Chickpea, Quinoa & White Bean Chili

This dish was a fun, delicious, and healthy dinner. Everyone in my house loves a meal that involves assorted toppings! 🙂

The recipe was adapted from Antoni Let’s Do Dinner by Antoni Porowski of Queer Eye. The chili published in his last book is one of our absolute favorites, so I knew that we had to try his vegan version (vegetarian with the optional sour cream and cheese toppings).

We ate it with cornbread muffins on the side. Wonderful.

Yield: Serves 4 to 6

For the Chili:

  • 3 T olive oil
  • 1 large onion, coarsely chopped
  • 1 large red bell pepper, cored, seeded, and chopped
  • 5 large garlic cloves, finely chopped
  • Kosher salt
  • 2 1/2 cups water or a combination of stock and water
  • 2 T tomato paste
  • 1 T chili powder
  • 2 tsp ground cumin
  • 1 1/2 tsp dried oregano
  • 1 (28 oz) can crushed tomatoes, preferably fire-roasted
  • 1 (15 oz) can cannellini beans, rinsed and drained
  • 1 (15 oz) can chickpeas, rinsed and drained
  • 1 T finely chopped chipotle chilies in adobo, plus more to taste (about 1 medium chile)
  • 2 tsp packed light brown sugar
  • 1/2 cup tricolor quinoa, rinsed

For the Toppings:

  • coarsely crushed or broken tortilla chips
  • sour cream
  • shredded Mexican cheese blend, cheddar, or pepper Jack cheese
  • sliced or cubed avocado
  • chopped red onion or sliced scallions
  • canned mild green chilies or sliced fresh or pickled jalapeños
  • chopped fresh cilantro
  1. Heat the oil in a Dutch oven or other large heavy-bottomed pot over medium heat. (I used a large enameled cast iron Dutch oven.)
  2. Add the onion, bell pepper, garlic, and 1 teaspoon coarse salt; cook, stirring frequently, until the vegetables are softened, about 8 minutes.
  3. Meanwhile, dissolve the tomato paste in 2 1/2 cups water or in a combination of stock and water. (I used 1 cup stock and 1 1/2 cups water.)
  4. Stir the chili powder, cumin, and oregano into the onion mixture and cook, stirring, until the spices begin to stick to the bottom of the pot, about 1 minute.
  5. Add the tomatoes, beans, chickpeas, chipotles, brown sugar, 1 teaspoon coarse salt, and the tomato paste mixture. Increase the heat to medium-high and cook, stirring occasionally, until the mixture reaches a low boil.
  6. Add the rinsed quinoa, reduce the heat to maintain a simmer, and cook, stirring occasionally, until the quinoa is tender, about 25 to 35 minutes.
  7. Remove the chili from the heat and adjust the seasonings and chipotle to taste.
  8. Add the water to thin, if desired.
  9. Serve with assorted toppings (and cornbread, if desired).

Bobby Flay’s Vegetable Chili with Cumin-Lime Yogurt & Avocado-Shishito Relish

Wow. This was the best vegetarian chili I have ever experienced. It was a little bit labor intensive to prepare but the house smelled incredible and the resulting meal was worth the work.

This recipe was adapted from Bobby Flay’s new cookbook, Beat Bobby Flay, via today.com. Even after decreasing and adjusting the chili powders in the recipe, the chili was on the spicy side. It was well tempered with all of the toppings and I also served it over rice to balance the heat. Next time, I may omit one teaspoon of chili powder, noted below.

I loved all of the toppings and garnishes. The cotija cheese was absolutely essential. Healthy and fabulous vegetarian comfort food.

Yield: Serves 4 to 6

For the Cumin-Lime Yogurt: (Makes 1 cup)

  • 1 cup 2% Greek yogurt
  • 1 lime, finely zested and juiced
  • 1/2 tsp ground cumin
  • kosher salt and freshly ground black pepper

For the Avocado-Shishito Relish: (Makes about 2 cups)

  • 2 Hass avocados, cut into large dice
  • 2 T finely diced red onion
  • 1 lime, juiced
  • 2 T chopped fresh cilantro leaves
  • kosher salt and freshly ground black pepper
  • 1/2 tablespoon canola oil
  • 4 shishito peppers

For the Vegetable Chili:

