This flavorful and comforting dish combines white chicken chili with Mexican street corn.
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Delicious Street Corn Chicken Chili Recipe
This flavorful and comforting dish combines white chicken chili with Mexican street corn.
Ingredients
Scale
- 2 tablespoonsolive oil
- 1onion, diced
- 3to4jalapeño peppers, seeds removed and diced
- 6to8ears of corn on the cob, kernels cut from the cob
- Kosher salt and pepper to taste
- 6to8cloves garlic, minced
- 2pounds ground chicken
- 3 tablespoonschili powder
- 2 tablespoonspaprika
- 1 tablespooncumin
- 4 cupschicken broth
- 3/4 cupbeer (optional)
- 1 tablespoonchicken base (such as Better Than Bouillon)
- A few dashes of hot sauce of choice
- 1 cupsour cream
- 1 cupchopped cilantro
- 3 tablespoonslime juice
- Optional Toppings: Additional cilantro, crumbled cotija cheese, extra chili powder, lime wedges
Instructions
- Begin your chili by heating two tablespoons of olive oil in a large soup pot over medium heat. Once hot, add the diced onions and jalapeños, stirring them together. These vegetables will serve as the aromatic foundation of your dish. After a few minutes, toss in the corn kernels along with a generous pinch of kosher salt and freshly ground pepper. Sauté this mixture for about 7-9 minutes, stirring occasionally, until the vegetables become tender and fragrant.
- Next, add the minced garlic and ground chicken to the pot. Use a spatula to break the chicken apart as it cooks. Sprinkle in the chili powder, paprika, cumin, and more salt and pepper to taste. This is where the flavor really starts to develop, as the spices meld with the chicken. Continue cooking for another 7-9 minutes until the chicken is browned and cooked through, ensuring it’s no longer pink.
- Once your chicken is perfectly cooked, it’s time to add the liquids. Pour in the chicken broth and, if you’re using beer, add that too. Stir in a tablespoon of chicken base, which will help deepen the savory flavor. Raise the heat to bring the mixture to a boil, then reduce to medium-low, allowing it to simmer gently for about 25-30 minutes. This simmering stage is crucial, as it allows the flavors to meld beautifully together.
- After the chili has simmered, stir in your hot sauce, sour cream, freshly chopped cilantro, and lime juice. These final ingredients will add a burst of freshness and richness to the chili, enhancing its flavor profile significantly. Allow the chili to cook for an additional 5-10 minutes, giving everything a chance to marry and deepen in taste.
- Once the chili is cooked to perfection, it’s time to serve! Taste and adjust the seasoning as needed, adding more salt, pepper, or hot sauce to your liking. Ladle generous portions into bowls and elevate the dish with your favorite garnishes: sprinkle additional cilantro, crumbled cotija cheese, and lime wedges over each bowl for an extra touch of zest and flavor.
Notes
For a vegetarian version, replace the chicken with beans or lentils, and use vegetable broth instead of chicken broth. Make it spicier by including more jalapeños or a hotter variety of peppers like serranos.
Nutrition
- Calories: 350 kcal
- Protein: 28 g
