12 Easy Chevy's Corn Recipe Variations

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Just when you thought corn couldn’t get any more exciting, we’ve got 12 easy Chevy’s corn recipe variations that are perfect for quick weeknight dinners or summer BBQs. From creamy elote to crispy fritters, these twists will become your new favorites. Dive in for a taste of comfort and creativity!

Chevy’s Elote

Fresh off the grill, Chevy’s Elote delivers a symphony of smoky char, creamy richness, and zesty heat. It’s the quintessential summer side that transforms humble corn into an unforgettable street-food experience.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

6 ears of sweet corn, husked and silk removed
1/2 cup high-quality mayonnaise
1/4 cup Mexican crema or crème fraîche
2 tablespoons fresh lime juice
1 teaspoon ancho chili powder
1/2 teaspoon fine sea salt
1/2 cup crumbled Cotija cheese
2 tablespoons finely minced fresh cilantro

Instructions

Preheat a gas or charcoal grill to medium-high heat (about 400°F). Clean and oil the grates to prevent sticking.
In a small bowl, whisk together the mayonnaise, crema, lime juice, ancho chili powder, and fine sea salt until smooth. This creamy base is your elote sauce; set aside.
Place the husked corn directly on the grill grates. Cook, turning every 2–3 minutes with tongs, until the kernels are charred in spots and tender, about 10–12 minutes total. Tip: Rotate the ears a quarter turn each time for even charring. Avoid overcooking—the kernels should remain juicy, not shriveled.
Remove the corn from the grill and, while still hot, brush each ear generously with the prepared mayonnaise mixture using a pastry brush, coating all sides. Tip: Apply the sauce immediately so the heat helps it adhere and seep into the kernels.
Immediately sprinkle the crumbled Cotija cheese over the coated corn, pressing gently so it sticks. Then dust with a light extra pinch of chili powder for visual contrast.
Finish with a scattering of fresh cilantro and serve at once. Tip: For the best texture, enjoy within minutes of grilling — the contrast of hot, creamy, and crisp is paramount.

Crunchy, creamy, and kissed with smoke, this elote is a celebration of summer’s bounty. Serve it alongside grilled meats or as a showstopping appetizer at your next backyard gathering.

Chevy’s Corn and Black Bean Salsa

Zealously fresh, this vibrant salsa marries the sweetness of summer corn with the earthy depth of black beans, all brightened by a zesty lime dressing. A crowd-pleasing side that elevates any gathering.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

4 ears of fresh corn, husked
1 can (15 oz) black beans, drained and rinsed
2 Roma tomatoes, seeded and diced into 1/4-inch pieces
1/2 cup finely diced red onion
1 jalapeño, seeded and minced
1/4 cup chopped fresh cilantro
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat a grill to medium-high heat (about 400°F).
Grill the corn, turning occasionally, until charred in spots and tender, about 10 minutes. Allow to cool slightly.
Stand each ear of corn upright and cut the kernels from the cob using a sharp knife.
In a large bowl, combine the grilled corn kernels, black beans, diced tomatoes, red onion, jalapeño, and cilantro.
In a small bowl, whisk together the lime juice, olive oil, salt, and pepper until emulsified.
Pour the dressing over the salsa and toss gently to combine. For best flavor, cover and refrigerate for at least 30 minutes to allow the flavors to meld.
Taste and adjust seasoning if needed before serving. (Tip: For a smoky variation, char the jalapeño alongside the corn. Use fresh lime juice for brightest flavor. Letting the salsa rest overnight deepens the complexity.)

Harmonious and bright, this salsa balances the smokiness of grilled corn with the creamy texture of black beans and the tang of lime. Serve it alongside grilled fish, tacos, or as a dip with crisp tortilla chips for a refreshing start to any meal.

