Mexican Street Corn White Chicken Chili – Creamy, Zesty, and Comforting

There’s something magical about a recipe that blends warmth and zest in perfect harmony. Mexican Street Corn White Chicken Chili takes the bold flavors of elote — grilled corn slathered in cheese, lime, and chili powder — and brings them into a rich, satisfying chili format. The result is a cozy, creamy, and crowd-pleasing meal that feels both familiar and fresh.

This dish is an ideal choice whether you’re looking to spice up a typical dinner, meal-prep something tasty for the week, or impress friends at a potluck. The sweetness of corn balances beautifully against the gentle heat of jalapeño and chili powder, while tender chunks of chicken make the dish hearty and satisfying.

Most importantly, it’s an easy recipe. You don’t need a grill or hours of simmering — just one pot and a handful of everyday ingredients. This is comfort food reimagined with personality.

Ingredients and Preparation

Main Ingredients

• 1 ½ lbs boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 cans (15 oz each) white beans (like cannellini or Great Northern), drained and rinsed
• 1 can (15 oz) fire-roasted corn or sweet corn, drained
• 1 cup frozen or fresh corn kernels
• 2 cups chicken broth (preferably low-sodium)
• 8 oz block cream cheese, softened and cut into cubes
• ½ cup sour cream (or plain Greek yogurt for a lighter option)
• Juice of 1 lime

For Garnish

• Crumbled cotija or feta cheese
• Fresh cilantro, chopped
• Sliced jalapeños (optional)
• Lime wedges
• Crushed tortilla chips or tortilla strips

Step-by-Step Instructions

1. Brown the Chicken

In a large Dutch oven or heavy pot, heat the olive oil over medium heat. Add the chopped chicken and sprinkle with salt and pepper. Sauté for about 5–6 minutes, stirring occasionally, until the chicken is golden on the outside and nearly cooked through. Transfer the chicken to a bowl and set aside.

2. Sauté the Vegetables

Using the same pot, add the diced onion and jalapeño. Sauté for 3–4 minutes until the onion softens and becomes translucent. Add the minced garlic and cook for another 30 seconds until fragrant.

3. Add the Spices

Sprinkle in cumin, chili powder, and smoked paprika. Stir the spices into the onion mixture and let them bloom for about 1 minute, allowing the flavors to deepen.

4. Combine with Broth and Beans

Return the chicken to the pot. Add in the drained white beans, both types of corn (canned and frozen), and the chicken broth. Stir thoroughly and bring the pot to a low simmer. Cook uncovered for 15–20 minutes so the flavors can meld and the chili thickens slightly.

5. Make It Creamy

Add the cubed cream cheese to the pot. Stir continuously until it melts into the chili and becomes smooth. Once incorporated, add the sour cream and lime juice. Mix until fully blended, adjusting the heat to low to avoid curdling.

6. Final Simmer and Seasoning

Simmer the chili for 5–10 more minutes, stirring occasionally, until thickened to your desired consistency. Taste and adjust salt, pepper, or lime juice as needed. If it’s too thick, a splash of broth or water can thin it out. If it’s too thin, mash some beans with the back of a spoon to help thicken.

7. Garnish and Serve

Ladle the chili into bowls and top with your favorite garnishes — cotija cheese, chopped cilantro, jalapeño slices, and a generous squeeze of lime juice. Serve with tortilla strips or chips for extra crunch.

Beginner Tips and Notes

• Cream Cheese Tip: For easy blending, cut the cream cheese into cubes and let it sit at room temperature for 20–30 minutes before using.
• Alternative Proteins: Chicken thighs work beautifully and remain moist throughout cooking. You can also use pre-cooked shredded rotisserie chicken for a shortcut — just reduce the cook time in step 1.
• Spice Control: Jalapeños add a mild heat; if you’re sensitive, omit them entirely or reduce the chili powder slightly. Conversely, for more spice, add diced green chiles or a pinch of cayenne pepper.
• No Cotija? No problem. Feta has a similar salty-tangy flavor and works great. Sharp cheddar is also a suitable option.
• Make Ahead: This chili can be made in advance and actually tastes better the next day after the flavors meld. Store in the fridge for up to 4 days.
• Freezer Friendly: Cool completely before transferring to airtight containers. Freeze for up to 3 months. Reheat gently on the stovetop or in the microwave, adding a splash of broth if needed.

Serving Suggestions

• Classic Bowl: Serve as-is with garnishes and tortilla chips for a complete, satisfying one-pot meal.
• Over Rice: Spoon chili over white rice, brown rice, or even quinoa to stretch the dish further.
• With Cornbread: A slice of warm, slightly sweet cornbread pairs perfectly with the zesty chili.
• Taco Filling: Use leftovers as a taco or burrito filling topped with shredded lettuce and avocado.
• Nacho Topping: Reheat and spoon over tortilla chips, then add cheese and broil for a quick chili nacho tray.

Print

Engagement Features

Ask the Reader:

• Have you ever combined the flavors of Mexican street corn with chili before?
• What toppings would you add to make this chili your own?

Variations to Try:

• Beef Version: Substitute the chicken with lean ground beef. Brown it in the first step and proceed as usual.
• Vegetarian Twist: Omit the chicken entirely and double the beans. Add chopped zucchini or bell peppers for added texture.
• Extra Veggies: Stir in chopped spinach, kale, or even roasted sweet potatoes toward the end of cooking for a nutrition boost.
• Tex-Mex Style: Add ½ cup salsa verde or a can of green chiles for a Southwest-inspired variation.

Recipe Inspiration Ideas:

• Inspired by the street food flavors of elote, this dish draws on the bold use of lime, chili, and cheese for a punchy finish.
• A fusion of classic white chicken chili and summer corn chowder, with a Mexican flair.

Final Thoughts

This Mexican Street Corn White Chicken Chili isn’t just another variation of chili — it’s an experience of flavor and comfort in one bowl. With creamy, tangy, sweet, and savory notes all at play, each bite is dynamic yet familiar. The easy preparation makes it accessible for beginners, but the result is impressive enough to serve guests or enjoy on special occasions.

You can tweak this recipe to suit your tastes — swap proteins, go heavier on the lime, or load it up with toppings. However you choose to serve it, you’ll find that this dish quickly becomes a staple in your kitchen rotation.

Let it warm you up on a cold day, or bring it to a gathering where it’s sure to be the first dish gone. Either way, you’ll be making it again soon.