15 Corn Stew Recipes That Taste Like Summer Comfort

As the warm breeze of summer arrives, nothing beats the comforting allure of a flavorful corn stew. Picture vibrant kernels simmering in creamy or spicy broths, mingling with fresh veggies and aromatic herbs. I’ve gathered 15 corn stew recipes that capture the essence of summer perfectly. Whether you’re in the mood for something spicy, creamy, or rich with seafood, these recipes promise a burst of sunshine in every spoonful. Ready to find your new summertime favorite?

Classic Creamy Corn Stew

Indulge in the comforting embrace of a Classic Creamy Corn Stew, a luscious blend of sweet corn and savory elements that create a delightful symphony of flavors. This dish, perfect for any season, offers a rich and satisfying experience that warms the soul.

It combines fresh corn kernels with aromatic vegetables and creamy ingredients to deliver a stew that isn’t only hearty but also deeply nourishing.

Whether you’re serving it as a main course or as a side dish, this stew is sure to be a crowd-pleaser. Its velvety texture and subtle sweetness make it an irresistible choice for both family dinners and gatherings with friends.

Enjoy the blend of creamy goodness with the natural sweetness of corn, accented by the aromatic spices that round out the flavors beautifully.

Ingredients (Serves 4-6):

• 4 cups fresh or frozen corn kernels
• 2 tablespoons unsalted butter
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, diced
• 3 cups vegetable or chicken broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 tablespoon fresh thyme leaves
• 2 tablespoons chopped fresh parsley (for garnish)

Cooking Instructions:

1. Prepare the Base: In a large pot, melt the butter over medium heat. Add the chopped onion and sauté until it becomes translucent, about 5 minutes. Add the minced garlic and continue to sauté for an additional minute until fragrant.
2. Cook the Vegetables: Stir in the diced potatoes and red bell pepper. Cook for another 5 minutes, stirring occasionally, until the vegetables begin to soften.
3. Simmer the Stew: Add the corn kernels to the pot, followed by the vegetable or chicken broth. Stir well to combine all the ingredients. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and let it cook for about 15-20 minutes, or until the potatoes are tender.
4. Add Cream and Seasonings: Pour in the heavy cream and stir to incorporate. Season the stew with salt, black pepper, smoked paprika, and fresh thyme leaves. Let it simmer uncovered for another 5 minutes to allow the flavors to meld together.
5. Final Touches: Adjust the seasoning if needed. Serve the stew hot, garnished with freshly chopped parsley for a pop of color and added freshness.

Extra Tips:

For an enhanced flavor, consider roasting the corn kernels before adding them to the stew. This step will bring out a deeper, caramelized sweetness.

If you prefer a thicker consistency, you can mash some of the potatoes against the side of the pot or use an immersion blender to partially blend the stew.

Additionally, make sure to taste and adjust the seasoning towards the end of the cooking process, as the flavors develop and intensify while simmering.

Spicy Mexican Street Corn Stew

Immerse yourself in the rich and bold flavors of Spicy Mexican Street Corn Stew, a hearty dish that brings the vibrant taste of Mexican street food to your kitchen. This stew is a delightful fusion of sweet corn, creamy textures, and spicy undertones, creating a perfect balance that will satisfy your taste buds.

Whether you’re serving it as a main course or a comforting side dish, this recipe is sure to be a hit with family and friends. Ideal for a cozy dinner, this stew isn’t only delicious but also easy to prepare. With a blend of traditional Mexican spices and fresh ingredients, it exudes warmth and comfort.

The combination of tender corn kernels, spicy jalapeños, and smoky paprika makes this stew both nourishing and exciting. Adjust the spice level to your preference and enjoy a bowl of Spicy Mexican Street Corn Stew that will transport you straight to the bustling streets of Mexico.

Ingredients (Serves 4-6):

• 4 cups fresh or frozen corn kernels
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño, seeded and minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup heavy cream
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped
• 1 lime, cut into wedges

Cooking Instructions:

1. Prepare the Ingredients: Begin by gathering and measuring all your ingredients to guarantee a smooth cooking process. Chop the onion, garlic, red bell pepper, and jalapeño.
2. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Add the garlic and cook for an additional minute until fragrant.
3. Add Peppers and Spices: Stir in the diced red bell pepper and minced jalapeño. Cook for about 2-3 minutes, then add the smoked paprika, ground cumin, and chili powder. Mix well to coat the vegetables with the spices.
4. Incorporate the Corn and Broth: Add the corn kernels to the pot, stirring to combine. Pour in the vegetable broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for 15-20 minutes to allow the flavors to meld.
5. Finish with Cream: Stir in the heavy cream and season with salt and pepper to taste. Continue to simmer for another 5 minutes, making sure the stew is heated through and well combined.
6. Garnish and Serve: Remove the pot from heat and stir in the chopped cilantro. Serve the stew hot, garnished with extra cilantro if desired, and lime wedges on the side for a zesty kick.

Extra Tips:

When making Spicy Mexican Street Corn Stew, feel free to adjust the spice level by adding more or less jalapeño and chili powder to fit your taste preferences.

