Zesty Mexican-Inspired Comfort Bowl

This hearty Street Corn Chicken Chili transforms the beloved flavors of Mexican street corn into a comforting, protein-packed meal perfect for any occasion. The combination of sweet corn, spicy jalapeños, and ground chicken creates a flavor profile that's both familiar and excitingly different from traditional chili recipes.

I first created this recipe when looking for creative ways to use summer corn beyond the typical grilled cobs. My family was skeptical about corn in chili until they tried it now this has become our most requested meal when friends come over for casual dinners.

Ingredients

• Ground chicken provides lean protein while absorbing all the wonderful flavors in the pot
• Fresh corn kernels offer sweet pops of texture and are worth the extra effort of cutting from the cob
• Jalapeños deliver adjustable heat level to customize based on your preference
• Sour cream creates the signature creaminess that makes this chili special without being too heavy
• Lime juice adds brightness that cuts through the richness and wakes up all the flavors
• Cilantro brings freshness and authentic Mexican street corn flavor that ties everything together
• Cotija cheese for garnishing adds the perfect salty finish that makes this truly reminiscent of street corn

Step-by-Step Instructions

Sauté Aromatics & Vegetables

Cook onion jalapeños and corn kernels in olive oil for a full 7 to 9 minutes. This step is crucial for developing the foundational flavor of the chili. The natural sugars in the corn will begin to caramelize slightly giving the dish a subtle sweetness. Make sure the onions become translucent rather than browned.

Build Flavor Base

Add minced garlic ground chicken and all the spices. Breaking the chicken into small pieces while it browns allows it to absorb more flavor. The combination of chili powder paprika and cumin creates that authentic Mexican profile. Cook until the chicken is no longer pink but not overdone as it will continue cooking in the broth.

Simmer To Develop Depth

Pour in chicken broth and chicken base allowing the mixture to come to a gentle boil before reducing to a simmer. This slow cooking process for 25 to 30 minutes is where magic happens as flavors meld together and the broth reduces slightly creating a more concentrated flavor. Stir occasionally to prevent sticking.

Create The Creamy Finish

Add hot sauce sour cream cilantro and lime juice at the end of cooking. The sour cream will initially look separated but continue stirring gently until fully incorporated. This final cooking time allows the cream to integrate completely while preserving the brightness of the cilantro and lime.

Bookmark

The chicken base is my secret ingredient that adds incredible depth to this chili. I discovered it accidentally when I ran out of enough broth one day and had to supplement with base. The concentrated flavor made such a difference that I now consider it essential rather than optional.

Make-Ahead and Storage Tips

This chili actually improves with time as flavors continue to develop. Make it a day ahead for the best flavor experience when entertaining. Once cooled store in airtight containers in the refrigerator for up to 4 days. When reheating add a splash of broth if it has thickened too much. For longer storage freeze in portionsized containers for up to 3 months.

Easy Substitutions

While fresh corn delivers the best flavor and texture frozen corn works wonderfully in winter months use about 5 cups and add it frozen directly to the pot. For a vegetarian version replace the chicken with two cans of drained white beans and use vegetable broth. The sour cream can be substituted with Mexican crema or even full fat Greek yogurt for a tangier profile.

Serving Suggestions

Serve this chili alongside a simple green salad with a lime vinaigrette to complement the flavors. For a more substantial meal pair with warm cornbread or flour tortillas. Set up a toppings bar with extra cotija cheese sliced avocado diced red onion and lime wedges so everyone can customize their bowl. This interactive approach makes it perfect for casual entertaining.

The Cultural Crossover

This recipe beautifully marries the American comfort food tradition of chili with the vibrant street food culture of Mexico. Elote Mexican street corn typically features grilled corn slathered with mayo crema chili powder lime and cotija cheese. By incorporating these flavors into a hearty chili we create a dish that honors both culinary traditions while creating something uniquely delicious.

Recipe Q&A

→ Can I use frozen corn instead of fresh corn on the cob?

Yes, you can substitute 4½ to 6 cups of frozen corn kernels if fresh corn isn't available. There's no need to thaw the frozen corn first - simply add it directly to the pot when the recipe calls for adding the corn.

→ How can I adjust the spice level of this chili?

To reduce heat, use fewer jalapeños and make sure to remove all seeds and membranes. For a milder version, substitute with poblano peppers. If you prefer more heat, keep some jalapeño seeds or add a diced serrano pepper. The hot sauce can also be adjusted or omitted based on your spice preference.

→ Can I make this chili vegetarian?

Absolutely! Replace the ground chicken with 3-4 cans of drained white beans (cannellini or great northern), and substitute vegetable broth and base for the chicken versions. All other ingredients remain the same for a delicious vegetarian option.

→ What's the best way to store and reheat leftovers?

Store leftover chili in an airtight container in the refrigerator for up to 4 days. For reheating, warm gently over medium-low heat on the stovetop, stirring occasionally to prevent scorching. You may need to add a splash of broth if the chili has thickened too much during storage.

→ Can this chili be frozen?

Yes, this chili freezes well for up to 3 months. For best results, freeze it without the sour cream, cilantro and lime juice. After thawing and reheating, stir in these fresh ingredients just before serving for optimal flavor and texture.

→ What can I serve with this chili?

This hearty chili pairs perfectly with warm cornbread, tortilla chips, or a simple green salad. For a complete meal, serve with avocado slices, lime wedges, and warm flour tortillas on the side. A dollop of guacamole also makes a delicious accompaniment.