  • 8 tablespoons canola oil, divided
  • 1 large Spanish onion, finely diced
  • 8 cloves garlic, mashed to a paste with 1/4 teaspoon kosher salt
  • 2 tsp ancho chile powder
  • 1 tsp guajillo chile powder (I ground a guajillo chile in a spice grinder)
  • 1 tsp chipotle powder
  • 1 tsp chili powder, optional (next time I would omit it)
  • 1 tsp ground coriander
  • 1 tsp ground cumin
  • 2 T tomato paste
  • 1 (12-ounce) bottle dark beer (I used a Fat Tire amber)
  • 1 (28-ounce) can peeled whole plum tomatoes, undrained (I used San Marzano)
  • kosher salt and freshly ground black pepper
  • 1 T finely chopped fresh oregano leaves
  • 2 large portobello mushrooms (about 11 oz), stems discarded, caps cut into 1/2-inch dice
  • 6 cups 1/2-inch-diced peeled eggplant (1 large or 2 medium, about 2 1/2 pounds)
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • 1/4 cup chopped fresh cilantro leaves
  • 2 scallions, green tops and pale-green parts only, thinly sliced
  • 1 tablespoon clover honey

To Serve:

  • Cumin-Lime Yogurt (recipe above)
  • Avocado-Shishito Relish (recipe above)
  • 1/2 cup coarsely grated or crumbled queso blanco
  • 1/4 cup finely grated Cotija cheese
  • fried tortillas strips or crumbled tortilla chips, for garnish (optional)
  • cornbread or cornbread muffins, for serving, optional

To Make the Cumin-Lime Yogurt:

  1. Whisk together the yogurt, lime zest, lime juice, and cumin in a small bowl.
  2. Season with salt and pepper.
  3. Cover and refrigerate for at least 30 minutes and up to 24 hours before serving.

To Make the Avocado-Shishito Relish:

  1. In a large bowl, combine the avocado, onion, lime juice, and cilantro in a large bowl.
  2. Using a fork, coarsely mash the ingredients together.
  3. Season with salt and pepper to taste.
  4. Heat the oil in a large cast-iron or nonstick skillet over high heat until shimmering.
  5. Add the shishitos, season with salt and pepper, and cook until charred on both sides, about 2 minutes per side. Transfer to a cutting board, let cool for a few minutes, then finely dice.
  6. Gently fold in the diced shishitos into the avocado mixture to combine.

Note: The relish can be made up to 4 hours in advance, tightly covered and refrigerated.

To Make the Vegetable Chili:

  1. Heat 3 tablespoons of the oil in a large Dutch oven over medium-high heat until shimmering.
  2. Add the onion and cook until soft, about 4 minutes.
  3. Add the garlic and cook for 1 minute longer.
  4. Add all of the chile powders, the coriander, and cumin. Cook, stirring constantly, until the spices are fragrant and deepen in color, about 2 minutes.
  5. Stir in the tomato paste and cook for 1 minute.
  6. Add the beer and cook over medium heat until the mixture is reduced by about half, about 5 minutes.
  7. Add the tomatoes and their juices and cook until the tomatoes begin to soften and break down, about 10 minutes. Using a potato masher or wooden spoon, coarsely mash the tomatoes.
  8. Season with salt and pepper and stir in the oregano. Cook until the sauce starts to thicken, about 20 minutes.
  9. While the sauce is cooking, heat 2 tablespoons of the oil in a large cast-iron skillet over high heat.
  10. Add the mushrooms and cook, stirring a few times, until golden brown and their liquid has evaporated, about 7 minutes. Season with salt and pepper and transfer to a large bowl.
  11. Return the skillet to the heat and add the remaining 3 tablespoons oil.
  12. Working in batches, add the eggplant in a single layer, season with salt and pepper, and cook, stirring a few times, until golden brown and soft, about 5 minutes per batch. Add more oil, if necessary. (I cooked the eggplant in 3 batches.) Transfer the eggplant to the bowl of mushrooms.
  13. Add the eggplant, mushrooms, and black beans to the tomato sauce and stir to combine.
  14. Cook for 15 minutes to meld the flavors and thicken the mixture.
  15. Stir in the cilantro and scallions and season with the honey, salt and pepper.

To Serve:

  1. Ladle the chili into bowls, top with a dollop of the cumin-lime yogurt and avocado-shishito relish.
  2. At the table, pass the queso blanco and Cotija cheeses, as well as some tortilla chips, if desired, to sprinkle over the top of the chili.
  3. Offer cornbread or cornbread muffins on the side, if desired.

