Loading Recipe...

Did you know that chili consumption in the United States has increased by a significant portion of over the past decade, with fusion varieties leading the charge? This Mexican Street Corn White Chicken Chili represents the perfect marriage of traditional Mexican elote flavors and hearty American comfort food. Unlike conventional chili that relies heavily on beans and tomatoes, this innovative recipe transforms the beloved street corn experience into a creamy, satisfying bowl that’s captured the attention of food enthusiasts nationwide. With its combination of tender chicken, charred corn, and lime-kissed creaminess, this dish delivers restaurant-quality results in your own kitchen.

Ingredients List

For the Base:

• 2 pounds boneless, skinless chicken thighs (or substitute chicken breasts for leaner option)
• 4 cups fresh corn kernels (about 6 ears) or 3 cups frozen corn, thawed
• 1 large white onion, diced (approximately 2 cups)
• 4 cloves garlic, minced
• 2 poblano peppers, roasted and diced
• 1 jalapeño pepper, seeded and finely chopped
• 32 ounces low-sodium chicken broth
• 1 cup heavy cream (or substitute Greek yogurt for lighter version)

For the Mexican Street Corn Flavor Profile:

• 1/2 cup mayonnaise
• 1/2 cup Mexican crema or sour cream
• 1 cup cotija cheese, crumbled (plus extra for garnish)
• 2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• Zest and juice of 3 limes
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons olive oil
• Salt and freshly ground black pepper to taste

Timing

This Mexican Street Corn White Chicken Chili requires 75 minutes total time, which is nearly some of faster than traditional slow-cooked chili recipes. Break this down into 20 minutes prep time and 55 minutes cooking time. The beauty of this recipe lies in its one-pot efficiency – while the chili simmers, you can prepare toppings and sides, making it perfect for weeknight dinners or weekend meal prep sessions.

Step-by-Step Instructions

Step 1: Char the Corn for Maximum Flavor

Heat a large cast-iron skillet over high heat. Add corn kernels in a single layer and let them char for 3-4 minutes without stirring. This creates the smoky, caramelized flavor that mimics street corn. Toss and char another 2-3 minutes. Set aside – this technique intensifies the corn’s natural sweetness by a significant portion of compared to simply adding raw corn.

Step 2: Season and Sear the Chicken

Pat chicken thighs dry and season generously with salt, pepper, and half the chili powder. In your chili pot, heat olive oil over medium-high heat. Sear chicken pieces for 4-5 minutes per side until golden brown. Don’t worry about cooking through completely – the chicken will finish cooking in the chili base.

Step 3: Build Your Aromatic Foundation

Remove chicken and add diced onion to the same pot. Sauté for 5 minutes until translucent. Add garlic, poblanos, and jalapeño, cooking for another 2 minutes until fragrant. This layered cooking approach creates depth that instant additions simply cannot match.

Step 4: Create the Chili Base

Return chicken to pot and add chicken broth, remaining chili powder, smoked paprika, and cumin. Bring to a boil, then reduce heat and simmer covered for 25 minutes. The chicken should easily shred when ready – this gentle cooking method ensures tender, never-dry protein.

Step 5: Shred and Incorporate

Remove chicken, shred with two forks, and return to pot. Add charred corn and simmer uncovered for 10 minutes to meld flavors and reduce liquid slightly.

Step 6: Finish with Street Corn Magic

Reduce heat to low. Whisk together mayonnaise, Mexican crema, and lime juice in a small bowl. Slowly stir this mixture into the chili along with cotija cheese and lime zest. Heat through for 3-4 minutes without boiling to prevent curdling.

Nutritional Information

Each serving of this Mexican Street Corn White Chicken Chili (based on 6 servings) provides approximately:

• Calories: 485
• Protein: 38g (most of daily value)
• Carbohydrates: 22g
• Fat: 28g
• Fiber: 4g
• Sodium: 890mg
• Calcium: 285mg (thanks to cotija cheese and crema)

This recipe delivers nearly some of more protein than traditional beef chili while providing essential vitamins A and C from the peppers and corn. The combination of lean chicken and vegetables creates a nutrient-dense meal that supports muscle maintenance and immune function.

Healthier Alternatives for the Recipe

Transform this recipe into a lighter version by substituting heavy cream with plain Greek yogurt (saves 120 calories per serving). Replace half the mayonnaise with mashed avocado for healthy fats and extra fiber. For dairy-free adaptation, use cashew cream and nutritional yeast instead of cotija cheese. Turkey can substitute chicken for even leaner protein, while adding white beans increases fiber content by a significant portion of and creates a more filling meal.

Serving Suggestions

Serve this Mexican Street Corn White Chicken Chili in warmed bowls topped with additional cotija cheese, fresh cilantro, and a lime wedge. Pair with warm corn tortillas, crispy tortilla strips, or crusty bread for dipping. For entertaining, set up a toppings bar with diced avocado, pickled jalapeños, and Mexican hot sauce. The chili also makes an excellent topping for baked sweet potatoes or served over cilantro-lime rice for a complete meal.

Common Mistakes to Avoid

Skipping the corn charring step reduces flavor impact by approximately a significant portion. Adding dairy while the chili is too hot can cause curdling – always reduce to low heat first. Overcooking the chicken initially leads to dry, stringy texture. Using pre-shredded cheese instead of freshly crumbled cotija results in poor melting and less authentic flavor. Finally, not tasting and adjusting lime juice at the end misses the bright acidity that balances the rich creaminess.

Storing Tips for the Recipe

Store leftover Mexican Street Corn White Chicken Chili in refrigerator for up to 4 days in airtight containers. The flavors actually improve after 24 hours as ingredients meld together. For freezing, portion into freezer-safe containers for up to 3 months, though the texture of dairy components may change slightly upon thawing. When reheating, add a splash of chicken broth to restore consistency and warm gently over low heat to prevent separation.

FAQs

Can I make this recipe in a slow cooker?
Yes! Char the corn and sauté aromatics first, then transfer everything except dairy components to your slow cooker. Cook on low for 6 hours, then stir in cream mixture during the last 30 minutes.

What if I can’t find cotija cheese?
Substitute with queso fresco, feta cheese, or even parmesan for similar salty, crumbly texture. Each provides slightly different flavor profiles but maintains the authentic feel.

How spicy is this chili?
This recipe rates about 3/10 on heat scale. Poblanos are mild, and jalapeños are seeded. Increase heat by leaving jalapeño seeds or adding serrano peppers.

Can I prep ingredients ahead?
Absolutely! Char corn, dice vegetables, and season chicken up to 2 days ahead. This actually saves a significant portion of active cooking time on busy weeknights.