This Street Corn Chicken Chili is a cozy bowl of goodness! It’s packed with juicy chicken, sweet corn, and flavorful spices that bring a fiesta to your taste buds.
Honestly, who knew chili could be this fun? I love serving it with a sprinkle of cheese and fresh cilantro on top. It’s perfect for chilly nights or game days with friends!
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing, but you can use vegetable oil or canola oil if you prefer a different flavor or don’t have olive oil on hand.
Chicken: Boneless skinless chicken breasts are perfect for this recipe. If you want a quicker option, leftover rotisserie chicken works wonderfully too. Just add it in later to heat through!
Corn: Canned corn is convenient, but fresh corn off the cob or frozen corn also works effectively. Fresh corn adds a nice crunch if you can get it!
Cotija Cheese: Cotija offers a unique tangy flavor, but feta is a good substitute if you can’t find it. Both cheeses will add that salty punch to your chili.
Heavy Cream: To lighten this up, you can use half-and-half or even plain yogurt for a creamy texture with fewer calories. A non-dairy milk could work too, but watch out for added sugars!
How Can I Perfect the Cooking Technique for Chili?
Cooking chili may sound simple, but there are a few key steps to ensure it turns out delicious!
- Start by sautéing the onions first. It releases their sweetness and lays a great flavor foundation.
- Don’t rush the browning of the chicken. Cook it until it’s lightly golden, which develops depth of flavor.
- Mix in your spices early with the liquid ingredients. This allows them to bloom and coat the chicken for richer tastes.
- Let it simmer covered. This helps meld the flavors and makes sure the chicken is cooked through without drying out.
- Add the cream at the end to keep it rich and creamy without curdling.
Adjusting seasonings at the end is crucial; taste as you go! Adding a squeeze of lime right before serving brightens up all the flavors!
How to Make Street Corn Chicken Chili
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 (15 oz) can corn kernels, drained (or 1 ½ cups fresh/frozen corn)
- 1 (15 oz) can diced tomatoes with green chilies (e.g., Rotel), undrained
- 2 cups chicken broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and pepper, to taste
- 1/4 cup heavy cream or half-and-half
- 1/2 cup crumbled cotija cheese or feta cheese
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
How Much Time Will You Need?
This Street Corn Chicken Chili will take about 10 minutes to prep and around 25-30 minutes to cook. In total, you’re looking at approximately 40 minutes for a warm, comforting meal that’s ready to serve!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Start by heating the olive oil in a large pot or Dutch oven over medium heat. Once the oil is hot, add the chopped onion. Sauté it until it’s softened and translucent, which should take about 3-5 minutes. Then, add in the minced garlic and cook for another minute until it becomes fragrant.
2. Cook the Chicken:
Next, toss in the chicken pieces. Cook them until they are lightly browned on all sides but not fully cooked through, about 5-7 minutes. This step is crucial to seal in the chicken’s flavor.
3. Add the Veggies and Spices:
Stir in the drained corn, diced tomatoes with their juice, chicken broth, chili powder, cumin, smoked paprika, cayenne pepper (if using), and season with salt and pepper to taste. Mix everything well together.
4. Simmer the Chili:
Bring the mixture to a simmer. Cover the pot and allow it to cook for 15-20 minutes. This will ensure the chicken is fully cooked and all the flavors meld beautifully.
5. Cream It Up:
Once the chicken is cooked, stir in the heavy cream or half-and-half. This will give the chili a lovely creamy texture. Let it heat through for another 2-3 minutes, and adjust the seasoning with more salt, pepper, or spices if you want!
6. Serve with Love:
Now it’s time to serve! Ladle the chili into bowls and top each serving with crumbled cotija cheese, fresh cilantro, and a sprinkle of chili powder or smoked paprika for extra flair. Don’t forget the lime wedges on the side for that zesty hit before devouring!
Enjoy your vibrant and hearty Street Corn Chicken Chili! Perfect for cozy nights or sharing with friends!
Can I Use Frozen Corn Instead of Canned Corn?
Absolutely! If you’re using frozen corn, simply add it directly to the pot during the cooking process. There’s no need to thaw it first, and it will cook perfectly while the chili simmers.
Can I Substitute for Heavy Cream?
Yes! If you want a lighter version, you can use half-and-half, whole milk, or even plain yogurt for a lower-calorie option. Just stir it in towards the end to maintain a creamy texture.
What If I Don’t Have Cotija Cheese?
No problem! You can swap cotija for feta cheese for a similar salty flavor. Alternatively, shredded Monterey Jack or cheddar cheese can work well too!
How Should I Store Leftovers?
Store any leftover chili in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it up in the microwave or on the stovetop, adding a splash of broth or water to get the right consistency if needed.
