If you are craving a warm, comforting meal with a vibrant burst of flavors, the Mexican Street Corn White Chicken Chili Recipe is an absolute must-try. This dish marries the smoky creaminess of traditional Mexican street corn with the hearty satisfaction of chicken chili, creating a deliciously unique and creamy stew that delights every bite. With tender shredded chicken, a blend of spices, creamy beans, and a tangy corn topping inspired by elote, this recipe elevates chili to a whole new level. Whether you’re feeding a crowd or simply treating yourself, this chili is both soul-soothing and packed full of fresh, exciting tastes.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this incredible Mexican Street Corn White Chicken Chili Recipe. Each item here is simple but plays an essential role, providing layers of texture, flavor, and color that make this chili truly unforgettable.
- Olive oil: Used to sauté the onions and garlic, adding subtle richness and depth.
- Boneless, skinless chicken breasts or thighs: Cooked and shredded, they bring the hearty protein base to the chili.
- Onion: Adds sweetness and foundational flavor when cooked down.
- Garlic: Infuses a warm, fragrant punch to the dish.
- White beans (cannellini or Great Northern): Drained and rinsed, they provide creaminess and substance.
- Corn kernels: Bring a juicy sweetness in every spoonful, with an option for roasted corn to add smoky depth.
- Chicken broth: The savory liquid base that melds all ingredients together.
- Heavy cream or half-and-half: Creamifies the chili and balances the spices with richness.
- Spices (cumin, chili powder, smoked paprika, coriander, cayenne, salt, black pepper): A harmonious blend that creates the signature flavor profile.
- Lime juice and fresh cilantro: Added at the end to brighten and freshen the dish.
- For the topping (mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, garlic powder): These mix together to mimic the iconic Mexican street corn topping for a creamy, tangy, spicy finish.
- Fresh cilantro and lime wedges: Perfect to garnish for extra freshness and zing at serving.
How to Make Mexican Street Corn White Chicken Chili Recipe
Step 1: Prepare the Base
Start by heating the olive oil in a large pot over medium heat. Add the diced onion and sauté until it becomes translucent and soft, about 5 minutes, which brings out its natural sweetness. Stir in the minced garlic and cook for another minute until fragrant, never letting it burn as that can introduce bitterness.
Step 2: Add Chicken and Beans
Next, toss in the shredded cooked chicken and both cans of rinsed white beans. These ingredients form the hearty backbone of the chili. Stir everything together so that the chicken and beans absorb the flavors already in the pot.
Step 3: Spice It Up
Now sprinkle in the ground cumin, chili powder, smoked paprika, ground coriander, cayenne pepper if you like it spicy, salt, and black pepper. Stir constantly for about a minute to toast the spices slightly, enhancing their aroma and giving the chili a robust flavor foundation.
Step 4: Add Corn and Broth
Pour in the chicken broth followed by the drained corn kernels, and if using, the roasted corn for that extra smoky element. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 20 minutes. This lets the flavors meld beautifully while also tenderizing the beans and chicken further.
Step 5: Creamy Finish and Lime Touch
Pour in the heavy cream and stir well to incorporate creamy richness throughout the chili. Finish by squeezing in fresh lime juice, which cuts through the richness and lifts the overall flavor. Taste and adjust seasoning if necessary.
How to Serve Mexican Street Corn White Chicken Chili Recipe
Garnishes
The finishing touches make this chili truly special. Dollop the creamy mixture of mayonnaise, sour cream, lime juice, chili powder, and garlic powder over each serving, then sprinkle generously with crumbled Cotija cheese and chopped fresh cilantro. These toppings emulate the irresistible flavor and texture of Mexican street corn while adding a tangy creaminess to each spoonful.
Side Dishes
Serve this chili with warm corn tortillas, crusty bread, or over a bed of cilantro-lime rice to soak up every drop. A side of fresh, zesty guacamole or a crisp green salad can also balance out the creamy, spicy richness of the chili, making the meal complete and satisfying.
Creative Ways to Present
For a party or special dinner, serve the chili in individual mini pots or edible bread bowls. Offer all garnishes separately so guests can customize their bowls with extra cheese, lime, or cilantro. You can even turn it into a hearty dip by serving with toasted pita or tortilla chips for scooping the delicious chili.
Make Ahead and Storage
Storing Leftovers
This chili keeps incredibly well in the fridge for up to 4 days. Store leftovers in an airtight container to preserve the flavors and moisture, and it will taste even better the next day as the spices have a chance to deepen.
