If you love vibrant, comforting meals with a bit of a twist, then this Street Corn Chicken Chili Recipe is going to become your new weeknight hero. It’s that perfect bowl of chili that combines the sweet crunch of roasted corn with tender, spiced ground chicken—ideal for cooler evenings or anytime you crave something cozy but fresh. I love how this recipe marries bold chili flavors with zesty lime and creamy sour cream, making every spoonful crave-worthy and satisfying.
Jump to:
Why You’ll Love This Street Corn Chicken Chili Recipe
This recipe takes the traditional comfort of chili and elevates it with the sweet, smoky notes of fresh corn and a bright lime finish. It’s hearty but not heavy, and the ground chicken keeps things lean and protein-packed.
- Texture you want: Sweet, tender corn kernels balance the savory, juicy chicken perfectly.
- Flavor that pops: A blend of chili powder, cumin, and paprika layers warmth and depth.
- Everyday ingredients: You probably have most of these staples in your pantry and fridge.
- Works for any night: Great for meal prep, quick dinners, or a comforting weekend cook-up.
Ingredient Spotlight
The magic of this Street Corn Chicken Chili Recipe comes from a few key players: fresh corn for sweetness, ground chicken for lean protein, and a bold spice mix that brings everything together. Don’t skip on fresh jalapeños, as they add just the right kick, but you can easily tweak heat levels.
- Fresh corn kernels: Use fresh for a juicy pop—frozen works too but drain well to avoid sogginess.
- Ground chicken: Opt for lean but not too dry, so the chili stays moist and tender.
- Jalapeños: Seeds out for moderate heat, keep some seeds if you like it spicier.
Seasonality & Sourcing
I always try to make this Street Corn Chicken Chili Recipe when corn is in season—late summer is ideal as the kernels are at their sweetest and juiciest. If fresh corn is off-season, frozen kernels are a fine substitute, just thaw and drain before cooking. For the chicken, local butcher or organic ground chicken adds so much flavor, but supermarket options work well too—just pick fresh and not too lean. Jalapeños peak in summer but are available year-round in most grocery stores, so you’ll never have to wait long to enjoy this chili.
Step-by-Step: How to Make It
Step 1 — Prep & Preheat
Start by heating your large soup pot over medium heat. While it warms up, dice the onion and jalapeños, and cut the kernels off the corn cobs. Add olive oil to the pot, then toss in the onion, jalapeños, and corn along with a pinch of salt and pepper. You’ll want to sauté these for about 7 to 9 minutes until the onions turn translucent and the corn becomes lightly golden—this step brings out that toasty sweetness. A word of caution: don’t rush this or turn the heat too high, or the vegetables might brown too fast, leaving the chili with uneven flavors.
Step 2 — Cook & Build Flavor
Next up, stir in the minced garlic followed by the ground chicken. Sprinkle your chili powder, paprika, and cumin over the mixture, adding salt and pepper to taste. Use your spatula to break the chicken into small pieces as it cooks for about 7 to 9 minutes. You’ll know it’s ready when the chicken is browned all over and the kitchen fills with that warm, smoky aroma—this is your flavor base. If the chicken looks a little dry, add a splash of chicken broth to keep it juicy; if it’s too wet, turn up the heat briefly to evaporate excess liquid.
Step 3 — Finish & Rest
Pour in 4 cups of chicken broth along with the chicken base, stirring to combine everything. Turn the heat up until the chili just starts to bubble, then lower to a gentle simmer. Let it cook uncovered for 25 to 30 minutes, the chili will thicken and the flavors will become beautifully layered. In the last 5 to 10 minutes, stir in hot sauce, sour cream, fresh cilantro, and lime juice—this final step makes the chili creamy and bright without losing any texture. Once done, it’s best to let the chili sit for a few minutes before serving so those flavors meld perfectly.
Troubleshooting Street Corn Chicken Chili Recipe
If your chili feels too dry, adding a bit more broth or sour cream does the trick to loosen it up. If it turns out bland, don’t be shy with extra chili powder or a few dashes of hot sauce to amplify the heat. And if it’s soggy—often from watery corn or too much liquid—try simmering a bit longer uncovered to evaporate excess moisture. Keep in mind, seasoning is personal, so taste and adjust gradually throughout cooking to get your perfect balance.
