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Street Corn Chicken Chili Recipe
Ash Tyrrell

Street Corn Chicken Chili Recipe

I recently made this street corn chicken chili, and honestly, it felt like comfort food with a fun twist. I love how it combines the smoky, tangy flavors of street corn with a hearty chili base. The creamy texture and hint of spice made it irresistible from the first bite
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Total Time 45 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken – Rotisserie chicken works great for convenience and flavor.
  • 1 tablespoon olive oil – Helps sauté ingredients and adds richness.
  • 1 small onion diced – Adds sweetness and depth to the base.
  • 2 cloves garlic minced – Fresh garlic enhances the overall flavor.
  • 2 cups corn kernels – Use fresh or fire-roasted for a smoky taste; avoid overly watery canned corn.
  • 1 can 15 oz black beans, drained and rinsed – Adds protein and texture.
  • 1 can 10 oz diced tomatoes with green chilies – Brings mild heat and acidity.
  • 1 cup chicken broth – Helps create the chili consistency.
  • 1 cup heavy cream – Makes the chili creamy and rich.
  • ½ cup mayonnaise – Key ingredient for that street corn flavor.
  • ½ cup crumbled cotija cheese – Adds salty authentic taste; use fresh crumbles if possible.
  • 1 teaspoon chili powder – Provides warmth and spice.
  • 1 teaspoon smoked paprika – Adds smoky depth.
  • ½ teaspoon cumin – Enhances earthy flavors.
  • Juice of 1 lime – Brightens the dish and balances richness.
  • Salt and pepper to taste – Adjust as needed.
  • Fresh cilantro chopped – For garnish and freshness.

Method
 

  1. Start by heating olive oil in a large pot over medium heat. Add diced onions and cook until soft and translucent. Then stir in garlic and cook briefly until fragrant.
  2. Add the corn, black beans, and diced tomatoes with green chilies. Stir everything together so the flavors begin to combine. This step forms the hearty base of your chili.
  3. Mix in the shredded chicken along with chili powder, smoked paprika, and cumin. Stir well so the spices coat all the ingredients evenly. This helps infuse bold flavor into the dish.
  4. Add chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10–15 minutes so everything blends nicely. The broth helps soften ingredients and deepen taste.
  5. Lower the heat and stir in heavy cream and mayonnaise. Mix until the chili becomes smooth and creamy. This step gives it that signature street corn richness.
  6. Add crumbled cotija cheese and fresh lime juice. Stir until everything is well combined. Taste and adjust seasoning with salt and pepper.

Notes

  • I like roasting the corn slightly before adding it for a smoky flavor boost.
  • I always use freshly squeezed lime juice—it really lifts the dish.
  • Adding a pinch of extra paprika gives a deeper color and taste.
  • I prefer rotisserie chicken because it saves time and tastes better.
  • Letting the chili sit for 10 minutes before serving enhances the flavors