Poblano, Black Bean & Cheese Enchiladas

Recently, my friend gave me beautiful cast iron baking dishes. I knew that I wanted to make enchiladas in them right away! Our Cinco de Mayo feast was the perfect occasion. Our meal also included chips and guacamole, of course. 😉

The recipe for these hearty, vegetarian enchiladas was adapted from The New York Times, contributed by Ali Slagle. I modified the proportions and method. We ate them garnished with sour cream, red onion, avocado, and cilantro with refried beans and rice on the side. We topped off our festive meal with a Tres Leches Cake. Perfect.

Yield: Serves 4 to 6

  • 2 tablespoons olive oil
  • 2 medium yellow onions, finely chopped (I used a food processor)
  • 1 poblano chile, stemmed, seeded and cut into 1/4-inch pieces
  • 8 garlic cloves, peeled and minced (I used a food processor)
  • Kosher salt and freshly ground black pepper
  • 2 teaspoons ground cumin
  • 1 (15-ounce) can fire-roasted tomatoes (I used Trader Joe’s)
  • 1 teaspoon chili powder
  • 1 chipotle chile in adobo, chopped
  • 1/4 cup sour cream, plus more for serving, optional
  • 2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 to 2 cups coarsely grated mild Cheddar or Monterey Jack cheese
  • 10 to 12 (6-inch) soft corn or flour tortillas (I used Trader Joe’s corn & wheat tortillas)
  • fresh cilantro leaves and stems, for serving
  • sliced avocado, for serving, optional
  • diced white or red onion, for serving, optional
  • rice and refried beans, for serving, optional
  1. Heat the oven to 425 degrees. (I used the convection setting.)
  2. In a large skillet, heat the oil over medium-high. Add the onions and chopped poblano chile; season with salt and pepper. Cook, stirring occasionally, until softened and charred in spots, 4 to 5 minutes.
  3. Stir in the cumin and minced garlic; cook until fragrant, about 1 minute. Remove from heat.
  4. Transfer half the vegetable mixture to a blender; add the tomatoes, chili powder and chipotle chile. (I used a Vitamix.) Blend until very smooth. Season to taste with salt and pepper. (If your blender isn’t particularly strong and the sauce looks more like a chunky purĂ©e, add 1/4 cup sour cream and blend again until smooth.)(I omitted the sour cream in the sauce.)
  5. Add the black beans and 1/2 cup cheese to the remaining vegetables in the skillet and stir to combine. Some canned beans are already salted, so taste and adjust seasonings as needed.
  6. Place the tortillas in a tortilla warmer (or on a plate) covered with a damp paper towel. Cover and microwave for 1 minute, or until warm and pliable.
  7. If using individual dishes, spread a few spoonfuls of sauce over the bottom of each dish. (I used 5 dishes.) Alternatively, pour enough enchilada sauce to lightly coat the base of a medium casserole dish or a 9-by-13-inch baking pan. Spread it to cover the bottom of the dish(es).
  8. Line up the filling, tortillas and baking dish in a row. Place a heaping 1/4 cup of the bean mixture in the center of each tortilla. Roll up the tortilla and place in the casserole dish(es), seam-side down. Repeat with the remaining tortillas. (I placed 2 enchiladas per individual dish.)
  9. Spoon or pour the remaining sauce over the enchiladas.
  10. Sprinkle with the remaining 1 to 1 1/2 cups of cheese, to taste. (I used 1/2 cup cheese per dish.)
  11. Place the baking dish(es) on a rimmed baking sheet and tent with foil. Bake for 10 minutes.
  12. Remove foil and continue to bake until the cheese has melted and has browned in spots, about 10 additional minutes.
  13. Top with sour cream, avocado slices, diced onion, and cilantro. Serve immediately.

Note: The sauce and the black bean mixture (without the cheese) can be made up to 5 days in advance and stored in an airtight container in the refrigerator. The spice level in the sauce can be easily modified by adjusting the amount of chili powder.

Oven-Baked Barbecue Chicken

The week of President Biden’s Inauguration, our local newspaper published recipes to celebrate our nation. The article included recipes for the Navy Bean Soup that is served in one of the Senate restaurants and White House Chef (1966-1987) Henry Haller’s Cooked Vegetable Salad. The third recipe was late Representative John Lewis’ recipe for Barbecued Chicken.

