You know that feeling when you want chili, but you also want something… different? I was stuck in that rut last week, staring at a can of beans and feeling totally uninspired. It was cold, I was hungry, and plain old chili just wasn’t going to cut it.
Then it hit me. What if I took all the awesome, creamy, zesty flavors of Mexican street corn and smashed them together with a warm, comforting bowl of chicken chili? This recipe is the answer. I’m going to show you exactly how to make a Street Corn Chicken Chili that will completely change how you think about comfort food. It’s surprisingly easy, and the payoff is huge.
What You’ll Need
Let’s get our ingredients lined up. I’ve broken this down into two parts: the chili itself and the amazing creamy topping that really makes it special. Getting everything measured out first, a little thing chefs call ‘mise en place’, makes cooking way less stressful. Trust me.
For the Chicken Chili
This is the warm, savory base of our whole dish. Don’t be scared by the list; it’s mostly spices and canned goods you might already have.
| Ingredient | Amount |
|---|---|
| Olive Oil | 2 tablespoons |
| Yellow Onion | 1 large, chopped |
| Garlic | 4 cloves, minced |
| Boneless, Skinless Chicken Breasts | 1½ pounds (about 3) |
| Chili Powder | ¼ cup |
| Smoked Paprika | 1 tablespoon |
| Cumin | 1 tablespoon |
| Dried Oregano | 1 teaspoon |
| Kosher Salt | 1½ teaspoons |
| Black Pepper | 1 teaspoon, freshly ground |
| Diced Green Chiles | 1 (4-ounce) can, mild |
| Diced Tomatoes with Juice | 1 (15-ounce) can |
| Cannellini Beans | 2 (15-ounce) cans, rinsed |
| Great Northern Beans | 1 (15-ounce) can, rinsed |
| Low-Sodium Chicken Broth | 4 cups (32 ounces) |
A little bit about these ingredients. For the chicken, I use breasts because they shred really nicely, but you could totally use thighs if you prefer darker meat. Just make sure they’re boneless and skinless. The beans are my favorite combo for a white chili – Cannellini and Great Northern beans are super creamy and hold their shape. But feel free to use what you have. No green chiles? A chopped jalapeño works, too, if you like a little heat.
For the Street Corn Topping
This part is the magic. It’s what takes a good chili and makes it something you’ll be thinking about for days. This topping gets mixed in right at the end.
| Ingredient | Amount |
|---|---|
| Frozen Corn | 16 ounces (or 3 cups fresh) |
| Mayonnaise | ½ cup (Use a good one!) |
| Sour Cream or Plain Greek Yogurt | ½ cup |
| Cotija Cheese | ½ cup, crumbled |
| Fresh Cilantro | ½ cup, chopped |
| Lime | 1 large, juiced |
Here’s the deal with the topping. Don’t skip the step of charring the corn; it makes a world of difference. I usually use frozen corn because it’s easy, but if it’s summer and you have fresh corn, go for it. For the mayo, I really suggest using a brand you love the taste of, like Duke’s or Hellmann’s. It’s a key flavor. And Cotija cheese is a dry, salty Mexican cheese that’s perfect here, but if you can’t find it, crumbled feta is a decent backup.
The Tools for the Job
You don’t need a bunch of fancy stuff for this recipe. Just the basics will do.
| Tool | Purpose |
|---|---|
| Large Pot or Dutch Oven | For cooking the chili |
| Large Skillet | For charring the corn |
| Cutting Board | For chopping veggies |
| Sharp Knife | A chef’s best friend |
| Measuring Cups & Spoons | For accuracy |
| Wooden Spoon or Spatula | For stirring |
A Dutch oven is my favorite thing to cook chili in because it holds heat so well, but any big, heavy-bottomed pot will work just fine. You just need something big enough to hold everything without boiling over.
Step-by-Step Guide to Awesome Chili
Alright, let’s get cooking. Follow these steps, and you’ll be in good shape. Don’t rush it, especially the first step of softening the onions. It builds the flavor for everything else.
Step 1: Heat the olive oil in your big pot over medium heat. Once it’s shimmering a little, add your chopped onion. Cook it for about 5-7 minutes until it gets soft and a little see-through. Then, toss in the minced garlic and cook for just one more minute until you can smell it. (Be careful not to burn the garlic, it gets bitter fast).
Step 2: Now, add the chicken breasts to the pot. Just lay them right on top of the onions and garlic.
Step 3: Sprinkle all of your spices directly over the chicken – the chili powder, smoked paprika, cumin, oregano, salt, and pepper. Don’t stir just yet. Let them toast on the hot chicken for about a minute. This little trick wakes up the flavors in a big way.
Step 4: Pour in the chicken broth, the can of diced tomatoes (with their juice), and the can of green chiles. Stir everything together gently. Bring the liquid up to a simmer, then turn the heat down to low, cover the pot, and let it cook for 25-30 minutes. The chicken should be cooked through and tender.
