Street corn chicken chili brings all those irresistible Mexican street food flavors right into your soup bowl. This isn’t your typical chili – it’s a creamy, flavor-packed dinner that combines tender chicken, charred corn, and all those bold toppings that make street corn so addictive.
Table of Contents
Ingredients for Street Corn Chicken Chili
I always start with quality chicken breasts and the freshest corn I can find when making this chili. The charred corn makes all the difference in achieving that authentic street corn flavor – it’s worth the extra 10 minutes.
For the Chili:
- 3 tablespoons avocado oil (divided)
- ½ large white onion (diced)
- 1 teaspoon sea salt (divided)
- 1 tablespoon minced jalapeño – keep some seeds for extra heat if desired
- 4 cloves garlic (minced)
- ¼ teaspoon ground cumin
- 4 cups chicken broth – I prefer low-sodium to control salt levels
- 2 teaspoons hot sauce (any kind you have works)
- 1.5 lbs boneless, skinless chicken breasts
- 15 oz canned great northern beans (drained and rinsed)
- 5 cups corn kernels (divided: 4 cups for charring, 1 cup for topping)
- 1 cup Greek yogurt – full-fat creates the creamiest texture
For the Street Corn Topping:
- 1 cup corn kernels (canned or frozen)
- 1 medium jalapeño (sliced with seeds removed)
- ½ small red onion (minced)
- ¼ teaspoon sea salt
- 2 teaspoons red wine vinegar
- ¼ cup crumbled cotija cheese – find this in the specialty cheese section
- 1 avocado (chopped fresh just before serving)
- 2 tablespoons chopped fresh cilantro – add extra if your family loves it
Step-by-Step Instructions
Using a Dutch oven for this recipe ensures even heat distribution and prevents scorching. Taking the extra time to properly char the corn creates incredible depth of flavor.
Step 1: Heat 1.5 tablespoons avocado oil in a 7 or 8-quart Dutch oven over medium-high heat. Once the oil shimmers and becomes fragrant (about 1-2 minutes), add the diced onion and ¼ teaspoon sea salt. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent and begins to soften.
Step 2: Add the minced garlic and jalapeño to the pot. Sauté for 2 additional minutes until fragrant, being careful not to burn the garlic. Sprinkle the cumin over the mixture and toss everything together to release the spice’s aromatic oils.
Step 3: Pour in the chicken broth and hot sauce, then nestle the chicken breasts into the liquid. Bring the mixture to a rolling boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F when checked with a meat thermometer.
Step 4: While the chicken cooks, prepare the charred corn. Heat the remaining 1.5 tablespoons avocado oil in a cast iron skillet over medium-high heat. Add 4 cups of corn kernels and let them sit undisturbed for the first 2-3 minutes to develop char marks. Then stir and continue cooking for another 7-8 minutes (10 minutes total cooking time), stirring every 2-3 minutes. The corn will pop occasionally – this is normal and means you’re getting good char. Look for golden-brown spots covering about half the kernels. Remove from heat and set aside.
Step 5: Make the street corn topping by combining jalapeños, minced red onion, red wine vinegar, and salt in a bowl. Toss well and let sit for a few minutes to mellow the raw onion flavor. Add the cotija cheese, chopped avocado, cilantro, and 1 cup of corn (can be raw or from the charred batch). Gently toss and set aside.
Step 6: Once the chicken is fully cooked, remove it from the broth using tongs and transfer to a cutting board. Turn the heat to medium-low and stir the white beans and remaining charred corn into the broth. Let the beans warm through for 2-3 minutes while you shred the chicken using two forks.
Step 7: Return the shredded chicken to the pot and stir to combine everything evenly. Remove the pot from heat and let it cool for 2-3 minutes until it stops actively bubbling – this prevents the yogurt from curdling. Stir in the Greek yogurt until the chili thickens and becomes creamy with a beautiful pale color.
Step 8: Ladle the chili into bowls and top generously with the street corn mixture. Serve immediately while hot.
Delicious Sides for Street Corn Chicken Chili
This hearty chili pairs beautifully with sides that complement its creamy, smoky flavors while adding textural contrast.
Warm Cornbread: The subtle sweetness of cornbread balances the chili’s savory spice while soaking up that creamy broth perfectly. I love serving mine with honey butter for an extra touch of comfort.
