Must-Make Mexican Street Corn White Chicken Chili Recipe

Mexican Street Corn White Chicken Chili Recipe – are you ready for a culinary adventure that brings together the vibrant, smoky flavors of Mexican street food with the comforting embrace of a classic chili? I am absolutely thrilled to share a dish that has quickly become a standout in my kitchen, blending familiar textures with an unexpected, exciting twist. This isn’t just another chili; it’s a celebration of bold flavors and comforting warmth, perfect for any occasion.

The inspiration for this delightful concoction stems from the beloved Mexican street food, elote – grilled corn on the cob slathered with mayonnaise, cotija cheese, chili powder, and lime. That iconic flavor profile, with its smoky char, tangy lime, and creamy richness, is expertly woven into the heart of a hearty white chicken chili. While traditional white chicken chili offers a soothing, savory experience, I found that infusing it with the essence of street corn elevates it to an entirely new level, adding layers of complexity and a joyful zest that truly sings.

Why You’ll Love This Mexican Street Corn White Chicken Chili Recipe

People adore this particular recipe for so many reasons. It’s the harmonious balance of creamy beans and tender chicken with the sweet, slightly charred corn. It’s the subtle kick of chili powder brightened by fresh lime juice, and the salty, crumbly cotija cheese that melts just so. It’s hearty without being heavy, incredibly satisfying, and surprisingly simple to prepare, making it a fantastic choice for a weeknight dinner or a crowd-pleasing potluck. Trust me, once you taste this unique fusion, you’ll understand why it’s destined to become a new favorite in your recipe rotation.

this Recipe

Ingredients:

• For the Hearty White Chicken Chili:
• 2 tablespoons olive oil, or a similar neutral cooking oil. I like to use a good quality extra virgin olive oil for its subtle fruitiness, but any cooking oil will do.
• 1.5 pounds boneless, skinless chicken breasts or thighs. I often opt for thighs because they stay incredibly moist and flavorful, but breasts are fantastic if you prefer a leaner option. Just ensure they are cut into 1-inch pieces or left whole to shred later.
• 1 large yellow onion, finely diced. The onion forms the aromatic backbone of our chili, adding a wonderful sweetness when properly softened.
• 4 cloves garlic, minced. Garlic is essential for depth of flavor; don’t skimp here!
• 1-2 jalapeños, seeded and minced (remove seeds for less heat, leave some for more). The jalapeño provides a fresh, bright heat that complements the other flavors beautifully. Remember to wear gloves when handling if you have sensitive skin!
• 1 (4-ounce) can diced green chilies, undrained. These add a mild, smoky undertone without overpowering the dish.
• 1 tablespoon ground cumin. This spice is a non-negotiable for authentic chili flavor. Its earthy warmth is unparalleled.
• 1 tablespoon chili powder. I prefer a good quality blend, as it often contains a mix of mild chilies, cumin, and oregano.
• 1 teaspoon dried oregano, preferably Mexican oregano for a more authentic flavor profile, but standard dried oregano works perfectly well too.
• ½ teaspoon smoked paprika. This adds a lovely subtle smokiness that really enhances the depth of our Mexican Street Corn White Chicken Chili Recipe.
• ¼ teaspoon cayenne pepper, optional, for an extra kick. Adjust to your heat preference!
• 6 cups chicken broth, low sodium is preferred so we can control the seasoning ourselves.
• 2 (15-ounce) cans Great Northern beans or cannellini beans, rinsed and drained. Their creamy texture is perfect for a white chili.
• 1.5 cups fresh or frozen sweet corn kernels. If using frozen, there’s no need to thaw them beforehand. This adds a lovely pop of sweetness and texture.
• 4 ounces cream cheese, softened and cut into cubes. This is our secret weapon for an incredibly creamy, luxurious chili.
• ½ cup heavy cream or half-and-half. For an even richer finish, though milk can be used for a lighter touch.
• 2 tablespoons fresh lime juice. A squeeze of fresh lime brightens all the flavors and adds a necessary zing.
• Salt and freshly ground black pepper to taste. Seasoning properly at each stage is key to a truly delicious dish.
• For the Zesty Mexican Street Corn Topping (Esquites-style):
• 2 cups fresh or frozen sweet corn kernels. If using fresh, cut directly from the cob; if frozen, thaw and pat dry. This forms the core of our “street corn” experience.
• 1 tablespoon olive oil or butter. For sautéing the corn to bring out its sweetness.
• ¼ cup mayonnaise. This provides the classic creamy base of esquites.
• ¼ cup sour cream or Mexican crema. Adds a tangy richness that is absolutely divine.
• ½ cup crumbled Cotija cheese, plus more for garnish. This salty, crumbly cheese is iconic in Mexican street corn. If you can’t find Cotija, a salty feta can be a decent substitute in a pinch.
• 1 tablespoon fresh lime juice. Essential for that vibrant, tangy finish.
• 1 teaspoon chili powder, or Tajín seasoning for an authentic, zesty kick. I adore Tajín for this as it brings a beautiful balance of chili, lime, and salt.
• 2 tablespoons fresh cilantro, finely chopped, plus more for garnish. Its fresh, herbaceous notes are a perfect contrast.
• A pinch of cayenne pepper or a dash of your favorite hot sauce, optional, for those who love an extra layer of heat in their topping.
• For Serving and Garnishing:
• Extra crumbled Cotija cheese.
• Fresh cilantro, roughly chopped.
• Lime wedges.
• Diced avocado.
• Crispy tortilla strips or crushed tortilla chips.
• A dollop of extra sour cream or Greek yogurt.

