There are some flavors that just stick with you. For me, one of those is the taste of authentic Mexican street corn, or elote. I remember the first time I had it from a cart on a warm evening—that incredible mix of charred, sweet corn, salty cheese, tangy lime, and creamy sauce. It was a complete game-changer.
For years, I was content to just enjoy it on its own. Then one day, staring at a pot of chicken chili, a wild idea popped into my head. What if I took all the cozy, comforting goodness of a creamy chicken chili and crashed it into the vibrant, zesty world of elote?
It felt a little weird at first, like mixing two songs that shouldn’t go together. But the result was one of the best kitchen experiments I’ve ever had. This Street Corn Chicken Chili is the perfect mashup: it’s hearty, comforting, and packed with a surprising burst of fresh, tangy flavor that cuts through the richness. It’s the recipe you make when you want something familiar but also excitingly new.
What You’ll Need
I’ve broken down the ingredients into two parts to keep things simple: the chili base and that amazing street corn topping that makes this dish so special.
For the Chicken Chili:
- 1 tbsp Olive Oil
- 1 lb Boneless, Skinless Chicken Breasts
- 1 large Yellow Onion, chopped
- 1 Red Bell Pepper, chopped
- 3 cloves Garlic, minced
- 1 (4 oz) can Diced Green Chiles
- 2 tsp Chili Powder
- 1 tsp Cumin
- 1/2 tsp Smoked Paprika
- 1/2 tsp Dried Oregano
- 4 cups Chicken Broth
- 2 (15 oz) cans Great Northern Beans, rinsed and drained
- 1/2 cup Heavy Cream (or full-fat coconut milk)
- Salt and Black Pepper, to taste
For the Street Corn Topping:
- 2 cups Corn Kernels (fresh or frozen)
- 1/2 cup Mayonnaise
- 1/2 cup Cotija Cheese, crumbled, plus more for garnish
- 1/4 cup Fresh Cilantro, chopped
- 1 Jalapeño, finely diced (optional, for heat)
- Juice of 1 Lime
- 1/2 tsp Ancho Chili Powder
Tools Required For This Recipe
- Large pot or Dutch oven
- Large skillet (cast iron works best for charring corn)
- Cutting board
- Sharp knife
- Measuring cups and spoons
- Spatula or wooden spoon
- Two forks (for shredding chicken)
Pro Tips for a Perfect Pot of Chili
After making this a few times, I’ve picked up a few tricks that really take it to the next level. These small steps make a big difference.
- Get a Real Char on Your Corn: Don’t just warm the corn. Use a hot, dry cast-iron skillet over medium-high heat. Let the kernels sit without stirring for a few minutes until they start to blacken in spots. This mimics the grilled flavor of real elote and adds a fantastic smoky depth.
- Toast Your Spices: Before you add any liquid (like the broth), add your chili powder, cumin, and paprika to the pot with the sautéed onions and garlic. Stir them for about 30-60 seconds until they become incredibly fragrant. This “blooms” the spices and wakes up their flavor.
- The Bean Trick for Creaminess: For an extra creamy chili without adding tons of fat, take one cup of the cooked chili (beans, broth, and all) and blend it until smooth. Stir this puree back into the pot. It thickens the chili beautifully and gives it a velvety texture.
- Don’t Cook the Topping: The magic of this dish is the contrast between the hot, savory chili and the cool, tangy street corn topping. Mix the topping ingredients in a separate bowl and keep it at room temperature. A big dollop on top right before serving is the way to go.
Substitutions and Variations
One of the best things about chili is how easy it is to adapt. If you’re missing an ingredient or want to switch things up, here are a few ideas.
| Ingredient | Substitution Suggestion | Notes |
|---|---|---|
| Chicken Breast | Rotisserie Chicken or Chicken Thighs | Use rotisserie for a shortcut. Thighs add more flavor. |
| Cotija Cheese | Feta or Parmesan | Feta is the closest in salty, crumbly texture. |
| Heavy Cream | Cream Cheese or Greek Yogurt | Melt in 4 oz of cream cheese for a tangy richness. |
| Great Northern Beans | Cannellini, Pinto, or Black Beans | Black beans will change the color but still taste great. |
For a vegetarian version, simply omit the chicken, use vegetable broth, and add an extra can of beans or some diced sweet potato for heartiness.
Make-Ahead Tips
Chili is one of those magical dishes that tastes even better the next day. The flavors have time to meld and deepen overnight.
You can make the entire chili base up to 3 days in advance and store it in an airtight container in the fridge. When you’re ready to eat, just reheat it gently on the stove.
