Ingredients with Measurements:
- 4 ears of corn, shucked
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 4 cups vegetable broth
- 1 can (15 ounces) black beans, drained and rinsed
- 1/2 cup chopped fresh cilantro
- 1 lime, cut into wedges
Special equipment needed:
- Large baking sheet
- Large pot
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Place the shucked corn on a large baking sheet and roast for 20-25 minutes, or until lightly browned. Let cool, then cut the kernels off the cob and set aside.
3. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté for 5-7 minutes, or until softened.
4. Add the smoked paprika, ground cumin, dried oregano, salt, and black pepper to the pot and stir to combine.
5. Add the diced tomatoes and vegetable broth to the pot and bring to a boil.
6. Reduce the heat to low and add the roasted corn kernels and black beans to the pot. Simmer for 10-15 minutes, or until the stew has thickened slightly.
7. Stir in the chopped cilantro and remove from heat.
8. Serve the stew hot, garnished with lime wedges.
Time:
Preparation time: 15 minutes
Cooking time: 45 minutes
Temperature:
Oven temperature: 400°F
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 215
Fat: 7g
Carbohydrates: 34g
Protein: 7g
Sodium: 1,200mg
Fiber: 9g
Sugar: 8g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- If you don't have smoked paprika, you can use regular paprika instead.
- You can use canned corn instead of roasting fresh corn.
Variations:
- Add diced potatoes to the stew for a heartier meal.
- Use different types of beans, such as kidney beans or pinto beans.
- Add diced bell peppers for extra flavor and color.
Tips and tricks:
- To easily cut the kernels off the corn cob, stand the cob upright on a cutting board and use a sharp knife to slice downward.
- If you prefer a spicier stew, add a diced jalapeño pepper to the pot.
- This stew can be made ahead of time and reheated for an easy weeknight meal.
Storage instructions:
Store any leftover stew in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the stew, simply heat it up in a pot over medium heat until warmed through.
Presentation ideas:
Serve the stew in individual bowls and garnish with a lime wedge and a sprig of cilantro.
Garnishes:
Lime wedges and chopped cilantro.
Pairings:
This stew pairs well with crusty bread or cornbread.
Suggested side dishes:
A simple green salad or roasted vegetables would be a great side dish for this stew.
Troubleshooting advice:
- If the stew is too thick, add more vegetable broth to thin it out.
- If the stew is too thin, let it simmer for a few more minutes to thicken.
Food safety advice:
Make sure to cook the stew to an internal temperature of 165°F to ensure that it is safe to eat.
Food history:
Stews have been a staple of many cultures for centuries, as they are an easy way to use up leftover ingredients and create a hearty, filling meal.
Flavor profiles:
This roasted corn stew has a smoky, slightly spicy flavor from the smoked paprika and cumin, and a bright, fresh flavor from the cilantro and lime.
Serving suggestions:
Serve this stew with a side of crusty bread or cornbread for a complete meal.
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