Mexican Corn Stew

This comforting Mexican Corn Stew is a vibrant celebration of autumn flavors, combining sweet corn kernels with earthy barley and protein-rich kidney beans. The broth is deeply aromatic, built on a foundation of sautéed onions, garlic, and celery, then spiced with cumin, coriander, and a touch of cayenne for a gentle kick. It’s a perfect dish for cool evenings, offering a satisfying texture from the tender barley and crisp-tender vegetables. As a vegan meal, it’s light yet filling, making it an excellent side dish or main course for weeknight dinners.

Cooking Method: Frying

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 1260

Dietary: Vegan

Description

This comforting Mexican Corn Stew is a vibrant celebration of autumn flavors, combining sweet corn kernels with earthy barley and protein-rich kidney beans. The broth is deeply aromatic, built on a foundation of sautéed onions, garlic, and celery, then spiced with cumin, coriander, and a touch of cayenne for a gentle kick. It’s a perfect dish for cool evenings, offering a satisfying texture from the tender barley and crisp-tender vegetables. As a vegan meal, it’s light yet filling, making it an excellent side dish or main course for weeknight dinners.

Directions

1
Heat olive oil in a large pot or Dutch oven over medium-high heat.
2
Add chopped onions and minced garlic, sautéing for about 5 minutes until softened and fragrant.
3
Stir in diced jalapeños, sliced carrots, chopped celery, and diced red peppers.
4
Add ground cumin, coriander, and cayenne pepper, stirring constantly to toast the spices for 1 minute.
5
Pour in the vegetable broth, canned tomatoes, drained kidney beans, dry barley, and frozen corn.
6
Bring the mixture to a boil, then reduce heat to low.
7
Cover and simmer gently for about 2 hours, or until the barley is tender and the stew is thickened.
8
Stir in dried parsley and season with salt and pepper to taste.
9
Ladle the hot stew into bowls and top with crushed tortilla chips for crunch.

Nutrition Facts

Servings 6 servings

Amount Per Serving
Calories 1260kcal

% Daily Value *
Total Fat 110g170%
Saturated Fat 17g85%
Sodium 1500mg63%
Total Carbohydrate 61g21%
Dietary Fiber 15g60%
Sugars 10g
Protein 15g30%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: corn stew, mexican stew, vegan stew, kidney beans, barley, spicy corn, vegetarian dinner, comfort food, winter stew, plant based, hearty soup, cumin, homestyle, bean stew, corn chowder, easy dinner, healthy recipe, slow cooked, family meal

Read it online: https://www.chefs-mate.com/recipe/mexican-corn-stew/