Native Americans grew corn alongside climbing beans and squash in a symbiotic planting system known as the three sisters: the corn stalks gave the beans something to climb while fixing nitrogen into the soil, and the squash leaves provided shade. This stew uses all three sisters and is an economical, autumnal bowl of goodness. I’ve listed frozen corn in the ingredients, but you could also use fresh corn, scraping it straight off the cob. The corn fritters, meanwhile, can be served for breakfast with bacon and tomatoes or as a side with a bowl of chilli, ideally with some salsa and creme fraiche.