Step 5: While the chili is simmering, it’s time to make the corn topping. Heat a large, dry skillet (no oil!) over medium-high heat. Add the frozen corn in a single layer. Let it cook, without stirring, for 3-4 minutes until the bottom starts to get charred and brown spots appear. Then stir it and let it cook for another 3-4 minutes until you have nicely toasted corn. It should smell nutty. Remove it from the heat and let it cool down in a bowl.
Step 6: Once the chicken is cooked, carefully take the breasts out of the pot and put them on a cutting board. Use two forks to shred the meat. It should fall apart really easily.
Step 7: Add the shredded chicken back into the pot. Then, pour in your rinsed beans. Stir it all together and let it simmer uncovered for another 10-15 minutes. This helps the chili thicken up a bit and lets the flavors all hang out.
Step 8: To finish the street corn topping, add the mayonnaise, sour cream, crumbled Cotija cheese, chopped cilantro, and lime juice to the bowl with the cooled, charred corn. Mix it all together until it’s creamy and combined.
Step 9: Here’s the final move. Pour the entire bowl of the creamy street corn mixture right into the pot of chili. Stir it all together. The chili will turn beautifully creamy and pale. Let it heat through for just a minute or two, but don’t let it boil. Taste it and see if it needs a little more salt or a squeeze of lime.
Pro Tips from My Kitchen
I’ve made this chili a lot, and I’ve learned a few things that really take it over the top.
- Toast Your Spices: I mentioned it in the steps, but it’s worth saying again. Sprinkling the spices directly onto the hot chicken before adding the liquid makes a huge difference. It’s like waking them up, and you get a much deeper, richer flavor than if you just dump them into the broth.
- Don’t Crowd the Corn: When you char the corn, make sure it’s in a single layer in the skillet. If you pile it all in at once, it will just steam instead of toast. If your skillet isn’t big enough, do it in two batches. Those little brown, toasty bits are where all the flavor is.
- The Final Stir-In is Key: Wait until the very end to stir in the creamy corn mixture. The mayonnaise and sour cream can break or get oily if they are boiled for too long. You just want to heat it through gently for a minute or two before serving. This keeps the topping rich and creamy, just the way it should be.
Swaps and Fun Variations
This recipe is great as is, but it’s also really fun to play with.
- Make it Spicy: The recipe is pretty mild. If you want more heat, add a finely chopped jalapeño along with the onion, or add a pinch of cayenne pepper with the other spices.
- Vegetarian Version: This is an easy swap! Just leave out the chicken and use vegetable broth. To make it hearty, add an extra can of beans or some diced sweet potato (add the potato with the onions so it has time to cook).
- Different Meats: Shredded rotisserie chicken is a great shortcut if you’re short on time. Just add it in at the end with the beans. Leftover shredded pork would also be amazing in this.
- Garnish Like Crazy: The best part of chili is the toppings. Set out bowls of extra cilantro, crumbled Cotija cheese, a few dashes of your favorite hot sauce, sliced avocado, or some crunchy tortilla strips.
Making Life Easier (Make-Ahead & Storage)
Life gets busy, I get it. The good news is that this chili is perfect for making ahead.
The chili base (steps 1-7) can be made up to 3 days in advance and stored in the fridge. The flavor actually gets even better the next day. When you’re ready to eat, just reheat it on the stove until it’s simmering, then turn off the heat and proceed with Step 9, stirring in the freshly made corn topping.
Leftovers are fantastic. Store the finished chili in an airtight container in the refrigerator for up to 4 days. It will thicken up a bit in the fridge. When you reheat it, you might want to add a little splash of chicken broth or water to thin it back out to your desired consistency. Reheat it gently on the stove or in the microwave.
Quick FAQ – Your Questions Answered
Q1. Can I make this in a slow cooker?
Ans: Absolutely. Sauté the onion and garlic first, then add everything from the chili base (including the chicken and spices) to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred the chicken, then stir in the beans and the street corn topping right before serving.
Q2. Is this chili really thick?
Ans: It’s more of a creamy, medium-bodied chili. If you like your chili super thick, you can mash up about a cup of the beans with a fork before adding them back to the pot. The starch from the beans will thicken it up naturally.
Q3. My chili seems a little thin, what did I do wrong?
Ans: You didn’t do anything wrong! Just let it simmer for a bit longer with the lid off. As some of the liquid evaporates, it will naturally thicken.
Q4. I can’t find Cotija cheese anywhere. What can I use?
Ans: Crumbled feta is the best substitute because it has that same salty, crumbly texture. In a pinch, a dry parmesan would also work.
Wrapping Up
See? That wasn’t so hard. You just made a seriously delicious and unique chili that’s perfect for a weeknight dinner but also special enough to serve to friends. The creamy, zesty corn mixed with the warm, savory chicken and beans is just one of those combinations that totally works.
Now it’s your turn. I’d love to hear how it goes when you make it. Did you add anything different? Did you find a new topping you loved? Leave a comment below and tell me all about it. Enjoy every spoonful