Street Corn Chili (Printable Version)
A creamy one-pot chicken chili packed with corn, zingy lime, and just enough spice. Satisfies a crowd and brings the comfort.
# What You'll Need:
→ Base Ingredients
01 -
6 to 8 cloves garlic, chopped up
02 -
Ground black pepper, as much as you like
03 -
Kosher salt to your taste
04 -
6 to 8 ears of corn, remove kernels
05 -
3 to 4 jalapeños, seeds out and diced
06 -
1 medium onion, chopped
07 -
2 tablespoons olive oil
→ Protein and Spices
08 -
1 tablespoon cumin powder
09 -
2 tablespoons sweet paprika
10 -
3 tablespoons chili powder
11 -
2 pounds ground chicken
→ Liquids and Seasonings
12 -
A few drops of your go-to hot sauce
13 -
1 tablespoon bouillon or chicken base
14 -
3/4 cup beer, optional
15 -
4 cups chicken stock
→ Finishing and Toppings
16 -
Optional for topping: more cilantro, crumbled cotija, a little chili powder, extra wedges of lime
17 -
3 tablespoons lime juice, freshly squeezed
18 -
1 cup fresh cilantro, roughly chopped
19 -
1 cup sour cream
# Step-by-Step Guide:
01 -
Add your hot sauce, sour cream, lime juice, and the cilantro to the pot at the end. Stir and let it bubble for another 5 to 10 minutes. Taste and season again if you need to. Dish it out, then throw on whatever toppings you like – more cilantro or cotija, a sprinkle of chili powder, maybe a lime wedge or two.
02 -
Tip in your broth, beer (if that’s your thing), and chicken base. Mix it all up. When it comes to a boil, turn down the heat. Keep it barely bubbling with no lid for about half an hour.
03 -
Toss in the garlic, ground chicken, cumin, paprika, chili powder, and extra salt and pepper. Break apart the chicken as you cook for eight minutes till it’s not pink anywhere and picks up a little color.
04 -
Pour oil into your soup pot and warm it on medium. Now, toss in those onions, jalapeños, corn, a good shake of salt, plus pepper. Cook everything for around eight minutes until soft and smelling nice, giving it a stir every so often.
# Additional Notes:
01 -
Fresh corn is best for bite and sweetness, but frozen works fine if that’s what you’ve got.
02 -
Want it milder or spicier? Cut back or pile on jalapeños and hot sauce until it’s just right for you.