Pro Tips
Over the years, I’ve learned that balancing heat and creaminess is the secret to nailing the Street Corn Chicken Chili Recipe every time. Keep your eye on the texture, and don’t rush the simmering—it really deepens the flavors.
- Heat control: Start with milder peppers and adjust with hot sauce at the end for flexible spice.
- Timing window: Don’t skimp on the 25–30 minute simmer for proper flavor meld.
- Make-ahead move: This chili tastes even better the next day, so make it ahead and reheat gently.
- Avoid this pitfall: Don’t overcook the corn early; it should stay juicy, not mushy.
Variations & Substitutions
Feel free to shake things up with this Street Corn Chicken Chili Recipe. Swap ground turkey or lean beef for chicken if you prefer a different protein. If dairy’s an issue, try a dollop of coconut yogurt or skip the sour cream altogether. For a vegetarian twist, replace chicken broth with vegetable broth and use plant-based crumbles. Adding diced sweet potatoes or black beans can also add heartiness and extra nutrition without changing the core flavor.
Great Debates
One fun debate about this Street Corn Chicken Chili Recipe is whether to use butter or olive oil when sautéing. I personally prefer olive oil for its lighter flavor and health benefits, but a touch of butter can bring a richer, silkier mouthfeel if you’re aiming for indulgence. Either way, don’t rush the vegetable cooking—it’s the foundation of your chili’s flavor.
Make-Ahead, Storage & Freezing
This chili keeps beautifully in the fridge for up to 4 days in an airtight container. When reheating, do so gently on the stovetop or microwave to preserve the creamy texture. For freezing, portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating, and you might want to stir in a little fresh lime juice or sour cream to freshen it back up.
Yield & Conversions
This Street Corn Chicken Chili Recipe yields about 6 generous servings—just right for family dinners or leftovers. To double, simply double all ingredients and use a larger pot for even cooking. Halving works well too if you’re cooking for two. For metric cooks, 2 pounds ground chicken is about 900 grams, and 4 cups chicken broth equals roughly 950 milliliters.
Serving Ideas & Pairings
Serve this chili with warm cornbread or tortilla chips for crunch. A simple side salad with avocado and cherry tomatoes complements the richness nicely. Don’t forget extra garnishes like crumbled cotija cheese, fresh cilantro, and lime wedges to brighten every bite. A dollop of sour cream or a spoonful of guacamole on top takes it to next-level comfort food territory.
FAQs
Yes! Brown the chicken and sauté the veggies first, then combine everything in a slow cooker and cook on low for 4–6 hours. Add the sour cream and lime juice at the end to keep it fresh.
It has a moderate heat level from jalapeños and chili powder, but you can tone it down by removing seeds or skipping the hot sauce, or amp it up with extra peppers or hot sauce.
Feta or queso fresco make great substitutions—both have that salty, crumbly texture that pairs wonderfully.
You can, but drain it well to avoid watery chili and add it toward the end of cooking to keep some texture.
Notes, Tools & Special Equipment
A sturdy 6-quart soup pot or Dutch oven is perfect for even heat distribution. A sharp chef’s knife makes quick work of chopping and cutting corn kernels. I keep a good-quality silicone spatula nearby for breaking apart the chicken and stirring gently. A digital instant-read thermometer isn’t critical but helpful if you’re unsure about the chicken’s doneness—aim for 165°F (74°C). Nothing fancy, just basics that make prepping this Street Corn Chicken Chili Recipe smooth and enjoyable.
PrintPrintable Recipe 📖
Street Corn Chicken Chili Recipe
Street Corn Chicken Chili is a flavorful and creamy chili featuring ground chicken, sweet corn kernels, and a blend of smoky spices. This comforting dish is enhanced with fresh jalapenos, garlic, and brightened with lime juice and cilantro, making it perfect for a hearty main course on a cozy day.
- Prep Time: 15 minutes
- Cook Time: 1 hour 10 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
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
- 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 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
- 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 9 minutes, using a spatula to break apart the chicken as it browns and flavor melds with the aromatics.
- 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 30 minutes, allowing the chili to thicken and the flavors to develop.
- Finish the Chili: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
- 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
- For a spicier chili, leave the jalapeno seeds in or add an extra jalapeno.
- You can substitute ground turkey or lean ground beef for ground chicken if preferred.
- If cotija cheese is unavailable, feta or queso fresco can be used as alternatives.
- To make it dairy-free, omit the sour cream or use a vegan sour cream substitute.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 3 months.
Leave a Reply