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Mexican Street Corn Chowder

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A creamy and comforting chowder inspired by the vibrant flavors of Mexican street corn, perfect for chilly evenings.

Ingredients

Scale
  • 4 cups fresh or frozen corn kernels
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 medium red bell pepper, diced
  • 4 cups vegetable broth (or chicken broth)
  • 1 cup coconut milk or heavy cream
  • 2 tablespoons olive oil
  • 1 teaspoon chili powder
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • Juice from 1 fresh lime
  • Chopped cilantro for garnish (optional)
  • Halal-friendly cheese (like feta or cotija) for topping (optional)
  • Tortilla strips for serving (optional)

Instructions

  1. Sauté the olive oil over medium heat and add the finely chopped onion. Sauté until translucent, about 4-5 minutes. Then, stir in the minced garlic for an additional minute until fragrant.
  2. Toss in the diced red bell pepper and stir occasionally until softened, about 3-4 minutes.
  3. Add the corn kernels and mix well with the sautéed veggies. Cook together for about 2 minutes.
  4. Pour in the vegetable broth, then sprinkle in chili powder, cumin, salt, and pepper. Stir and bring to a gentle boil.
  5. Lower the heat and let the chowder simmer for 15-20 minutes to deepen flavors.
  6. Stir in the coconut milk (or heavy cream) and lime juice, cooking for a few more minutes until heated through.
  7. Ladle the chowder into bowls, garnish with chopped cilantro, cheese, and tortilla strips, and serve warm.

Notes

For a thicker chowder, consider pureeing a portion before serving. Corn is best fresh, but frozen works well too.

Nutrition

Find it online: https://delishrecipezbylucy.com/mexican-street-corn-chowder/

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