Street Corn Chicken Chili Recipe
This Street Corn Chicken Chili recipe combines the sweet crunch of fresh corn with hearty ground chicken and a bold blend of spices for a flavorful, comforting dish. It’s a vibrant and creamy chili perfect for warming up any day, topped with fresh lime, cilantro, and optional cotija cheese for added zest.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican-American
Ingredients
Scale
Main Ingredients
- 2 tablespoons olive oil
- 1 onion, diced
- 3 to 4 jalapeno peppers, seeds removed and diced
- 6 to 8 ears corn on the cob, kernels cut from cob
- Kosher salt and black pepper, to taste
- 6 to 8 cloves garlic, minced
- 2 pounds ground chicken
Spices & Flavor
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
Liquids
- 4 cups chicken broth
- 1 tablespoon chicken base (such as Better Than Bouillon)
- A few dashes hot sauce of choice
Finishing & Garnish
- 1 cup sour cream
- 1 cup chopped cilantro
- 3 tablespoons lime juice
- Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges
Instructions
- Sauté Aromatics & Vegetables: Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- Add Garlic, Chicken & Spices: Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavors meld with the aromatics.
- Add Liquids & Simmer: Pour in the chicken broth and mix in the chicken base. Increase the heat and bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
- Finish the Chili: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
- Serve: Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Serve hot and enjoy!
Notes
- If you prefer less heat, use fewer jalapenos or remove all seeds.
- You can substitute frozen or canned corn if fresh is unavailable (use about 4 1/2 to 6 cups corn kernels).
- Ground turkey or beef can replace ground chicken.
- For a vegetarian version, swap chicken for canned white beans and use vegetable broth and base.
- Adjust seasoning and thickness by adding extra broth or simmering longer as needed.
Keywords: street corn chili, chicken chili recipe, Mexican chili, ground chicken chili, summer corn recipes
Find it online: https://dishedbydana.com/street-corn-chicken-chili-recipe/
