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Street Corn Chicken Chili Recipe

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4.9 from 108 reviews

This Street Corn Chicken Chili is a flavorful and hearty dish combining tender ground chicken, sweet corn kernels, and a blend of smoky spices. Cooked in a large pot over the stovetop, this chili features a creamy finish with sour cream, fresh cilantro, and tangy lime juice. Perfect for a comforting meal with vibrant Mexican-inspired flavors and optional toppings like cotija cheese and extra lime wedges.

Ingredients

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

  1. 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.
  2. 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 flavor melds with the aromatics.
  3. 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.
  4. 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.
  5. 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

  • Removing jalapeno seeds reduces heat; keep seeds for spicier chili.
  • Using fresh corn on the cob adds sweetness, but frozen corn can be a substitute.
  • Adjust chili powder and hot sauce to your preferred spice level.
  • Sour cream adds creaminess; you can substitute with Greek yogurt for a healthier option.
  • Leftovers store well in the refrigerator for up to 3 days and reheat nicely on the stovetop.

Find it online: https://dishesbydaisy.com/street-corn-chicken-chili-recipe/