Street Corn Chicken Chili Recipe
This Street Corn Chicken Chili combines the smoky sweetness of fresh corn with the savory flavor of ground chicken and a blend of aromatic spices. Creamy sour cream, fresh cilantro, and lime juice give the chili a rich, tangy finish, making it a comforting and unique twist on classic chili that’s perfect for any season.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 to 8 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
Base 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 & Seasonings
- 3 tablespoons chili powder
- 2 tablespoons paprika
- 1 tablespoon cumin
- Additional salt and pepper, as needed
- A few dashes hot sauce of choice
Liquids & Finishing
- 4 cups chicken broth
- 1 tablespoon chicken base (such as Better Than Bouillon)
- 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 7 to 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 another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavors meld 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 25 to 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 5 to 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
- To reduce spiciness, adjust the number of jalapenos or omit the seeds before dicing.
- Use fresh corn for best flavor, but frozen corn can be substituted in a pinch.
- Chicken base can be replaced with chicken bouillon cubes or homemade broth for similar results.
- Make this chili ahead of time—the flavors develop even better when reheated the next day.
- For a dairy-free option, substitute sour cream with coconut cream or a plant-based sour cream alternative.
Keywords: chicken chili, street corn chili, ground chicken recipe, easy chili recipe, corn chili, spicy chicken chili, stovetop chili
Find it online: https://leofoster.com/street-corn-chicken-chili-recipe/
