Chipotle Meatballs in Mexican Corn Cream Sauce

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Chipotle Meatballs with corn sauce over rice on white place with peppers on side. Plate on marble counter with peppers on plate in back and pan with meatballs in back.

Chipotle Meatballs with Mexican Corn Cream Sauce are unexpected and delicious!  The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion.  They are then baked, which makes cooking super easy and healthier than frying.  The creamy sauce is inspired by Mexican Street Corn. The slight sweetness from the corn, the smokiness from the Mexican spices, the subtle heat from the Chipotle adobo sauce, and the cool and tangy sour cream make this creamy sauce the perfect complement to the Chipotle Meatballs!

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with Chipotle peppers in adobo sauce, black beans, and scallion and are baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smokey Mexican spices, cool and tangy sour cream.

Mexican Flavors + Meatballs = 😍

We love Mexican food in our house!  If they could, my daughters would have Taco Tuesday everyday.  So when I was thinking of a new way to reinvent meatballs, I was inspired by my and my girls’ love for Tacos and Mexican food!

The meatballs are a wonderful combination of black beans and lean grass-fed ground beef.  The black beans are blended so that they are partly creamy, but still have bits of bean for texture.  The creaminess from the beans added to the ground beef makes these meatballs so MOIST, tender, and so flavorful.  The Chipotle Peppers in Adobo Sauce give the meatballs that Mexican flare!

Then there is the Mexican Corn Sauce!  I don’t know why I didn’t think of this earlier in my life…a fusion of Cream Corn + Mexican Street Corn + sour cream sauce….HEAVEN!!!

Mexican Corn Cream Sauce in Pan on stove

PREP-AHEAD TO MAKE YOUR ‘KIT’:  Chipotle Meatballs with Mexican Corn Cream Sauce

We are all extremely busy and making dinner during the week can be overwhelming.  Here is my recommendation for making dinner easier: make your own kits!  On Sunday, prep all of the ingredients and components for 3 meals and store them in the fridge on meal-specific pans or bowls.  Then on the night you cook, everything is ready to go!  You will need 1 gallon bags and sandwich-size bags.

This recipe uses Gluten-Free Tortilla Chips instead of breadcrumbs as the binder for the meatballs.  Add a handful of tortilla chips to a food processor and blend until fully ground and you get 3/4 cup. Remove from the processor and set aside.

To the same food processor (no need to clean), add the drained beans and sliced scallions.  Put 1 tablespoon of the scallion greens in a baggie for the sauce and the rest go into the food processor for the meatballs.  Rough chop 2 Chipotle Peppers and add to the food processor with 1 tsp of the sauce.

Also to the food processor add 1 tbsp water, 1 tsp salt, 1 tsp ground pepper, 1 tsp ground cumin. Pulse the food processor until the mixture is completely combined and you can see that the chipotle peppers have been fully blended into the beans. You should see mostly creamy beans, but still some bean bits left for texture.

To a large mixing bowl, add the ground beef, the bean mixture, 1 egg, and 1/2 cup of the tortilla crumbs. Mix with hands or a large fork to completely combine.  Add more tortillas crumbs as needed until the mixture easily forms into balls.  Cover bowl and store in fridge until ready to make meatballs and bake them. You could also bake these in advance and reheat them later.

Roast the corn by placing it under the oven broiler for 5 minutes on each side. Watch carefully to make sure it doesn’t completely burn. When it is done, cut off the kernels and store in a storage bag. Mince 1 clove garlic and add to the same bag with the corn.

Place the Meatball mixture, the corn, and the cooked rice all on a pan in the fridge for cooking later.

 

LET’S COOK:

Preheat oven to 400 degrees F.

Roll the meatballs into 1.25 inch diameter balls and place on large baking sheet that you have lightly coated with Olive Oil.  Add the whole mini sweet peppers in and around the meatballs (note, this is optional).  Bake in oven on center rack for 30 minutes

While the meatballs are cooking, make the sauce.  Add 1 tsp Extra Virgin Olive Oil to a preheated pan and then add the roasted corn kernels, minced garlic, and 1 tbls scallion greens.  Stir and saute for 3 minutes and then add 1 tsp of the sauce from the Chipotle peppers in Adobo Sauce.  You can add more if you want it spicier.  Stir in the chicken broth, cumin, chili powder.  Bring the sauce up to a simmer and cook for 5 minutes, then turn down heat to keep warm.

When the meatballs are done, remove from the oven and let sit for a few minutes.  At this point, to the sauce whisk in the sour cream, add the cilantro.

Last, add the meatballs to the sauce.  Make sure to add any brown bits from the pan to the sauce too!

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion and then baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smoky Mexican spices, cool and tangy sour cream. Yum!

Pour the meatballs and sauce over the rice, garnish with cilantro and add the sweet peppers.  Enjoy!!