Chevy’s Chicken Tortilla Soup with Corn

Under the golden hues of a late spring afternoon, this Chevy's-inspired Chicken Tortilla Soup emerges as a comforting yet elegant bowl—rich with tender chicken, sweet corn, and a symphony of smoky spices. A garnish of crisp tortilla strips and creamy avocado elevates it to a complete, satisfying meal.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

1 whole free-range chicken (about 4 lbs), cut into 8 pieces
2 tablespoons avocado oil or ghee
1 large yellow onion, finely diced
4 cloves garlic, minced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried Mexican oregano
1/4 teaspoon cayenne pepper
6 cups low-sodium chicken broth
1 can (14.5 oz) fire-roasted diced tomatoes, undrained
2 cups fresh sweet corn kernels (from about 3 ears) or frozen corn, thawed
1 can (4 oz) diced green chiles
1 teaspoon fine sea salt, plus more to taste
1/2 teaspoon freshly ground black pepper
For garnish: 2 cups crisp tortilla strips, 1 ripe Hass avocado (sliced), 1/4 cup fresh cilantro leaves, 4 lime wedges

Instructions

Pat the chicken pieces dry with paper towels and season generously with salt and pepper. Heat avocado oil in a large Dutch oven over medium-high heat until shimmering. Sear the chicken in batches, skin-side down first, until deep golden brown, about 4-5 minutes per side. Transfer to a plate; do not crowd the pot. (Tip: Achieving a good sear builds deep flavor—resist the urge to move the chicken too soon.)
Reduce heat to medium. Add diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Add minced garlic and tomato paste; cook for 1 minute until fragrant and paste darkens slightly. Sprinkle in cumin, smoked paprika, oregano, and cayenne; stir constantly for 30 seconds to bloom the spices.
Pour in chicken broth and scrape up any browned bits from the bottom of the pot. Add the fire-roasted tomatoes with their juices and the seared chicken pieces, along with any accumulated juices. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until the chicken is cooked through and tender. (Tip: Simmering gently ensures the meat stays moist; avoid a rolling boil.)
Remove the chicken pieces to a cutting board. When cool enough to handle, shred the meat, discarding skin and bones. Return shredded chicken to the pot. Stir in corn kernels and diced green chiles. Simmer uncovered for 10 minutes to allow flavors to meld and corn to become tender. Adjust seasoning with salt and pepper if needed. (Tip: For a thicker broth, mash some of the corn kernels against the side of the pot with a spoon.)
Ladle soup into warm bowls. Top each portion with a generous handful of crisp tortilla strips, a fan of avocado slices, a sprinkle of fresh cilantro, and a lime wedge on the side for squeezing. Serve immediately.

Kaleidoscopic with golden corn, verdant avocado, and crimson specks of chili, each spoonful is a study in contrasts—crunchy tortilla strips against silky broth, bright lime cutting through rich depth. This soup is a complete meal unto itself, yet pairs beautifully with a crisp green salad or a cold Mexican lager for a leisurely dinner.

Chevy’s Mexican Street Corn Salad

Often found at summer cookouts, this elevated rendition of Mexican street corn salad transforms humble sweet corn into a creamy, tangy side dish. With pops of cotija, a whisper of chili, and a silky lime-mayo dressing, it’s a celebration of bold, balanced flavors.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 10 minutes

Ingredients

6 ears fresh sweet corn, husked
1 tablespoon grapeseed oil
1/3 cup high-quality mayonnaise
2 tablespoons crème fraîche
1 tablespoon fresh lime juice
1 teaspoon finely grated lime zest
1/2 teaspoon ancho chile powder
1/4 teaspoon cayenne pepper (optional)
1/2 cup crumbled Cotija cheese
1/4 cup finely chopped fresh cilantro
Fine sea salt, to taste
Freshly cracked black pepper, to taste

Instructions

Prepare a grill for medium-high heat (about 400°F). Brush each ear of corn with grapeseed oil to prevent sticking and promote even charring.
Grill the corn, turning every 2–3 minutes, until lightly charred on all sides, about 10 minutes total. Avoid over-charring to preserve the corn’s natural sweetness.
Transfer the grilled corn to a cutting board and let rest until cool enough to handle, about 5 minutes. Stand each ear upright in a wide bowl or use a bundt pan to stabilize it, then cut the kernels off the cob using a sharp chef’s knife.
In a small bowl, whisk together the mayonnaise, crème fraîche, lime juice, lime zest, ancho chile powder, and cayenne (if using) until smooth and emulsified.
In a large mixing bowl, combine the corn kernels, crumbled Cotija cheese, and chopped cilantro. Toss gently with a rubber spatula to distribute the ingredients evenly.
Pour the dressing over the corn mixture and fold until every kernel is lightly coated. Season with fine sea salt and freshly cracked black pepper to taste.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld. For best results, let it chill for 1 hour—the cold temperature enhances the creamy texture and brightens the citrus notes.

