Description
This Mexican Street Corn Chili is a flavorful and hearty dish that combines grilled corn, black beans, and spices, making it perfect for cozy nights or gatherings. It’s nutritious and packed with vibrant flavors, topped with crumbled cheese, fresh cilantro, and avocado for a delightful meal.
Ingredients
Scale
- 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)
Instructions
- Preheat your grill to medium-high heat. Grill the husked corn directly on the grill grates for about 10-15 minutes, turning occasionally, until charred and tender. Remove from the grill and let cool slightly. Cut the kernels off the cob into a large bowl and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. 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.
- Add the grilled corn kernels to the pot, stirring to combine with the sautéed vegetables. Add the black beans, diced tomatoes (with juices), and vegetable broth. Sprinkle in the ground cumin, smoked paprika, chili powder, and season with salt and pepper to taste. Stir until well combined.
- Bring the mixture to a gentle boil over medium-high heat. Once boiling, reduce the heat to low and let the chili simmer uncovered for about 20-25 minutes, stirring occasionally to prevent sticking.
- After simmering, taste the chili and adjust the seasoning if necessary. Stir in the crumbled queso fresco or feta cheese, chopped cilantro, and lime juice just before serving.
- Ladle the chili into bowls and top with diced avocado. Serve with extra lime wedges on the side for added zing. Garnish with additional cilantro or cheese if desired.
Notes
- Let leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 4 days. Reheat on the stove over medium heat, adding a splash of vegetable broth if it thickens too much.
- Customize with other vegetables like zucchini or corn, or add cooked ground meat for a heartier dish. For a spicier kick, leave the seeds in the jalapeño or add cayenne pepper. To make it vegan, omit the cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 40 minutes