Chilote stew is a traditional Costa Rican dish, closely tied to Guanacaste, made with chilotes: tender ears of corn before the kernels form.
They’re cooked with milk, achiote, and an onion and celery base, and thickened with corn masa.
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Costa Rican Baby Corn Stew
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 10 servings
- Category: Main Course
- Cuisine: Costa Rican
Ingredients
- 5 dozen chilotes (baby corn)
- 1 onion
- Tender celery
- Oil
- 1 cup of water
- Milk
- Salt
- Achiote (annatto)
- Pepper or cumin
- 1 pinch of sugar
- A little corn masa or cornstarch, to thicken
Preparation
- Prepare the chilotes, husk them (you can leave the most tender leaves) and chop them into medium pieces.
- Sauté, sauté the chopped onion and celery in a little oil; when translucent, add the chilotes and the cup of water and bring to a boil.
- Cook, add milk, salt, achiote, pepper or cumin, and a pinch of sugar, and cook, stirring occasionally, until the chilotes soften.
- Thicken and serve, mix a little corn masa (or cornstarch) into milk, add it to the pot, and cook until thick. Serve hot.
Tips
- Allow a dozen chilotes for every two servings: they’re small.
- The most typical way to thicken it is with corn masa dissolved in milk.
- Stir now and then so it doesn’t stick.
Traditional variations
- It can be thickened with cornstarch instead of masa; chilotes are also made in picadillo or in vinaigrette.
How to serve
Serve the stew hot and thick in individual cups as a starter, or as a side for meats.
Recommended pairings
- White rice
- Grilled meats
- Tortillas
Did you know?
«Chilote» comes from the Nahuatl xilotl, tender corn.
Frequently Asked Questions
Tender ears of corn before the kernels form, with a sweet flavor.
A dozen for every two servings; for a family lunch, about five dozen.
With a little corn masa mixed into milk, or with cornstarch.