Crunchy, creamy, and kissed with heat, this salad is a perfect companion to grilled meats or tacos. For a dramatic presentation, serve it in a hollowed-out pineapple half—its sweetness echoes the corn and adds tropical flair.

Chevy’s Corn Quesadilla

With its golden, crispy exterior and a molten heart of sweet corn and smoky green chiles, this quesadilla captures the essence of summer grilling. The interplay of textures—crunchy tortilla, tender corn, and gooey cheese—elevates a simple dish into something sublime.

Serving: 2 | Prep Time: 10 minutes | Cooking Time: 15 minutes

Ingredients

4 large flour tortillas (10-inch)
1 cup fresh sweet corn kernels (from about 2 ears)
1/2 cup fire-roasted green chiles, diced
1 cup shredded Oaxaca cheese or Monterey Jack
2 tablespoons unsalted butter, melted
Kosher salt and freshly ground black pepper

Instructions

In a small bowl, combine the corn kernels with the diced green chiles. Season lightly with salt and pepper.
Lay two tortillas on a clean work surface. Divide the cheese evenly between them, spreading it over half of each tortilla. Top the cheese with the corn-chile mixture, then fold the empty half over to create a half-moon shape.
Heat a large cast-iron skillet or griddle over medium heat. Brush the surface with half the melted butter.
Place the quesadillas in the skillet, pressing gently with a spatula to ensure even contact. Cook for 3–4 minutes, until the bottom is golden brown and crisp.
Brush the top tortillas with the remaining butter, then carefully flip each quesadilla. Cook for another 3–4 minutes, until the second side is golden and the cheese is fully melted. For extra browning, increase heat slightly in the final minute.
Transfer to a cutting board and let rest for 1 minute. Slice each quesadilla into wedges and serve immediately.

Let the quesadilla rest briefly to set the cheese before slicing; this ensures clean wedges. Serve with a dollop of crema and a sprinkle of fresh cilantro for a bright, cooling contrast to the smoky char.

Chevy’s Corn and Potato Chowder

Perfect for a chilly evening, this corn and potato chowder—inspired by a beloved chain restaurant—offers a creamy, indulgent embrace. Smoky bacon and sharp cheddar elevate the sweet corn and tender potatoes into a comforting bowl of pure satisfaction.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

6 strips thick-cut applewood-smoked bacon, cut into 1/4-inch lardons
1 large yellow onion, finely diced
2 ribs celery, small dice
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups low-sodium chicken broth
1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes
2 cups fresh or frozen corn kernels
1 cup heavy cream
8 ounces sharp white cheddar cheese, freshly grated
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon fresh thyme leaves

Instructions

In a large heavy-bottomed pot or Dutch oven, cook the bacon lardons over medium heat, stirring occasionally, until crisp and the fat is rendered, about 8 minutes. Transfer bacon to a paper-towel-lined plate, leaving the rendered fat in the pot.
Add the diced onion and celery to the pot and cook over medium heat, stirring frequently, until softened and translucent, about 5 minutes. Stir in the minced garlic and cook until fragrant, 30 seconds.
Sprinkle the flour over the vegetables and stir constantly for 1 minute to form a roux and cook off the raw flour taste.
Gradually pour in the chicken broth while whisking to avoid lumps. Add the cubed potatoes, then bring to a gentle boil. Reduce heat to medium-low and simmer, uncovered, until the potatoes are tender, about 12 to 15 minutes.
Stir in the corn kernels, heavy cream, half of the grated cheddar cheese, the reserved bacon (reserving a tablespoon for garnish), salt, pepper, and fresh thyme leaves. Cook over low heat, stirring gently, until the cheese is melted and the chowder is hot, about 3 to 5 minutes. Do not let it boil to prevent curdling the cream.
Taste and adjust seasoning with additional salt and pepper if needed. Ladle the chowder into bowls and garnish with the remaining bacon and cheddar cheese.

