If you’re craving a bowl of comfort that bursts with flavor and a touch of smoky sweetness, you’ve just got to try this Street Corn Chicken Chili Recipe. Combining tender chicken, the beloved tastes of street corn, and a lively blend of Mexican-inspired spices, this chili is a heartwarming dish perfect for any season. It’s colorful, creamy, and layered with textures that make every spoonful exciting—trust me, it quickly becomes a favorite for both weeknight dinners and casual gatherings.
Ingredients You’ll Need
Every ingredient in this Street Corn Chicken Chili Recipe plays a crucial role, whether it’s building the perfect base, adding depth, or lending that signature street corn flair. From spices that bring warmth and complexity to fresh elements that brighten the dish, these ingredients come together simply and beautifully.
- Olive oil: The perfect medium for sautéing onions and garlic to unlock their sweetness.
- Yellow onion: Adds a savory foundation; dicing it finely ensures it melts into the chili.
- Garlic cloves: Minced for aromatic richness that enhances every bite.
- Boneless skinless chicken breasts: Cut into bite-sized pieces for tender protein that soaks up the spices.
- Ground cumin: Brings earthy warmth and an essential smoky note.
- Smoked paprika: Gives a subtle smoky depth, essential for that outdoor grill flavor.
- Chili powder: Adds heat and complexity without overpowering the other seasonings.
- Ground coriander: Offers a citrusy brightness that balances the chili’s richness.
- Cayenne pepper: Optional but perfect for those who love an extra kick of spice.
- Can of diced green chiles: Brings a mild tangy heat and complements the corn beautifully.
- Black beans: Provides hearty texture and plant-based protein, rinsed to keep flavors clean.
- Sweet corn (canned): Essential for that authentic street corn sweetness and bite.
- Frozen fire-roasted corn: The star ingredient—roasting the kernels adds smoky, charred notes that make this chili unforgettable.
- Diced tomatoes with juices: Creates a vibrant, liquid base filled with fresh acidity.
- Chicken broth: Adds moisture and a savory background that melds all flavors.
- Sour cream: Stirred in at the end for creamy tang and smooth texture.
- Cotija cheese: Crumbled on top for salty, crumbly magic that’s a must-have garnish.
- Fresh cilantro: Chopped to bring herbal brightness just before serving.
- Salt and pepper: To taste, the essential seasoning duo that elevates the dish.
- Juice of one lime: Adds a zesty finish that lifts every ingredient.
How to Make Street Corn Chicken Chili Recipe
Step 1: Sauté the Aromatics and Chicken
Begin by heating the olive oil in a large pot or Dutch oven over medium heat. Toss in the diced onion and let it gently soften for 3 to 4 minutes, releasing that sweet, fragrant flavor we all love. Next, add the minced garlic and cook for another minute, being careful not to let it burn—it should smell heavenly and inviting. Now it’s time for the chicken pieces; add them and cook until lightly browned, about 5 to 6 minutes. This step locks in moisture and builds the base flavor for your chili.
Step 2: Spice Things Up
Once the chicken is nicely browned, sprinkle in the ground cumin, smoked paprika, chili powder, coriander, and if you’re feeling adventurous, a pinch of cayenne pepper. Don’t forget a good pinch of salt and pepper here to bring everything together. Stir everything well to make sure the spices coat the chicken and aromatics evenly. This part is where the chili starts coming alive with classic Mexican-inspired warmth and smokiness.
Step 3: Add the Veggies and Liquids
Pour in the diced green chiles, black beans, canned corn, and frozen fire-roasted corn. The fire-roasted corn adds incredible texture and smoky flavor that makes this recipe stand apart from your typical chili. Then, add the diced tomatoes with their juices and chicken broth. Give everything a good stir before bringing the pot to a boil.
Step 4: Simmer and Develop Flavor
Once boiling, reduce the heat to low and let the chili simmer uncovered for about 20 to 25 minutes. Stir occasionally to prevent sticking and to help the flavors meld perfectly. This slow simmer lets the chicken get tender, the spices deepen, and the ingredients marry into a rich, comforting stew bursting with street corn goodness.
Step 5: Finish with Creaminess and Brightness
Remove the pot from the heat and stir in the sour cream, crumbled cotija cheese, freshly chopped cilantro, and the juice of one lime. These final touches deliver creaminess, a little salty punch, and a fresh, citrusy brightness that rounds out the dish beautifully. Taste the chili and adjust salt and pepper if needed. Now it’s ready to enjoy!
How to Serve Street Corn Chicken Chili Recipe
Garnishes
Garnishing this chili is part of the fun and can really take it to the next level. Sprinkle extra cotija cheese and cilantro on top, add a few slices of creamy avocado for richness, or some jalapeño rings if you love heat. A dollop of sour cream or a handful of crunchy tortilla strips adds fantastic contrast. These simple toppings create a personal touch for every bowl.
