Street Corn Chicken Chili

Street Corn Chicken Chili – A Zesty Twist on Classic Comfort

If you love the flavors of Mexican street corn, then this Street Corn Chicken Chili is a must-try. This hearty chili brings together juicy kernels of corn, ground chicken, and a blend of spices for a warm, comforting meal with a touch of spice. The combination of fresh corn, creamy sour cream, and tangy lime juice gives it an irresistible depth of flavor. This recipe is perfect for a cozy night in or a crowd-pleasing dish for your next gathering. Let’s dive into this deliciously unique chili!

Street Corn Chicken Chili Recipe

Ingredients:

• 2 tablespoons olive oil
• 1 onion, diced
• 3-4 jalapeño peppers, seeds removed and diced
• 6-8 ears of corn, kernels cut from cob
• Kosher salt and pepper, to taste
• 6-8 cloves garlic, minced
• 2 pounds ground chicken
• 3 tablespoons chili powder
• 2 tablespoons paprika
• 1 tablespoon cumin
• 4 cups chicken broth
• 3/4 cup beer (optional, use your favorite)
• 1 tablespoon chicken base (such as Better Than Bouillon)
• A few dashes of hot sauce, to taste
• 1 cup sour cream
• 1 cup chopped cilantro
• 3 tablespoons lime juice

Optional Toppings:

• Additional cilantro
• Crumbled cotija cheese
• Extra chili powder
• Lime wedges

Directions:

1. Prepare the Vegetables
   In a large soup pot, heat the olive oil over medium heat. Add diced onion, jalapeños, and corn kernels. Season with a pinch of kosher salt and pepper, then cook for 7-9 minutes. Stir occasionally until the vegetables start to soften.
2. Cook the Chicken and Spices
   Add minced garlic, ground chicken, chili powder, paprika, cumin, and another pinch of salt and pepper to the pot. Cook for 7-9 minutes, breaking apart the ground chicken with a spatula, until the chicken is browned and fully cooked through.
3. Simmer the Chili
   Pour in the chicken broth, beer (if using), and chicken base. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 25-30 minutes, allowing the flavors to meld together beautifully.
4. Add Finishing Touches
   Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Let the chili cook for an additional 5-10 minutes to blend the flavors completely.
5. Taste and Serve
   Adjust the seasoning as needed with more chili powder, salt, or pepper. Ladle the chili into bowls and serve with your favorite toppings, such as extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, or lime wedges for a fresh burst of flavor.

Recipe Notes:

• Heat Level: Adjust the spice to your liking. Use fewer jalapeños for a milder chili or add more hot sauce if you prefer it spicier.
• Beer Substitute: If you’d rather skip the beer, simply replace it with additional chicken broth.
• Make It Your Own: Add in black beans or diced bell peppers for extra texture, or even swap in ground turkey for the chicken if preferred.

Additional Information:

• Prep Time: 15 minutes
• Cooking Time: 50 minutes
• Total Time: 1 hour 5 minutes
• Servings: 6
• Calories: 380 kcal per serving

This Street Corn Chicken Chili combines the flavors of spicy street corn with creamy, savory chili, making it an excellent choice for any occasion. Enjoy the smoky spices, creamy textures, and the deliciously fresh flavor of lime in every bite. Grab a bowl, sprinkle on your favorite toppings, and dig into this zesty twist on classic comfort food!

Street Corn Chicken Chili

---

• Author: Dulcia
• Total Time: 1 hour 5 minutes
• Yield: 6 1x

Print Recipe

Pin Recipe

Description

This Street Corn Chicken Chili is a bold and comforting dish that brings together sweet corn kernels, tender ground chicken, and spicy jalapeños, all blended in a flavorful broth. A touch of sour cream adds creaminess, while lime and fresh cilantro brighten the flavors, making each spoonful irresistible. For those who love a kick, this chili is the perfect balance of heat and warmth.

---

Ingredients

Scale 1x2x3x

2 tablespoons olive oil
1 onion, diced
3–4 jalapeño peppers, seeds removed and diced
6–8 ears of corn, kernels cut from cob
Kosher salt and pepper, to taste
6–8 cloves garlic, minced
2 pounds ground chicken
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
4 cups chicken broth
3/4 cup beer (optional, use your favorite)
1 tablespoon chicken base (such as Better Than Bouillon)
A few dashes of hot sauce, to taste
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Optional Toppings: Additional cilantro, crumbled cotija cheese, extra chili powder, lime wedges

---

Instructions

Heat olive oil in a large soup pot over medium heat. Add the onion, jalapeños, corn, and a pinch of kosher salt and pepper. Cook for 7-9 minutes, stirring occasionally until the vegetables begin to soften.
Add garlic, ground chicken, chili powder, paprika, cumin, and another pinch of kosher salt and pepper. Cook for another 7-9 minutes, breaking apart the chicken with a spatula, until the chicken is browned and fully cooked.
Pour in the chicken broth, beer (if using), and chicken base. Bring to a boil, then reduce the heat to medium-low and let simmer for 25-30 minutes.
Stir in hot sauce, sour cream, chopped cilantro, and lime juice. Let cook for an additional 5-10 minutes to blend the flavors.
Taste and adjust seasoning with more chili powder, salt, and pepper as needed. Serve with optional toppings like cilantro, cotija cheese, chili powder, and lime wedges.

• Prep Time: 15 minutes
• Cook Time: 50 minutes

Nutrition

• Calories: 380