Mexican Corn Stew
A hearty, flavorful Mexican-inspired corn stew with beans, peppers, and herbs, perfect for comforting meals or gatherings with a vibrant, spicy kick.
Ingredients
- 1 c. dry pinto or other red beans ⓘ
- 1 tsp. olive oil ⓘ
- 1 c. chopped onion ⓘ
- 1 Tbsp. minced garlic ⓘ
- 1/4 c. jalapeno peppers
- 1/2 c. thinly sliced carrots ⓘ
- 1/2 c. thinly sliced celery
- 2 red bell peppers ⓘ
- 3 Tbsp. minced cilantro leaves ⓘ
- 6 c. vegetable stock or water ⓘ
- 16 oz. frozen corn kernels ⓘ
- 2 tsp. coriander ⓘ
- 1/2 tsp. cayenne ⓘ
Instructions
- Soak the dry beans overnight in water to cover; drain and place beans in a slow cooker.
- In a large pot, heat olive oil over medium heat.
- Add chopped onion, minced garlic, and jalapeno peppers; sauté until fragrant and onions are translucent.
- Stir in sliced carrots and celery; cook for a few minutes.
- Add diced red bell peppers, cooked beans, vegetable stock or water, coriander, and cayenne if using.
- Bring to a boil, then reduce heat and simmer for about 45 minutes to 1 hour, until beans are tender.
- Add frozen corn kernels and minced cilantro leaves; cook for an additional 10 minutes.
- Taste and adjust seasoning as needed before serving.
Tips & Substitutions
For a quicker version, use canned beans instead of dry; just add them in during step 5. If you want more heat, consider adding extra jalapenos or a splash of your favorite hot sauce. You can also substitute the pinto beans with black beans or kidney beans for a different flavor profile. For a creamier texture, blend a portion of the corn before adding it to the stew.
Serving Suggestions
Serve the Mexican Corn Stew with a side of crusty bread or over rice for a hearty meal. It pairs beautifully with Super Guacamole for an extra layer of flavor. For additional texture, consider topping the stew with diced avocado or a sprinkle of cheese. Enjoy it as a standalone dish or as part of a larger spread featuring other Mexican recipes.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm on the stovetop over medium heat, adding a splash of water or stock to loosen it if necessary. This stew also freezes well; cool completely before transferring to freezer-safe containers for up to 3 months.
Nutrition & Diet Analysis (per serving)
Each serving of Mexican Corn Stew contains roughly 482 calories, with 14g protein, 73g carbohydrates, and 21g fat. It is an excellent source of vitamin A (136% of the Daily Value), dietary fiber (62% of the Daily Value), and vitamin C (55% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 804mg per serving (35% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this stew spicy?
Absolutely! You can increase the spice level by adding more jalapeno peppers or a pinch of cayenne pepper. If you enjoy a smoky flavor, try adding some chipotle in adobo sauce. Just remember to taste as you go to find the perfect balance for your palate.
Can I use fresh corn instead of frozen?
Yes! If you have fresh corn on the cob, simply cut the kernels off and add them to the stew during the last 10 minutes of cooking. Fresh corn will provide a delightful crunch and sweetness that complements the other ingredients beautifully.
Is this stew suitable for meal prep?
Definitely! This stew is perfect for meal prep as the flavors deepen over time. You can make a large batch and portion it out for the week. It reheats well and is a great option for quick lunches or dinners, making it a convenient choice for busy schedules.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).