Imagine a steaming bowl of pure comfort that transports you straight to the vibrant kitchens of Mexico with just one spoonful! Buche Perico Corn Stew is not just a recipe; it's a culinary journey that combines the sweetness of corn, the earthiness of potatoes, and a symphony of spices that will make your taste buds dance. Whether you're a seasoned home chef or a curious food lover, this easy-to-make stew promises to become your new favorite go-to meal that delivers maximum flavor with minimal effort.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups corn kernels (fresh or frozen)
- 1 cup diced potatoes
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 cups vegetable broth
- 1 tsp cumin
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Begin by preparing all your ingredients. If using fresh corn, remove the kernels from the cob. If using frozen corn, measure out 2 cups and set aside. Dice the potatoes into small cubes, chop the onion, and mince the garlic.
- In a large pot or Dutch oven, heat a tablespoon of oil over medium heat. Once hot, add the chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic to the pot and sauté for an additional 1-2 minutes, stirring frequently to avoid burning.
- Next, add the diced potatoes to the pot and stir well to combine with the onions and garlic. Cook for about 5 minutes, allowing the potatoes to start softening.
- Stir in the corn kernels, followed by the vegetable broth. Mix well to ensure all ingredients are combined.
- Season the mixture with cumin, paprika, salt, and pepper. Stir to evenly distribute the spices throughout the stew.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender and the flavors have melded together.
- Once cooked, taste the stew and adjust the seasoning if necessary. If you prefer a thicker stew, you can mash some of the potatoes against the side of the pot with a fork or potato masher.
- Remove the pot from heat and let it sit for a few minutes. Serve the stew hot, garnished with fresh cilantro on top for added flavor and color.
- Enjoy your delicious Buche Perico Corn Stew with crusty bread or tortillas on the side!
Tips
- Corn is King: For the most authentic flavor, use fresh corn kernels when in season. If unavailable, high-quality frozen corn works wonderfully.
- Potato Perfection: Cut potatoes into uniform small cubes to ensure even cooking and a consistent texture throughout the stew.
- Spice Strategy: Toast your cumin and paprika in the pot with the onions for a minute before adding other ingredients to enhance their aromatic qualities.
- Texture Trick: For a creamier stew, reserve and mash about 1/4 of the corn and potatoes to create a naturally thickened consistency.
- Flavor Boost: Consider adding a splash of Mexican crema or a sprinkle of queso fresco when serving for an extra layer of richness.
- Make-Ahead Magic: This stew tastes even better the next day, so don't hesitate to prepare it in advance for meal prep or entertaining.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 35g
Protein: 6g
Fat: 3g
Saturated Fat: g
Cholesterol: 0mg
