If you are craving a hearty, flavorful dish that bursts with the vibrant, zesty flavors of Mexican street food, you have to try this Mexican Street Corn Chicken Chili. It perfectly balances tender chicken, creamy cheese, fresh corn, and just the right amount of spice for a comforting bowl that dances on your taste buds. Whether it’s a chilly evening or a gathering with friends, this chili is a guaranteed crowd-pleaser that is as fun to make as it is to eat.

Mexican Street Corn Chicken Chili Recipe - Recipe Image

Ingredients You’ll Need

Gathering simple, fresh ingredients is the secret to nailing the perfect texture and bold flavors in this dish. Each one plays a crucial role, combining to give the chili its signature creamy, spicy, and smoky taste with a colorful punch.

Olive oil: For sautéing your aromatics with a light, fruity base flavor.
Large sweet onion: Adds natural sweetness and depth.
Garlic cloves: Impart robust aroma and a subtle kick.
Jalapeno: Brings that fresh heat without overpowering.
Chopped cilantro: Fresh herb that brightens the whole chili.
Ground cumin: Warm earthiness that ties all the spices together.
Dried oregano: Adds a slight woodsy, tangy note typical in Mexican cuisine.
Cayenne pepper: Adjustable heat boost for the brave eaters.
Chicken broth: The flavorful liquid base for simmering.
Boneless skinless chicken breast: Lean protein that absorbs all the delicious flavors.
Chopped green chiles: Mild or medium, they contribute subtle smokiness and depth.
Fresh corn off the cob: Sweet kernels that provide delightful bite and color.
Sour cream: Creates a creamy texture and slight tang.
Shredded pepper jack cheese: Adds melty creaminess with a little zip.
Cornstarch: Helps thicken the chili to a luscious consistency.
Lime juice: The final zing that brightens and balances all flavors.
Salt and pepper: To season and bring the whole dish together.

How to Make Mexican Street Corn Chicken Chili

Step 1: Sauté Your Aromatics

Start by warming the olive oil in a large pot over medium heat. Toss in the chopped sweet onions and let them soften and sweeten for a few minutes, stirring regularly. Then, add minced garlic, diced jalapeno, fresh cilantro, and the trio of spices—ground cumin, dried oregano, and cayenne pepper. This step is where the base of flavor develops, so give it time to become fragrant as everything softens.

Step 2: Simmer the Chicken and Chiles

Pour in the chicken broth along with whole chicken breasts and the chopped green chiles. Season with salt and black pepper. Bring this mixture to a boil, then turn the heat down and let it simmer gently. This slow cooking allows the chicken to soak up the spices while infusing the broth with smoky, spicy goodness.

Step 3: Prepare the Corn

While the chicken cooks, carefully cut the kernels off several fresh cobs. Fresh corn is a must for this chili, offering a sweet crunch that canned or frozen just doesn’t deliver.

Step 4: Combine Chicken and Corn

Once the chicken is tender and cooked through, use tongs to remove it from the pot and set aside. Stir the fresh corn kernels into the simmering broth, giving it a quick mix to start softening the corn. Shred or chop the chicken breasts, then return the succulent pieces back into the pot to mingle with the sweet corn and smoky broth.

Step 5: Add the Creamy Elements

Stir in the sour cream and pepper jack cheese. These ingredients make the chili luxuriously creamy with a melty, cheesy finish. To avoid lumps, sprinkle cornstarch evenly over the chili as you stir vigorously. This step thickens the chili to the perfect consistency that clings to every spoonful.

Step 6: Final Simmer and Lime Zing

Let the chili simmer gently for a few more minutes until it thickens just right. Then, turn off the heat and stir in fresh lime juice. The lime juice lifts all the flavors, adding a bright, citrusy note that makes this Mexican Street Corn Chicken Chili truly unforgettable.

How to Serve Mexican Street Corn Chicken Chili

Garnishes

The finishing touches bring both beauty and extra flavor to your bowl. Scatter chopped cilantro for freshness, sprinkle extra shredded cheese for cheesiness, add creamy avocado slices for richness, squeeze lime wedges for tang, or crunch up some tortilla chips for texture and fun.

Side Dishes

This chili pairs wonderfully with simple sides like warm corn tortillas, a crisp green salad, or Mexican rice. These accompaniments balance the richness of the chili while complementing its southwest flavors.

Creative Ways to Present

Take your serving presentation up a notch by filling hollowed-out bread bowls for a fun, rustic look. Or layer the chili over crispy tortilla chips and bake for a hearty nacho platter makeover. These twists make enjoying Mexican Street Corn Chicken Chili feel like a special occasion every time.