Zestier than a traditional chowder, the smoky bacon and sharp cheddar cut through the creamy richness, while each spoonful offers a medley of sweet corn and velvety potatoes. Serve with a crusty sourdough loaf for dipping, or garnish with a drizzle of truffle oil for an elevated twist.

Chevy’s Grilled Corn with Chili Butter

Grilled corn reaches its peak of perfection when slathered with a luscious chili butter, its smoky sweetness enhanced by a gentle heat. This recipe, inspired by Chevy's beloved preparation, transforms humble ears of corn into a sophisticated side dish that sings of summer.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 12 minutes

Ingredients

Chili Butter

1/2 cup unsalted butter, softened to room temperature
1 tablespoon ancho chili powder
1 teaspoon smoked paprika
1/2 teaspoon cayenne pepper
1/4 teaspoon fine sea salt
2 tablespoons fresh cilantro, finely minced

Corn

4 large ears of sweet corn, husked and silks removed

Instructions

In a small bowl, combine the softened butter, ancho chili powder, smoked paprika, cayenne pepper, sea salt, and minced cilantro. Mix thoroughly with a fork until all ingredients are evenly incorporated. Set aside at room temperature to allow flavors to meld.
Prepare a grill for medium-high heat, aiming for about 400°F (200°C). Clean and lightly oil the grates to prevent sticking.
Place the husked corn directly on the grill grates. Cook, turning every 2 to 3 minutes, until the kernels are charred in spots and tender, about 10 to 12 minutes total. For even cooking, rotate the ears to expose all sides.
During the last minute of grilling, brush each ear generously with the chili butter, allowing it to melt and coat the kernels. Use a pastry brush for an even layer.
Remove the corn from the grill and immediately brush with additional chili butter for a glossy, flavorful finish. Let rest for 1 minute before serving.

Bursting with smoky heat and creamy richness, each bite offers a delightful contrast of sweet corn and spicy butter. Serve these ears as a vibrant side at your next barbecue, or slice the kernels off the cob and toss into salads for a fiery twist.

Chevy’s Corn Fritters

A basket of these golden corn fritters offers a captivating contrast—crisp and shatteringly crunchy on the outside, yielding to a tender, sweet interior studded with fresh corn kernels. Served alongside a vibrant salsa, they make an irresistible starter or a memorable side.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

1 cup freshly shucked sweet corn kernels (from about 2 ears)
3/4 cup organic stone-ground cornmeal
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1/2 cup cultured buttermilk
2 pasture-raised eggs, lightly beaten
2 tablespoons unsalted butter, melted and cooled
2 tablespoons finely chopped fresh cilantro
1/4 cup finely diced red bell pepper
2 scallions, thinly sliced (white and light green parts)
1 teaspoon baking powder
Vegetable oil or clarified butter, for deep-frying (about 4 cups)
1/2 cup house-made salsa, for serving

Instructions

In a large bowl, whisk together the cornmeal, flour, sugar, salt, black pepper, and baking powder.
In a separate bowl, combine the buttermilk, beaten eggs, and melted butter. Stir in the corn kernels, cilantro, bell pepper, and scallions.
Pour the wet mixture into the dry ingredients and stir gently until just combined—do not overmix; a few lumps are desirable for tender fritters. Let the batter rest for 5 minutes to hydrate the cornmeal.
Meanwhile, pour oil to a depth of 2 inches in a heavy pot or Dutch oven and heat to 350°F (175°C). Use a deep-fry thermometer for accuracy; if the oil is too cool, fritters will absorb excess grease; too hot, they'll burn before cooking through.
Using a small cookie scoop or two spoons, carefully drop generous tablespoon-sized portions of batter into the hot oil, frying in batches of 5–6 to avoid overcrowding. Fry until deep golden brown, about 2–3 minutes per side, turning once with a slotted spoon.
Transfer the fritters to a paper towel-lined baking sheet to drain. Keep warm in a 200°F oven while frying remaining batches.
Serve immediately with the house-made salsa for dipping.