5 from 2 votes
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Chipotle Meatballs in Cream Corn Sauce

Chipotle Meatballs with Mexican Corn Cream Sauce are delicious! The meatballs are made with lean ground beef, black beans, chipotle peppers in adobo sauce, ground tortilla chips, and scallion and then baked to perfection. The creamy sauce is inspired by Mexican Street Corn with sweet corn, smoky Mexican spices, cool and tangy sour cream. Yum!
Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 30 minutes
Cook Night Time 30 minutes
Total Time 45 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

Chipotle Meatballs

  • 16 oz Lean Ground Beef, Grass Fed, Raised without antibiotics
  • 15.5 oz Black Beans
  • 4 Scallions
  • 2 Chipotle Peppers in Adobo Sauce get smallest can/jar available
  • 1 Tbls water
  • 1 Egg, large
  • 1 tsp Salt
  • 1 tsp Fresh Ground Pepper
  • 1 tsp Ground Cumin
  • 1/2 cup Ground Tortilla Chips

Mexican Corn Cream Sauce

  • 1 Ear of Corn
  • 1 clove Garlic
  • 1 tsp Extra Virgin Olive Oil
  • 1.5 cup Chicken Broth
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Chili Powder
  • 1 tsp Sauce from Chipotle Peppers in Adobo Sauce
  • 1 cup Sour Cream
  • 1/2 tsp Salt, or to taste
  • 1/2 tsp Fresh Ground Pepper
  • 1 tbls Scallion greens from the 4 scallions in the Meatballs
  • 1 tbls Cilantro, chopped

Other

  • 1 cup Rice, uncooked
  • 12 Mini Sweet Peppers this is optional, but adds great flavor

Instructions

Prep-Ahead to make Kit

  1. Add a handful of tortilla chips to a food processor and blend until fully ground and you get 3/4 cup.  Remove from the processor and set aside to be added to the meat later.  You should only need 1/2 cup for the meatballs, but you will want extra just in case your meat mixture is too wet.

  2. Drain and rinse the black beans and put into the same food processor.

  3. Slice the 4 scallions.  You will need to save 1 heaping tablespoon of the greens in a baggie for the sauce, the rest will go into the food processor for the meatballs.

  4. Rough chop 2 Chipotle Peppers and add to the food processor with 1 tsp of the sauce.  Save the rest in a storage container as you will need the sauce for adding to the Cream Sauce later.

  5. Also to the food processor add 1 tbls water, 1 tsp salt, 1 tsp ground pepper, 1 tsp ground cumin.  Pulse the food processor until the mixture is completely combined and you can see that the chipotle peppers have been fully blended into the beans.  You should see mostly creamy beans, but still some bean bits left for texture.

  6. To a large mixing bowl, add the ground beef, the bean mixture, 1 egg, and 1/2 cup of the tortilla crumbs.  Mix with hands or a large fork to completely combine.  If the mixture seems too wet, sprinkle in a little more tortilla crumbs.  Cover bowl to seal and store in fridge until ready to make meatballs and bake them.  Note: You could bake these off in advance and reheat them later.

  7. Roast the corn by placing it under the oven broiler for 5 minutes on each side.  Watch carefully to make sure it doesn't completely burn.  When it is done, cut off the kernels and store in a storage bag.  Mince 1 clove garlic and add to the same bag with the corn.

  8. Place the Meatball mixture, the corn, and the cooked rice all on a pan in the fridge for cooking later.

Cook!

  1. Preheat oven to 400 degrees F.

  2. Make rice according to package instructions.  

  3. Roll the meatballs into 1.25 inch diameter balls and place on large baking sheet that you have lightly coated with Olive Oil.  Add the whole mini sweet peppers in and around the meatballs (note, this is optional).  Bake in oven on center rack for 30 minutes.

  4. While the meatballs are cooking, make the sauce.  Add 1 tsp Extra Virgin Olive Oil to a preheated pan and then add the roasted corn kernels, minced garlic, and 1 tbls scallion greens.  Stir and saute for 3 minutes and then add 1 tsp of the sauce from the Chipotle peppers in Adobo Sauce.  You can add more if you want it spicier.  Stir in the chicken broth, cumin, chili powder.  Bring the sauce up to a simmer and cook for 5 minutes, then turn down heat to keep warm.

  5. When the meatballs are done, remove from the oven and let sit for a few minutes.  At this point, to the sauce whisk in the sour cream, add the cilantro.

  6. Last, add the meatballs to the sauce. Make sure to add any brown bits from the pan to the sauce too!

  7. Plate: Pour the meatballs and sauce over the rice, garnish with cilantro and add the sweet peppers.  Enjoy!!

Pork Carnitas Tacos

These Pork Carnitas Tacos  have shredded pork tenderloin topped with pickled red onions, goat cheese & tangy cilantro lime crema.  On the side, Creamy Corn with goat cheese…wha!?!?  Yep, goat cheese is tangy, sweet, salty and oh-so-creamy for an unexpected, but absolutely delicious combination!  