Make Ahead and Storage

Storing Leftovers

This chili tastes even better the next day, once the flavors have had time to meld. Store leftovers in an airtight container in the refrigerator for up to 3 days, making sure to cool it before sealing to preserve freshness.

Freezing

You can absolutely freeze Mexican Street Corn Chicken Chili for longer storage. Use a freezer-safe container and leave some headspace, then freeze for up to 3 months. Thaw overnight in the fridge before reheating gently on the stove.

Reheating

When reheating, do it slowly over low heat, stirring occasionally. This maintains the creamy texture and prevents the cheese from separating. If the chili thickened too much, simply add a splash of chicken broth or water to loosen it up.

FAQs

Can I make this chili in a slow cooker?

Yes, this recipe adapts well to a slow cooker. Sauté the aromatics first, then place all ingredients except sour cream, cheese, and cornstarch in the slow cooker. Cook on low for 6-8 hours, shred the chicken, then add creamy ingredients near the end and thicken the chili on the stove if needed.

Is it possible to make this chili without dairy?

Absolutely! Substitute sour cream with a dairy-free alternative like coconut yogurt or cashew cream. Use a dairy-free cheese or simply omit the cheese to keep the chili creamy yet dairy-free while still delicious.

Can I use frozen corn instead of fresh?

Fresh corn provides the best texture and sweetness, but if fresh is unavailable, frozen corn works fine. Just thaw and drain it before adding to avoid extra moisture in the chili.

How spicy is the Mexican Street Corn Chicken Chili?

The heat level is adjustable. The jalapeno and cayenne add moderate spice, but you can reduce or increase the cayenne depending on your tolerance. Using mild green chiles also keeps the spice subtle.

What’s the best way to shred the chicken?

After cooking, cool the chicken slightly, then use two forks to pull apart the meat into bite-sized shreds. This helps it soak up the chili’s bold flavors better and gives the perfect tender texture.

Final Thoughts

Making Mexican Street Corn Chicken Chili at home is such a joyful experience — from the aroma filling the kitchen to the satisfying first spoonful. This dish combines comfort, flavor, and vibrant ingredients in a way that’s perfect for any occasion. I can’t wait for you to try it and see how this recipe quickly becomes one of your all-time favorites!

Mexican Street Corn Chicken Chili Recipe

★★★★★

5 from 30 reviews

Author: Thomas
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Gluten Free

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Description

A flavorful and creamy Mexican Street Corn Chicken Chili featuring tender chicken, sweet corn, green chiles, and a spicy kick from jalapeno and cayenne. This dish blends the essence of street corn with hearty chicken chili, topped with creamy sour cream and melted pepper jack cheese for a comforting and satisfying meal.

Instructions

Sauté Aromatics: Set a large 6-8 quart pot or Dutch oven over medium heat. Add the olive oil and chopped onions. Sauté the onions for 2-3 minutes, stirring occasionally until softened. Add minced garlic, chopped jalapeno, cilantro, cumin, oregano, and cayenne pepper. Continue to sauté for another 2-3 minutes until the mixture is fragrant and softened.
Cook Chicken and Broth: Pour in the chicken broth, then add whole chicken breasts and chopped green chiles to the pot. Season with 1 teaspoon salt and 1/4 teaspoon ground black pepper. Bring the liquid to a boil, then reduce the heat and simmer for 20 minutes or until the chicken is fully cooked.
Prepare Corn: While the chicken simmers, carefully cut the kernels off the corn cobs and set them aside for later use.
Shred Chicken and Add Corn: Remove the cooked chicken breasts from the pot using tongs and set aside. Add the fresh corn kernels to the pot and stir. Chop or shred the chicken breasts into bite-sized pieces, then return the shredded chicken to the pot.
Add Cream and Cheese: Stir in the sour cream and shredded pepper jack cheese thoroughly. While stirring rapidly, sprinkle the cornstarch over the chili to avoid clumping.
Thicken and Finish: Allow the chili to simmer gently for 3-5 minutes until the base thickens. Turn off the heat and stir in the freshly squeezed lime juice. Serve the chili hot, garnished with additional cilantro, shredded cheese, avocado slices, lime wedges, or tortilla chips as desired.

Notes

Adjust cayenne pepper quantity to control the heat level.
For a thicker chili, increase cornstarch slightly but add gradually to avoid lumps.
Using fresh corn yields the best flavor, but frozen corn can be substituted if fresh is unavailable.
Sour cream can be swapped with Greek yogurt for a tangier taste and lower fat option.
Chicken thighs can be used instead of breast for a richer flavor.
Make sure to stir rapidly when adding cornstarch to prevent clumping.
Garnishes like avocado and tortilla chips add great texture contrast.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course, Soup, Chili
Method: Simmering, Sautéing
Cuisine: Mexican-American