Corn Chili is more than just chili with a can of corn. It is chili with an explosion of fresh, sweet crunchy sweet corn.
Chili with Corn
Chili can have so many flavors and versions. From beef based to beans or no beans. Lots of peppers or just a few. Spicy or mild it can be customized to your liking with so many different dominant flavors.
This isn’t just chili with some corn added to it, my friends. This is chili for the corn lovers among us. When corn is in season, this chili gets made in regular rotation.
I love the fresh, sweet crispiness that comes from the corn as a reprieve from the heat of the green chile. The combination of those two things just might become your new favorite pairing.
When I’m on my a-game, I remember to freeze fresh corn, specifically for this recipe. If I don’t happen to have that on hand though, this is still delicious when made with canned corn or store-bought frozen corn.
You’re going to add a significant amount of corn to this recipe, along with any possible “juices” that you can scrape from those corn cobs. It will add an awesome sweetness to this recipe.
Corn Chili assembly is a super easy process. Brown your ground beef and season with taco seasoning. When you are almost done add in the onion and cook it until just softened.
Add in the remaining ingredients – including those sweet juices from scraping the fresh corn cob. Simmer for 15-20 minutes before serving. I love to load my chili up with cheese, sour cream, and green onions.
What Vegetable Goes with Chili?
- ground beef
- taco seasoning
- yellow onion
- fresh corn kernels about 4 ears worth or canned corn
- ranch-style pinto beans or chili beans
- black beans
- tomato sauce
- diced tomatoes
- roasted diced green chile
Chili Recipe with Corn
- In a dutch oven (this is the one I use) over medium-high heat, cook and crumble the ground beef. Sprinkle with taco seasoning as it cooks.
- When the meat has almost cooked through, add the onion and continue cooking until softened.
- Add the corn (along with any juices from the cobs), ranch beans, black beans, tomato sauce, diced tomatoes, and green chile. Stir to combine.
- Bring to a boil and then reduce to a simmer for 15 minutes. Serve with the toppings of your choice.
Fresh Corn Off Cob Recipes
Fresh, raw corn is such a delicious treat. I promise you, you have to try it. I love incorporating it into some of my favorite dishes like these.
Mango Corn Salsa is a sweet and spicy treat boasting a satisfying crunch of fresh corn and mild jalapeno heat. Fresh peppers, onion, tomatoes, and avocados in a light dressing, this Cowboy Caviar, is quite tasty!
Salsas and salads are so good with fresh ingredients. Fresh corn, bell peppers, jalapenos, cilantro, and onion are tossed with lime and a sprinkling of spices to create this Southwest Corn Salad.
Corn Chili
Ingredients
- 1 pound ground beef
- 3 tablespoons taco seasoning
- 1 small yellow onion diced into 1/4-inch pieces (about 1 cup’s worth)
- 3 cups fresh corn kernels about 4 ears worth or (2) 14 ounce cans of corn
- 14 ounces canned ranch-style pinto beans or chili beans do not drain
- 14 ounces canned black beans drained and rinsed
- 14 ounces canned tomato sauce
- 14 ounces canned diced tomatoes
- 4 ounces canned roasted diced green chile
Optional Toppings
- shredded cheese
- sour cream
- sliced green onions
- chopped fresh cilantro
Instructions
- In a dutch oven over medium-high heat, cook and crumble the ground beef. Sprinkle with taco seasoning as it cooks.
- When the meat has almost cooked through, add the onion and continue cooking until softened.
- Add the corn (along with any juices from the cobs), ranch beans, black beans, tomato sauce, diced tomatoes, and green chile. Stir to combine.
- Bring to a boil and then reduce to a simmer for 15 minutes. Serve with the toppings of your choice.
Nutrition
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