Phase 1: Preparing Our Ingredients for the Mexican Street Corn White Chicken Chili

1. Organize and Chop: Before we dive into cooking, it’s always best practice to get all our ingredients prepped and ready. This is what chefs call “mise en place” and it makes the entire cooking process smoother and more enjoyable.
   • First, if you’re using whole chicken breasts or thighs, go ahead and cut them into 1-inch pieces. I find that smaller pieces cook more evenly and integrate better into the chili, but you can also cook them whole and shred them later.
   • Next, finely dice your yellow onion. The goal here is small, even pieces so they melt into the chili, providing flavor without noticeable chunks.
   • Mince the garlic. I like to use a garlic press for speed, but a good knife and cutting board work just as well.
   • For the jalapeños, carefully halve them lengthwise, then use a small spoon to scrape out the seeds and white membrane. This is where most of the heat resides. If you love a spicier chili, you can leave some seeds in, but remember you can always add more heat later, but you can’t take it away! Mince the deseeded jalapeños finely.
   • Measure out all your spices: cumin, chili powder, oregano, smoked paprika, and cayenne pepper (if using). Having them ready in small bowls means you can add them swiftly when the time comes.
   • Open and drain your cans of Great Northern or cannellini beans, giving them a good rinse under cold water. This helps remove excess sodium and any starchy liquid.
   • Have your chicken broth, canned green chilies (undrained), and 1.5 cups of corn ready to go.
   • Lastly, ensure your cream cheese is softened and cut into small cubes. This helps it melt smoothly into our chili, preventing lumps.

   Why this step is crucial:

   Prepping ahead makes the cooking process seamless and ensures you don’t miss an ingredient or overcook something while fumbling for the next item.

Phase 2: Building the Flavorful White Chicken Chili Base

2. Sear the Chicken: In a large, heavy-bottomed pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat until shimmering. Add the chicken pieces in a single layer, ensuring not to overcrowd the pot. You might need to do this in two batches. Season generously with salt and pepper. Cook for about 3-4 minutes per side, until beautifully golden brown. The goal here isn’t to cook the chicken through, but to develop a fantastic caramelized crust, which adds immense flavor to our Mexican Street Corn White Chicken Chili Recipe. Remove the browned chicken from the pot and set aside.
   Tip: Don’t rush this step! That browning is pure flavor.
3. Sauté Aromatics: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced yellow onion and cook, stirring occasionally, for 5-7 minutes, until the onion is soft and translucent. You want to coax out its sweetness without browning it too much.
4. Infuse with Garlic and Jalapeño: Add the minced garlic and minced jalapeños to the pot. Cook for another 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter very quickly. That intoxicating aroma means we’re on the right track!
5. Toast the Spices: Stir in the ground cumin, chili powder, dried oregano, smoked paprika, and cayenne pepper (if using). Cook for just 1 minute, stirring continuously.
   Why toast the spices?

