Unpopular opinion: canned corn belongs in the trash, not your chili

I spent years adding canned corn to every pot of chili and stew because it seemed like an easy way to stretch a meal. Then last month, my neighbor brought over her homemade version with no corn and I finally tasted what I was missing. The corn was just adding sweet, mushy filler that drowned out the beans and tomatoes. I realized I was using it to hide the fact my chili was too watery and bland. Now I drain my canned tomatoes better and add a can of black beans instead for texture. My grocery bill went down about $2 per batch and the flavor actually comes through. Has anyone else dropped a canned veggie they thought was essential but later realized it was holding the dish back?

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blairc901mo ago

My grandma used to put canned corn in her chili every single Sunday and I defended it for years just because it felt like tradition. But last winter I tried a batch at a potluck where the guy used hominy instead and I was honestly blown away by how much better the texture was. I mean, I still like corn in certain soups, but you're right that it just turns into this weird sweet mush in chili and hides everything else. I switched to adding a handful of frozen corn at the very end for like two minutes so it stays crunchy, and that solved it for me without losing that little pop of sweetness. Still took me way too long to admit the old way was just a crutch for thin chili.

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