Street Corn Chicken Chili: A Flavorful & Easy Recipe

Street Corn Chicken Chili: Prepare to have your taste buds transported to a vibrant Mexican street fair, all from the comfort of your own kitchen! Imagine the smoky char of grilled corn, the creamy richness of a perfectly balanced chili, and the tender bite of chicken, all harmonizing in one unforgettable bowl. This isn’t just chili; it’s an experience.

Street corn, or elote, has a rich history deeply rooted in Mexican culture. For generations, vendors have grilled corn on the cob, slathering it with mayonnaise, cotija cheese, chili powder, and a squeeze of lime. It’s a beloved street food staple, a symbol of community and celebration. I’ve always been captivated by the explosion of flavors in elote, and I wanted to capture that magic in a hearty, satisfying meal.

That’s why I created this Street Corn Chicken Chili. People adore this dish because it’s the perfect blend of comfort food and exciting flavors. The sweetness of the corn, the subtle heat of the chili powder, and the creamy texture create a symphony of sensations that will leave you craving more. Plus, it’s incredibly easy to make, perfect for a weeknight dinner or a weekend gathering. It’s a guaranteed crowd-pleaser that brings a little sunshine to every spoonful. So, grab your ingredients, and let’s get cooking!

Ingredients:

• For the Chicken:
• 2 lbs boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/4 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp onion powder
• Salt and pepper to taste
• For the Chili:
• 1 tbsp olive oil
• 1 large yellow onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 jalapeño, seeded and minced (optional)
• 1 (15 ounce) can black beans, rinsed and drained
• 1 (15 ounce) can kidney beans, rinsed and drained
• 1 (15 ounce) can corn, drained
• 1 (10 ounce) can diced tomatoes and green chilies (Rotel)
• 4 cups chicken broth
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper (optional)
• 1 tsp sugar
• Salt and pepper to taste
• For the “Street Corn” Inspired Topping:
• 1 cup frozen corn, thawed
• 2 tbsp mayonnaise
• 1/4 cup crumbled cotija cheese (or feta)
• 1 tbsp chopped cilantro
• 1/2 lime, juiced
• Pinch of chili powder
• Optional Toppings:
• Sour cream or Greek yogurt
• Avocado, diced
• Tortilla chips
• Hot sauce
• Extra cilantro
• Lime wedges

Preparing the Chicken:

1. First, let’s get the chicken ready. Pat the chicken breasts dry with paper towels. This helps them get a nice sear.
2. In a small bowl, combine the chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper. This is our spice rub!
3. Rub the spice mixture all over the chicken breasts, making sure they’re evenly coated.
4. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
5. Carefully place the chicken breasts in the hot pot. Sear them for about 5-7 minutes per side, until they’re nicely browned. Don’t worry about cooking them all the way through at this point; we’ll finish them in the chili.
6. Remove the chicken from the pot and set aside on a plate.

Building the Chili Base:

1. Now, let’s build the flavor base for our chili. In the same pot (don’t wipe it out – all those browned bits are flavor!), add the remaining tablespoon of olive oil.
2. Add the chopped onion and cook until softened, about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the minced garlic, chopped bell pepper, and jalapeño (if using). Cook for another 2-3 minutes, until fragrant and slightly softened.
4. Stir in the black beans, kidney beans, corn, and diced tomatoes and green chilies (Rotel).
5. Pour in the chicken broth.
6. Add the chili powder, cumin, smoked paprika, cayenne pepper (if using), sugar, salt, and pepper. Stir well to combine.

Combining and Cooking:

1. Return the seared chicken breasts to the pot, nestling them into the chili.
2. Bring the chili to a simmer, then reduce the heat to low, cover, and cook for at least 30 minutes, or up to an hour. The longer it simmers, the more the flavors will meld together.
3. After the chili has simmered, remove the chicken breasts from the pot and place them on a cutting board.
4. Using two forks, shred the chicken.
5. Return the shredded chicken to the pot and stir to combine.
6. Taste the chili and adjust the seasonings as needed. You might want to add more salt, pepper, chili powder, or even a little more cayenne pepper if you like it spicy!

Preparing the “Street Corn” Inspired Topping:

1. While the chili is simmering, let’s make our delicious “street corn” inspired topping.
2. In a medium bowl, combine the thawed corn, mayonnaise, cotija cheese (or feta), chopped cilantro, lime juice, and a pinch of chili powder.
3. Stir well to combine. This topping adds a creamy, cheesy, and slightly tangy element that perfectly complements the chili.

Serving and Enjoying:

1. Ladle the Street Corn Chicken Chili into bowls.
2. Top each bowl with a generous spoonful of the “street corn” inspired topping.
3. Garnish with your favorite toppings, such as sour cream or Greek yogurt, diced avocado, tortilla chips, hot sauce, extra cilantro, and lime wedges.
4. Serve immediately and enjoy! This chili is even better the next day, as the flavors have more time to develop.

