Trendy Mexican Street Corn White Chicken Chili Recipe: A Unique Twist On Comfort Food!

I blended charred street corn, smoky spices, and shredded chicken into my Mexican Street Corn White Chili and tucked one surprising ingredient into the broth to keep you guessing.

I didn’t think street corn could be turned into something this addicting, but here we are. I took that bright charred corn flavor and folded it into a creamy bowl with shredded chicken so it feels like dinner, not just a snack.

It’s weirdly playful, like Mexican Street Corn Chili crashing a chili cook-off and refusing to leave, then quietly morphing into White Chicken Corn Chili that actually makes sense. I love how each spoonful surprises you, one minute sweet, the next a little tangy, and you’ll wanna argue with me about whether it’s soup or celebration.

Ingredients

• Chicken breasts: lean protein, keeps chili filling and savory, low in carbs.
• Cannellini beans: add creamy fiber and plant protein, gentle earthy flavor.
• Corn kernels: sweet crunch, adds carbs and fiber, feels like street corn.
• Cream cheese and crema: make it rich, adds fat and silky texture.
• Lime juice: bright acid, cuts richness, adds tangy slightly sour lift.
• Cilantro: fresh herb, gives citrusy green notes, some people wont like it.
• Jalapeño: adds heat when you want it, mild pepper flavor, optional.
• Cotija cheese: salty crumbly finish, boosts savory, nice contrast to crema.

Ingredient Quantities

• 1 1/2 lb boneless skinless chicken breasts, cooked and shredded (about 3 cups)
• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed
• 2 cups corn kernels fresh or frozen (about 3 ears fresh)
• 1 tablespoon olive oil
• 2 tablespoons butter
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• 1 jalapeño, seeded and finely chopped (optional)
• 1 (4 oz) can diced green chiles
• 4 cups low sodium chicken broth
• 4 oz cream cheese softened
• 1/2 cup sour cream or Mexican crema
• 2 tablespoons mayonnaise or extra crema for street corn flavor, optional
• 1/2 cup half and half or heavy cream
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon chili powder or smoked paprika
• 1 to 1 1/2 teaspoons kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/2 cup fresh cilantro chopped
• 3 green onions thinly sliced
• 1/2 cup cotija cheese crumbled
• Tortilla chips or warm tortillas for serving, optional

How to Make this

1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven or heavy pot over medium high heat; add the corn and sear until it gets some brown spots and little char, about 6 to 8 minutes, stirring often; remove most of the corn and set aside (keep a handful for garnish). Tip: if you want extra char, char the corn on a hot grill or under the broiler first.

2. Add the remaining butter to the same pot, lower heat to medium and add the diced onion and chopped jalapeño (if using); cook until the onion is soft and translucent about 4 to 5 minutes, then stir in the garlic and the can of diced green chiles and cook 30 to 60 seconds until fragrant.

3. Sprinkle in the ground cumin, dried oregano, and chili powder or smoked paprika; stir and toast for 20 seconds to wake up the spices, then pour in the 4 cups low sodium chicken broth, add the drained and rinsed cannellini or great northern beans, and the cooked shredded chicken (about 3 cups).

4. Bring to a simmer, reduce heat to medium low and let it bubble gently 10 to 15 minutes so flavors meld; mash about 1 cup of the beans lightly against the side of the pot with a spoon to naturally thicken the chili, or blend a cup if you want it extra creamy.

5. Lower heat to a gentle simmer and whisk in the 4 ounces softened cream cheese, then stir in 1/2 cup sour cream or Mexican crema and 1/2 cup half and half (add 2 tablespoons mayonnaise or extra crema if you want brighter street corn flavor); keep the heat low so the dairy melts smooth and does not curdle.

6. Return most of the seared corn to the pot, stir to combine and simmer another 3 to 5 minutes to warm the corn through; taste and adjust seasoning with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper or more to taste.

7. Finish by stirring in 2 tablespoons fresh lime juice and about 1/2 cup chopped fresh cilantro and most of the thinly sliced green onions; save a little cilantro and green onion for the top.

