Confession time: I’ve never really been a big fan of corn chowder (but I AM a big fan of saying “CHOWDAH!” in a thick Boston accent every time I hear the word).
I do enjoy me some Mexican grilled corn in the summahtime, though (I’m afraid the rest of this post will now be in a Boston accent). Grilled corn on the cob is great and all, but when you slather it with some mayo, chili powder, lime juice and crumbly cheese, oh my LAWD. My mouth is never more thankful.
So it’s unsurprising that my lifelong streak of disliking corn chowder (sorry – CHOWDAH!) ended when I made this Mexican Grilled Corn Chowder, which combines the two. Chowder made with classic Mexican grilled corn ingredients?! Sign me up.
People, this stuff is good. Whoever said you can’t put lime juice, chili powder and crumbly cheese into a corn chowder was wrong (wait, no one said that? Well they’re wrong anyway). The fresh summer ingredients give this soup, usually reserved for those chillier seasons that shall remain nameless, a bright, flavorful and refreshing kick.
Sure, it doesn’t taste 100 percent just like Mexican grilled corn thanks in part to the difference in texture, but it’s pretty darn close. And my mouth is just as thankful with a spoonful of this chowdah.
I like to use fresh, grilled sweet corn right off the cob when making this recipe so the flavor is as authentic as possible, but feel free to use canned or frozen corn to speed up the process. I also prefer using chipotle chili powder for the smoky taste, but regular chili powder or even cayenne pepper also does the trick.
And it goes down especially well with a cold Mexican beer and a thick Boston accent to entertain/annoy your dinnermates. Just sayin’.
Stephanie (aka Girl Versus Dough) joined Tablespoon to share her adventures in the kitchen. Check out Stephanie’s Tablespoon member profile and keep checking back for her own personal recipes on Tablespoon!
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