Dusted with a whisper of flaky sea salt just before serving, these fritters boast an ethereal crunch that gives way to a creamy, sweet corn interior. For a playful twist, drizzle with crema or a chipotle-lime aioli alongside the salsa.

Chevy’s Corn Tamales

Reminiscent of the iconic restaurant version, these corn tamales capture the essence of summer with delicate, fluffy masa and bursts of sweet corn. The tender masa yields to the subtle heat of fire-roasted green chiles, while corn kernels add pops of sweetness. A labor of love, they reward with every steamy, fragrant bite.

Serving: 6 | Prep Time: 45 minutes | Cooking Time: 60 minutes

Ingredients

2 cups masa harina (preferably stone-ground)
1 cup rendered leaf lard (or unsalted butter, softened)
1 ½ cups vegetable broth, warmed
1 teaspoon baking powder
1 teaspoon fine sea salt
1 cup fresh sweet corn kernels (from about 2 ears)
4 fire-roasted green chiles, seeded and cut into strips
12 dried corn husks, soaked in warm water for 30 minutes and drained

Instructions

In a large bowl, whisk together the masa harina, baking powder, and salt.
Using an electric mixer, beat the lard until light and fluffy, about 3 minutes.
Gradually add the masa mixture to the lard, alternating with the warm broth, beating until a soft, spreadable dough forms. (Tip: The dough should be like soft peanut butter; add more broth if dry.)
Fold in the fresh corn kernels until evenly distributed.
Pat a corn husk dry and spread about ¼ cup of masa in the center, leaving a 1-inch border. (Tip: Use a dampened spoon for even spreading.)
Place a strip of roasted green chile in the center of the masa.
Fold sides of the husk over the filling, then fold the bottom up. (Tip: Fold snugly but not too tight to allow expansion.)
Repeat with remaining husks and filling. Arrange tamales upright in a steamer basket, open ends up.
Steam over simmering water, covered, for 50–60 minutes, until masa pulls away from husk. (Tip: Check water level and add boiling water if needed.)
Remove from steamer and let rest for 5 minutes before serving.

As you unfurl the husk, the steamy fragrance of corn and roasted chile envelops you. The masa is ethereally light, each bite punctuated by sweet kernels and the mild heat of the chile, a perfect balance. Serve alongside tangy tomatillo salsa or crema for a memorable meal.

Chevy’s Cilantro Lime Corn Rice

Bright and buttery, this cilantro lime corn rice is the perfect side dish to accompany any Mexican-inspired meal. The fluffy grains of long-grain white rice are studded with sweet corn kernels and enlivened by the bright notes of fresh lime and cilantro.

Serving: 4 | Prep Time: 10 minutes | Cooking Time: 20 minutes

Ingredients

1 cup long-grain white rice, rinsed
1 ½ cups low-sodium vegetable or chicken broth
2 tablespoons cold unsalted butter, divided
1 cup fresh or frozen sweet corn kernels
2 tablespoons freshly squeezed lime juice
¼ cup finely chopped fresh cilantro
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper

Instructions

In a small saucepan, melt 1 tablespoon of the butter over medium heat. Add the rinsed rice and stir for 1 minute, until the grains are translucent at the edges and fragrant. This toasting step enhances the nutty flavor of the rice.
Pour in the broth and bring to a boil over high heat. Reduce the heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for 15 minutes without lifting the lid.
After 15 minutes, remove the pan from heat and let it stand, covered, for 5 minutes. This resting period allows the rice to finish steaming and results in perfectly separate grains.
While the rice rests, in a separate small skillet, melt the remaining 1 tablespoon butter over medium-high heat. Add the corn kernels and sauté for 3 to 4 minutes, stirring occasionally, until they are lightly charred and tender. Charring imparts a smoky sweetness.
Fluff the cooked rice with a fork, then gently fold in the sautéed corn, lime juice, and chopped cilantro. Season with salt and pepper. Taste and adjust lime or salt as needed.
Serve immediately, garnished with additional cilantro and lime wedges if desired.

