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Street Corn Chicken Chili Recipe

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4.7 from 132 reviews

This Street Corn Chicken Chili is a vibrant, flavorful twist on traditional chili, combining the sweetness of fresh corn with spicy jalapenos, tender ground chicken, and rich spices. Finished with creamy sour cream, fresh cilantro, and zesty lime juice, this hearty chili is perfect for a comforting meal with a fresh, street-food-inspired kick.

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

  • You can adjust the number of jalapenos to control the heat level of the chili.
  • Fresh corn is preferred for the best flavor, but frozen corn can be used in a pinch.
  • The chicken base adds depth of flavor but can be omitted or substituted with additional chicken broth.
  • Sour cream makes the chili creamy—substitute with Greek yogurt for a healthier option.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

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