This oven-baked barbecued chicken was published in the Atlanta Journal Constitution as Representative John Lewis’ “other legacy.” It was originally published in the AJC in 1995 and was re-published after his death. He started making this dish in 1968, serving it to guests with potato salad, with rice and string beans, or with sweet potatoes and green salad.

I adapted the recipe to used boneless, skinless chicken thighs, modified the proportions and method, and included garlic in the sauce. We ate it with crispy oven fries and green salad. It was a crowd-pleaser in my house too.

Yield: Serves 4 to 6

  • 1 cup ketchup
  • 1/2 teaspoon mustard (I used Dijon)
  • 1 tablespoon Tabasco or other hot sauce (I used chipotle Cholula)
  • pinch of cayenne pepper
  • coarse salt and freshly ground black pepper
  • 1/2 large yellow onion, finely chopped
  • 1 large garlic clove, minced, optional
  • 10 boneless, skinless chicken thighs OR 1 whole frying chicken, cut up, or equivalent chicken pieces
  • fresh herbs, for garnish, optional
  1. Preheat oven to 350, preferably on convection roast. Coat a rimmed baking sheet or 9×13-inch baking pan with cooking oil spray.
  2. Season the chicken pieces with salt and pepper.
  3. In a medium bowl, combine ketchup with mustard, hot sauce, cayenne pepper, pinch of black pepper, onion, and garlic, if using. Blend well.
  4. Put chicken parts into the prepared pan. Spread half of the sauce evenly over chicken if using boneless, skinless chicken or all of the sauce if using bone-in chicken parts.
  5. Bake for 15 minutes for boneless, skinless thighs or for 30 minutes for bone-in skin on chicken parts.
  6. Remove pan from the oven and flip the chicken pieces over if using boneless, skinless chicken; coat with the rest of the sauce. If using bone-in skin-on chicken, basting the chicken with pan juices at this point.
  7. Return the pan to the oven and continue to bake for an additional 15 minutes for boneless, skinless chicken or 30 minutes for bone-in, skin-on chicken parts.
  8. Remove pan from the oven as set to broil. Broil the chicken, watching carefully, for 1 to 3 minutes, or until browned in spots.
  9. Garnish with fresh herbs, if desired. Serve warm.

Rich Turkey Chili with Bacon, Dark Beer & Chocolate

My daughter and I really enjoy watching Queer Eye on Netflix together. It is so positive and full of love. She is particularly a fan of Antoni, the chef. We were excited to check out his cookbook! 🙂

This fabulous chili recipe was adapted from Antoni in the Kitchen by Antoni Porowski. I modified the proportions. It was rich, full-flavored, and hearty. We ate it with lots of toppings, cornbread muffins and green salad. I’m planning to make it again to serve on a really chilly evening. Everyone loved it.

Super Bowl 2021 Update: This chili was absolutely delicious served with beer bread.

Yield: Serves 6 to 8

For the Chili:

  • 1/3 to 1/2 pound thick-cut bacon, cut crosswise into 1/4-inch-wide strips (4-5 slices)
  • 1 3/4 to 2 pounds ground turkey, preferably dark meat
  • Kosher salt
  • 2 T olive oil
  • 2 medium or 1 1/2 large onions, coarsely chopped (about 3 cups)
  • 1 red bell pepper, cored, seeded, and cut into small cubes
  • 3 T tomato paste
  • 5 to 8 large garlic cloves, finely chopped
  • 1 canned chipotle chile in adobo, seeded (if desired), finely chopped, plus 1 to 2 T adobo sauce (I didn’t seed the chile)
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 2 (15-oz) cans black beans, rinsed and drained
  • 1 (14-oz) can crushed tomatoes
  • 1 (12-oz) bottle dark beer (such as Guiness or Negra Modelo)
  • 1 1/2 cups chicken stock
  • 2 oz dark chocolate, coarsely chopped (scant 1/2 cup) (I used 72% cacao)
  • 2 T apple cider vinegar
  • 2 tsp molasses or dark brown sugar

For the Toppings:

