Masa with Smoked Chipotle and Charred Corn

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A rustic corn masa base infused with smoky chipotle and charred corn, offering a warm, earthy foundation for braised meats or roasted vegetables. This Mexican-inspired rice and grain recipe (vegetarian), ready in about 50 minutes, pairs corn masa flour, smoked paprika, diced fresh corn for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 6 Mexican cuisine 180 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 2 tablespoons avocado oil in a skillet over medium-high heat. Add 1 cup diced fresh corn and cook for 5 minutes until lightly charred and caramelized, stirring occasionally.
  2. Step 2: Stir in 2 finely minced chipotle peppers in adobo and 1 teaspoon smoked paprika, cooking for 1 minute until fragrant.
  3. Step 3: In a separate bowl, whisk together 2 cups corn masa flour, 1/2 teaspoon sea salt, and 1 teaspoon smoked paprika. Gradually add 1 1/2 cups vegetable broth while stirring to form a thick, cohesive dough.
  4. Step 4: Fold the charred corn and chipotle mixture into the masa dough. Press into a greased baking dish, smooth the top, and bake at 375°F (190°C) for 25 minutes until golden and set.

Frequently asked questions

How long does Masa with Smoked Chipotle and Charred Corn take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Masa with Smoked Chipotle and Charred Corn?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep corn masa flour from drying out.

Can I substitute ingredients in Masa with Smoked Chipotle and Charred Corn?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Masa with Smoked Chipotle and Charred Corn for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Masa with Smoked Chipotle and Charred Corn vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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