This Street Corn Chicken Chili is a warm and hearty dish loaded with tender chicken, sweet corn, and a blend of spices. It’s like a cozy hug in a bowl!
With its creamy texture and a sprinkle of cheese on top, it’s perfect for chilly days. I love making a big pot to share with friends – just a few bowls and laughter, and it’s a great time!
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing, but you can use avocado oil or canola oil if you prefer. Each has a mild flavor that allows other ingredients to shine!
Onion: I like using yellow onions for their sweet flavor when cooked. If you’re short on onions, shallots work nicely too!
Corn: Fresh corn adds sweetness, but if it’s out of season, frozen corn is a handy substitute. Canned corn can also work, just drain it first.
Shredded Chicken: You can use rotisserie chicken for convenience, or swap in shredded turkey for a similar taste! If you’re vegetarian, try chickpeas or shredded jackfruit instead.
Cotija Cheese: This crumbly Mexican cheese gives a lovely tang. If you can’t find it, feta can be a good alternative, though it’s a bit saltier.
How Do I Get the Best Flavor from My Spices?
Using spices correctly can elevate your chili’s flavor! Here’s how to maximize their impact:
- Heat the oil before adding spices to release their natural oils and flavors. This is called “blooming.”
- Be careful with cayenne pepper; adjust to your heat preference. You can always add more but can’t remove it once it’s in!
- Let your chili simmer to meld the flavors. Give it time—10-15 minutes makes a big difference.
Why Should I Use Chicken Broth Instead of Water?
Using chicken broth adds depth and richness, making your chili more flavorful. If you have homemade broth, that’s even better! If you want a vegetarian dish, vegetable broth is a fantastic substitute.
How to Make Street Corn Chicken Chili
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 4 cups fresh or frozen corn kernels (about 4 ears of corn if fresh)
- 2 cups cooked, shredded chicken breast
- 3 cups low sodium chicken broth
- 1 cup canned cream-style corn
- 1/2 cup sour cream or Mexican crema
- 1/2 cup crumbled Cotija cheese (plus extra for garnish)
- Juice of 1 lime (plus lime wedges for serving)
- Salt and freshly ground black pepper to taste
- Fresh cilantro, chopped for garnish
How Much Time Will You Need?
This Street Corn Chicken Chili will take about 10 minutes to prep and around 25 minutes to cook, so expect a total of about 35 minutes. It’s a quick and delicious meal perfect for any night of the week!
Step-by-Step Instructions:
1. Sauté the Vegetables:
Start by warming the olive oil in a large pot over medium heat. Add the diced onion and sauté it for about 5 minutes, stirring occasionally until it becomes soft and translucent. This step builds a flavorful base for your chili.
2. Add the Spices:
Next, stir in the minced garlic, ground cumin, chili powder, smoked paprika, and optional cayenne pepper. Cook everything for about 1 minute until you can smell those wonderful aromas!
3. Combine Key Ingredients:
Add the corn kernels, shredded chicken, and chicken broth to the pot. Give everything a good stir to combine, and bring the mixture to a simmer over medium heat.
4. Simmer and Thicken:
Once it’s simmering, mix in the cream-style corn. Lower the heat and let it simmer gently for about 10-15 minutes. This helps the flavors meld together beautifully.
5. Add Creaminess:
Take the pot off the heat and stir in the sour cream, crumbled Cotija cheese, and lime juice. Give it a taste and add salt and pepper as needed. This creamy addition makes the chili taste indulgent!
6. Serve It Up:
Ladle the chili into bowls and garnish with extra Cotija cheese, chopped cilantro, and lime wedges. You can also serve with tortilla chips on the side for some crunch!
7. Enjoy:
Serve your warm, creamy Street Corn Chicken Chili and enjoy the wonderful flavors. Perfect for sharing with friends or cozying up with family!
Can I Use Frozen Corn in This Recipe?
Absolutely! Frozen corn is a great substitute and will save you prep time. Just add it directly to the pot without thawing; it will cook through while simmering!
How Can I Adjust the Spice Level?
If you prefer a milder chili, simply leave out the cayenne pepper. You can also reduce the amount of chili powder or use a milder variety. For extra heat, consider adding diced jalapeños or a dash of hot sauce at the end!
Can I Make This Chili Vegetarian?
Yes! Replace the shredded chicken with chickpeas or black beans for protein, and use vegetable broth instead of chicken broth. It’ll still be creamy and satisfying!
How Do I Store Leftovers?
Store any leftover chili in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or microwave, adding a splash of broth if it thickens too much.