For a thicker consistency, you can mash some of the corn against the side of the pot or use an immersion blender to partially blend the stew. If you want a vegan version, substitute the heavy cream with coconut milk or a plant-based cream alternative.

This stew pairs wonderfully with crusty bread or tortilla chips for a complete meal experience. Enjoy experimenting with toppings like avocado slices or crumbled queso fresco for added texture and flavor.

Smoky Bacon and Corn Chowder

Smoky Bacon and Corn Chowder is a comforting and hearty dish perfect for chilly evenings when you need something warm and satisfying. This chowder is richly flavored with smoky bacon, sweet corn kernels, and a blend of aromatic vegetables simmered to perfection. The creaminess of the chowder is complemented by the subtle smokiness of the bacon, creating a balanced and delightful dish that will surely become a family favorite.

This recipe serves 4-6 people and is ideal for a cozy family dinner. The ingredients are simple and easily available, making it a convenient choice for a quick meal. The chowder can be served with a side of crusty bread to soak up the creamy broth or as a standalone meal for a lighter option.

Ingredients:

• 6 slices of bacon, chopped
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 4 cups fresh or frozen corn kernels
• 3 cups chicken broth
• 2 medium potatoes, peeled and diced
• 1 cup heavy cream
• Salt and pepper, to taste
• 2 tablespoons chopped fresh parsley
• Optional: 1/2 teaspoon smoked paprika

Cooking Instructions:

1. Cook the Bacon: In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving the bacon fat in the pot.
2. Sauté the Vegetables: Add the diced onion, garlic, celery, and carrots to the pot with the bacon fat. Sauté over medium heat for about 5 minutes, or until the vegetables are softened and the onions are translucent.
3. Add Corn and Broth: Stir in the corn kernels, chicken broth, and diced potatoes. If using smoked paprika, add it at this stage. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 20 minutes, or until the potatoes are tender.
4. Blend Part of the Chowder: For a thicker consistency, use an immersion blender to puree about a quarter of the chowder directly in the pot. Alternatively, transfer a portion of the chowder to a blender, blend until smooth, and return it to the pot.
5. Add Cream and Season: Stir in the heavy cream and the cooked bacon. Season with salt and pepper to taste. Allow the chowder to simmer gently for an additional 5 minutes to confirm all flavors are well combined.
6. Garnish and Serve: Remove the chowder from heat and stir in the chopped parsley. Serve hot, garnished with additional parsley if desired.

Extra Tips:

When selecting your corn, fresh corn on the cob will provide the best flavor, but frozen corn works well, too, especially in off-season months.

To enhance the smoky flavor, consider adding a few drops of liquid smoke or a small amount of smoked paprika. If you prefer a thicker chowder, increase the amount of potatoes or use a cornstarch slurry to thicken it to your liking.

For a vegetarian version, omit the bacon and use vegetable broth instead of chicken broth.

Vegetarian Corn and Potato Stew

Vegetarian Corn and Potato Stew is a comforting and hearty dish that perfectly balances the sweetness of corn with the earthiness of potatoes. This stew isn’t only packed with flavors but also offers a nutritious boost with the addition of various vegetables. Ideal for those chilly evenings, this stew is a delightful choice for vegetarians and anyone looking to enjoy a wholesome meal.

The blend of spices and fresh ingredients makes this dish a favorite among family and friends. The preparation is simple, making it accessible even to those who are new to cooking. This stew can be enjoyed on its own or paired with a crusty bread for a more filling meal.

The beauty of this dish lies in its versatility; feel free to add more vegetables or adjust the spices to suit your taste. The following recipe serves 4-6 people, making it a great option for a family dinner or a small gathering.

Ingredients:

• 4 ears of fresh corn or 4 cups of frozen corn
• 3 medium-sized russet potatoes, peeled and diced
• 1 large onion, chopped
• 2 cloves of garlic, minced
• 2 carrots, sliced
• 2 stalks of celery, chopped
• 1 red bell pepper, diced
• 1 can (14 oz) of diced tomatoes
• 4 cups of vegetable broth
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons olive oil
• Fresh parsley for garnish

Cooking Instructions:

1. Prepare the Vegetables: Start by preparing all the vegetables. Chop the onion, mince the garlic, slice the carrots, chop the celery, and dice the red bell pepper and potatoes. If using fresh corn, remove the kernels from the cobs.
2. Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cook the Vegetables: Add the carrots, celery, red bell pepper, and potatoes to the pot. Stir well and let them cook for about 5 minutes, allowing them to soften slightly.
4. Add the Corn and Tomatoes: Stir in the corn kernels and the can of diced tomatoes (with juice). Mix well to combine all the vegetables.
5. Season the Stew: Sprinkle the paprika, dried thyme, ground cumin, salt, and pepper over the vegetables. Stir to guarantee the spices are evenly distributed.
6. Add the Broth: Pour in the vegetable broth, ensuring that all the vegetables are submerged. Bring the mixture to a boil.
7. Simmer the Stew: Once boiling, reduce the heat to low and let the stew simmer for about 25-30 minutes, or until the potatoes are cooked through and tender.
8. Adjust Seasoning and Serve: Taste the stew and adjust the seasoning if needed. Serve hot, garnished with fresh parsley for a burst of color and flavor.

