What is Street Corn Chicken Chili Recipe?

Street Corn Chicken Chili is a riff on classic white chicken chili, with a nod to Mexican street corn (elote) in the mix. The dish includes ground chicken, fresh corn kernels, jalapeños, and a mix of seasonings, with all mixed into a creamy base of sour cream and lime juice. A dusting of crumbled cotija cheese and fresh cilantro provide the perfect balance of taste and texture.

Why Street Corn Chicken Chili Recipe Works

🌶️ Tasty Collab: Sweet of street corn meets heat of chicken chili
🕒 EASY to make: On your table in less than an hour so it’s perfect for weeknights
🍲 One-Pot Meal: Makes for easy cooking and cleanup
🧀 Toppings: Make it your own with cheese, lime or more cilantro
❄️ Make-Ahead Friendly: Even better the next day as flavors intensify

Pro Tips & Variations

Beer Omission: The recipe uses ¾ cup of beer, but it’s optional—leave it out if desired.
Spice Factor: Adjust jalapeños or add hot sauce to match your heat preference.
Vegetarian Option: Use plant-based crumbles or add extra veggies.
Creaminess: Add a splash of heavy cream or spoonful of cream cheese for added richness.
Serving Ideas: Serve with warm tortillas or cornbread for a full meal.

FAQs – Common Questions

Q: Can I make this chili in advance?
A: Absolutely! Store in an airtight container in the fridge for up to 4 days. Reheat over low heat on the stovetop or in the microwave.

Q: Is it freezer-friendly?
A: Yes, you can freeze it for up to 3 months. Thaw overnight in the refrigerator before reheating.

Q: What can I substitute for cotija cheese?
A: Feta is a great alternative with a similar crumbly texture and salty flavor.

Q: How can I make it spicier?
A: Add more jalapeños, a pinch of cayenne pepper, or more hot sauce.

Final Thoughts – Have Your Say!

This Street Corn Chicken Chili brings delicious comfort and a burst of excitement to your table! Simple to make and richly customizable, it’s a dish that invites creativity and sharing. Give it a shot—and don’t forget to let friends and family enjoy it too!

Give this recipe a try, and let us know how it turns out! Share your creations in the comments below or tag us on social media @Myflavorhaven ! Happy cooking! comments!

The Most Amazing Street Corn Chicken Chili.

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

332

kcal

Total time

hour

minutes

Ingredients

2 tablespoons olive oil
For sautéing the vegetables.
1 onion, diced
Adds a sweet and savory base flavor.
3 to 4 jalapeño peppers, seeds removed and diced
Provides a mild to moderate heat; adjust quantity to taste.
6 to 8 ears corn on the cob, kernels cut from cob
Fresh corn adds sweetness and texture.
Kosher salt and pepper, to taste
Enhances overall flavor.
6 to 8 cloves garlic, minced
Imparts a robust, aromatic flavor.
2 pounds ground chicken
Lean protein that absorbs the chili’s flavors well.
3 tablespoons chili powder
Adds depth and a mild heat.
2 tablespoons paprika
Contributes a sweet and smoky flavor.
1 tablespoon cumin
Provides an earthy, warm undertone.
4 cups chicken broth
Forms the savory liquid base.
¾ cup your favorite beer (optional)
Adds a subtle complexity; can be omitted.
1 tablespoon chicken base (e.g., Better Than Bouillon)
Enhances the umami flavor.
A few dashes hot sauce of choice
Adjusts the heat level to preference.
1 cup sour cream
Adds creaminess and a slight tang.
1 cup chopped cilantro
Provides a fresh, herbaceous note.
3 tablespoons lime juice
Brightens and balances the flavors.
Optional toppings: Additional cilantro, crumbled cotija cheese, chili powder, lime wedges

Directions

Sauté Vegetables:
In a large soup pot over medium heat, heat the olive oil. Add the diced onion, jalapeños, and corn kernels. Season with kosher salt and pepper. Cook for 7–9 minutes until the vegetables are softened.
Cook Chicken:
Add the minced garlic and ground chicken to the pot. Sprinkle in the chili powder, paprika, cumin, and additional salt and pepper. Cook for another 7–9 minutes, breaking apart the chicken as it cooks, until it’s no longer pink.
Simmer Chili:
Pour in the chicken broth, beer (if using), and chicken base. Stir to combine. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for about 30 minutes.
Finish with Creamy Additions:
Stir in the sour cream, chopped cilantro, hot sauce, and lime juice. Simmer for an additional few minutes to meld the flavors. Taste and adjust seasoning with more salt, pepper, or chili powder if needed.
Serve:
Ladle the chili into bowls and garnish with optional toppings like additional cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges.
💡 Tips
Fresh Corn: Using fresh corn cut from the cob enhances the sweetness and texture. If unavailable, frozen corn can be a substitute.
Adjusting Heat: For a milder chili, reduce the number of jalapeños or remove all seeds. For more heat, include the seeds or add a spicier hot sauce.
Beer Selection: A light lager or ale works best, but feel free to experiment with your favorite beer.
Make Ahead: This chili tastes even better the next day as the flavors continue to develop
🥣 Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm on the stovetop over medium heat, stirring occasionally, until heated through.