   This brief toasting period in the hot oil really awakens their flavors, intensifying their aroma and depth, making a significant difference to the final taste of our chili.

6. Deglaze and Add Liquids: Pour in the 6 cups of chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits from the chicken and aromatics. Those bits are packed with flavor! Stir in the undrained can of diced green chilies.
7. Simmer and Introduce Chicken: Return the browned chicken pieces (or shredded chicken if you opted to cook whole and shred) to the pot. Bring the chili to a gentle simmer, then reduce the heat to low, cover, and let it cook for at least 20-25 minutes. This simmering time allows the chicken to cook through, and more importantly, for all the wonderful flavors to meld and deepen into a truly cohesive chili.
8. Add Beans and Corn: After simmering, stir in the rinsed and drained Great Northern beans and the 1.5 cups of sweet corn kernels. Continue to simmer for another 5-10 minutes, allowing the beans to heat through and the corn to become tender-crisp.
9. Create Creaminess: Reduce the heat to its lowest setting. Stir in the softened cream cheese cubes until they are fully melted and incorporated, creating a velvety texture. Then, pour in the heavy cream or half-and-half and stir until combined.
   Important:

   Do not boil the chili once the cream cheese and heavy cream have been added, as this can cause the dairy to curdle. Just maintain a very low simmer or keep it warm.

10. The Final Brightening Touch: Remove the chili from the heat. Stir in the fresh lime juice. Taste and adjust seasoning with salt and freshly ground black pepper as needed. You might be surprised how much salt this chili can take to truly shine!

Phase 3: Crafting the Mexican Street Corn Topping (Esquites-style)

While our chili is simmering and developing its incredible depth, let’s prepare the bright, tangy, and absolutely essential Mexican street corn topping. This component truly elevates our Mexican Street Corn White Chicken Chili Recipe from a delicious chili to an unforgettable culinary experience.

11. Cook the Corn: In a medium skillet, heat 1 tablespoon of olive oil or butter over medium-high heat. Add the 2 cups of fresh or thawed frozen corn kernels. Cook for 5-7 minutes, stirring occasionally, until the corn is tender and slightly charred in spots. Those little browned bits add a fantastic smoky sweetness.
12. Prepare the Creamy Base: In a medium bowl, combine the mayonnaise, sour cream (or Mexican crema), ½ cup of crumbled Cotija cheese, 1 tablespoon of fresh lime juice, and 1 teaspoon of chili powder or Tajín seasoning. Stir everything together until well combined and creamy.
    My secret: I always reach for Tajín here. Its specific blend of chili, salt, and dehydrated lime juice is just perfect for replicating that authentic street corn flavor.
13. Combine and Finish: Add the cooked corn and the 2 tablespoons of finely chopped fresh cilantro to the creamy mixture. Stir gently until all the corn is coated. If you like a little extra heat, now is the time to add a pinch of cayenne pepper or a dash of your favorite hot sauce. Taste and adjust seasoning. You might want a little more lime juice or chili powder. Set this vibrant topping aside until serving.

Phase 4: Bringing Our Mexican Street Corn White Chicken Chili Together

Now that both our rich, creamy chili and our zesty street corn topping are ready, it’s time to bring them together for a magnificent meal. This final phase focuses on presentation and ensuring every spoonful is bursting with flavor.

