Mexican Corn Stew

This recipe reminded me a little of a creation of my own for Fiesta Bell Soup, which featured bell peppers. In this recipe the spotlight is on corn rather than bell peppers. I tackled this recipe from my “Vegetarian Times Cookbook” on a particularly hot day this week. It was not the most wonderful day to be slaving over a sultry oven waiting on a stewing stew. The end product however, was well worth the effort. I wish there had been more toppings available for this in my fridge, but this was the day before we went to the grocery. We made do with crushed, cut cherry tomatoes and carrot stick-like slices of medium Cheddar cheese. This was quite yummy and satisfying and though we finished the rest of it off the next day as leftovers, I could see a million different uses for leftovers. It could be used as a dip for tortilla chips, like a chunky salsa. It would work well over baked potatoes smothered in cheese. With eggs and chorizo (or soyrizo, if you’re a vegetarian) and toast as a makeshift Mexican breakfast. I think there are a lot of possibilities here. In any case, I’m certain you’ll never have leftovers for long.

Mexican Corn Stew
1 15-oz. can pinto beans, drained and rinsed
1 tablespoon olive oil
1 medium chopped onion
3 cloves garlic, minced
1 small jalapeno pepper, diced
1/2 cup thinly sliced carrots
1/2 cup thinly sliced celery
1 red bell pepper, seeded and diced
1 green bell pepper, seeded and diced
3 tablespoons minced cilantro leaves
6 cups vegetable stock
3 cups frozen whole kernel corn
2 teaspoons ground cumin
2 teaspoons ground coriander
dash cayenne pepper

Soup topping:
Your choice of:
salsa, plain yogurt, avocado, tortilla chips, grated Cheddar cheese, or fresh chopped tomatoes

1. In a large pot over medium high heat. Saute the onions and garlic in olive oil till tender.
2. Add the jalapenos, carrots, celery, and bell peppers and cook 3 minutes more, stirring occasionally.
3. Add the cilantro, water, corn, cumin, coriander and beans.
4. Cover and cook on low heat till the beans are tender and the soup is thick, around 1 1/2 to 2 hours.
5. Add cayenne and stir well.
6. Serve topped with your choice of toppings above.

Mexican Corn Stew

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One thought on “Mexican Corn Stew

  1. Pingback: Honeydew-Avocado Salad + {Recipes for the Week of May 7} « calendar : cooking

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