Chili is a classic comfort dish that warms the soul, but every once in a while, it’s fun to give it a bold, unexpected twist. Enter Street Corn Chicken Chili, a vibrant and flavorful take that blends the creamy sweetness of corn with tender ground chicken and a punch of spice. Inspired by the flavors of Mexican street corn—or elote—this chili delivers a perfect balance of heat, creaminess, and fresh, zesty brightness.
This isn’t your typical chili. The combination of sweet corn kernels, smoky paprika, and the subtle heat of jalapeños creates a multi-dimensional flavor profile that keeps you coming back for more. Topped with cilantro, crumbled cotija cheese, and a squeeze of lime, every bite is a festival of taste. Perfect for chilly evenings, casual gatherings, or game-day meals, this chili is a crowd-pleaser that’s as fun to make as it is to eat.
What makes this recipe truly special is its versatility. You can adjust the heat, switch up the toppings, or even use different chicken cuts. Whether you’re a chili enthusiast or a newcomer looking for something new, this Street Corn Chicken Chili is sure to impress.
Recipe Overview
Street Corn Chicken Chili is a hearty, creamy, and slightly spicy chili made with ground chicken, sweet corn, jalapeños, and a medley of bold spices. Finished with sour cream, fresh cilantro, and lime juice, it captures the essence of Mexican street corn in a warm, comforting bowl. Quick to prepare, this chili is perfect for weeknight dinners, meal prep, or entertaining friends and family.
Ingredients & Instructions
Here’s what you’ll need to create this flavorful dish, along with step-by-step instructions and tips for the best results.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeño peppers, seeds removed and diced
- 6 to 8 ears corn on the cob, kernels cut from cob
- Kosher salt and black pepper, to taste
- 6 to 8 cloves garlic, minced
- 2 pounds ground chicken
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- 4 cups chicken broth
- 1 tablespoon chicken base (like Better Than Bouillon)
- A few dashes hot sauce, optional
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
- Optional toppings: extra cilantro, crumbled cotija cheese, chili powder, lime wedges
Step-by-Step Instructions
1. Sauté the Vegetables
Heat olive oil in a large soup pot over medium heat. Add diced onion, jalapeños, and corn kernels, seasoning with kosher salt and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Tip: For extra depth, roast the corn lightly in a skillet before adding it to the pot to enhance its sweetness and bring out a subtle smoky flavor.
2. Cook the Chicken
Stir in the minced garlic and ground chicken. Sprinkle with chili powder, paprika, cumin, and a little extra salt and pepper. Cook for another 7 to 9 minutes, breaking apart the chicken as it browns and absorbs the spices.
Tip: Keep stirring occasionally to ensure even browning and to prevent the chicken from clumping.
3. Add the Broth and Simmer
Pour in chicken broth and stir in the chicken base. Bring to a gentle boil, then reduce heat to medium-low and simmer uncovered for 25 to 30 minutes, stirring occasionally. The chili should thicken and the flavors meld beautifully.
Tip: If you prefer a thicker chili, simmer a bit longer, or mash a few corn kernels against the side of the pot to release natural starches.
4. Make It Creamy
Stir in hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and fully combined. Adjust seasoning with more salt, pepper, or hot sauce to taste.
Tip: For a smoother texture, temper the sour cream by mixing a small amount of hot chili into it before stirring into the pot to prevent curdling.
5. Serve and Garnish
Ladle the chili into bowls and top with optional cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges. Serve hot for a cozy, flavor-packed meal.
Tip: For added crunch and presentation, serve with tortilla chips or a side of warm cornbread.
Cooking Tips & Variations
1. Adjusting the Heat
- For a milder chili, reduce the number of jalapeños or remove seeds entirely.
- Add more heat with serrano peppers or a spicier hot sauce.
2. Protein Options
- Ground turkey can replace chicken for a slightly leaner version.
- Rotisserie chicken or shredded cooked chicken can make this recipe even faster.
3. Corn Variations
- Fresh corn is ideal, but frozen corn can be substituted if fresh isn’t available. Just thaw and drain before adding.
- Grilled corn adds a smoky, caramelized flavor that enhances the street corn vibe.
4. Creaminess
- For a lighter option, use Greek yogurt instead of sour cream.
- Dairy-free sour cream works for those avoiding dairy while keeping the chili creamy.
5. Serving Ideas
- Serve over rice or quinoa for a filling meal.
- Pair with tortilla chips or crusty bread to soak up the creamy, spicy broth.
Storage & Serving Suggestions
Storage
- Refrigerate leftovers in an airtight container for up to 4 days.
- Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
Serving Suggestions
- Top individual bowls with extra cilantro, cheese, or a squeeze of lime.
- Serve alongside tortilla chips, cornbread, or a fresh salad for a complete meal.
Street Corn Chicken Chili is a vibrant, cozy dish that transforms traditional chili into a fresh, flavorful experience. Sweet corn, tender chicken, bold spices, and a creamy finish create a harmonious blend that’s both comforting and exciting. Perfect for weeknights, parties, or anytime you crave a dish that’s hearty yet full of bright flavors, this chili is sure to become a favorite.
Whether you’re serving it for family dinner or impressing friends at a casual gathering, Street Corn Chicken Chili delivers warmth, spice, and that irresistible street corn charm in every spoonful.
FAQs
1. Can I make this chili ahead of time?
Yes! Prepare it a day in advance and store in the fridge. Reheat gently on the stovetop before serving.
2. Can I freeze this chili?
Absolutely. Freeze in airtight containers for up to three months. Thaw in the fridge and reheat over low heat.
3. Can I make it spicier or milder?
Yes—adjust the number of jalapeños or use different types of hot sauce to control heat levels.
4. What can I serve with it?
Tortilla chips, cornbread, rice, or a simple green salad make excellent sides.
5. Is there a dairy-free option?
Yes, swap sour cream for a dairy-free alternative like coconut or cashew-based sour cream.
Street Corn Chicken Chili is a creamy, flavorful chili with sweet corn, tender chicken, and bold spices. Perfect for weeknights or cozy gatherings.