14. Final Chili Check: Give your white chicken chili one last taste. Does it need more salt? A bit more lime juice for brightness? Perhaps another pinch of cayenne if you like it spicier? Adjust any seasonings to your personal preference. The beauty of homemade chili is that you can tailor it exactly to your liking.
15. Serving the Mexican Street Corn White Chicken Chili: Ladle generous portions of the hot, creamy Mexican Street Corn White Chicken Chili Recipe into individual bowls. Make sure everyone gets a good mix of chicken, beans, and corn.
16. Garnish Generously: This is where the dish truly comes alive! Spoon a hearty dollop of the prepared Mexican street corn topping right on top of each bowl of chili. Then, get creative with your garnishes.
    • Sprinkle with extra crumbled Cotija cheese for more salty goodness.
    • A generous handful of fresh, chopped cilantro adds a burst of freshness and color.
    • Place a few slices of creamy diced avocado on the side for richness.
    • Serve with lime wedges on the side, allowing everyone to add an extra squeeze of fresh lime juice to their chili for a bright finish.
    • For some crunch, offer crispy tortilla strips or a few crushed tortilla chips.
    • If anyone wants even more creaminess, a dollop of extra sour cream or Greek yogurt can be a lovely addition.

    Presentation Tip:

    Don’t underestimate the power of garnishes. They not only add flavor and texture but also make the dish visually appealing and invite everyone to dig in!

17. Enjoy Immediately: Serve your incredible Mexican Street Corn White Chicken Chili immediately and watch as it disappears. It’s a dish that’s perfect for a cozy night in, feeding a crowd, or enjoying as comforting leftovers. The combination of the hearty, creamy chili with the vibrant, tangy street corn topping is absolutely divine and I promise it will become a new favorite in your recipe rotation. Enjoy every delicious, flavorful bite!

Conclusion:

Why This Chili Will Become Your New Obsession

If you’ve followed along through the magic of this culinary journey, I hope you’re as excited as I am about this truly exceptional dish. This isn’t just another chili; it’s a vibrant symphony of flavors that manages to be both comforting and exhilaratingly fresh. The genius of this recipe lies in its ability to take the familiar warmth of a classic white chicken chili and infuse it with the bright, smoky, and slightly sweet char of authentic Mexican street corn. It’s that unexpected yet perfectly balanced combination of creamy broth, tender shredded chicken, hearty beans, and those irresistible kernels of fire-roasted corn that sets it miles apart from any chili you’ve tasted before. Each spoonful delivers a delightful contrast – the subtle heat playing beautifully with the tangy lime and the salty richness of cotija cheese.

The Mexican Street Corn White Chicken Chili Recipe: A Culinary Game-Changer

Trust me when I say, this Mexican Street Corn White Chicken Chili Recipe is destined to become a staple in your kitchen. It’s incredibly satisfying, packed with layers of flavor, and surprisingly simple to bring together. It carries a delightful hint of spice that warms you from the inside out, yet remains accessible for even the most sensitive palates, allowing the other dynamic ingredients to truly shine. The texture profile is equally engaging, with the smoothness of the chili broken by the slight chew of the corn and the tender chicken. It’s the kind of meal that instantly uplifts your spirits, perfect for a cozy evening at home, a lively gathering with friends, or even a wonderfully unique offering for your next potluck. You’ll find yourself craving its distinctive taste again and again.

Elevate Your Bowl: Serving Suggestions and Creative Twists

Now that you’re convinced this chili is a must-make, let’s talk about how to make it even more spectacular – if that’s even possible! The beauty of a dish like this is its versatility when it comes to serving. For a truly authentic experience, don’t skimp on the garnishes. I highly recommend a generous sprinkle of fresh chopped cilantro, a final squeeze of fresh lime juice to really brighten the flavors, and a crumble of extra cotija cheese or a drizzle of crema for an added touch of richness. Crispy tortilla strips or a handful of crushed tortilla chips provide a fantastic textural contrast and a satisfying crunch with every bite. If you’re looking to add more substance, a warm piece of jalapeño cornbread or a scoop of fluffy white rice served alongside or directly into the bowl makes for an even heartier meal.

