Corn may have a million industrial uses, but more than just the kernels can be used at home, too. Save corn husks for tamales or add them to your next batch of soup stock. If your corn came from a can and its ingredients are simply corn, water, and salt, you can use that corn water to replace some of the vegetable stock in this recipe. If you’re attending a pun potluck, save the corn husks to make hot tamales and bring the two dishes together.
Makes about 2 cups
Takes 75 minutes
2 tablespoons vegetable oil
1 large yellow onion, diced
2 tablespoons cumin seeds
1 1/2 cups cooked black beans
1 cup vegetable stock
2 ears of shucked corn (or the corn from one 15-ounce can)
1 large tomato
2 chile peppers
1/2 cup grated baking chocolate (about 2 ounces)
1/4 cup fresh cilantro
Put the oil in a large pan over medium low heat. Add the onion and cumin seeds to the pan and stir them occasionally for fifteen minutes. Meanwhile, shell the corn—cut the corn kernels off the cob. Chop the tomato, dice the peppers, and grate the baking chocolate.
Put the beans and vegetable stock in a pot to simmer along with the corn, tomatoes, peppers, and chocolate.
Simmer on low for 30–45 minutes. Chop the cilantro, add it to the pot, and salt to taste. Serve with cornbread.