Description
This Mexican Street Corn Chili is a flavorful and hearty dish that combines grilled corn, black beans, and tomatoes, enhanced with spices and fresh ingredients. Perfect for any occasion, it offers a comforting blend of sweetness and richness, topped with queso fresco and avocado for added creaminess. Enjoy it hot with lime wedges for a zesty finish!
Ingredients
Scale
- 4 ears of fresh corn, husked and cleaned
- 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
- 4 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 the kernels are charred and tender. Remove from the grill and let cool slightly. Cut the kernels off the cob 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, diced red bell pepper, and minced jalapeño pepper. Cook for an additional 3-4 minutes until the peppers soften. Add the grilled corn kernels to the pot and stir to combine.
- Add the black beans and diced tomatoes (with their juices) to the pot. Pour in the vegetable broth and stir everything together. Season with ground cumin, smoked paprika, chili powder, salt, and pepper. Bring to a gentle boil, then reduce the heat to low. Let it simmer for about 20-25 minutes, stirring occasionally.
- After simmering, taste the chili and adjust the seasoning if necessary. Stir in the crumbled queso fresco or feta cheese and chopped cilantro. Squeeze the juice of one lime into the chili and mix well.
- Ladle the chili into bowls and top with diced avocado. Garnish with additional cilantro and lime wedges on the side. Serve hot and enjoy!
Notes
- For a spicier chili, leave some seeds in the jalapeño or add more chili powder.
- This chili can be made ahead of time and tastes even better the next day as the flavors meld together.
- Feel free to customize the toppings with sour cream, hot sauce, or additional cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes