This Street Corn Chicken Chili is the perfect combination of creamy white chicken chili and the bold, zesty flavors of Mexican street corn. Packed with sweet corn, tender ground chicken, and smoky spices, it’s a hearty, one-pot dish that’s perfect for cozy dinners or entertaining guests. Whether you’re a fan of comfort food or craving a unique twist on chili, this recipe delivers big flavors in every bite.
Why You’ll Love This Recipe
- One-Pot Meal: Easy cleanup for a fuss-free dinner.
- Bold, Unique Flavors: Combines the creaminess of chili with the zest of street corn.
- Customizable: Perfect for adjusting spice levels and toppings to your taste.
- Crowd-Pleaser: Makes enough for 8 servings, great for gatherings or meal prep.
Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeño peppers, seeds removed and diced
- 6 to 8 ears of corn, kernels cut from the cob
- Kosher salt and 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
- 3/4 cup your favorite beer (optional)
- 1 tablespoon chicken base (such as Better Than Bouillon)
- A few dashes hot sauce of choice
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
Optional Toppings:
- More cilantro
- Crumbled cotija cheese
- Chili powder
- Lime wedges
Kitchen Equipment Needed
- Large soup pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
Step-by-Step Directions
Step 1: Sauté the Vegetables
In a large soup pot over medium heat, add olive oil. Once heated, add the diced onion, jalapeño peppers, and corn kernels. Season with kosher salt and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Step 2: Cook the Chicken and Spices
Add the minced garlic, ground chicken, chili powder, paprika, and cumin to the pot. Season with additional salt and pepper. Cook for another 7 to 9 minutes, breaking up the chicken with a spatula as it browns and combines with the spices.
Step 3: Add Liquids and Simmer
Pour in the chicken broth, beer (if using), and chicken base. Stir to combine, then bring the mixture to a boil. Reduce the heat to medium-low and let it simmer for 25 to 30 minutes, allowing the flavors to meld and the chili to thicken slightly.
Step 4: Add Creaminess and Flavor
Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for another 5 to 10 minutes over low heat, stirring occasionally, until the chili is creamy and fully heated through.
Step 5: Taste and Adjust
Taste the chili and adjust seasoning as needed with more chili powder, salt, or pepper.
Step 6: Serve and Garnish
Ladle the chili into bowls and top with your favorite garnishes, such as crumbled cotija cheese, extra cilantro, a sprinkle of chili powder, or a wedge of lime.
Serving and Storage Tips
- Serving: Serve hot with warm cornbread, tortilla chips, or over rice for a complete meal.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: This chili freezes beautifully. Allow it to cool completely, then freeze in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove.
Variations
- Vegetarian Option: Swap the ground chicken for plant-based crumbles or extra beans and use vegetable broth instead of chicken broth.
- Spice Level: Keep some jalapeño seeds for more heat, or add diced poblano peppers for a milder spice.
- Cheesy Twist: Stir in 1 cup of shredded cheddar or Monterey Jack cheese with the sour cream for an extra layer of creaminess.
- Roasted Corn: Roast the corn on the cob before cutting off the kernels for a smoky, charred flavor.
Helpful Notes and Tips from Chefs
- Corn Substitutes: If fresh corn isn’t available, you can use frozen or canned corn (drained). Fresh corn offers the best texture and flavor, though.
- Beer-Free Alternative: Simply omit the beer or replace it with additional chicken broth if preferred.
- Consistent Simmer: Stir occasionally during simmering to ensure even cooking and prevent sticking.
Frequently Asked Questions
Can I make this recipe in advance?
Yes! This chili tastes even better the next day as the flavors develop. Simply reheat on the stove before serving.
What type of beer should I use?
A light lager or Mexican beer (like Corona) works best. Avoid strong-flavored beers that might overpower the dish.
Can I use pre-cooked chicken?
Yes, shredded rotisserie chicken works well. Add it after the broth has simmered, and adjust the cooking time accordingly.
Can I make it dairy-free?
Yes, replace the sour cream with a dairy-free alternative or omit it for a broth-based chili.
What sides go well with this chili?
Cornbread, tortilla chips, or a simple green salad complement this dish perfectly.
This Street Corn Chicken Chili brings comfort and bold flavor into one delicious pot. It’s the ultimate fusion of creamy chili and vibrant Mexican street corn, perfect for weeknight dinners or entertaining. Enjoy every zesty, creamy bite!