Extra Tips:

For added richness, consider blending a portion of the stew and then stirring it back in, creating a thicker base while keeping some of the vegetables whole for texture.

You can also experiment with additional spices like cayenne pepper for a bit of heat. If you have leftovers, this stew stores well in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if needed to reach the desired consistency.

Sweet Corn and Chicken Stew

Sweet Corn and Chicken Stew is a hearty and flavorful dish that combines the sweetness of fresh corn with tender chicken pieces, all simmered together in a savory broth. This dish is perfect for a cozy family dinner, offering a delightful blend of textures and flavors that will satisfy your taste buds.

The stew is simple to prepare and can be made with readily available ingredients, making it an ideal choice for a comforting meal any day of the week.

In this recipe, juicy chicken thighs are paired with sweet corn kernels, potatoes, and aromatic vegetables to create a rich and satisfying stew. The addition of herbs and spices enhances the natural flavors of the ingredients, resulting in a delicious and nourishing dish that can be enjoyed by everyone.

This recipe is designed to serve 4-6 people, making it a great option for a small gathering or family meal.

Ingredients:

• 4 boneless, skinless chicken thighs
• 4 ears of sweet corn, kernels removed
• 2 large potatoes, peeled and diced
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 4 cups chicken broth
• 1 cup milk or cream
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon dried thyme
• 2 tablespoons fresh parsley, chopped (for garnish)

Cooking Instructions:

1. Prepare the Ingredients: Begin by chopping all the vegetables and removing the kernels from the ears of corn. Cut the chicken thighs into bite-sized pieces.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent and fragrant, about 3-4 minutes.
3. Cook the Chicken: Add the chicken pieces to the pot, seasoning with salt, black pepper, and paprika. Cook until the chicken is browned on all sides, approximately 5-7 minutes.
4. Add Vegetables and Broth: Stir in the diced red bell pepper, potatoes, and corn kernels. Pour in the chicken broth and bring the mixture to a boil.
5. Simmer the Stew: Reduce the heat to low and add the dried thyme. Cover the pot and let it simmer for about 20-25 minutes, or until the potatoes are tender and the flavors have melded together.
6. Finish with Cream: Stir in the milk or cream, allowing the stew to heat through for an additional 5 minutes. Adjust seasoning with additional salt and pepper if necessary.
7. Garnish and Serve: Ladle the stew into bowls and garnish with fresh parsley before serving. Enjoy your hearty Sweet Corn and Chicken Stew!

Extra Tips:

For added depth of flavor, consider roasting the corn kernels in the oven before adding them to the stew. This will enhance their sweetness and add a subtle smokiness to the dish.

If you prefer a thicker stew, mash some of the potatoes with a fork before adding the cream. Additionally, feel free to customize the stew by adding other vegetables such as carrots or celery, or by using different herbs like rosemary or basil.

Adjust the seasoning to your taste, and enjoy this comforting and delicious meal!

Coconut Curry Corn Stew

Coconut Curry Corn Stew is a delightful and aromatic dish that brings together the sweetness of corn with the rich flavors of coconut milk and curry spices. This stew is perfect for those who enjoy a blend of savory and sweet, with a touch of spice to tantalize the taste buds.

It’s a comforting meal that can be enjoyed year-round, but is especially warming on a cold day. The dish is versatile, allowing for variations depending on personal preferences, such as adjusting the spice level or adding different vegetables.

This coconut curry corn stew not only satisfies hunger but also provides a nutritious meal, thanks to its wholesome ingredients. The combination of corn, coconut milk, and vegetables creates a stew that’s both filling and nourishing.

The recipe is simple enough for anyone to follow, yet impressive enough to serve at a dinner party. Whether you’re a seasoned cook or a beginner, this dish is sure to be a hit with family and friends.

Ingredients for Coconut Curry Corn Stew (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1 can (14 oz) coconut milk
• 4 cups vegetable broth
• 4 ears of corn, kernels removed (or 4 cups frozen corn)
• 2 medium potatoes, peeled and diced
• 1 red bell pepper, chopped
• 1 cup green beans, trimmed and cut into 1-inch pieces
• Salt and pepper to taste
• 2 tablespoons fresh lime juice
• Fresh cilantro, chopped, for garnish

Cooking Instructions:

1. Prepare the Aromatics: Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and ginger, cooking until fragrant, approximately 1 minute.
2. Add the Spices: Sprinkle the curry powder, ground cumin, and turmeric over the aromatic mixture. Stir continuously for about 1 minute to allow the spices to release their flavors.
3. Incorporate Liquid Ingredients: Pour in the coconut milk and vegetable broth, stirring to combine with the aromatic base. Bring the mixture to a gentle simmer.
4. Cook the Vegetables: Add the corn kernels, diced potatoes, and chopped red bell pepper to the pot. Let the stew simmer for about 15 minutes, until the potatoes begin to soften.
5. Add Green Beans and Season: Stir in the green beans and season the stew with salt and pepper to taste. Continue to simmer for another 10 minutes, until all the vegetables are tender.
6. Finish the Stew: Remove the pot from heat and stir in the fresh lime juice to add a tangy brightness to the dish.
7. Serve and Garnish: Ladle the stew into bowls and garnish with freshly chopped cilantro for a burst of fresh flavor. Serve hot.

