Street Corn Chicken Chili Recipe

Introduction

This Street Corn Chicken Chili recipe is a simple and delicious way to enjoy the classic flavors of Mexican street corn in a comforting, hearty bowl. It combines tender chicken, sweet corn, and a creamy, slightly spicy broth for a meal that is both easy to make and incredibly satisfying. For another sweet and savory treat, try this Salted Caramel Chocolate Chip Cheesecake Recipe.

Ingredients

This Street Corn Chicken Chili comes together with a vibrant mix of smoky spices, creamy toppings, and hearty beans for a truly comforting bowl.

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can fire-roasted corn, drained
• 1 (15-ounce) can white beans (such as cannellini or great northern), drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 cup chicken broth
• 1/2 cup sour cream (or Mexican crema)
• 1/2 cup crumbled cotija cheese (feta is a good substitute)
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This Street Corn Chicken Chili comes together about 25% faster than many similar chili recipes.

Step-by-Step Instructions

Step 1 — Sauté the Aromatics

Heat a tablespoon of oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook for 4-5 minutes until softened and translucent. Stir in the minced garlic and cook for another minute until fragrant.

Tip: Do not let the garlic brown, as it can become bitter.

Step 2 — Brown the Chicken

Add the ground chicken to the pot, breaking it up with a spoon. Cook for 6-8 minutes, stirring occasionally, until the chicken is no longer pink and is lightly browned.

Tip: For deeper flavor, let the chicken develop a golden-brown crust before breaking it up fully.

Step 3 — Add Spices and Tomato Paste

Sprinkle the chili powder, cumin, and smoked paprika over the chicken. Add the tomato paste and stir constantly for 1-2 minutes to coat everything. This step toasts the spices and deepens their flavor.

Step 4 — Deglaze and Simmer

Pour in the chicken broth, using your spoon to scrape up any browned bits from the bottom of the pot. Add the drained beans and corn. Bring the Street Corn Chicken Chili to a boil, then reduce the heat to low, cover, and simmer for 20 minutes.

Tip: A gentle simmer is key; the chili should bubble occasionally.

Step 5 — Stir in Creamy Elements

After simmering, turn off the heat. Stir in the cream cheese and cotija cheese until the cream cheese is fully melted and incorporated. This creates the signature creamy texture of the chili.

Tip: For easier mixing, ensure the cream cheese is at room temperature or cut into small cubes.

Step 6 — Final Seasoning and Rest

Taste the chili and season with salt and pepper as needed. Stir in the fresh lime juice and chopped cilantro. Let the chili stand for 5 minutes off the heat before serving; this allows the flavors to meld together perfectly.

Nutritional Information

Calories	380
Protein	32g
Carbohydrates	35g
Fat	14g
Fiber	6g
Sodium	890mg

Note: Estimates based on typical ingredients and serving size. This Street Corn Chicken Chili is also a good source of Vitamin A and Vitamin C.

Healthier Alternatives

This Street Corn Chicken Chili recipe is wonderfully adaptable. Here are some simple swaps to customize it for different dietary needs without sacrificing flavor.

• Protein Swap: Use Ground Turkey — For a leaner option, ground turkey is a great substitute for chicken. It provides a similar mild flavor that absorbs the chili spices well.
• Lower-Carb Option: Reduce or Omit Beans — To lower the carbohydrate content, simply use fewer black beans or leave them out entirely. The corn and peppers will still provide plenty of texture.
• Dairy-Free: Use Vegan Sour Cream & Cheese — Top your chili with dairy-free sour cream and shredded vegan cheese to keep it creamy and delicious without any dairy.
• Gluten-Free: Verify Broth & Spices — This chili is naturally gluten-free, but always double-check that your chicken broth and spice blends are certified gluten-free to be safe.
• Low-Sodium: Use No-Salt-Added Ingredients — Control the salt by using no-salt-added canned corn, beans, and tomatoes. You can always add a pinch to taste at the end.
• Spice Level: Adjust the Chili Powder — For a milder Street Corn Chicken Chili, use less chili powder or a mild variety. For more heat, add a diced jalapeño or a pinch of cayenne.
• Vegan Version: Use Plant-Based Chicken & Veggie Broth — Create a plant-based version by using a plant-based chicken alternative and vegetable broth. The smoky, creamy flavors will still shine through.

Serving Suggestions

• Serve this Street Corn Chicken Chili in individual bowls and top with a generous sprinkle of cotija cheese, a squeeze of fresh lime juice, and a handful of crushed tortilla chips for the ultimate street food experience.
• For a casual gathering, set up a chili bar with various toppings like diced avocado, chopped cilantro, sour cream, and hot sauce so guests can customize their bowls.
• This hearty chili is perfect for game day or a cozy weeknight dinner. Pair it with a simple side salad or warm cornbread to soak up every last bit of the flavorful broth.
• Elevate your plating by serving the Street Corn Chicken Chili in a hollowed-out bread bowl for a fun, edible container that adds a comforting, carb-y element.
• Turn it into a festive appetizer by serving smaller portions in colorful mugs or small cups, making it easy for guests to mingle and enjoy.
• For a complete Mexican-inspired feast, pair this chili with other favorites like grilled elote, cilantro-lime rice, or a refreshing mango salsa.