  • sliced avocado
  • chopped fresh cilantro
  • grated cheddar
  • diced red or white onion
  • pickled jalapeños
  • sour cream or Greek yogurt
  • lime wedges
  1. In a large Dutch oven or other wide heavy pot with a lid, cook the bacon over medium-high heat, stirring occasionally, until crisp and golden, 5 to 7 minutes. (I used a large enameled cast iron Dutch oven.) Using a slotted spoon, transfer the bacon to a large bowl.
  2. Cook the turkey in the remaining bacon fat over high heat, stirring frequently and breaking up the meat into small bits with a wooden spoon, until cooked through, about 5 minutes.
  3. Season turkey with 1 1/2 teaspoons of salt, then transfer and any juices to the bowl with the bacon.
  4. Heat the oil in the same pot over medium to medium-high heat.
  5. Add the onions and bell pepper and cook, stirring occasionally, until the vegetables are softened and the onions are golden, about 8 minutes.
  6. Stir in the tomato paste and garlic and cook for 1 minute, stirring, then stir in the chipotle and adobo sauce, oregano, cumin, and 2 teaspoons of salt. Cook until fragrant, about 2 minutes.
  7. Add the beans, crushed tomatoes, beer, stock, chocolate, and turkey-bacon mixture. Bring to a gentle simmer and cook, uncovered, stirring occasionally, until the chili is deeply flavorful, about 1 hour and 15 minutes.
  8. Remove the pot from the heat and stir in the vinegar and molasses or brown sugar.
  9. Adjust the seasoning, to taste. Serve hot with toppings, as desired.

Chile Chicken Nachos

One of my friends has been trying to convince me to make nachos for dinner for quite some time. My kids (who were well aware of this suggestion) were so deprived, they have ordered nachos on several occasions as an entrĂ©e when we’ve indulged at a Mexican restaurant. 😉

When I saw this recipe for “party nachos,” I thought that I could (and should) serve them for dinner! Crazy? Nope. My kids were thrilled. After all, nachos are a sheet-pan dinner. This version uses rotisserie chicken meat as a shortcut too.

This recipe was adapted from Bon Appétit, contributed by Rick Martinez. I scaled down the proportions. However, I did prepare the full recipe for the rotisserie chicken and sauce, keeping half to use for tacos, etc., on another occasion.

The bottom layer was reminiscent of a enchilada pie, or taco or enchilada skillet meal- other weeknight favorites over here. The rotisserie chicken meat is coated with a fabulous, full-flavored sauce. This sauce brings these nachos to the next level. I loved all of the toppings too. Very cheesy.

When not being served for dinner, these nachos would also be a great appetizer or snack, of course.

Yield: Serves about 6

  • 2 T extra-virgin olive oil
  • 4 garlic cloves, chopped
  • 1/2 large red onion, chopped, divided
  • 1 T achiote paste or tomato paste
  • 8 ancho chiles, stemmed, seeded (I substituted 2 ancho chilies plus 4 guajillo chiles)
  • 1 chipotle chile in adobo, chopped (or 1 T adobo sauce to keep things mild)
  • 3 cups chicken stock
  • 1 tsp ground cumin
  • Kosher salt
  • 1 rotisserie chicken, meat pulled from bones and shredded
  • 1 10-oz bag frozen corn, thawed, drained
  • 1/2 poblano chile, stemmed, seeded, chopped
  • 4 oz crumbled feta cheese (about 1/2 cup) or finely grated Cotija cheese (about 1 cup)
  • Nonstick vegetable oil spray
  • 8 to 10-oz tortilla chips
  • 1 lb sharp cheddar cheese, shredded
  • thinly sliced radishes, cilantro leaves, avocado cubes, and pickled jalapeños, for serving, as desired
  • sour cream, for serving, as desired
  1. Heat oil in a large saucepan over medium-high until shimmering.
  2. Cook garlic and half of onion, stirring occasionally, until tender and beginning to brown, 6–8 minutes.
  3. Stir in achiote paste/tomato paste and cook, stirring occasionally, until brick red, about 1 minute.
  4. Add dried chiles, chipotle chile, stock, cumin, and 2 teaspoons of salt and bring to a boil. Cover, remove from heat, and let sit until chiles are very soft, about 30 minutes.
  5. Place a rack in the center of oven; preheat to 350°, preferably on convection.
  6. Transfer chile mixture to a blender and purée until smooth.
  7. Return to saucepan, stir in chicken, and bring to a simmer over medium-low heat; season with salt. Remove from heat; set chicken aside until ready to assemble. (Reserve half of this saucy chicken for another use; only half is needed for the nachos.)
  8. Meanwhile, toss corn, chopped poblano chile, half of the feta/Cotija cheese, and remaining onion in a medium bowl until combined; season with salt.
  9. Coat a large rimmed baking sheet with nonstick spray.
  10. Arrange half of the chips in an even layer on the bottom of the baking sheet.
  11. Top with half of the reserved chicken mixture, half of the corn mixture, and half of the cheddar.
  12. Repeat layers with remaining chips, chicken mixture, corn mixture, and cheddar.
  13. Bake nachos, rotating pan halfway through, until cheese is melted and edges of chips are beginning to brown, 8–10 minutes.
  14. Serve topped with radishes, cilantro, avocado, pickled jalapeños, remaining feta/Cotija cheese, sour cream, and other desired toppings alongside.