These Pork Carnitas Tacos  have shredded pork tenderloin topped with pickled red onions, goat cheese & tangy cilantro lime crema.  On the side, Creamy Corn with goat cheese...wha!?!?  Yep, goat cheese is tangy, sweet, salty and oh-so-creamy for an unexpected, but absolutely delicious combination!  

grew up on tacos-from-a-box and there is nothing wrong with those, I still make them today in a pinch.  The box just gives you all of the dry components and seasonings.  However, once I tried making Pork Carnitas, I was hooked!  Pork Carnitas is basically Mexican slow cooked pulled pork.  My version speeds up the slow cooking process to make it even easier!  But, the taste is still amazing.

After the Pork Carnitas, here is what really sets these apart from the tacos-from-a-box.  PICKLED ONIONS!  If you have had these on tacos, well, then you know what I’m talkin’ about.  If not, PLEASE PLEASE try this, it is amazing and delicious and addictive and…just wow.  They are so easy to make as well and the beautiful pink color is natural from the Red onions sitting in the vinegar and sugar.  Seriously, I cannot say enough about the YUM factor here.  Making them is super easy too.  You simply simmer the vinegar and sugar until the sugar dissolves completely and then pour over the sliced onions to cover them.  Let sit for 1 hour up to over night in the fridge and that’s it!

Finally, the goat cheese and the Cilantro Lime Crema.  Now, traditionally, you put Cotija cheese on these, but I just absolutely love the tanginess and creaminess from goat cheese, so that is what I use, but feel free to go traditional or go with even shredded cheddar.

The Cilantro Lime Crema is, well, nothing short of delish and it’s really everything I can do from eating it straight with a spoon.  The key is the Lime zest, not just using the juice.  The zest gives a more intense lime flavor without the intense sour.

Last, but not least, is the Creamy Corn…hmmmm.  Naturally sweet with a slight tang from the goat cheese.

Enjoy!

Pork Carnitas Tacos with Cilantro Lime Crema and Cream Corn

Pork Carnitas Tacos use pork tenderloin, shredded perfectly to fit into your tortillas and they are topped pickled red onions, goat cheese & tangy cilantro lime crema!  On the side, a Creamy Corn with goat cheese that is to die for!

Course Main Course
Cuisine Mexican
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 people
Author Carrie Tyler

Ingredients

  • 1 Lb Pork tenderloin
  • 1 Tsp. Ground cumin
  • 1 Tsp. Chili powder
  • 4 Fresh Scallions
  • 6 oz Goat Cheese
  • 12 Corn Tortillas
  • 1 Cup Sour Cream
  • 2 Limes
  • 4 Tbls. Cilantro, chopped + leaves for tacos

Pickled Onions

  • 1 Large red onion
  • 1 Cup White or Red wine vinegar
  • 3 Tbls White sugar

Creamy Corn

  • 4 Cups Frozen Corn
  • 1 tbls Butter
  • 2 tbls Sour Cream
  • 2 tsp Cilantro, chopped
  • 3 tbls Goat Cheese, crumbled

Instructions

Make Pork filling

  1. Preheat oven to 400 degrees F.  Season the pork with Cumin, Chili Powder, Salt, Pepper making sure to coat all sides evenly. Place on sheet pan and cook in oven for 30min. Make sure pork center is 145º. Turn off oven, cover with aluminum and keep pork in for another 10minutes.

  2. Slice the pork tenderloin into 1.5 inch pieces, then shred pork into bite size pieces (this is easily done using your own fingers)

Onions

  1. Cut the red onion in half and then thinly slice and separate thin slices into a bowl that is large enough to cover the onion with the pickling liquid.

  2. In a saucepan, bring 1 cup white vinegar and 2 Tbls sugar to a boil and then turn off the heat and stir to make sure the sugar is completely dissolved.  Pour the hot mixture over the onions and push down to make sure covered by the liquid.  Let sit until up to room temperature, then place in refrigerator until ready to use

Tortillas

  1. Once pork is done, turn oven down to 300º. Wrap 12 tortillas in aluminum foil & place in oven for 10 minutes. Turn off oven & let stay in oven until ready to eat

Make Cilantro Lime Crema

  1. Add sour cream to small bowl
  2. Zest 1 lime and add the zest + juice from half the lime into sour cream & mix to combine until smooth.  If needed add juice from 1/4 more of the lime at a time tasting as you add to make sure it doesn't get to acidic.

  3. Add 1 TSP chopped Cilantro and salt/pepper to taste to crema

Make Corn

  1. Add corn into small pot with 1 tbls Butter to thaw and heat through

  2. Add 2 tbls Sour Cream, 2 tsp chopped Cilantro.  Remove from heat and crumble 3 tbls goat cheese into the corn and mix to combine

Plate: Tortillas, pork, pickled red onions, goat cheese, then add fresh cilantro leaves