Corn Chili Recipe

Name: Corn Chili
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 4 corn; 5 Ancho chilies stems removed & seeded; 2 teaspoons ground cumin; 1 teaspoon ground coriander; 1 teaspoon Mexican oregano Ground; 2 tablespoons corn oil; 1 onion finely diced; 4 garlic clove minced; 12 ounces Mexican beer; 1 cup chicken stock; salt; lime juice

Servings: persons

4 corn
5 Ancho chilies stems removed & seeded
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon Mexican oregano Ground
2 tablespoons corn oil
1 onion finely diced
4 garlic clove minced
12 ounces Mexican beer
1 cup chicken stock
salt
lime juice

1
Cut kernels from corn cobs and set aside; you should have 2 cups of whole k of a knife, scrape down cobs to remove liquid and pulp. Reserve in a small 1/2 cup of corn puree.
2
Soak chilies in hot water to cover until soft. Drain, reserving soaking liq chilies, cumin, coriander, oregano and tortillas. Blend, adding just enough
3
Chile liquid to make a thick paste. Heat oil in a saucepan over medium-high and fry for about 3 minutes, or until it thickens. Add onion, garlic and co
4
2 minutes more. Add corn puree, beer and chicken stock. Bring to a boil, an minutes, or until mixture is thick and flavorful. Season to taste with salt

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 corn, 5 Ancho chilies stems removed & seeded, 2 teaspoons ground cumin, 1 teaspoon ground coriander, and more.

Yes, Corn Chili falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Corn Chili

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