Do Ahead: Nachos can be assembled 1 hour before baking. Cover with plastic and store at room temperature.

Sweet Summer Corn- Two Ways

I typically enjoy our amazing Long Island summer corn simply on the cob after boiling it for two minutes in salted water. No butter, no extra salt. It’s perfect. 🙂 But, I must admit that both of these dishes brought sweet corn to another level and were absolute crowd-pleasers.

The first dish, pictured above, is Ina Garten’s Chipotle Parmesan Sweet Corn. It was buttery and indulgent. We ate it as a side with grilled chicken. The second dish, photo below, is Mexican-Style Corn with Citrus Cream. I served it on a separate occasion as an appetizer with tortilla chips.

The Chipotle Parmesan Sweet Corn Recipe is from Ina Garten’s Cook Like a Pro: Recipes and Tips for Home Cooks via barefoot contessa.com. The Mexican-Style Corn with Citrus Cream recipe was adapted from Martha Stewart’s Everyday Food. The street corn had more of a spicy kick compared to the buttery chipotle corn.

Ina Garten’s Chipotle Parmesan Sweet Corn

Yield: Serves 6 to 8 as a side dish

  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 cup shallots, halved lengthwise, peeled, and thinly sliced crosswise (3 large shallots)
  • 8 cups white or yellow corn kernels (8 to 12 ears) (I used 9)
  • 1/4 tsp chipotle chile powder
  • Kosher salt and freshly ground black pepper
  • freshly squeezed lime juice from 1 lime (about 2 T)
  • 1 T freshly grated Parmigiano Reggiano cheese
  1. Standing the cob upright inside the center of a medium to large shallow bowl, cut the corn kernels off of the cobs. (This prevents the kernels from scattering all over the counter.)
  2. Heat the butter in a large (12-inch) sauté pan over medium heat. Once melted, add the shallots and cook for about 5 minutes, until tender and fragrant.
  3. Add the corn, chipotle powder, 2 teaspoons salt, and 1 teaspoon pepper.
  4. Raise the heat to medium high and cook for 10 to 12 minutes, stirring occasionally to allow the corn to brown lightly, until the corn is tender but still firm.
  5. Off the heat, stir in the lime juice and Parmesan.
  6. Taste for seasonings and transfer to a large shallow serving bowl. Serve hot.

Martha Stewart’s Mexican-Style Corn with Citrus Cream

Yield: Serves 4 to 6 as an appetizer

  • 8 ears corn, husked and silks removed
  • 1/2 cup light sour cream
  • 1 T fresh lime juice
  • pinch or two cayenne pepper
  • 1/4 tsp chili powder
  • 1/4 cup minced cilantro, or more, to taste
  • coarse salt and freshly ground black pepper
  • 1/4 cup crumbled cotija or goat cheese
  • tortilla chips, for serving
  1. Heat a grill or grill pan over medium-high. Clean and lightly oil the hot grill.
  2. Grill the husked corn cobs, turning occasionally, until kernels are tender and charred in spots, about 20 minutes.
  3. Meanwhile, combine sour cream, lime juice, cayenne, chili powder, and cilantro in a small bowl. Season with salt and pepper, to taste.
  4. Cut off the tips of the grilled corn cobs and stand in a wide, shallow bowl. Using a sharp knife, cut the kernels off the cobs.
  5. Combine the corn kernels with the sour cream mixture.
  6. To serve, top with the crumbled goat cheese. Serve with tortilla chips for dipping, as desired.

Note: This dish can be served warm or at room temperature

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