Extra Tips:

When preparing Coconut Curry Corn Stew, feel free to adjust the spice levels by adding more or less curry powder to suit your taste.

If you prefer a thicker stew, consider using half of the coconut milk and blending some of the corn and potatoes before adding them back into the pot.

Additionally, this dish can easily be made vegan by ensuring the vegetable broth is plant-based.

To enhance the flavor even further, consider adding a dash of fish sauce or soy sauce for a depth of umami. Enjoy experimenting with this flexible recipe!

Hearty Black Bean and Corn Stew

This Hearty Black Bean and Corn Stew is a comforting and nutritious dish that’s perfect for cold days or whenever you’re craving something warm and filling. Packed with protein-rich black beans, sweet corn, and a variety of vegetables, this stew isn’t only delicious but also incredibly healthy.

It combines the earthy flavors of cumin and smoked paprika with the brightness of lime and cilantro, creating a well-rounded and satisfying meal. Whether you’re serving it as a main course or alongside your favorite bread, this stew is sure to become a family favorite.

Perfect for serving 4-6 people, this recipe is both simple to prepare and full of flavor. The ingredients list includes pantry staples, making it an easy go-to for a weeknight dinner. With a little bit of chopping and simmering, you’ll have a hearty stew ready to enjoy in under an hour.

Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is straightforward and rewarding.

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 2 cans (15 ounces each) black beans, drained and rinsed
• 1 can (15 ounces) corn, drained
• 1 can (14.5 ounces) diced tomatoes
• 4 cups vegetable broth
• Salt and pepper to taste
• Juice of 1 lime
• 1/4 cup fresh cilantro, chopped

Instructions:

1. Prepare the Vegetables: Begin by heating the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing them for about 5 minutes until the onion becomes translucent and fragrant.
2. Add the Bell Pepper and Spices: Stir in the diced red bell pepper, cumin, smoked paprika, and chili powder. Cook for another 3 minutes, allowing the spices to become aromatic and the bell pepper to soften slightly.
3. Incorporate the Beans and Corn: Add the drained black beans and corn to the pot, stirring well to combine with the vegetables and spices.
4. Simmer the Stew: Pour in the diced tomatoes and vegetable broth, then season with salt and pepper to taste. Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 20-25 minutes, allowing the flavors to meld together.
5. Finish with Lime and Cilantro: Once the stew has thickened to your liking, remove it from the heat. Stir in the lime juice and fresh cilantro just before serving for a burst of fresh flavor.

Extra Tips:

For an added depth of flavor, consider roasting the red bell pepper before adding it to the stew. If you prefer a thicker stew, mash some of the black beans with a fork or potato masher before adding them to the pot.

Feel free to experiment with additional vegetables such as zucchini or carrots for extra nutrition. This stew also pairs wonderfully with a side of warm, crusty bread or over a bed of rice for a more substantial meal.

Don’t forget to taste and adjust the seasoning before serving to guarantee it’s just right for your palate.

Fresh Herb and Corn Stew

Fresh Herb and Corn Stew is a delightful and comforting dish that celebrates the sweet and savory flavors of fresh corn paired with an aromatic blend of herbs. This stew is perfect for a cozy family dinner or as a hearty side dish. With its vibrant colors and enticing aromas, this stew is sure to please the senses and satisfy the appetite.

The combination of fresh corn, creamy base, and a medley of herbs makes it a perfect dish for any season. This recipe serves 4-6 people and is both simple and quick to prepare, making it a great choice for busy weeknights or leisurely weekend meals. The key to this dish is using fresh, high-quality ingredients to guarantee the best flavors shine through.

The fresh herbs add a wonderful depth and complexity to the stew, while the corn provides a natural sweetness that balances the flavors beautifully.

Ingredients:

• 6 ears of fresh corn, kernels removed
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme leaves
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh basil, chopped
• 1 teaspoon fresh oregano, chopped
• 1 teaspoon paprika
• 2 medium potatoes, peeled and diced
• 1 bell pepper, diced
• 2 tablespoons butter

Cooking Instructions:

1. Prepare the Corn: Start by removing the kernels from the ears of corn. Hold each ear vertically over a large bowl and slice downward with a sharp knife to remove the kernels.
2. Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent and fragrant, about 5 minutes.
3. Add Vegetables: Stir in the diced potatoes and bell pepper. Cook for another 5 minutes, stirring occasionally to guarantee even cooking.
4. Simmer the Stew: Add the vegetable broth to the pot, followed by the corn kernels. Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook for 15-20 minutes, or until the potatoes are tender.
5. Incorporate Cream and Herbs: Stir in the heavy cream, salt, pepper, paprika, thyme, parsley, basil, and oregano. Allow the stew to simmer uncovered for an additional 5-10 minutes, letting the flavors meld together.
6. Finish with Butter: Add the butter to the stew, stirring until melted and well incorporated. Taste and adjust seasoning if necessary.
7. Serve: Ladle the stew into bowls, garnish with additional fresh herbs if desired, and serve hot.

