Ecuadorian Locro

Cooking Ecuadorean

Ingredients for Ecuadorian Locro

• 6 ears green corn
• 1/2 cup olive oil
• 2 garlic cloves, peeled
• 1 onion, chopped
• 2 tomatoes, peeled and chopped
• 1 green pepper
• - Salt and paprika
• - Cold water
• 6 pieces yellow squash in cubes

Preparation of Ecuadorian Locro

1. Cut corn off the cob. Fry garlic cloves in olive oil until brown; discard garlic. To the garlic-flavored oil add onion and slowly fry until it begins to color. Add tomatoes. Roast pepper under grill until it blisters.

2. Remove skin, seeds and veins. Cut pepper in strips and add to the tomato mixture. Season. Add corn and sufficient cold water just to cover. Bring to boiling point and add squash. Cook gently 30 minutes. Serve in soup bowls.