping, optional

　　

Step 1

Heat the oil in a soup pot. Add the onion and garlic and sauté over medium-low heat until golden.

　　

Step 2

Scrape the corn kernels from the cobs with a sharp knife. Add them to the soup pot, along with the fresh and canned tomatoes, squash, green beans, and chilies.

　　

Step 3

Add the water, more or less as needed for a moist but not too soupy consistency. Bring to a rapid simmer, then lower the heat. Cover and simmer gently for 20 minutes, or until the vegetables are tender.

　　

Step 4

Stir in the cilantro, then season with salt and pepper. Simmer very gently for 5 minutes more. Serve at once, topping each serving with sour cream, if desired.

　　

Variation

Step 5

Add a cup or two of cooked pinto or pink beans to the stew and serve with a fresh, multigrain bread instead of the Hearty Bean Bread suggested in the headnote.

　　

Nutrition Information

Step 6

Per serving:

　　

Step 7

Calories: 138

　　

Step 8

Total fat: 3g

　　

Step 9

Protein: 5g

　　

Step 10

Fiber: 6g

　　

Step 11

Carbohydrate: 27g

　　

Step 12

Cholesterol: 0mg

　　

Step 13

Sodium: 46mg

　　Cooks' Note

　　If you can’t find green beans that look fresh and tender, use frozen green beans. Thaw them completely before using.

　　Vegan Soups and Hearty Stews for All Seasons