Extra Tips:

To enhance the flavor of the Fresh Herb and Corn Stew, consider roasting the corn kernels before adding them to the stew. This will add a subtle smoky flavor to the dish.

If you prefer a thicker stew, use an immersion blender to partially blend the soup after adding the cream. This will give it a creamier texture while still preserving the integrity of the corn and potato pieces.

For a dairy-free version, substitute the heavy cream with coconut milk or a plant-based cream alternative. Enjoy this stew with crusty bread or a fresh salad for a complete meal.

Zesty Lime and Corn Stew

Zesty Lime and Corn Stew is a delightful dish that combines the sweetness of corn with the tanginess of lime, creating a vibrant and invigorating meal. This stew is perfect for those looking for a light yet satisfying dish that bursts with flavor. It’s an ideal option for a cozy dinner and is also perfect for entertaining guests who appreciate a unique twist on traditional corn recipes.

The stew features a rich blend of ingredients that harmonize beautifully to create a hearty and nourishing meal. With its combination of fresh vegetables and zesty lime, this dish is both nutritious and delicious. The recipe is designed to serve 4-6 people, making it perfect for a family meal or a small gathering. It’s easy to prepare and offers a wonderful depth of flavor that will have everyone asking for seconds.

Ingredients for Zesty Lime and Corn Stew (serves 4-6):

• 4 ears of fresh corn, kernels removed
• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 2 medium potatoes, peeled and diced
• 4 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 1/4 cup freshly squeezed lime juice
• 1/4 cup chopped fresh cilantro
• Lime wedges, for serving

Cooking Instructions:

1. Prepare the Corn: Begin by removing the kernels from the ears of corn. You can do this by standing each ear upright on a cutting board and using a sharp knife to carefully slice down the sides. Set the kernels aside for later use.
2. Sauté Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and garlic, and sauté for about 3-4 minutes until the onion is translucent and fragrant.
3. Add Vegetables: Stir in the red and green bell peppers, and continue to cook for another 3 minutes until the peppers start to soften.
4. Incorporate Potatoes and Seasonings: Add the diced potatoes to the pot, followed by the ground cumin and smoked paprika. Stir well to coat the vegetables with the spices.
5. Pour in Broth and Simmer: Pour in the vegetable broth, and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender.
6. Add Corn and Final Seasoning: Once the potatoes are cooked, add the reserved corn kernels to the pot. Season with salt and pepper to taste, and let the stew simmer for an additional 5 minutes.
7. Finish with Lime and Cilantro: Remove the pot from heat and stir in the freshly squeezed lime juice and chopped cilantro. Mix well to distribute the flavors.
8. Serve: Ladle the stew into bowls and garnish with lime wedges and additional cilantro, if desired. Enjoy the stew while it’s warm.

Extra Tips:

For an added depth of flavor, consider roasting the corn kernels before adding them to the stew. This can be done by spreading the kernels on a baking sheet, drizzling with a bit of olive oil, and roasting in a preheated oven at 400°F (200°C) for about 15 minutes. This step will enhance the sweetness and provide a slight smokiness to the dish.

Additionally, if you prefer a creamier consistency, you can blend a portion of the stew before adding the corn kernels. This will give the stew a thicker texture while still maintaining the integrity of the corn kernels.

Roasted Tomato and Corn Stew

Roasted Tomato and Corn Stew is a delightful dish that combines the sweetness of summer corn with the deep, rich flavors of roasted tomatoes. This stew is perfect for any season, offering a comforting warmth during colder months while being light enough for a summer evening meal.

With its vibrant colors and fresh ingredients, it caters to both the eyes and the taste buds, inviting a sense of rustic comfort to your dining table. The recipe is simple yet packed with flavor, thanks to the caramelization of the tomatoes during roasting and the natural sweetness of corn.

The addition of herbs and spices enhances the dish, making it a standout in any meal plan. Whether served as a main course or as a hearty side, this stew is sure to be a family favorite. Here’s how you can prepare Roasted Tomato and Corn Stew for 4-6 people.

Ingredients:

• 6 ripe tomatoes, halved
• 1 tablespoon olive oil
• Salt and pepper to taste
• 4 ears of corn, kernels removed
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 tablespoon fresh thyme leaves
• 2 tablespoons fresh basil, chopped
• 1 tablespoon lime juice
• Optional: avocado and tortilla chips for garnish

Instructions:

1. Preheat and Roast: Preheat your oven to 400°F (200°C). Place the halved tomatoes on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for about 25-30 minutes until the tomatoes are soft and slightly charred.
2. Prepare the Corn: While the tomatoes are roasting, cut the kernels off the corn cobs. Set the corn aside.
3. Sauté Vegetables: In a large pot, heat a tablespoon of olive oil over medium heat. Add the chopped onion, minced garlic, and red bell pepper. Sauté for about 5 minutes until the vegetables are soft and the onion is translucent.
4. Add Spices and Broth: Stir in the cumin and smoked paprika, cooking for another minute until fragrant. Add the roasted tomatoes (with any juices from the baking sheet) and vegetable broth to the pot. Bring the mixture to a boil.
5. Simmer: Reduce the heat to a simmer and add the corn kernels, fresh thyme, and basil. Let the stew simmer for about 15-20 minutes, allowing the flavors to meld together.
6. Season and Finish: Stir in the lime juice and adjust seasoning with additional salt and pepper if needed. Remove from heat.
7. Serve: Ladle the stew into bowls and garnish with avocado slices and tortilla chips if desired. Serve hot.

