Description
This Mexican Street Corn Chili is a vibrant and hearty dish combining the flavors of charred corn, smoky chipotle peppers, and tender beans in a rich tomato broth. Inspired by the classic Mexican street corn, this chili offers a delightful twist with creamy cheese, fresh cilantro, and a hint of lime that brightens every bite. Perfect for a cozy dinner or a flavorful potluck dish, it brings together smoky, spicy, and tangy elements in a comforting bowl.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 2 cups vegetable broth
- Salt and black pepper to taste
For serving
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Optional: sour cream or Mexican crema
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Then add the minced garlic and sauté for another 1-2 minutes until fragrant.
- Add Spices and Chipotle: Stir in the chipotle peppers in adobo sauce, ground cumin, smoked paprika, and chili powder. Cook for 1 minute to toast the spices and release their flavors.
- Add Corn and Beans: Mix in the corn kernels and black beans, stirring to combine evenly with the spices and aromatics.
- Add Tomatoes and Broth: Pour in the diced tomatoes with their juices and the vegetable broth. Stir well, bring the chili to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes to meld flavors and thicken slightly.
- Season and Serve: Season the chili with salt and freshly ground black pepper to taste. Ladle into bowls, and top each serving with crumbled cotija cheese, chopped cilantro, and a squeeze of lime juice. Optionally, add a dollop of sour cream or crema for an extra creamy finish.
Notes
- For extra smoky flavor, grill the corn before adding to the chili.
- You can substitute kidney beans or pinto beans for black beans if preferred.
- Adjust the amount of chipotle peppers depending on your desired heat level.
- This chili pairs wonderfully with warm tortillas or crusty bread.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
