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This street corn chicken chili is all about creamy, zesty goodness packed with a punch of heat and lots of corn. It's a one-pot wonder that feels fancy but takes less than an hour. If it's cold outside, this will totally hit the spot and make the night feel special.
The first time I cooked this, I had some friends over and didn't expect them to fight over leftovers. Now I make it for every group hang or family dinner.
Must-Have Ingredients
- Lime juice: gives everything a lift—always go for fresh if you can
- Fresh cilantro: brings a bright taste, chop up right before tossing in
- Sour cream: stirs in smoothness and cools a spicy bite, full-fat is best
- Hot sauce: Adds as much or little heat as you like, use your top pick
- Chicken base: boosts savory flavor—Better Than Bouillon always does the job
- Beer: brings tang and depth, you can leave it out if you want
- Chicken broth: for the soul of the soup, salted or low-salt both work
- Cumin: a flavor that pulls it all together, toast seeds for max taste
- Paprika: brings a smoky kick, choose Spanish or smoked for something extra
- Chili powder: main player in seasoning, grab a quality blend
- Ground chicken: lean and soaks up spices, any mix of white or dark works
- Garlic: deep, rich layer—always mince fresh if you can
- Kosher salt plus black pepper: keeps every bite in check, taste as you go
- Fresh corn on the cob: sweet crunch, gets even better in the summer, frozen works too
- Jalapeno peppers: brighten things up, seed them for mild, grab shiny and firm ones
- Onion: gives sweet and deep base flavor, yellow is my go-to
- Olive oil: richens things up and gets veggies going—cold-pressed is best
- Optional toppings: pile on cotija, more cilantro, dash of chili powder, wedges of lime—let folks build their own bowl
Easy Instructions
- Finish and Serve:
- Keep your chili warm as you stir in extra dashes of hot sauce, then spoon in the sour cream, toss in chopped cilantro, and squeeze in that lime. Give it another 5 to 10 minutes over low, so it all comes together. Taste and tweak seasoning if you need more zing.
- Scoop into Bowls:
- Pour the hot chili into bowls and bring out toppings. Let everyone add extras like more cheese, cilantro, chili powder, or a big squeeze of lime for that burst of flavor. Best eaten steaming, maybe with bread or chips for dunking.
- Time to Simmer:
- Add broth and beer (if using) to the pot, then swirl in chicken base. Stir it up and push the heat to a boil. Once it bubbles, turn it down to medium-low to gently cook for 25 to 30 minutes, letting all the flavors merge and thicken.
- Start with Veggies:
- Heat up a large pot on medium, add olive oil. Once warm, toss in onion, jalapeno, corn, and shake in salt and pepper. Stir every now and then for about 7 to 9 minutes until it smells good and onions just start to color.
- Add Spices and Chicken:
- Put in garlic, then right away add your ground chicken. Sprinkle over chili powder, paprika, cumin, plus salt and pepper. Break up the chicken with your spatula so it browns all over and melds with the spices. Cook 7 to 9 minutes, till chicken isn't pink and the mixture smells amazing.
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Fresh chopped cilantro stirred in right at the end really brings everything together. I love seeing my kids go for the biggest lime wedge and fighting to see who can squeeze juice over their chili the wildest. That's when you know dinner worked.
How to Store
This dish will last four days in the fridge if you keep it sealed up tight. Warm it slowly either on the stove or in the microwave. Squeeze in more lime and top with cilantro each time you heat it to get that just-cooked taste. Toss leftovers in the freezer for up to two months—just stir well after thawing.
Ingredient Swaps
Swap in ground turkey or shredded rotisserie chicken for ground chicken. No beer? Add a little more broth instead. Frozen corn totally works if fresh isn't around. Go for smoked paprika for a deeper taste, and use any hot sauce you like. Want different toppings? Greek yogurt mixes in great instead of sour cream.
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Ways to Eat It
This hearty chili is filling on its own but goes awesome with rice or tortilla chips for scooping. Throw together a quick slaw or avocado salad to chill things out. Extra limes and crunchy radishes on the side make it feel fancy and fun, too.
Food Tradition
Everything in this dish is a little nod to classic Mexican street corn, which usually shines with sweet corn, chili, lime, and cheese. It's not exactly the same as elote but spins those powerful flavors into a cozy bowl. On cold nights, it brings in that festive street food feeling—even when corn's not in season.
FAQs About the Recipe
- → Is it okay to use corn that's frozen or from a can?
Yep! Go for frozen or canned corn if you can’t get fresh. Pour off the extra liquid and dry it before tossing it in.
- → What kind of chicken should I go for?
Ground chicken gives a good hearty feel, but you can swap in diced breast or even pulled rotisserie if that’s what you’ve got.
- → Can I skip the beer?
Don’t worry about the beer. It just adds a little flavor, but swapping in extra broth or leaving it out is totally fine.
- → Is this chili super spicy?
You control the kick! Back off the hot sauce, jalapeños, or chili powder for less heat, or add more if you want it spicier.
- → Got ideas for toppings?
Go wild—extra cilantro, sharp cotija, dustings of chili powder, lime wedges—whatever sounds good to you.