Extra Tips:

For an even richer flavor, consider adding a splash of cream or coconut milk towards the end of cooking. If you prefer a bit of heat, add a pinch of cayenne pepper or a chopped jalapeño pepper to the sautéed vegetables.

This stew can be made ahead of time and reheated, making it an excellent option for meal prep. Also, feel free to experiment with different herbs and spices to suit your personal taste.

Cheesy Corn and Sausage Stew

Cheesy Corn and Sausage Stew is a delightful and hearty dish that combines the rich flavors of savory sausage with the creamy texture of cheese and the sweetness of fresh corn. It’s perfect for those chilly evenings when you crave something warm and satisfying.

This stew isn’t only delicious but also a one-pot wonder that makes preparation and clean-up a breeze. With its blend of spices and comforting ingredients, it’s sure to become a family favorite.

This dish is versatile and can be adjusted to suit your taste preferences. Whether you’re a fan of spicy foods or prefer something mild, you can tweak the ingredients to match your palate. The stew is best enjoyed with a side of crusty bread or over a bed of rice, which helps soak up the savory broth.

Follow this simple recipe to create a comforting meal that serves 4-6 people.

Ingredients:

• 1 pound of Italian sausage (mild or spicy)
• 2 tablespoons of olive oil
• 1 large onion, chopped
• 3 cloves of garlic, minced
• 4 cups of fresh or frozen corn kernels
• 4 cups of chicken broth
• 1 cup of heavy cream
• 2 cups of shredded cheddar cheese
• 1 teaspoon of smoked paprika
• Salt and pepper to taste
• 1/4 cup of chopped fresh parsley

Cooking Instructions:

1. Prepare the Sausage: Start by removing the casing from the Italian sausage if necessary. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the sausage and cook until it’s browned and crumbled, about 5-7 minutes. Use a slotted spoon to remove the sausage and set it aside, leaving the drippings in the pot.
2. Sauté the Aromatics: In the same pot, add the chopped onion and minced garlic to the sausage drippings. Sauté until the onion becomes translucent and the garlic is fragrant, roughly 3 minutes.
3. Cook the Corn: Add the corn kernels to the pot and cook for another 5 minutes, stirring occasionally to combine with the onions and garlic.
4. Add the Liquids: Pour in the chicken broth and bring the mixture to a simmer. Reduce the heat to low and let it cook for 10 minutes to allow the flavors to meld together.
5. Incorporate the Cream and Cheese: Stir in the heavy cream and shredded cheddar cheese until the cheese is completely melted and the stew becomes creamy. This should take about 5 minutes.
6. Season and Finish: Add the smoked paprika, salt, and pepper to taste. Return the cooked sausage to the pot and stir to combine. Let the stew simmer for an additional 5 minutes.
7. Garnish and Serve: Once everything is well combined and heated through, remove the pot from the heat. Stir in the chopped fresh parsley. Serve the stew hot, optionally with crusty bread or a side of rice.

Extra Tips:

For a spicier kick, consider using spicy Italian sausage or adding a pinch of cayenne pepper to the stew. If you prefer a thicker stew, you can mash some of the corn with a fork before adding the liquids.

For a vegetarian version, replace the sausage with a plant-based alternative and use vegetable broth instead of chicken broth. Remember, the key to a good stew is allowing the ingredients to simmer together to enhance the flavor, so don’t rush the cooking process!

Southern-Style Corn and Shrimp Stew

Southern-Style Corn and Shrimp Stew is a comforting and flavorful dish that brings the rich culinary traditions of the southern United States to your dinner table. This hearty stew combines fresh sweet corn and plump shrimp, seasoned with a blend of aromatic spices and vegetables, creating a harmonious blend of flavors that’s both satisfying and nourishing.

Perfect for a cozy night in or a casual gathering with friends and family, this stew is sure to impress with its vibrant colors and robust taste.

The stew is versatile and can be easily adapted to suit different tastes and dietary preferences. Whether you prefer a spicier version with a kick of heat or a milder, creamier rendition, this recipe can be customized to fit your needs.