Side Dishes
This chili loves good company on the plate. Serve it alongside warm cornbread, freshly made tortilla chips, or a crisp green salad for a refreshing balance. Rice is another great pairing if you want something hearty to scoop your chili over. Whatever sides you choose, they’ll complement the dish’s vibrant flavors.
Creative Ways to Present
If you’re serving this Street Corn Chicken Chili Recipe at a gathering, consider setting up a chili bar with various toppings like diced onions, shredded cheese, lime wedges, and hot sauce. Another fun way is to stuff it into baked potatoes or use it as a filling for hearty nachos. This chili’s versatility makes it a winner every time.
Make Ahead and Storage
Storing Leftovers
If you have any leftover chili, no worries—store it in an airtight container in the refrigerator for up to 3 days. The flavors meld beautifully overnight, sometimes tasting even better the next day. Just give it a good stir before reheating.
Freezing
Want to save some for later? This chili freezes wonderfully. Portion it out into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge for the best texture. Freezing is perfect for busy days when you need a quick, delicious meal.
Reheating
To reheat, simply warm the chili gently on the stovetop over low heat or microwave it in short bursts, stirring occasionally to maintain that creamy texture. If it seems a bit thick, add a splash of chicken broth or water to loosen things up without sacrificing flavor.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs will add extra juiciness and flavor due to their higher fat content. Just adjust your cooking time slightly if needed to ensure they’re fully cooked through and tender.
Is this chili spicy?
This Street Corn Chicken Chili Recipe has a mild to medium spice level by default, but it’s easily adjustable. Leave out the cayenne pepper for less heat or add more jalapeños or cayenne for an extra kick.
Can I make this recipe vegetarian?
Yes! Simply swap the chicken for extra beans or diced roasted vegetables like zucchini and bell peppers. Use vegetable broth in place of chicken broth, and you’ll still enjoy that delicious street corn flavor.
How can I make the chili creamier?
A great trick is to blend about one cup of the chili before stirring in the sour cream; this adds luscious creaminess without overpowering the texture. The sour cream itself also contributes to a smooth finish.
What if I don’t have fire-roasted corn?
If you can’t find frozen fire-roasted corn, you can roast fresh or canned corn kernels on a hot skillet or under the broiler until charred before adding them to your chili. This step replicates the smoky flavor beautifully.
Final Thoughts
This Street Corn Chicken Chili Recipe is one of those special dishes that feels like a warm hug in a bowl—full of bright flavors, comforting textures, and a hint of smoky street-side magic. I can’t recommend it enough for cozy nights or casual get-togethers. Once you try it, I bet it will become one of your go-to chili recipes too. So grab your ingredients and dive into all the delicious layers that make this chili so unforgettable!
Print
Street Corn Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican-American
- Diet: Gluten Free
Description
This Street Corn Chicken Chili is a flavorful, hearty dish combining tender chicken, sweet fire-roasted corn, black beans, and a blend of smoky spices. Inspired by classic Mexican street corn, it’s creamy, zesty, and perfect for a satisfying meal with layers of texture and taste, topped with cotija cheese and fresh cilantro.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1 (4 oz) can diced green chiles
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can sweet corn, drained
- 1 1/2 cups frozen fire-roasted corn
- 1 (14.5 oz) can diced tomatoes with juices
- 3 cups chicken broth
Toppings and Finishing
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for 3 to 4 minutes until softened and translucent. Stir in the minced garlic and cook for an additional 1 minute until fragrant.
- Brown the Chicken: Add the bite-sized chicken pieces to the pot. Cook, stirring occasionally, until the chicken is lightly browned on all sides, approximately 5 to 6 minutes.
- Add Spices: Mix in the ground cumin, smoked paprika, chili powder, ground coriander, cayenne pepper if using, and a generous pinch of salt and pepper. Stir well to coat the chicken and aromatics evenly with the spices.
- Combine Remaining Ingredients: Stir in the diced green chiles, black beans, canned sweet corn, frozen fire-roasted corn, diced tomatoes with juices, and chicken broth. Bring the mixture to a rolling boil over medium-high heat.
- Simmer the Chili: Reduce heat to low and simmer uncovered for 20 to 25 minutes, stirring occasionally to let the flavors meld and the chili thicken slightly.
- Finish with Cream and Cheese: Remove the pot from heat. Stir in the sour cream, crumbled cotija cheese, chopped fresh cilantro, and lime juice to add richness and tang. Taste and adjust seasoning with salt and pepper as needed.
- Serve: Serve the chili hot, optionally garnished with avocado slices, jalapeños, or crispy tortilla strips for extra texture and flavor.
Notes
- For a creamier texture, blend 1 cup of the chili separately before adding the sour cream and mix it back in.
- To increase the heat, add an extra diced jalapeño or more cayenne pepper.
- This chili can be adapted for slow cooking: add all ingredients except sour cream, cheese, cilantro, and lime to a slow cooker and cook on low for 6 hours, then finish with the remaining ingredients.
