Street Corn Chicken Chili

Street Corn Chicken Chili is the perfect mashup of zesty Mexican street corn and soul-warming chili that delivers bold flavor in every spoonful. I developed this recipe after ordering elote at my favorite taco spot and thinking those tangy, charred corn flavors would be incredible in chili form. This dish brings together sweet corn, savory ground chicken, and bright lime in a creamy, medium-spicy bowl that’s ready in about an hour.

The first time I made this Street Corn Chicken Chili, I was blown away by how the flavors actually got better the next day. There’s something magical about how the lime juice and cilantro brighten up the rich, creamy base while the charred corn adds pops of sweetness. It’s become my go-to recipe when I want something comforting but exciting, and guests always ask for seconds. This high protein chicken chili is perfect for busy weeknights when you need dinner on the table fast, but it’s impressive enough for entertaining too.

What You’ll Need to Make This Street Corn Chili

Before you start cooking, let me share a few ingredient tips that make this chili truly special. I always use fresh corn when it’s in season because the sweetness and texture are unbeatable, but frozen works beautifully in a pinch. Pro tip: if you’re using canned corn, drain it well and consider giving it a quick sauté in a dry pan to add a little char flavor.

• 2 tablespoons olive oil
• 1 onion, diced
• 3 to 4 jalapeno peppers, seeds removed and diced (I use 3 for medium heat, wear gloves when handling)
• 6 to 8 ears corn on the cob, kernels cut from cob (about 3 1/2 to 4 cups kernels, or use frozen)
• Kosher salt and black pepper, to taste
• 6 to 8 cloves garlic, minced (fresh garlic makes a difference here)
• 2 pounds ground chicken (I prefer 93/7 lean for good flavor without excess grease)
• 3 tablespoons chili powder
• 2 tablespoons paprika (smoked paprika adds extra depth)
• 1 tablespoon cumin
• 4 cups chicken broth (low sodium preferred)
• 1 tablespoon chicken base (Better Than Bouillon is my favorite)
• A few dashes hot sauce of choice
• 1 cup sour cream (full fat for best texture)
• 1 cup chopped cilantro (fresh only)
• 3 tablespoons lime juice (from about 2 limes)

My substitution tip: Ground turkey works wonderfully if you can’t find ground chicken, and for a vegetarian street corn chili, swap in two cans of drained white beans.

Corn prep tip: Stand each ear of corn upright in a large bowl and slice downward with a sharp knife to safely remove the kernels.

How to Make the Best Street Corn Chicken Chili

Step 1: Set your large soup pot over medium heat and add the olive oil. Once it shimmers (about 1 minute), add the diced onion, diced jalapenos, corn kernels, a generous pinch of kosher salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally with a wooden spoon or spatula. You’ll know it’s ready when the vegetables soften, the onion turns translucent, and you start to see golden bits on the corn. This caramelization adds incredible depth to your street corn chicken chili.

Step 2: Stir in the minced garlic and ground chicken, breaking up the meat with your spatula as you add it. Sprinkle in the chili powder, paprika, cumin, and additional salt and pepper to taste. Cook for another 7 to 9 minutes, continuously breaking apart the chicken with the edge of your spatula or wooden spoon so it browns evenly. The chicken should lose all pink color and the spices should become fragrant and coat everything beautifully. Don’t rush this step, as properly browning the meat develops rich flavor.

Step 3: Pour in the chicken broth and stir in the chicken base until it dissolves completely. Turn the heat up to medium-high and bring the mixture to a gentle boil. You’ll see bubbles breaking the surface consistently. Once boiling, reduce the heat to medium-low for a gentle simmer with small bubbles occasionally breaking the surface. Let the chili simmer uncovered for 25 to 30 minutes, stirring every 5 to 7 minutes. The liquid will reduce and thicken, and the flavors will meld together. If your chili looks too thick, splash in a bit more broth.

Step 4: Lower the heat to low (this is important to prevent curdling) and stir in the hot sauce, sour cream, chopped cilantro, and fresh lime juice. Gently fold everything together for 5 to 10 minutes until the chili becomes creamy and well combined. The sour cream should be fully incorporated with no white streaks. Taste and adjust the seasoning, adding more chili powder for heat, salt for depth, or lime juice for brightness. This is where your street corn chicken chili really comes together with that signature tangy, creamy finish.

Step 5: Ladle the hot chili into bowls and set up your toppings bar. I love serving this with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder for color, and lime wedges on the side. Serve immediately while hot and enjoy every flavorful spoonful.

Perfect Sides for Street Corn Chicken Chili

This chili pairs beautifully with sides that complement its bold, creamy flavors.

Warm, buttered cornbread: The slight sweetness and crumbly texture balance the spicy, savory chili perfectly, plus it’s ideal for soaking up every drop of that creamy broth.

Crunchy tortilla chips: These add textural contrast and work wonderfully for scooping, making your street corn chicken chili feel like a fun, interactive meal.

Crisp green salad: A simple salad with lime vinaigrette cuts through the richness and adds freshness, especially nice if you’re serving this chili in warmer weather.

Simple cheese quesadilla: Melty cheese quesadillas turn this into a complete Mexican-inspired feast and are perfect for feeding hungry kids alongside your chicken chili.

Cilantro lime rice: The bright, herby rice echoes the flavors in the chili and adds substance without overwhelming the main dish.

Storing and Reheating Your Chili

Store your leftover street corn chicken chili in an airtight container in the refrigerator for up to 4 days. I actually think this chili tastes even better on day two when the flavors have had time to meld and deepen. The lime and cilantro notes become more integrated while the spices mellow out beautifully.

To reheat, transfer the chili to a pot over medium heat and warm it gently, stirring occasionally to prevent sticking. The chili will thicken as it sits, so you’ll likely need to add a splash of chicken broth or water to loosen it up to your preferred consistency. Before serving leftovers, squeeze in a bit more fresh lime juice and top with freshly crumbled cotija cheese to brighten up the flavors.

For longer storage, this chili freezes beautifully for up to 3 months in freezer-safe containers or heavy-duty bags. Thaw overnight in the refrigerator, then reheat as directed above. I recommend portioning it into individual servings before freezing for easy weeknight meals.

Common Questions About Street Corn Chicken Chili

Can I make this chili less spicy? Absolutely! Use just 1 to 2 jalapenos instead of 3 to 4, and make sure to remove all the seeds and white membranes where most of the heat lives. You can also skip the hot sauce or use a milder variety. The base recipe with 3 to 4 seeded jalapenos provides medium heat.

What’s the best substitute for fresh corn? Frozen corn works great in this street corn chicken chili. Use about 3 1/2 to 4 cups and don’t bother thawing it first. Canned corn is fine too (you’ll need about 2 to 3 cans), just drain it well and consider roasting it briefly in a dry skillet for better flavor.

Can I make this in a slow cooker? Yes! Sauté the onion, jalapenos, corn, garlic, and chicken with the spices in a skillet first for best flavor. Transfer everything to your slow cooker with the broth and chicken base, then cook on low for 4 to 6 hours. Stir in the sour cream, cilantro, and lime juice during the last 15 minutes of cooking.

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