Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Mexican Street Corn White Chicken Chili is a delightful clash of textures and flavors that showcases the best of both worlds—traditional chili meets the vibrant essence of Mexican street corn. This comforting dish starts with tender chicken, charred corn, and a creamy base, creating a masterpiece that’s perfect for cozy family dinners or casual get-togethers with friends. With every bite, you’ll get a hint of smokiness from the spices and a creamy tang from the cheese and crema, making this bowl of goodness irresistibly delicious.
Table of Contents
The first time I made Mexican Street Corn White Chicken Chili was during a chilly fall evening when I craved something warm and satisfying. As the aroma filled my kitchen, I remembered my visits to local street vendors selling elote topped with creamy sauces and zesty lime. This recipe combines that nostalgia with the heartiness of a classic chicken chili, and it quickly became a favorite. Not only is it packed with flavor, but it also comes together in a straightforward way, perfect for both novice cooks and seasoned chefs. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Although it may seem complex, this recipe can be whipped up in about 30-40 minutes.
- Irresistible Flavor: Expect a rich blend of spices paired with the sweetness of corn and creaminess of cotija.
- Eye-Catching Appeal: The bright colors make this dish a visual feast, perfect for impressing guests.
- Flexible Serving: Enjoy it for dinner, at parties, or even as a lunch meal prep.
- Diet-Friendly Options: With a few tweaks, this recipe can be made gluten-free or even dairy-free.
Ingredients You’ll Need
- 2 large, boneless skinless chicken breasts (about 1.5 lbs): The main protein, providing richness and heartiness to the chili. You can substitute with rotisserie chicken for a quicker option.
- 3 ears corn on the cob husked (or 2½ cups corn kernels): Fresh corn adds a sweet crunch. Frozen corn works well too if you’re short on time.
- 2 tablespoons olive oil divided: For grilling the chicken and corn, adding flavor and sweetness.
- 1 large yellow onion diced: This aromatic vegetable adds depth and sweetness to the chili.
- 3-4 cloves garlic minced: Promises an aromatic lift and balances flavors; fresh is best, but jarred can work in a pinch.
- 2-3 jalapeños diced (seeded for mild, with seeds for extra heat): Key for that spicy kick! Adjust based on your heat preference.
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed: These provide creaminess and texture, making the chili more filling.
- 4 cups low-sodium chicken broth: The base liquid, giving body to the chili without overwhelming it with salt.
- 1 teaspoon ground cumin: Adds earthy flavors; essential for depth.
- 1 teaspoon smoked paprika: Brings smokiness, reminiscent of grilled flavors; do not skip it!
- 1 teaspoon chipotle chili powder (plus more for serving): Contributes heat and a unique smoky essence.
- ½ teaspoon kosher salt (plus more to taste): Enhances all flavors; adjust based on personal preference.
- ½ teaspoon black pepper: Complements other spices and flavors.
- 1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): This makes the chili creamy and adds a nice tang.
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup): Melts beautifully, adding creaminess with just a hint of heat.
- Juice of 1 lime: Freshens up the dish, balancing the richness.
- Crumbled Cotija cheese: For finishing touches; it adds saltiness and a unique flavor.
- Chopped fresh cilantro: Brightness and color elevate the dish.
- Extra grilled corn kernels reserved from above: For topping; adds a nice texture contrast.
- Sliced or diced jalapeños: For garnishing; adjust according to heat preference.
- Lime wedges: To squeeze on top for a fresh burst of acidity.
- Sprinkle of Tajín seasoning: Optional, adds an extra layer of flavor; try it for a fun twist.
- Drizzle of adobo sauce (from canned chipotle peppers in adobo): For an additional smoky kick.
- Additional chipotle chili powder or smoked paprika: For serving, if you like heat.
- Tortilla strips or crushed tortilla chips: For that perfect crunch topping!
How to Make Mexican Street Corn White Chicken Chili (Tex-Mex Style)
Grill the Chicken & Corn: Brush chicken breasts and corn cobs with 1 tablespoon olive oil; sprinkle lightly with salt and pepper. Grill over medium-high heat, cooking chicken for about 5-7 minutes on each side, until cooked through, and grill the corn until charred (about 8-10 minutes). Once done, allow to cool, and then dice or shred chicken and cut kernels off the cobs, reserving a handful of corn for topping.
Sauté the Aromatics: In a large Dutch oven or soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the diced onion and jalapeños; cook for 3-4 minutes until they soften. Stir in the minced garlic and cook for an additional minute until fragrant.
Bloom the Spices: Add ground cumin, smoked paprika, chipotle chili powder, kosher salt, and black pepper. Stir everything together and let cook for about 30 seconds to bloom the spices, intensifying their flavors.
Build the Chili: Incorporate the grilled chicken, the majority of the grilled corn (save a handful for topping), drained white beans, and chicken broth. Stir until combined. Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 15-20 minutes, allowing the flavors to meld together.
Make It Creamy: Remove the pot from the heat and stir in the Mexican crema (or the blend of crema and sour cream), shredded pepper jack cheese, and lime juice until the cheese melts, creating a creamy consistency—this is where the magic happens!