The combination of corn and shrimp is a classic southern pairing that offers a delightful contrast of textures and flavors, making each bite a delightful experience. Here’s how to make a Southern-Style Corn and Shrimp Stew for 4-6 people:

Ingredients:

• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 jalapeño pepper, seeded and minced
• 2 cups fresh corn kernels (about 4 ears)
• 1 pound large shrimp, peeled and deveined
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional for extra heat)
• Salt and black pepper to taste
• 4 cups chicken or vegetable broth
• 1 cup heavy cream or coconut milk
• 2 tablespoons fresh parsley, chopped
• Juice of 1 lime

Instructions:

1. Prepare the Ingredients: Begin by prepping all your ingredients. Chop the onion, mince the garlic, dice the red bell pepper, and seed and mince the jalapeño pepper. Peel and devein the shrimp, and set them aside.
2. Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, garlic, red bell pepper, and jalapeño pepper. Sauté for about 5 minutes, or until the vegetables are soft and the onions are translucent.
3. Add the Corn: Stir in the fresh corn kernels and cook for another 2-3 minutes. This will allow the corn to begin to soften and absorb some of the flavors from the vegetables.
4. Season and Simmer: Add the smoked paprika, cayenne pepper (if using), salt, and black pepper. Pour in the chicken or vegetable broth, bring the mixture to a boil, and then reduce the heat to a simmer. Let it cook for about 10-15 minutes to allow the flavors to meld together.
5. Cook the Shrimp: Add the shrimp to the pot and stir well. Allow the shrimp to cook for about 3-4 minutes, or until they turn pink and opaque.
6. Add Creaminess: Pour in the heavy cream or coconut milk, stirring to combine. Let the stew simmer for another 5 minutes to thicken slightly and enhance the richness of the dish.
7. Finish with Lime and Herbs: Finally, stir in the lime juice and chopped parsley. Adjust the seasoning with more salt and pepper if necessary.
8. Serve: Ladle the stew into bowls and serve hot, garnished with additional parsley if desired.

Extra Tips:

When making Southern-Style Corn and Shrimp Stew, it’s important to use fresh, high-quality shrimp for the best flavor and texture. If fresh shrimp aren’t available, frozen shrimp can be a suitable substitute, just verify they’re fully thawed before cooking.

For a vegetarian version, simply omit the shrimp and use vegetable broth. Consider adding additional vegetables like diced tomatoes or okra for more texture and flavor.

Adjust the spice level to your liking by altering the amount of jalapeño and cayenne pepper, and remember that the cream or coconut milk will mellow the heat slightly. Enjoy your stew with some crusty bread or over a bed of rice for a complete meal.

Corn and Red Pepper Stew

Corn and Red Pepper Stew is a delightful, flavorful dish that brings together the sweetness of corn with the vibrant, earthy notes of red peppers. This stew is perfect for a cozy family dinner or a casual gathering, offering a comforting and hearty meal that’s both nutritious and satisfying.

It’s an ideal dish for those who love the combination of sweet and savory flavors, and it can easily be adapted to suit various dietary preferences.

The stew is rich in textures, featuring the tender crunch of corn kernels and the soft bite of red peppers. As the ingredients meld together, they create a harmonious blend that’s enhanced by aromatic spices and herbs. This recipe is designed to serve 4-6 people, making it a great option for sharing with loved ones.

It’s a versatile dish that can be served on its own, or accompanied by crusty bread or a side salad for a complete meal.

Ingredients for 4-6 servings:

• 4 cups fresh or frozen corn kernels
• 2 large red bell peppers, diced
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 tablespoons olive oil
• 4 cups vegetable broth
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 1 cup heavy cream or coconut milk (for a dairy-free option)
• 2 tablespoons fresh cilantro, chopped (optional for garnish)

Cooking Instructions:

1. Prepare the Vegetables: Begin by chopping the onion and mincing the garlic. Dice the red bell peppers into small, even pieces to guarantee they cook evenly.
2. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing for about 3-4 minutes until they become translucent and fragrant.
3. Add the Peppers and Spices: Stir in the diced red bell peppers, smoked paprika, and cumin. Cook for another 5 minutes, allowing the peppers to soften and the spices to release their aromas.
4. Incorporate the Corn and Broth: Add the corn kernels to the pot, stirring well to combine with the other ingredients. Pour in the vegetable broth, increasing the heat to bring the mixture to a gentle boil.
5. Simmer the Stew: Reduce the heat to low, cover the pot, and let the stew simmer for about 20-25 minutes. This will allow the flavors to meld and the corn to become tender.
6. Add Creaminess: Stir in the heavy cream or coconut milk, mixing well to incorporate. Allow the stew to simmer for an additional 5 minutes, until it reaches your desired consistency.
7. Season and Serve: Season the stew with salt and pepper to taste. Serve hot, garnished with fresh cilantro if desired.

Extra Tips:

For an added depth of flavor, consider roasting the red peppers before adding them to the stew. This will enhance their natural sweetness and add a smoky undertone to the dish.

If you prefer a thicker stew, you can mash a portion of the corn kernels before adding them to the pot, or blend a small amount of the stew and mix it back in.

Adjust the seasoning to your taste, and feel free to experiment with additional herbs or spices to make the dish your own.

Creamy Avocado and Corn Stew

Creamy Avocado and Corn Stew is a delightful fusion of rich textures and vibrant flavors that will satisfy your taste buds and warm your soul. This hearty stew combines the sweetness of corn with the smooth creaminess of avocado, creating a dish that’s both comforting and invigorating. It’s perfect for a cozy family dinner or a casual get-together with friends.