8. If the chili is too thick, loosen it with extra chicken broth or a splash more half and half until it’s your desired consistency; if you want more smoky kick add a pinch more smoked paprika or a few dashes of hot sauce.

9. Serve hot in bowls, top with crumbled cotija cheese, reserved charred corn, the rest of the green onions and cilantro; offer tortilla chips or warm tortillas on the side and extra crema or lime wedges for people to finish their bowls the way they like.

Equipment Needed

1. Large Dutch oven or heavy pot (for searing corn and simmering the chili)
2. Chef’s knife (for onion, jalapeño, cilantro, green onions)
3. Cutting board
4. Measuring cups and spoons (for broth, cream, spices, lime)
5. Wooden spoon or silicone spatula (stirring and gentle mashing)
6. Tongs or slotted spoon (to lift out the seared corn and serve)
7. Colander or fine mesh sieve (draining and rinsing the beans)
8. Immersion blender or potato masher (to mash about 1 cup of beans for thickness)

FAQ

Trendy Mexican Street Corn White Chicken Chili Recipe: A Unique Twist On Comfort Food! Substitutions and Variations

• Chicken: Use shredded rotisserie chicken or canned chicken for speed, or swap for shredded turkey or pulled pork if you want a different flavor. For a vegetarian option try young green jackfruit (drain and shred) or simply add another can of beans to keep it hearty.
• Cannellini beans: Substitute navy or great northern beans 1:1 for nearly the same texture, or use pinto or black beans for a more rustic, earthier chili (flavor will change slightly).
• Cream cheese / sour cream / crema: Greek yogurt works great 1:1 for tang and creaminess, or use a vegan cream cheese and coconut or soy yogurt for dairy free; if you want richer texture use mascarpone or extra half and half.
• Cotija cheese: Swap crumbled queso fresco or feta for a similar salty crumbly finish, or use grated Parmesan or sharp cheddar if you want something that melts a bit more.

Pro Tips

1) Char the corn hard for real depth. Use a screaming hot cast iron pan, broiler or even a kitchen torch if you got one, and dry the kernels well first so they actually brown. Dont be shy to reserve some extra charred bits for garnish, they give the whole bowl a better vibe.

2) Keep the dairy silky and avoid curdling. Let cream cheese and sour cream come closer to room temp, then temper them by whisking with a ladle of hot broth before adding to the pot, and always keep the heat low after the dairy goes in. Also add the lime at the very end, acid can make dairy split if added too early.

3) Layer the flavors not just dump them. Toast the spices briefly in the pan oil so they bloom, taste and adjust salt late in cooking because beans absorb salt, and if you want more smoke use smoked paprika or a spoon of chipotle in adobo instead of extra chili powder.

4) Think about texture and leftovers. Mash or puree about a cup of beans for body but keep plenty whole for bite, add a handful of crushed tortilla chips or roasted pepitas on top for crunch, and when reheating thawed leftovers you will probably need to loosen with a splash of broth or cream because it thickens in the fridge.

Trendy Mexican Street Corn White Chicken Chili Recipe: A Unique Twist On Comfort Food!

Recipe by James Level

0.0 from 0 votes

I blended charred street corn, smoky spices, and shredded chicken into my Mexican Street Corn White Chili and tucked one surprising ingredient into the broth to keep you guessing.

Pin

Servings

6

servings

Calories

622

kcal

Equipment: 1. Large Dutch oven or heavy pot (for searing corn and simmering the chili)
2. Chef’s knife (for onion, jalapeño, cilantro, green onions)
3. Cutting board
4. Measuring cups and spoons (for broth, cream, spices, lime)
5. Wooden spoon or silicone spatula (stirring and gentle mashing)
6. Tongs or slotted spoon (to lift out the seared corn and serve)
7. Colander or fine mesh sieve (draining and rinsing the beans)
8. Immersion blender or potato masher (to mash about 1 cup of beans for thickness)