Mexican Rice: Fluffy cilantro-lime rice adds a fresh, zesty element that enhances the Mexican-inspired flavors. The rice also helps stretch the meal further for larger families or when you want leftovers.
Simple Green Salad: A crisp romaine salad with lime vinaigrette provides a refreshing contrast to the rich, creamy chili. The acidity cuts through the heaviness and adds nutritional balance to your meal.
Cheesy Ranch Potatoes: These creamy, cheesy potatoes make a satisfying side that adds extra heartiness to your meal. The ranch seasoning complements the southwestern flavors beautifully.
Tortilla Chips with Guacamole: Crunchy tortilla chips offer textural variety and work perfectly for scooping. They add that satisfying crunch factor that makes this meal feel more like a fun, casual dinner.
Grilled Cheese: A warm, crispy sandwich on the side turns this into an even more filling comfort food meal. The melted cheese pairs wonderfully with the chili’s creamy texture.
Storage & Serving Tips
Store leftover chili in an airtight container in the refrigerator for up to 4 days. Keep the street corn topping separate to maintain its fresh texture and prevent the avocado from browning. The chili actually tastes even better the next day as the flavors meld together overnight.
To reheat, warm the chili gently on the stovetop over medium-low heat, stirring occasionally until it reaches 165°F internal temperature. Add a splash of chicken broth if it’s thickened too much. You can also microwave individual portions for 2-3 minutes, stirring halfway through. Make fresh street corn topping when reheating for the best presentation.
This chili freezes beautifully for up to 3 months – just freeze it without the Greek yogurt and street corn topping. Thaw overnight in the refrigerator, reheat, then stir in fresh yogurt and prepare new toppings. I love doubling the batch and freezing half for those nights when cooking from scratch isn’t possible.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs work wonderfully and stay even more tender. Use the same cooking time but check that they reach 165°F internal temperature.
How can I make this chili spicier?
Keep the seeds in both jalapeños, add an extra tablespoon of hot sauce to the broth, or include diced serrano peppers in the street corn topping. You can also serve additional hot sauce on the side.
What can I substitute for cotija cheese?
Feta cheese is the closest substitute with a similar salty, crumbly texture. Parmesan also works in a pinch, though it’s slightly harder. For a dairy-free option, simply omit the cheese and add extra avocado.
Street Corn Chicken Chili
Ingredients
Equipment
Method
- Heat 1.5 tablespoons avocado oil in a 7 or 8-quart Dutch oven over medium-high heat. Once the oil shimmers and becomes fragrant (about 1-2 minutes), add the diced onion and ¼ teaspoon sea salt. Sauté for 4-5 minutes, stirring occasionally, until the onion turns translucent.
- Add the minced garlic and jalapeño to the pot. Sauté for 2 additional minutes until fragrant. Sprinkle the cumin over the mixture and toss everything together.
- Pour in the chicken broth and hot sauce, then nestle the chicken breasts into the liquid. Bring to a rolling boil, then reduce heat to low. Cover and simmer for 15-20 minutes until the chicken reaches an internal temperature of 165°F.
- While the chicken cooks, prepare the charred corn. Heat the remaining 1.5 tablespoons avocado oil in a cast iron skillet over medium-high heat. Add 4 cups of corn kernels and let them sit undisturbed for the first 2-3 minutes to develop char marks. Then stir and continue cooking for another 7-8 minutes (10 minutes total cooking time), stirring every 2-3 minutes. Look for golden-brown spots covering about half the kernels. Remove from heat and set aside.
- Make the street corn topping by combining jalapeños, minced red onion, red wine vinegar, and salt in a bowl. Toss well and let sit. Add the cotija cheese, chopped avocado, cilantro, and 1 cup of corn. Gently toss and set aside.
- Once the chicken is fully cooked, remove it from the broth and transfer to a cutting board. Turn heat to medium-low and stir the white beans and remaining charred corn into the broth. Let warm for 2-3 minutes while you shred the chicken using two forks.
- Return the shredded chicken to the pot and stir to combine. Remove from heat and let cool for 2-3 minutes until it stops actively bubbling. Stir in the Greek yogurt until the chili thickens and becomes creamy.
- Ladle the chili into bowls and top generously with the street corn mixture. Serve immediately.
Notes
