Description

Street Corn Chicken Chili brings together the smoky-sweet allure of Mexican elote and the cozy heartiness of a classic chicken chili. Tender chicken simmers in a spiced tomato-and-broth base, studded with blistered corn kernels that have been charred to release their natural sweetness. Each bowl is brightened by a squeeze of fresh lime, balanced with crumbled cotija cheese, and finished with creamy avocado slices and fragrant cilantro. Whether you’re craving a weeknight comfort meal or feeding a crowd, this fusion chili elevates familiar ingredients into something excitingly fresh and deeply satisfying.

Ideal for late–summer gatherings but comforting enough for chilly evenings, this recipe adapts easily to dietary needs and pantry staples. Use fresh or frozen corn, swap in beans or tofu for a meatless twist, or let your spice preferences guide you from mild and smoky to boldly fiery. With simple pantry spices and one-pot convenience, Street Corn Chicken Chili delivers vibrant flavor with minimal fuss—and maximum crowd-pleasing appeal.

Ingredients

Scale

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, pepper
6 to 8 cloves garlic minced
2 pounds ground chicken
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
4 cups chicken broth
3/4 cup your favorite beer (optional)
1 tablespoon chicken base (I used Better Than Bouillon)
a few dashes hot sauce of choice
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges

Instructions

Set a large soup pot over medium heat. Add the onion, jalapenos, corn kernels, kosher salt, and pepper. Cook 7 to 9 minutes stirring a few times.
Add the garlic, ground chicken, chili powder, paprika, cumin, more kosher salt, and pepper. Cook 7 to 9 minutes, stirring and breaking apart the chicken with a spatula.
Add the chicken broth, beer (if using), and chicken base. Bring to a boil then reduce the heat to medium low and simmer for 25 to 30 minutes. Add the hot sauce, sour cream, cilantro, and lime juice. Cook 5 to 10 more minutes.
Taste for seasoning and add more chili powder, kosher salt, and/or pepper if needed. Serve with toppings such as more cilantro, crumbled cotija cheese, chili powder, lime wedges if desired.

Notes

Char the Corn Thoroughly: For best flavor, cook the kernels undisturbed in a hot skillet or grill pan until they develop deep brown blisters; this step adds the signature sweet-smoky contrast.
Adjust Spice Levels: Start with the recommended chili powders, then taste and tweak. Add cayenne or fresh jalapeños for extra heat, or include a touch of honey or roasted poblano for sweetness.
Broth & Beans: Use low-sodium chicken or vegetable broth to control saltiness. Rinse canned beans thoroughly to reduce starch and keep the broth bright and clear.
Make-Ahead Tips: Prepare the chili base (through simmering) a day in advance; simply reheat, finish with toppings, and serve. You can also pre-char the corn and store it chilled for up to 24 hours.
Slow-Cooker Option: Sauté onions, garlic, and spices on the stovetop, then transfer everything (including raw or pre-cooked chicken) to a slow cooker. Cook on low for 4–6 hours, then stir in charred corn and toppings.
Storage & Reheating: Store leftovers in airtight containers in the fridge for up to 4 days or freeze in portions for up to 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to loosen the chili.