For the best results, wait to make the street corn topping until just before serving. It only takes five minutes to mix together and tastes best when it’s fresh and cool.
How to Make Street Corn Chicken Chili
Step 1: Heat the olive oil in a large Dutch oven over medium-high heat. Season the chicken breasts with salt and pepper, then add them to the pot. Sear for 4-5 minutes per side, until golden brown. The chicken doesn’t need to be cooked through. Remove it and set it aside.
Step 2: Add the chopped onion and red bell pepper to the same pot. Sauté for 5-7 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
Step 3: Stir in the chili powder, cumin, smoked paprika, and oregano. Toast for about 60 seconds, stirring constantly, until the spices are aromatic. This little step adds a huge amount of flavor.
Step 4: Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the seared chicken to the pot, along with the drained beans and diced green chiles. Bring to a boil, then reduce the heat to low, cover, and let it simmer for at least 30 minutes (or up to an hour for more flavor).
Step 5: While the chili simmers, make the topping. If using frozen corn, thaw it first. Heat a large, dry skillet over medium-high heat. Add the corn in a single layer and cook without moving for 2-3 minutes, until you see some charring. Stir and repeat until the corn is sweet and lightly blackened in spots.
Step 6: Transfer the charred corn to a medium bowl. Add the mayonnaise, crumbled cotija, chopped cilantro, lime juice, and ancho chili powder. Stir everything together and set it aside.
Step 7: After the chili has simmered, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the pot. Stir in the heavy cream and let it heat through for a few minutes. Season with salt and pepper to your liking.
Step 8: Ladle the hot chili into bowls. Top each serving with a generous spoonful of the street corn mixture. Garnish with extra cotija cheese, cilantro, and a lime wedge on the side.
Nutritional Info, Diet Swaps, and More
This chili is fairly balanced, but you can easily tweak it to fit your dietary needs. Here’s a quick look at the details.
Approximate Nutritional Information
This is an estimate per serving, assuming the recipe makes 6 servings. Actual values can vary based on specific ingredients used.
| Nutrient | Approximate Amount |
|---|---|
| Calories | 550 kcal |
| Protein | 45g |
| Fat | 28g |
| Carbohydrates | 30g |
Ingredient Swaps for Different Diets
- Dairy-Free: Use full-fat canned coconut milk instead of heavy cream for richness in the chili. For the topping, use a vegan mayonnaise and skip the cheese, or use a dairy-free feta alternative.
- Gluten-Free: This recipe is naturally gluten-free. Just double-check that your chicken broth is certified GF if you have a high sensitivity.
- Lower-Carb: To reduce carbs, you can omit the beans and add more chicken or non-starchy vegetables like zucchini or cauliflower.
Meal Pairing Suggestions
This chili is a meal in itself, but it’s great with a side of crunchy tortilla chips for dipping. A simple green salad with a light vinaigrette also pairs nicely to cut through the richness.
Leftovers and Storage
Storing this chili is simple. Let it cool completely, then transfer the chili base to an airtight container. It will keep in the refrigerator for up to 4 days.
Store the street corn topping in a separate container in the fridge for up to 2 days. The topping is best fresh, but it’s still good leftover.
For freezing, place the chili base (without the topping) in a freezer-safe bag or container. It will last for up to 3 months. Thaw it overnight in the fridge before reheating on the stovetop.
Frequently Asked Questions
Q1. Can I make this in a slow cooker?
Ans: Absolutely. Sear the chicken and sauté the aromatics on the stovetop first. Then, transfer everything (except the cream and topping ingredients) to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Shred the chicken and stir in the cream during the last 30 minutes. Prepare the topping separately before serving.
Q2. My chili seems thin. How can I thicken it?
Ans: The easiest way is to let it simmer uncovered for an extra 15-20 minutes to allow some of the liquid to evaporate. You can also use the bean-blending trick mentioned in the pro tips or make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering chili.
Q3. I can’t find Cotija cheese. What’s the best substitute?
Ans: The best and most widely available substitute is crumbled feta cheese. It has a similar salty, briny flavor and crumbly texture. In a pinch, a dry, salty parmesan would also work.
Wrapping Up
This Street Corn Chicken Chili has become a staple in my house for a reason. It takes a classic comfort food and gives it a fun, modern twist that is just so satisfying. It’s proof that sometimes the most unexpected combinations can lead to the most delicious results.
I hope you give this recipe a try. It’s perfect for a cozy night in, a game day gathering, or any time you’re craving something a little different. When you make it, I’d love to hear how it turned out. Leave a comment below with your experience or any questions you might have!
