Mexican Black Beans and Corn (Frijoles con Elote)
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These Mexican Black Beans and Corn (Frijoles con Elote) get a flavor boost from a mixture called a sofrito that’s made of chiles, onion and garlic dry roasted, sauteed then blended together. Top with cheese and pumpkin seeds and it’s a fantastic side dish.
Black Beans and Corn
Sometimes the most simple can end up being the best.
Simple is good.
It proves true with these Mexican Black Beans and Corn (Frijoles con Elote) in that they may appear to be just beans and corn, but the flavor that comes to this dish from a sofrito is complex, and if you like, by adding rotisserie chicken you have a complete meal.
A passionate lover of Latin food, be it Mexican, Spanish, Central and South American, I don’t discriminate.
Recently I was up in Portland and had the most incredible food from a Peruvian restaurant called Andina. Each individual dish, and we had eight of them, were simple, flavored perfectly and exquisitely presented.
Which brings me to this dish of Mexican Beans and Corn (Frijoles con Elote). I’ve been making this as a side dish for years after picking up the cookbook by Margarita Carrillo Arronte titled, “MEXICO – The Cookbook” and it’s one hefty collection of authentic and traditional Mexican cooking. Beautifully written, photographed and the attention to detail extends even to the book jacket, an amazing stenciled artwork. It’s just beautiful.
What grabbed my attention for this apparently simple dish of beans and corn was the chili mixture that reminded me of a sofrito. It’s brilliant in adding so much flavor to the beans and corn.
I usually grill these on the open flame to char and dry roast the chiles, onion and garlic. If that’s not an option, then dry roast in a skillet. You can grill an ear to two of corn, too if you like. When making this year round it’s not always easy to get fresh corn, so frozen works great.
Blend the roasted chiles, onion and garlic in a food processor until thoroughly combined. Set aside.
In a large skillet sauté the sofrito of chiles, onion and garlic over medium heat until liquid has evaporated, stirring constantly. Add cooked beans and corn to the chili mixture, stirring to incorporate. Simmer for another 5 minutes until warmed through.
Serve with chopped cilantro, cheese and the pepitas (roasted pumpkin seeds) sprinkled on top.
This recipe first appeared on Kevin Is Cooking in December 2014 and has been updated with new photographs.
Mexican Black Beans and Corn (Frijoles con Elote)
Ingredients
- 1 Serrano chili - dry roasted
- 1 Fresno pepper red chili - dry roasted
- 1 onion - dry roasted
- 3 cloves garlic - dry roasted
- 1 tbsp vegetable oil
- 1 cup corn kernels fresh or frozen
- 2 cups cooked black beans or 2 cans cooked
- 1/4 cup roasted salted pepitas (pumpkin seeds)
- salt
Instructions
- I usually grill these on the open flame to char and dry roast the chiles, onion and garlic. If that's not an option, then dry roast in a skillet. You can grill an ear to two of corn, too if you like. When making this year round it's not always easy to get fresh corn, so frozen works great.
- Blend the roasted chiles, onion and garlic in a food processor until thoroughly combined. Set aside.
- In a large skillet sauté the sofrito of chiles, onion and garlic over medium heat until liquid has evaporated, stirring constantly. Add cooked beans and corn to the chili mixture, stirring to incorporate. Simmer for another 5 minutes until warmed through.
- Serve with chopped cilantro, cheese and the pepitas (roasted pumpkin seeds) sprinkled on top.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
So the sofrito is cooked twice? First I roast it in a dry skillet, then I process it, then I saute it before adding the beans and corn.
That is correct Ellen, hope you enjoy it!