Taste & Adjust: Take a moment to taste your chili and adjust seasoning if needed. You might want to add more salt, pepper, or lime juice for extra zing. For an elevated smoky heat, swirl in a bit of adobo sauce or a sprinkle of Tajín.
Serve & Top: Ladle the chili into bowls and top with reserved grilled corn, crumbled Cotija cheese, fresh cilantro, sliced jalapeños, lime wedges, a sprinkle of Tajín, a drizzle of adobo sauce, and tortilla chips for that satisfying crunch. Enjoy!
Storing & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 hours, or in the refrigerator for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. When ready to enjoy again, reheat in a saucepan over medium-low heat for about 10-15 minutes, stirring occasionally, or until warmed through. You may notice a slight change in texture after freezing, so adding an extra splash of chicken broth can help refresh it.
Chef’s Helpful Tips
- Make sure to grill the chicken and corn adequately to develop a deeper flavor. Char is your friend!
- If using rotisserie chicken, shred it and skip the grilling step to save time.
- To balance heat, start with fewer jalapeños and add more as desired.
- Adding a bit more lime juice can elevate the overall flavors and add brightness.
- Feel free to make this chili ahead of time; flavors develop beautifully overnight.
- If you find the chili too thick, simply thin it out with additional chicken broth.
Mexican Street Corn White Chicken Chili is a wonderful dish that harmoniously combines comfort and bold flavors. Not only is it perfect for a cozy night in but also an exciting dish to serve at gatherings with friends or family. Feel free to experiment with toppings or adjust the spices to make it your own! Enjoy each comforting spoonful, and watch it become a new favorite in your kitchen!
Recipe FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn is a great substitute for fresh corn. It’s convenient and packed with sweetness. Just toss it into the pot during the final cooking stages to heat it through.
How spicy is the chili?
The spiciness of the chili can be adjusted according to your preference. Seedling the jalapeños and starting with only a couple should yield a milder result, allowing you to add more spice gradually.
Can I make this chili dairy-free?
Yes, you can substitute the Mexican crema and cheese with dairy-free alternatives. There are many tasty non-dairy sour creams and cheese options available that work well in this recipe.
What can I serve with the chili?
This chili pairs beautifully with warm tortillas, crusty bread, or tortilla chips for dipping. A simple side salad or guacamole also complements this dish wonderfully!
PrintMore Main Dishes Recipes
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Mexican Street Corn White Chicken Chili (Tex-Mex Style)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 6 servings 1x
- Category: Main Dishes
- Method: Stovetop
- Cuisine: Tex-Mex
Description
This Mexican Street Corn White Chicken Chili offers irresistible flavor with simple ingredients. Perfect for a quick and comforting meal, it combines grilled chicken, fresh corn, and creamy goodness for a satisfying dish.
Ingredients
- 2 large, boneless skinless chicken breasts (about 1.5 lbs)
- 3 ears corn on the cob husked (or 2½ cups corn kernels)
- 2 tablespoons olive oil divided
- 1 large yellow onion diced
- 3–4 cloves garlic minced
- 2–3 jalapeños diced (seeded for mild, with seeds for extra heat)
- 1 (15-ounce can) white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chipotle chili powder (plus more for serving)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- 1 cup mexican crema (or ½ cup crema + ½ cup sour cream)
- 1 (4-ounce block) pepper jack cheese shredded (about 1 cup)
- Juice of 1 lime
- Crumbled Cotija cheese
- Chopped fresh cilantro
- Extra grilled corn kernels reserved from above
- sliced or diced jalapeños
- Lime wedges
- Sprinkle of Tajín seasoning
- Drizzle of adobo sauce (from canned chipotle peppers in adobo)
- additional chipotle chili powder or smoked paprika
- Tortilla strips or crushed tortilla chips
Instructions
- Brush the chicken breasts and corn cobs with 1 tablespoon olive oil, seasoning with salt and pepper. Grill the chicken until cooked through and corn is charred. After cooling, dice or shred the chicken and reserve some corn kernels.
- In a large Dutch oven, heat the remaining olive oil over medium heat, then sauté the onion and jalapeños until softened. Stir in minced garlic and cook briefly.
- Add cumin, smoked paprika, chipotle chili powder, salt, and pepper; cook for about 30 seconds to enhance flavors.
- Stir in the grilled chicken, most of the corn, white beans, and chicken broth, then bring to a gentle boil before reducing to a simmer for 15-20 minutes.
- Remove from heat, then mix in the Mexican crema, shredded cheese, and lime juice until melted and creamy.
- Taste and adjust seasoning, adding more salt, pepper, or lime juice if needed. Optionally, add adobo sauce or Tajín for extra flavor.
- Serve in bowls, topping with reserved corn, Cotija cheese, cilantro, jalapeños, lime wedges, Tajín, adobo sauce, and tortilla chips for crunch.
Notes
Grill chicken and corn beforehand for extra flavor.
Adjust the number of jalapeños according to your spice preference. You can also add other toppings such as avocado or radish for added freshness.
This chili can be made ahead of time and reheated, making it great for meal prep.
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 3g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 29g
- Cholesterol: 95mg