And why stop there? Get creative! For those who love an extra kick, a few thin slices of fresh jalapeño or a dash of your favorite smoky hot sauce would be a welcome addition. If you happen to have any leftovers (a big “if” in my house!), consider transforming them into unique chili-loaded tacos, a flavorful quesadilla filling, or even spooning it over a baked potato for an entirely new meal experience. This chili also freezes exceptionally well, making it a fantastic candidate for meal prepping. Simply thaw and reheat for a delicious and convenient meal on those busy weeknights. You could also experiment with different beans, adding roasted bell peppers for extra sweetness, or even a different protein like shredded pork for a twist.

Your Kitchen Awaits: Share Your Culinary Adventure!

So, what are you waiting for? This truly unique chili is more than just a meal; it’s an invitation to explore incredible flavors and create something memorable in your own kitchen. I wholeheartedly encourage you to gather your ingredients, fire up your stove, and dive into the heartwarming experience of making this chili. I can genuinely promise you a dish that is bursting with personality, comforting in its warmth, and utterly delicious. The combination of the familiar chili base with the vibrant, unexpected twist of Mexican street corn is something truly special that needs to be tasted to be believed. I pour my heart into developing recipes that inspire joy and deliciousness, and nothing brings me more happiness than hearing about your cooking adventures. Once you’ve savored every last spoonful, please come back and share your experience with me and our community! What toppings did you choose? Did you add your own unique variation? Your stories and feedback inspire me endlessly, and I can’t wait to hear how much you absolutely loved this chili! Get cooking!

Mexican Street Corn White Chicken Chili Recipe

A comforting white chicken chili infused with the vibrant, smoky essence of Mexican street corn (elote). This chili blends tender chicken and corn in a creamy, zesty broth, finished with a bright lime and cilantro kick. While the article describes a full topping, this recipe uses the provided ingredients for a simpler, yet flavorful, take on the classic fusion.

Prep Time
20 Minutes

Cook Time
40 Minutes

Total Time
1 Hours

Servings
6 servings

Ingredients

• 4 boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 yellow onion, chopped
• 1 jalapeno, diced
• 4 cloves garlic, minced
• Olive oil, for cooking
• 1/2 tablespoon dried oregano
• 1/2 teaspoon chili powder
• 4 cups chicken bone broth
• 2 cups frozen sweet white corn
• 1.5 cups sour cream
• 1/2 cup shredded Monterey Jack cheese
• Juice of 1 lime
• 1/2 cup fresh cilantro, chopped
• 3 tablespoons cornstarch
• 3 tablespoons water
• Salt and freshly ground black pepper, to taste

Instructions

1. Step 1
   Cut chicken into 1-inch pieces. Chop onion, dice jalapeño, and mince garlic. Prepare a slurry by whisking 3 tablespoons cornstarch with 3 tablespoons water in a small bowl.
2. Step 2
   Heat 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper. Sear chicken for 3-4 minutes per side until golden brown. Remove chicken and set aside.
3. Step 3
   Reduce heat to medium. Add 1 tbsp olive oil (if needed). Sauté onion for 5-7 minutes until soft. Add minced garlic and diced jalapeño; cook for 1-2 minutes until fragrant, stirring constantly.
4. Step 4
   Stir in dried oregano and chili powder; cook for 1 minute to toast. Pour in chicken bone broth, scraping any browned bits from the pot. Return chicken to the pot. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 20-25 minutes.
5. Step 5
   Stir in the 2 cups of sweet corn kernels. Stir the cornstarch slurry into the chili. Continue to simmer for 5-10 minutes, stirring occasionally, until the chili thickens to your desired consistency.
6. Step 6
   Reduce heat to its lowest setting. Stir in sour cream and shredded Monterey Jack cheese until fully melted and smooth. Do not boil the chili after adding dairy to prevent curdling.
7. Step 7
   Remove chili from heat. Stir in lime juice and 1/4 cup chopped fresh cilantro. Taste and adjust seasoning with salt and pepper as needed. Ladle chili into bowls. Garnish with remaining 1/4 cup fresh cilantro, extra shredded Monterey Jack cheese, and lime wedges if desired. Serve warm.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.