Tips and Variations:

• Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spice level of the chili. If you’re sensitive to heat, omit the jalapeño and use a smaller amount of cayenne pepper.
• Chicken: You can also use shredded rotisserie chicken instead of cooking chicken breasts. Add the shredded chicken to the chili during the last 15 minutes of simmering.
• Vegetarian Option: To make this chili vegetarian, omit the chicken and add an extra can of beans or some chopped vegetables like zucchini or carrots.
• Slow Cooker: This chili can easily be made in a slow cooker. Sear the chicken as directed, then transfer it to the slow cooker along with all the other chili ingredients. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and return it to the slow cooker for the last 30 minutes.
• Instant Pot: For a quick and easy version, make this chili in an Instant Pot. Sear the chicken using the sauté function, then add the remaining chili ingredients. Cook on high pressure for 15 minutes, followed by a natural pressure release for 10 minutes. Shred the chicken and stir it back into the chili.
• Cornbread: Serve this chili with a side of cornbread for a complete and comforting meal.
• Cheese: If you can’t find cotija cheese, feta cheese is a great substitute. You can also use shredded cheddar cheese or Monterey Jack cheese.
• Broth: If you don’t have chicken broth, you can use vegetable broth or water.
• Beans: Feel free to substitute other types of beans, such as pinto beans or great northern beans.

Make Ahead Instructions:

This chili is a great make-ahead dish. You can prepare it up to 3 days in advance and store it in the refrigerator. The flavors will actually improve as it sits! Simply reheat the chili on the stovetop or in the microwave before serving. You can also freeze the chili for up to 3 months. Thaw it overnight in the refrigerator before reheating.

Serving Suggestions:

This Street Corn Chicken Chili is perfect for a weeknight dinner, a game day party, or a potluck. It’s also a great option for meal prepping, as it’s easy to portion out and reheat. Serve it with your favorite toppings and a side of cornbread for a complete and satisfying meal.

Nutritional Information:

The nutritional information for this recipe will vary depending on the specific ingredients you use and the portion size. However, a serving of this chili is generally a good source of protein, fiber, and vitamins. It’s also relatively low in fat and calories. For the most accurate nutritional information, I recommend using a nutrition calculator and entering the specific ingredients you used.

Conclusion:

This Street Corn Chicken Chili isn’t just another chili recipe; it’s a flavor explosion waiting to happen! The sweetness of the corn, the smoky char of the chicken, and the creamy, cheesy finish all come together in a symphony of taste that will have you craving more. Trust me, once you try this, you’ll be adding it to your regular rotation. It’s the perfect comfort food for a chilly evening, a crowd-pleasing dish for game day, or even a fun and flavorful weeknight dinner. But what truly makes this recipe a must-try is its versatility. Feel free to experiment with different toppings to customize it to your liking. A dollop of sour cream or Greek yogurt adds a tangy coolness, while a sprinkle of fresh cilantro brightens up the flavors. For an extra kick, add a drizzle of your favorite hot sauce or a pinch of cayenne pepper. If you’re feeling adventurous, try topping it with crumbled cotija cheese and a squeeze of lime juice for an authentic street corn experience. Beyond toppings, there are endless ways to adapt this recipe to suit your preferences. If you’re short on time, you can use pre-cooked rotisserie chicken to speed things up. For a vegetarian version, simply omit the chicken and add an extra can of beans or some diced vegetables like zucchini or bell peppers. You could even swap out the chicken for shredded pork or ground beef for a different flavor profile. The possibilities are truly endless! This Street Corn Chicken Chili is also fantastic served in a variety of ways. Ladle it into bowls and serve it with a side of warm cornbread or tortilla chips for dipping. You can also use it as a filling for tacos or burritos, or even spoon it over nachos for a delicious and satisfying appetizer. For a lighter meal, serve it over a bed of quinoa or brown rice. And don’t forget the garnishes! A sprinkle of chopped green onions, diced avocado, or a dollop of guacamole will take this chili to the next level. I’ve poured my heart and soul into perfecting this recipe, and I’m confident that you’ll love it as much as I do. It’s a guaranteed crowd-pleaser that’s both easy to make and incredibly delicious. So, what are you waiting for? Gather your ingredients, fire up your stove, and get ready to experience the magic of Street Corn Chicken Chili. I’m so excited for you to try this recipe and I can’t wait to hear what you think! Please, don’t hesitate to leave a comment below and share your experience. Did you make any modifications? What were your favorite toppings? What did your family and friends think? Your feedback is invaluable and helps me to continue creating delicious and inspiring recipes. So, go ahead, give it a try, and let me know how it turns out! Happy cooking! I’m sure you’ll find that this recipe is a keeper. Print