Mexican Street Corn Chili: A Flavorful Twist on a Classic Dish

Mexican Street Corn Chili is a delightful fusion of flavors that brings the vibrant essence of street food right to your kitchen. This dish, inspired by the beloved elote, or Mexican street corn, combines the sweet, smoky, and spicy elements that make it a favorite among food lovers. The history of this dish is rooted in the bustling streets of Mexico, where vendors serve grilled corn slathered in creamy sauces and spices, creating a culinary experience that is both comforting and exciting.

What I love most about Mexican Street Corn Chili is its incredible taste and texture. The combination of tender corn, hearty beans, and zesty spices creates a warm, satisfying meal that is perfect for any occasion. Plus, it’s incredibly convenient to prepare, making it an ideal choice for busy weeknights or casual gatherings with friends. Once you try this chili, you’ll understand why it has become a beloved dish in many households, bringing a taste of Mexico to the dinner table.

Ingredients:

• 4 ears of fresh corn, husked
• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (15 oz) diced tomatoes, with juices
• 2 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• Salt and pepper, to taste
• 1 cup crumbled queso fresco or feta cheese
• 1/2 cup fresh cilantro, chopped
• 1 lime, juiced
• 1 avocado, diced (for garnish)
• Extra lime wedges (for serving)

Preparing the Corn

1. Start by grilling the corn. Preheat your grill to medium-high heat. 2. Once hot, place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally, until the corn is charred and tender. 3. Remove the corn from the grill and let it cool slightly. Once cool enough to handle, use a sharp knife to cut the kernels off the cob into a large bowl. Set aside.

Cooking the Base

4. In a large pot or Dutch oven, heat the olive oil over medium heat. 5. Add the diced onion and sauté for about 5 minutes, or until the onion becomes translucent. 6. Stir in the minced garlic, red bell pepper, and jalapeño pepper. Cook for an additional 3-4 minutes, until the peppers soften and the garlic is fragrant.

Building the Chili

7. Add the grilled corn kernels to the pot, stirring to combine with the sautéed vegetables. 8. Next, add the black beans, diced tomatoes (with their juices), and vegetable broth. 9. Sprinkle in the ground cumin, smoked paprika, chili powder, and season with salt and pepper to taste. Stir everything together until well combined.

Simmering the Chili

10. Bring the mixture to a gentle boil over medium-high heat. 11. Once boiling, reduce the heat to low and let the chili simmer uncovered for about 20-25 minutes. This allows the flavors to meld together beautifully. Stir occasionally to prevent sticking.

Finishing Touches

12. After simmering, taste the chili and adjust the seasoning if necessary. You can add more salt, pepper, or spices according to your preference. 13. Just before serving, stir in the crumbled queso fresco or feta cheese, chopped cilantro, and lime juice. This adds a fresh and tangy flavor that brightens the dish.

Serving the Chili

14. Ladle the chili into bowls and top with diced avocado for a creamy texture. 15. Serve with extra lime wedges on the side for those who like a little more zing. 16. You can also garnish with additional cilantro or cheese if desired.

Storage and Reheating

17. If you have leftovers, let the chili cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days. 18. To reheat, simply warm it on the stove over medium heat, stirring occasionally, until heated through. You can add a splash of vegetable broth if it thickens too much.

Variations and Tips

19. Feel free to customize this chili to your liking! You can add other vegetables like zucchini or corn, or even some cooked ground meat if you prefer a heartier dish. 20. For a spicier kick, leave the seeds in the jalapeño or add a pinch of cayenne pepper. 21. If you want to make this dish vegan, simply omit the cheese or use a plant-based alternative. This Mexican Street Corn Chili is not only delicious but also packed with flavor and nutrition. It’s perfect for a cozy night in or for serving at gatherings with friends and family. Enjoy every spoonful of this hearty dish!

Conclusion:

In summary, this Mexican Street Corn Chili is an absolute must-try for anyone looking to spice up their meal rotation with a burst of flavor and warmth. The combination of sweet corn, zesty spices, and creamy toppings creates a delightful harmony that will have your taste buds dancing. Whether you’re serving it as a hearty main dish or a flavorful side, this chili is versatile enough to fit any occasion. For a fun twist, consider adding some diced jalapeños for an extra kick, or swap out the corn for black beans if you’re looking for a different texture. You can also top it with avocado slices, fresh cilantro, or a squeeze of lime to elevate the dish even further. I encourage you to give this Mexican Street Corn Chili a try and make it your own! Don’t forget to share your experience and any variations you come up with. I’d love to hear how it turns out for you! Trust me, once you taste this chili, it will become a staple in your kitchen. Happy cooking! Print