No matter how you serve it, this Street Corn Chicken Chili is a crowd-pleasing dish that brings the vibrant flavors of street corn to a comforting, one-pot meal.

Common Mistakes to Avoid

• Mistake: Using raw chicken breast directly in the pot, which can lead to dry, rubbery meat. Fix: Sear or poach the chicken separately first, then shred it for a tender, juicy texture in your Street Corn Chicken Chili.
• Mistake: Adding dairy (like crema or cheese) too early, causing it to curdle from prolonged heat. Fix: Stir in all dairy components off-heat, just before serving, to maintain a smooth, creamy consistency.
• Mistake: Overcooking the corn, which makes it mushy and diminishes its sweet, charred flavor. Fix: If using fresh corn, add it in the last 10-15 minutes of cooking; for canned, stir it in just to heat through.
• Mistake: Skipping the char on the corn, missing the essential “street corn” flavor profile. Fix: Briefly blister fresh or frozen corn in a dry, hot skillet before adding it to the chili for authentic smoky notes.
• Mistake: Not balancing the acidity, leaving the chili tasting flat or one-dimensional. Fix: A final squeeze of fresh lime juice and a dash of vinegar at the end brightens all the flavors perfectly.
• Mistake: Using a bland chili powder that lacks depth. Fix: Opt for a high-quality ancho or chipotle chili powder, or make your own blend to achieve a richer, more complex heat.
• Mistake: Letting the chili boil vigorously after adding the beans, which can cause them to break down. Fix: Simmer the chili gently once beans are incorporated to keep them intact and maintain the ideal texture.
• Mistake: Forgetting to season in layers, resulting in a bland final dish. Fix: Season the chicken, then the vegetables, and finally adjust the seasoning at the end to build a well-rounded flavor.
• Mistake: Over-thickening the chili with too much flour or cornstarch early on. Fix: Let the chili simmer uncovered to reduce naturally; only add a slurry at the very end if a thicker consistency is needed.

Storing Tips

• Fridge: Cool your Street Corn Chicken Chili completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days.
• Freezer: For longer storage, freeze the chili in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
• Reheat: Gently reheat the chili on the stovetop over medium-low heat or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F for food safety.

Always allow the Street Corn Chicken Chili to cool to room temperature within two hours of cooking before storing to prevent bacterial growth.

Conclusion

This Street Corn Chicken Chili is a fantastic way to enjoy the vibrant flavors of Mexican street corn in a comforting, hearty meal. We hope you love it as much as we do! If you’re looking for another easy chicken dish, try our Crispy Oven-Baked Chicken Taquitos Recipe. Don’t forget to rate the recipe and leave a comment below!

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Street Corn Chicken Chili

Print Recipe

A flavorful chili combining the smoky, creamy flavors of Mexican street corn with tender chicken and hearty beans, perfect for a comforting meal.

• Author: Sophie Lane
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 1x
• Method: Main Course
• Cuisine: Mexican-American

Ingredients

Scale 1x2x3x

• 1 tablespoon olive oil
• 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15-ounce) can fire-roasted corn, drained
• 1 (15-ounce) can white beans, drained and rinsed
• 1 (14.5-ounce) can diced tomatoes with green chilies
• 1 cup chicken broth
• 1/2 cup sour cream
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add diced onion, garlic, and jalapeño. Sauté until softened, about 3-4 minutes.
3. Stir in cumin, smoked paprika, chili powder, salt, and black pepper. Cook for 1 minute until fragrant.
4. Add fire-roasted corn, white beans, diced tomatoes with green chilies, and chicken broth. Stir to combine.
5. Return the cooked chicken to the pot. Bring the chili to a simmer and cook for 15 minutes to blend flavors.
6. Remove from heat and stir in sour cream, cotija cheese, cilantro, and lime juice.
7. Serve hot, garnished with additional cotija cheese and cilantro if desired.

Notes

For extra smoky flavor, grill the corn before adding it to the chili. Adjust the jalapeño amount to control the heat level. This chili pairs well with warm tortillas or cornbread.

Nutrition

• Calories: 320
• Sugar: 6
• Sodium: 650
• Fat: 10
• Saturated Fat: 4
• Unsaturated Fat: 6
• Trans Fat: 0
• Carbohydrates: 28
• Fiber: 6
• Protein: 30
• Cholesterol: 70

FAQs

Can I make this Street Corn Chicken Chili ahead of time?

Yes, this Street Corn Chicken Chili is an excellent make-ahead meal. The flavors actually deepen when it sits in the refrigerator overnight. Simply reheat it gently on the stovetop or in the microwave before serving.

What are the best toppings for Street Corn Chicken Chili?

Traditional street corn toppings work perfectly. We recommend crumbled cotija cheese, a squeeze of fresh lime juice, chopped cilantro, and a drizzle of crema or sour cream to complement the flavors of the Street Corn Chicken Chili.

Can I use frozen corn instead of fresh corn?

Absolutely. Frozen corn is a great, convenient alternative to fresh corn in this recipe. There is no need to thaw it; just add the frozen corn directly to the pot as directed for the Street Corn Chicken Chili.