Guiso de maiz is a typical country dish, very simple, very informal. Although the recipe is for a corn stew, the star here is the squash. Cuban corn is not the greatest so feel free to use frozen corn but do try to get the best calabaza or butternut squash you can get.
This iconic Cuban stew is perfect for a Sunday lunch in the Fall. Typically it is served with white rice on the side and fried plantains. Tell me, what's not to like!
The photos are not very good as my camera was out of battery when I needed it and I had to use someone else's iPhone.
Guiso de Maiz
1/4 lbs. ham
3 Tbs olive oil
1 onion chopped
1 green pepper chopped
3 cloves garlic
1/2 C chopped Pomi tomatoes
1/4 C dry white wine
1 tsp vinegar
1 tsp salt
1/4 tsp pepper
2 C water
1 C potatoes cut in 1/2 inch square
1 C calabaza or butternut squash cut in 1/2 inch squares
Corn from 4 ears or 1 lg frozen yellow corn bag (4 Cups)
Pinch of Pimenton
Cut the ham in small squares and sautee with the onions, green peppers and garlic in the olive oil. Add the tomatoes, the chorizo cut in 1/4 inch squares, the wine, salt and pepper. Add the potatoes and the water. When the potatoes start to soften, add the calabaza or squash and the corn. Cook in medium low heat for about 30 minutes. Season with a pinch of pimenton when almost done. Serve with white rice on the side.
Adapted from Nitza Villapol