Golden flecks of charred corn and vivid green cilantro create a visual feast, while the zesty lime cuts through the richness of butter, making every bite vibrant and refreshing. This rice pairs beautifully with grilled fish, tacos, or roasted chicken, and it's equally delicious served warm or at room temperature.

Chevy’s Cheesy Corn Bake

Zesty and indulgent, this Chevy's Cheesy Corn Bake brings together the sweetness of summer corn with a luscious cheese sauce and a buttery, golden crumb topping. Perfect for potlucks or family dinners, it delivers comfort in every bite. The contrast between the creamy custard-like base and the crispy crust makes it an irresistible side dish.

Serving: 8 | Prep Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

4 cups fresh sweet corn kernels (from about 6 ears)
1 1/2 cups sharp cheddar cheese, freshly grated
1 cup heavy cream
3 pasture-raised eggs, lightly beaten
2 tablespoons all-purpose flour
1/2 cup unsalted butter, melted
1/2 cup panko breadcrumbs
1 teaspoon kosher salt
1/2 teaspoon freshly cracked black pepper
1/4 teaspoon smoked paprika

Instructions

Preheat oven to 375°F. Grease a 2-quart baking dish with butter.
In a large bowl, whisk together heavy cream, eggs, flour, salt, pepper, and smoked paprika until smooth. Tip: use room-temperature eggs to ensure a smooth emulsion.
Stir in corn kernels and 1 cup of the grated cheddar until evenly incorporated.
Pour the mixture into the prepared baking dish. Sprinkle the remaining 1/2 cup cheese over the top.
In a small bowl, combine the melted butter and panko breadcrumbs with a fork until all crumbs are moistened. Spread evenly over the casserole.
Bake for 35-40 minutes, until the center is set and the top is golden brown. Tip: if the topping browns too quickly, tent with foil halfway through baking.
Let the casserole rest for 10 minutes before serving. This resting period allows the custard to set fully, ensuring clean slices and allowing the flavors to meld beautifully.

Crowned with a crackling crust, each spoonful reveals a velvety corn custard laced with sharp cheddar and a whisper of smoked paprika. Serve it alongside grilled steak or roasted chicken for a meal that feels both special and familiar. This dish also shines as a star at holiday brunches, where its golden hue and rich flavor command attention.

Chevy’s Roasted Corn and Poblano Soup

Yearning for a bowl of warmth that captures the essence of late-summer harvest, this roasted corn and poblano soup delivers smoky depth with a velvety finish. Each spoonful is a tribute to rustic elegance.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

For the Roasted Vegetables

4 ears fresh corn, husked
2 large poblano peppers

For the Soup Base

2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
4 cups vegetable broth
1 cup heavy cream
1 teaspoon ground cumin
1 teaspoon smoked paprika
Salt and freshly ground black pepper, to taste
Optional: crumbled queso fresco and cilantro for garnish

Instructions

Preheat oven to 400°F. Place corn and poblano peppers on a baking sheet. Roast for 20-25 minutes, turning once, until corn is lightly charred and poblano skins are blistered.
Remove from oven. When cool enough to handle, cut corn kernels from cobs; set aside. Place poblanos in a bowl, cover with plastic wrap, steam 10 minutes, then peel off skins, remove seeds and stems, and dice.
In a large pot, melt butter over medium heat. Add onion and cook until translucent, about 5 minutes. Add garlic; cook 1 minute.
Stir in roasted corn, diced poblano, cumin, and smoked paprika. Cook 2 minutes to meld flavors.
Pour in vegetable broth; bring to a boil. Reduce heat and simmer 15 minutes.
Using an immersion blender, puree soup until smooth. (Alternatively, blend in batches in a countertop blender.)
Stir in heavy cream; warm through but do not boil. Season with salt and pepper.
Ladle into bowls; garnish with queso fresco and cilantro if desired.

Creamy and rich, each bite carries the whisper of smoke and sweet corn. Serve with crusty bread for a satisfying meal that celebrates simplicity.

Conclusion

From quick weeknight dinners to festive gatherings, these Chevy’s corn recipe variations are sure to become family favorites. Give them a try and let us know which one you love best in the comments. Don’t forget to save this article on Pinterest for later!

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