Dinner

Street Corn Chicken Chili Recipe

ByMaya Quinn January 12, 2026January 12, 2026

Introduction

This Street Corn Chicken Chili is a vibrant twist on traditional chili, featuring fresh corn, ground chicken, and bold spices. It’s creamy, flavorful, and perfect for a cozy weeknight meal that feels a little special.

A white bowl with a speckled brown rim holds a thick, orange-colored soup filled with bright yellow corn kernels, small bits of green herbs, and flecks of red spices. Crumbled white cheese is scattered on top, along with a fresh green lime wedge near the edge and a lime slice in the center. The soup has a slightly chunky texture, and chopped herbs float on the surface. The bowl sits on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons olive oil
1 onion, diced
3 to 4 jalapeno peppers, seeds removed and diced
6 to 8 ears corn on the cob, kernels cut from cob
Kosher salt and black pepper, to taste
6 to 8 cloves garlic, minced
2 pounds ground chicken
3 tablespoons chili powder
2 tablespoons paprika
1 tablespoon cumin
4 cups chicken broth
1 tablespoon chicken base (such as Better Than Bouillon)
A few dashes hot sauce of choice
1 cup sour cream
1 cup chopped cilantro
3 tablespoons lime juice
Optional toppings: more cilantro, crumbled cotija cheese, chili powder, lime wedges

Instructions

Step 1: Set a large soup pot over medium heat. Add the olive oil, then the diced onion, diced jalapenos, corn kernels, kosher salt, and black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the vegetables soften and the onion becomes translucent.
Step 2: Stir in the minced garlic and ground chicken. Add the chili powder, paprika, cumin, and additional salt and pepper as needed. Cook for another 7 to 9 minutes, using a spatula to break apart the chicken as it browns and flavors meld with the aromatics.
Step 3: Pour in the chicken broth and mix in the chicken base. Increase heat and bring the mixture to a gentle boil, then reduce to medium-low. Simmer uncovered for 25 to 30 minutes, allowing the chili to thicken and the flavors to develop.
Step 4: Stir in the hot sauce, sour cream, chopped cilantro, and lime juice. Cook for an additional 5 to 10 minutes, stirring gently until creamy and well combined. Taste and adjust seasoning with more chili powder, salt, or pepper if desired.
Step 5: Ladle chili into bowls and garnish with extra cilantro, crumbled cotija cheese, a sprinkle of chili powder, and lime wedges if desired. Serve hot and enjoy!

Tips & Variations

Use frozen corn kernels if fresh corn is not available; thaw before adding.
For a spicier kick, include the jalapeno seeds or add a chopped serrano pepper.
Substitute ground turkey or lean ground beef for the chicken if you prefer.
Swap sour cream with Greek yogurt for a lighter finish.

Storage

Store leftover chili in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if needed to loosen the chili. This chili also freezes well for up to 3 months.

How to Serve

A white, rustic-edged bowl filled with a thick, warm orange soup that has visible yellow corn kernels and small bits of greens mixed throughout. The soup is topped with scattered white crumbled cheese pieces and fresh, roughly chopped green cilantro leaves. A fresh lime wedge with a bright green flesh and thick rind sits on the bowl's edge. The bowl rests on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this chili in a slow cooker?

Yes, brown the chicken and sauté the vegetables first, then combine all ingredients in a slow cooker. Cook on low for 4 to 6 hours or on high for 2 to 3 hours. Add sour cream and cilantro just before serving.

Is there a vegetarian version of this recipe?

Absolutely! Replace the ground chicken with cooked beans like black beans or pinto beans and use vegetable broth instead of chicken broth. Adjust the seasoning accordingly.