Street Corn Chicken Chili is a creamy, flavorful, slightly smoky chili inspired by classic Mexican street corn (elote). This recipe combines tender shredded chicken, sweet corn, roasted peppers, spices, lime, and cilantro with a creamy chili base that’s comforting, hearty, and bursting with vibrant flavor. The rich broth gets its thickness from cream cheese and blended corn, creating a silky texture that’s packed with sweet, savory, and slightly spicy notes. This chili is warming enough for cold nights but bright and fresh enough to enjoy year-round. It tastes like a bowl of cozy Mexican street corn transformed into a satisfying, comforting meal your family will love.
Why You’ll Love This Recipe
• Creamy, rich, and comforting. The blend of cream cheese, corn, broth, and spices creates a velvety chili that’s thick but not heavy, perfect for dipping tortilla chips.
• Mexican street corn flavor in chili form. Tangy lime, cilantro, chili powder, corn, and queso fresco bring all the elote-inspired flavors into one irresistible bowl.
• Easy weeknight recipe. Uses simple ingredients, comes together quickly, and works with rotisserie chicken, leftover chicken, or freshly cooked chicken.
• Customizable spice level. Keep it mild for family-friendly dinners or boost the heat with jalapeños, chipotle, or hot sauce for a spicy kick.
• Great texture contrast. Sweet corn, tender chicken, creamy broth, and fresh toppings make every bite flavorful and exciting.
• Perfect for meal prep. The flavor gets even better the next day, and it reheats beautifully.
• Crowd-pleasing comfort food. Excellent for gatherings, potlucks, game nights, or cozy evenings where you want something both fun and comforting.
Ingredients
- 2 cups cooked shredded chicken
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 2 cups corn kernels (fresh, canned, or roasted)
- 1 can (14 oz) fire-roasted tomatoes
- 1 cup green enchilada sauce
- 1 tsp chili powder
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp salt
- ½ tsp pepper
- 3 cups chicken broth
- 4 oz cream cheese, softened
- ½ cup queso fresco or cotija, crumbled
- ¼ cup chopped cilantro
- Juice of 1 lime
- Lime slices for garnish
Preparation Steps
STEP 1: Sauté Vegetables
Heat olive oil in a large pot over medium heat. Add onion, jalapeño, and garlic. Cook 4–5 minutes until softened and fragrant.
STEP 2: Build the Chili Base
Stir in chili powder, cumin, smoked paprika, salt, and pepper. Toast spices for 30 seconds. Add corn, tomatoes, enchilada sauce, and chicken broth. Mix well.
STEP 3: Add Chicken
Stir in shredded chicken and bring the mixture to a gentle simmer.
STEP 4: Make It Creamy
Reduce heat to low. Add cream cheese and stir until completely melted and incorporated. The chili will thicken and become creamy.
STEP 5: Add Fresh Flavors
Stir in lime juice and cilantro. Taste and adjust seasoning with extra salt or lime.
STEP 6: Serve
Ladle into bowls and top with queso fresco, more cilantro, and lime slices.
Variations
• Spicy Street Chili: Add chipotle peppers in adobo, cayenne pepper, or use hot green enchilada sauce to raise the heat.
• Roasted Corn Version: Roast corn in a skillet until charred for deeper smoky flavor, or use fire-roasted canned corn.
• Creamier Version: Add extra cream cheese, heavy cream, or a splash of half-and-half for an even richer texture.
• Vegetable Boost: Add diced bell peppers, roasted poblanos, black beans, or zucchini for extra texture and nutrition.
• Instant Pot Version: Sauté aromatics, add all ingredients except cream cheese, pressure cook for 10 minutes, then stir in cream cheese at the end.
• Cheesy Upgrade: Melt in shredded pepper jack or cheddar for a thicker, richer chili that tastes like queso meets elote.
• Protein Swap: Replace chicken with turkey, ground chicken, or vegetarian chicken substitutes.
Cooking Notes
• Softened cream cheese melts more smoothly and prevents lumps.
• For a thicker chili, blend ½ cup of corn with broth and add it back into the pot.
• Fire-roasted tomatoes deepen the smoky flavor; regular tomatoes will make it slightly sweeter.
• Adjust salt at the end to balance acidity from lime and tomatoes.
• If the chili becomes too thick when reheating, add a splash of broth or milk.
Serving Suggestions
• Top with queso fresco, cilantro, green onions, lime, and roasted corn for the full street corn effect.
• Serve with tortilla chips, warm corn tortillas, or garlic bread.
• Pair with a simple side salad or Mexican rice for a full meal.
• Serve as a dip for parties, this chili doubles as a hot queso-style dip.
• Spoon over baked potatoes, nachos, or rice bowls for a hearty dinner.
Tips
• Use rotisserie chicken for a fast, easy version.
• For smoky flavor, use smoked paprika or roasted corn.
• If heat is too mild, add crushed red pepper or jalapeño slices.
• Balance richness with extra lime juice or cilantro.
• Store leftovers in airtight containers, the flavor gets even better by the next day.
Prep Time / Cooking Time / Total Time
• Prep Time: 10 minutes
• Cooking Time: 25 minutes
• Total Time: 35 minutes
Nutritional Information (Per Serving)
Approx. 350 calories – 28g protein – 14g fat – 30g carbs
FAQs
Can I make this chili without cream cheese?
- Yes, substitute with Greek yogurt, heavy cream, coconut milk, or blended white beans for creaminess.
Is this chili spicy?
- By default, it’s mild to medium. You can adjust the heat based on the type of peppers or enchilada sauce used.
Can I freeze Street Corn Chicken Chili?
- You can freeze it, but dairy may slightly separate when reheated. Stir well when warming and add a splash of cream if needed.
Can I use frozen corn?
- Absolutely, frozen corn works perfectly. No need to thaw before adding.
What cheese works best?
- Queso fresco or cotija adds authentic elote flavor, but cheddar, pepper jack, or Monterey Jack are great alternatives.
Conclusion
Street Corn Chicken Chili is a comforting, flavorful chili that blends the bold, creamy, zesty elements of Mexican street corn with tender chicken and warm spices. It’s easy to make, endlessly customizable, and perfect for both weeknight dinners and entertaining guests. Every spoonful is creamy, bright, and packed with textures and flavors that make this recipe unforgettable. If you love elote and cozy chili dishes, this recipe will become a go-to favorite all year long.