Street Corn Chicken Chili

Street Corn Chicken Chili brings together the creamy, spicy comfort of white chicken chili and the vibrant pop of Mexican street corn for a meal that always gets applause at my dinner table. It is one of those one pot dishes that tastes like you spent all day making it but comes together in under an hour and really brightens up a chilly weeknight.

I made this first when I had friends visiting and honestly did not expect everyone to ask for leftovers the next day Now it is my go to for potlucks and family nights

Ingredients

• Olive oil: gives richness and helps sauté veggies look for a fresh cold pressed type for best flavor
• Onion: makes the base sweet and complex yellow onions work well
• Jalapeno peppers: bring heat and bright flavor remove the seeds for milder chili and look for firm glossy ones
• Fresh corn on the cob: brings sweetness and crunch summer ears have the best flavor or use frozen in a pinch
• Kosher salt plus black pepper: seasons every layer always taste as you go
• Garlic: adds depth I mince it fresh for the best punch
• Ground chicken: is lean and soaks up every flavor use white or dark meat or a mix
• Chili powder: is the main seasoning choose a high quality blend for warmth
• Paprika: adds a smoky undertone Spanish or smoked paprika both work
• Cumin: ties everything together with earthiness try toasting whole seeds and grinding for real intensity
• Chicken broth: forms the soup body use a low sodium kind to control salt
• Beer: adds a tangy malty note totally optional but worth it for depth
• Chicken base: boosts richness Better Than Bouillon is my pick for big flavor
• Hot sauce: gives a customized level of heat use your favorite
• Sour cream: makes the chili creamy and balances heat use full fat for richness
• Cilantro: for herby brightness chop it fresh right before stirring in
• Lime juice: lifts all the flavors fresh squeezed is best
• Optional toppings: like cotija cheese cilantro chili powder and lime wedges let everyone finish their own bowl

Step-by-Step Instructions

Prepare Vegetables:

Set a large soup pot over medium heat and add olive oil When it shimmers scatter in the diced onion and jalapenos along with corn kernels season generously with salt and pepper Stir every couple minutes and cook for 7 to 9 minutes until veggies are fragrant and the onions are starting to turn golden edges This slow sweat brings out natural sweetness

Layer the Aromatics and Meat:

Add minced garlic directly onto the softened veggies followed by the ground chicken Next sprinkle in chili powder paprika cumin and another hit of salt and pepper Use your spatula to break up the chicken as it browns and press it into the pan Cook for another 7 to 9 minutes until the chicken loses its pink color and everything is coated in the spices This step is key for deep flavor

Simmer the Chili:

Pour in the chicken broth then swirl in the beer if you are using it and add the chicken base Stir well and bring the pot up to a boil over medium high heat As soon as it boils lower the heat to medium low and let everything gently simmer for 25 to 30 minutes This melds all the flavors and slightly thickens the broth

Finish the Chili:

Stir in a few dashes of hot sauce then dollop in the sour cream scatter in the chopped cilantro and squeeze in the fresh lime juice Keep the chili over low heat for another 5 to 10 minutes to meld the dairy and finish the flavors Taste and adjust with more salt pepper or chili powder if you want extra punch

Serve and Top:

Ladle hot chili into bowls and let everyone top their own with more cilantro crumbled cotija cheese a dusting of chili powder or extra lime wedges if they like It is best enjoyed warm with something to scoop up every bite

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Cilantro always brightens the pot and ties it all together I love how just a handful chopped at the end reminds me of summer Even my little ones look for the biggest lime wedge and make a game of squeezing it over their bowls while we sit at the table together

Storage Tips

Street Corn Chicken Chili keeps well for up to four days in the fridge Store it in airtight containers and reheat gently on the stove or in the microwave Add a squeeze of lime and a sprinkle of fresh cilantro each time you reheat to wake up the flavors The chili also freezes up to two months and just needs a good stir when thawed

Ingredient Substitutions

You can swap ground turkey or shredded rotisserie chicken for the ground chicken For the beer just skip or add a splash more broth if needed Frozen corn works fine if you do not have fresh When it comes to spices smoked paprika really shines and any hot sauce you love can find its way in The topping options are endless too try a spoon of Greek yogurt instead of sour cream

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Serving Suggestions

This chili stands alone as a hearty dinner but you can scoop it with tortilla chips or serve over rice for extra comfort I love making a simple avocado salad or slaw on the side to cool things down A platter of garnishes like radishes and extra limes makes it feel extra special

Cultural Note

The flavors here pay tribute to Mexican street corn known for its blend of sweet corn spicy chili lime and cheese It is not as traditional as elote but inspired by those bold flavors simmered into a cozy American style chili Nothing beats street corn in the summer but this recipe brings those tastes to your kitchen year round

Frequently Asked Questions

→ Can I use canned or frozen corn?

Yes, canned or frozen corn kernels can be used if fresh corn is unavailable. Drain and pat dry before adding to the pot.

→ What type of chicken works best?

Ground chicken creates a rich, hearty texture, but shredded rotisserie or diced chicken breast can be substituted if desired.

→ Is the beer necessary?

The beer is optional and adds extra depth, but you can omit it or replace with additional chicken broth as needed.

→ How spicy is this dish?

The heat level can be adjusted by controlling the amount of jalapeño, chili powder, and hot sauce to your preference.

→ What toppings go well?

Try garnishing with extra cilantro, crumbled cotija cheese, a pinch of chili powder, and fresh lime wedges for added zest.