Introduction

This Street Corn Chicken Chili brings together the sweet crunch of fresh corn and the savory warmth of seasoned ground chicken. It’s a flavorful, comforting dish perfect for any occasion where you want a twist on traditional chili.

A white bowl with a speckled brown edge is filled with a thick, orange soup containing visible corn kernels and small bits of green herbs mixed throughout. The soup is topped with a scattering of crumbled white cheese, fresh chopped green cilantro, and a sprinkle of red chili flakes. Two lime wedges, one placed at the edge and one near the center, add a bright green contrast on top. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
4 cups chicken broth
1 tablespoon chicken base (such as 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

Step 1: Set a large soup pot over medium heat and add the olive oil. Stir in the diced onion, diced jalapenos, corn kernels, salt, and pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Step 2: Add the minced garlic and ground chicken to the pot. Sprinkle in the chili powder, paprika, cumin, and additional salt and pepper if needed. Cook for another 7 to 9 minutes, breaking apart the chicken with a spatula until browned and combined well with the spices and aromatics.
Step 3: Pour in the chicken broth and stir in the chicken base. Bring the mixture to a gentle boil over increased heat, then reduce to medium-low and simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to meld.
Step 4: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Continue to cook for 5 to 10 minutes more, stirring gently until the chili becomes creamy and well combined. Taste and adjust seasoning with chili powder, salt, or pepper as desired.
Step 5: Serve the chili hot, garnished with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if you like. Enjoy your street corn chicken chili!

Tips & Variations

Use fresh corn for the best texture, or substitute with frozen corn in a pinch.
For extra heat, leave some jalapeno seeds in or add a pinch of cayenne pepper.
Swap ground turkey or pork for the chicken if preferred.
Add black beans or diced tomatoes to bulk up the chili.
Serve with warm tortillas or cornbread for a complete meal.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if it thickens too much. This chili also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

A white bowl with a brown rim is filled with a creamy orange soup that has small yellow corn kernels scattered throughout. The soup surface is topped with crumbled white cheese, chopped green herbs, and red chili flakes spread evenly. Two green lime wedges sit near the edge, one at the top left and one near the center, adding contrast. The bowl is set on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili vegetarian?

Yes, you can omit the ground chicken and add extra beans or vegetables like bell peppers and zucchini. Use vegetable broth instead of chicken broth for a vegetarian version.

What can I use instead of sour cream?

You can substitute sour cream with Greek yogurt for a similar tang and creaminess, or use a dairy-free alternative if needed.