Freezing
You can freeze the Mexican Street Corn White Chicken Chili Recipe for up to 3 months. Just cool completely before transferring to freezer-safe containers or heavy-duty freezer bags. When ready to eat, thaw overnight in the fridge and reheat gently on the stove or in the microwave.
Reheating
Reheat the chili over low heat on the stove, stirring frequently to avoid scorching. If it thickens too much, simply add a splash of broth or water to bring back its silky texture. Reheat with the toppings added freshly for the best experience.
FAQs
Can I use canned chicken instead of cooking fresh chicken?
Yes, canned chicken can be a convenient substitute, though freshly cooked shredded chicken adds better texture and flavor depth. Just drain the canned chicken well before adding it to your chili.
What if I don’t have Cotija cheese? Can I substitute it?
If Cotija is unavailable, feta cheese works well as a substitute. It offers a similar salty, crumbly texture that complements the creamy chili.
Is this chili spicy? Can I adjust the heat?
This Mexican Street Corn White Chicken Chili Recipe has a mild to medium heat level, thanks to the measured spices and optional cayenne. You can adjust the heat by adding more or less cayenne pepper or chili powder to suit your taste.
Can I make this recipe dairy-free?
Absolutely! Use coconut cream or a dairy-free heavy cream alternative instead of heavy cream, and substitute mayonnaise and sour cream with their vegan counterparts if needed.
How long does it take to prep and cook this chili?
The total time is about 45 minutes, including 15 minutes for prep and 30 minutes for cooking, making it a perfect weeknight meal that does not require all day in the kitchen.
Final Thoughts
I truly hope you enjoy making and savoring the Mexican Street Corn White Chicken Chili Recipe as much as I do. It’s a dish that brings together comfort and excitement in every bowl, perfect for sharing with family and friends. Warm, creamy, and packed with fresh flavors, this chili will become a welcomed favorite any time of the year. So grab your ingredients and dive into this deliciously unique take on chili — your taste buds will thank you!
Print
Mexican Street Corn White Chicken Chili Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 to 8 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn White Chicken Chili is a flavorful and creamy twist on traditional chili, combining tender shredded chicken, white beans, corn, and a blend of Mexican spices. Topped with a zesty street corn-inspired crema, Cotija cheese, and fresh cilantro, this chili is perfect for a comforting meal with a bright, fresh finish.
Ingredients
Chili
- 2 tablespoons olive oil
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cans (15 oz each) white beans (cannellini or Great Northern beans), drained and rinsed
- 1 can (15 oz) corn kernels, drained (or 2 cups frozen corn)
- 1 cup roasted corn (optional, for extra flavor)
- 4 cups (960ml) chicken broth
- 1 cup (240ml) heavy cream or half-and-half
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (for garnish)
Street Corn Topping (Crema)
- 2 cups corn kernels (fresh, frozen, or roasted)
- 1 tablespoon olive oil
- 1/4 cup mayonnaise
- 2 tablespoons sour cream
- 1/4 cup Cotija cheese or feta cheese
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- Prepare the Chicken and Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and cook for another 1 minute until fragrant. Stir in the shredded cooked chicken.
- Add Beans and Corn: Add the drained and rinsed white beans and corn kernels (reserve 2 cups of corn separately for the topping if desired). Stir to combine everything well.
- Season and Add Broth: Pour in the chicken broth, then add cumin, chili powder, smoked paprika, ground coriander, cayenne pepper (if using), salt, and black pepper. Stir well to incorporate all the spices. Bring the chili to a gentle simmer.
- Simmer the Chili: Reduce heat to low and let simmer uncovered for about 20 minutes. This will allow the flavors to meld together and the chili to slightly thicken.
- Add Cream and Lime Juice: Stir in the heavy cream or half-and-half and the juice of one lime. Heat through for another 3-5 minutes without boiling to keep the cream from curdling. Adjust seasoning to taste.
- Prepare the Street Corn Topping: In a skillet, heat 1 tablespoon olive oil over medium-high heat. Add the reserved 2 cups of corn kernels and cook until slightly charred and golden, about 5-7 minutes. In a bowl, mix together mayonnaise, sour cream, Cotija cheese, lime juice, chili powder, and garlic powder. Fold in the charred corn.
- Serve and Garnish: Ladle chili into bowls and top with a generous spoonful of the street corn crema. Garnish with fresh chopped cilantro and lime wedges for squeezing over the top.
Notes
- For a lighter version, substitute heavy cream with half-and-half or omit cream altogether.
- Roasted corn adds deeper flavor but can be omitted for convenience.
- Shredded rotisserie chicken works well for quick preparation.
- Adjust cayenne pepper amount based on your preferred heat level.
- This chili is great served with warm tortillas or crusty bread.