The subtle spices and fresh ingredients create a balance of tastes that makes this stew a standout dish, whether served on a chilly evening or as a light lunch option. This stew isn’t only delicious but also packed with nutrients, making it a healthy choice for those who want to indulge while still adhering to a balanced diet.

The avocados provide healthy fats and a creamy texture, while the corn adds fiber and sweetness. This dish is versatile and can easily be adapted to suit various dietary preferences by incorporating or omitting certain ingredients. Whether you’re a seasoned chef or a kitchen novice, this recipe is straightforward and easy to follow, guaranteeing a successful culinary experience.

Ingredients (Serves 4-6):

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 4 cups fresh or frozen corn kernels
• 2 medium avocados, peeled, pitted, and diced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 4 cups vegetable broth
• 1 cup coconut milk
• Salt and pepper to taste
• 2 tablespoons fresh lime juice
• 1/4 cup chopped fresh cilantro

Instructions:

1. Sauté the Aromatics: Heat the olive oil in a large pot over medium heat. Add the diced onion and minced garlic, and sauté for about 5 minutes until the onion becomes translucent and fragrant.
2. Add the Vegetables: Stir in the corn kernels and diced red bell pepper. Cook for another 5 minutes, stirring occasionally, until the bell pepper starts to soften.
3. Incorporate the Spices: Sprinkle the ground cumin and smoked paprika over the vegetables, stirring well to make sure they’re evenly coated with the spices.
4. Simmer the Stew: Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat to low and let the stew simmer for about 15 minutes to allow the flavors to meld together.
5. Add Creaminess: Stir in the coconut milk and continue to cook for another 5 minutes. Add the diced avocado and let them heat through without mashing them, maintaining their shape.
6. Season and Finish: Season the stew with salt, pepper, and fresh lime juice to taste. Stir in the chopped cilantro just before serving to preserve its fresh flavor.
7. Serve: Ladle the creamy avocado and corn stew into bowls and garnish with additional cilantro if desired. Enjoy warm.

Extra Tips:

To make this stew even more filling, consider adding cooked quinoa or black beans for extra protein and texture. If you prefer a spicier kick, a pinch of cayenne pepper or a diced jalapeño can be added along with the bell pepper.

For a thicker stew, mash a portion of the corn with a fork before adding it to the pot. Remember to taste and adjust seasonings as needed, especially since the saltiness of the vegetable broth may vary. This stew pairs wonderfully with crusty bread or a side of tortilla chips for dipping.

Corn, Kale, and Quinoa Stew

Corn, Kale, and Quinoa Stew is a hearty and nutritious dish that combines the earthiness of kale, the sweetness of corn, and the wholesome goodness of quinoa. This stew is perfect for a cozy family dinner or a nourishing lunch, offering a vibrant mix of flavors and textures.

It’s not only delicious but also packed with essential nutrients, making it a great choice for those who are looking to enjoy a healthy meal without compromising on taste.

The combination of these ingredients creates a well-balanced dish that’s both satisfying and full of color. The kale adds a robust leafy element, while the quinoa provides a protein-rich base that complements the sweet, juicy kernels of corn.

This stew is versatile enough to be enjoyed on its own or can be paired with a side of crusty bread for an even more filling meal. Here’s how you can prepare this delightful Corn, Kale, and Quinoa Stew for a serving size of 4-6 people:

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 4 cups vegetable broth
• 1 cup quinoa, rinsed
• 2 cups fresh or frozen corn kernels
• 1 bunch kale, stems removed and leaves chopped
• Salt and pepper to taste
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Prepare the Base:

Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for about 5 minutes until it becomes translucent.

Stir in the minced garlic and cook for an additional 1-2 minutes, ensuring the garlic doesn’t burn.

2. Spice it Up:

Add ground cumin, smoked paprika, and chili powder to the pot. Stir the spices into the onion and garlic mixture, allowing them to become fragrant, which should take about 30 seconds.

3. Add Broth and Quinoa:

Pour in the vegetable broth and bring it to a gentle boil. Stir in the rinsed quinoa, reduce the heat to low, and let it simmer for about 15 minutes, partially covered, until the quinoa is cooked and fluffy.

4. Incorporate Corn and Kale:

Add the corn kernels to the pot and stir to combine. Then, add the chopped kale, stirring until the leaves are wilted and tender, which should take about 5 minutes.

5. Season and Finish:

Season the stew with salt and pepper to taste. Squeeze in the juice of one lime to add brightness to the dish.

Stir well to combine all the flavors.

6. Garnish and Serve:

Ladle the stew into bowls and garnish with freshly chopped cilantro for a burst of color and added flavor.

Extra Tips:

When preparing the Corn, Kale, and Quinoa Stew, feel free to adjust the spices according to your taste preference.

If you enjoy a spicier dish, you can add more chili powder or a pinch of cayenne pepper. For a creamier texture, consider stirring in a splash of coconut milk or a dollop of Greek yogurt before serving.

This stew can be stored in the refrigerator for up to three days, making it a convenient option for meal prepping. Enjoy this stew with a slice of crusty bread or a side salad for a complete, satisfying meal.