Ingredients

• 1 1/2 lb boneless skinless chicken breasts, cooked and shredded (about 3 cups)

• 2 (15 oz) cans cannellini or great northern beans, drained and rinsed

• 2 cups corn kernels fresh or frozen (about 3 ears fresh)

• 1 tablespoon olive oil

• 2 tablespoons butter

• 1 medium yellow onion, finely diced

• 3 cloves garlic, minced

• 1 jalapeño, seeded and finely chopped (optional)

• 1 (4 oz) can diced green chiles

• 4 cups low sodium chicken broth

• 4 oz cream cheese softened

• 1/2 cup sour cream or Mexican crema

• 2 tablespoons mayonnaise or extra crema for street corn flavor, optional

• 1/2 cup half and half or heavy cream

• 1 teaspoon ground cumin

• 1 teaspoon dried oregano

• 1 teaspoon chili powder or smoked paprika

• 1 to 1 1/2 teaspoons kosher salt, more to taste

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons fresh lime juice (about 1 lime)

• 1/2 cup fresh cilantro chopped

• 3 green onions thinly sliced

• 1/2 cup cotija cheese crumbled

• Tortilla chips or warm tortillas for serving, optional

Directions

• Heat 1 tablespoon olive oil and 1 tablespoon butter in a large Dutch oven or heavy pot over medium high heat; add the corn and sear until it gets some brown spots and little char, about 6 to 8 minutes, stirring often; remove most of the corn and set aside (keep a handful for garnish). Tip: if you want extra char, char the corn on a hot grill or under the broiler first.
• Add the remaining butter to the same pot, lower heat to medium and add the diced onion and chopped jalapeño (if using); cook until the onion is soft and translucent about 4 to 5 minutes, then stir in the garlic and the can of diced green chiles and cook 30 to 60 seconds until fragrant.
• Sprinkle in the ground cumin, dried oregano, and chili powder or smoked paprika; stir and toast for 20 seconds to wake up the spices, then pour in the 4 cups low sodium chicken broth, add the drained and rinsed cannellini or great northern beans, and the cooked shredded chicken (about 3 cups).
• Bring to a simmer, reduce heat to medium low and let it bubble gently 10 to 15 minutes so flavors meld; mash about 1 cup of the beans lightly against the side of the pot with a spoon to naturally thicken the chili, or blend a cup if you want it extra creamy.
• Lower heat to a gentle simmer and whisk in the 4 ounces softened cream cheese, then stir in 1/2 cup sour cream or Mexican crema and 1/2 cup half and half (add 2 tablespoons mayonnaise or extra crema if you want brighter street corn flavor); keep the heat low so the dairy melts smooth and does not curdle.
• Return most of the seared corn to the pot, stir to combine and simmer another 3 to 5 minutes to warm the corn through; taste and adjust seasoning with 1 to 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper or more to taste.
• Finish by stirring in 2 tablespoons fresh lime juice and about 1/2 cup chopped fresh cilantro and most of the thinly sliced green onions; save a little cilantro and green onion for the top.
• If the chili is too thick, loosen it with extra chicken broth or a splash more half and half until it’s your desired consistency; if you want more smoky kick add a pinch more smoked paprika or a few dashes of hot sauce.
• Serve hot in bowls, top with crumbled cotija cheese, reserved charred corn, the rest of the green onions and cilantro; offer tortilla chips or warm tortillas on the side and extra crema or lime wedges for people to finish their bowls the way they like.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 537g
• Total number of serves: 6
• Calories: 622kcal
• Fat: 33.06g
• Saturated Fat: 16.05g
• Trans Fat: 0.08g
• Polyunsaturated: 3.3g
• Monounsaturated: 13.2g
• Cholesterol: 168mg
• Sodium: 700mg
• Potassium: 430mg
• Carbohydrates: 28.3g
• Fiber: 6.6g
• Sugar: 5g
• Protein: 45g
• Vitamin A: 600IU
• Vitamin C: 10mg
• Calcium: 133mg
• Iron: 2mg