This recipe delivers the bold, irresistible flavors of Mexican street corn (elote) in a comforting and easy-to-make chicken chili. The result is a creamy, smoky dish with just the right amount of spice, perfect for a cozy night in.
Why This Recipe Stands Out
Inspired by the beloved street food staple, this chili isn’t just about recreating a snack in soup form. It’s about building a satisfying, hearty meal that captures all the best parts of elote—the sweetness of corn, the smoky heat, and the bright citrus notes—in a way that feels both familiar and new.
Growing up, elote and Mexican street corn were always staples in my family. While it’s primarily considered a chucheria (aka snack) meant to be enjoyed on the go, I wanted to create something that honored those flavors but felt a little more filling, something that you could sit down with and savor as a meal.
What You Need to Know
This recipe is designed for maximum flavor with minimal effort. It comes together quickly in one pot, making it ideal for weeknights. The balance of chili powder, cayenne, and lime juice delivers a bold yet balanced heat that won’t overwhelm. The key is to let the flavors meld during the simmer, allowing the broth to thicken slightly and the ingredients to harmonize.
The beauty of this recipe lies in its adaptability. Feel free to customize it with your favorite toppings, such as cotija cheese, salsa macha, cilantro, and extra lime juice.
The Recipe: A Step-by-Step Guide
Yields: 6 servings (8 cups)
Prep time: 25 minutes
Cook time: 30 minutes
Ingredients:
- 1 tablespoon olive oil
- 1 pound ground chicken
- 1 ½ teaspoons kosher salt, divided
- 1 medium yellow onion, diced (about 1 ½ cups)
- 2 medium jalapeño peppers, diced (seeds removed for less heat)
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- ½ teaspoon cayenne pepper
- ¼ teaspoon freshly ground black pepper
- 1 (32-ounce) carton low-sodium chicken broth (4 cups)
- 1 (14-ounce) can crushed tomatoes
- 1 cup sour cream
- 1 cup shredded Mexican blend cheese (4 ounces)
- 3 cups frozen corn kernels
- 2 tablespoons freshly squeezed lime juice (2 medium limes)
Garnish options: Chopped cilantro, crumbled Cotija cheese, salsa macha, sour cream, lime wedges, tortilla chips
Instructions:
- Brown the Chicken: Heat olive oil in a large pot over medium heat. Add ground chicken and ½ teaspoon salt. Cook, breaking it apart, until browned (6–7 minutes).
- Sauté Aromatics: Stir in diced onion and jalapeño. Cook until softened (4–5 minutes). Add garlic, remaining salt, chili powder, cayenne, and black pepper. Cook until fragrant (30 seconds).
- Simmer the Chili: Pour in chicken broth and crushed tomatoes. Bring to a simmer and cook for 5 minutes to meld flavors.
- Finish and Serve: Turn off heat. Stir in sour cream and cheese until melted. Add frozen corn and lime juice. Return to medium heat and simmer until slightly thickened (5 minutes). Taste and adjust seasoning. Serve with your favorite garnishes.
Helpful Swaps
- Rotisserie Chicken: Substitute 3 cups shredded rotisserie chicken during the final simmer.
- Creamier Texture: Replace sour cream with Mexican crema or full-fat Greek yogurt.
- Thicker Chili: Use 8 ounces room-temperature cream cheese instead of sour cream.
This Mexican Street Corn Chicken Chili is more than just a recipe; it’s a tribute to the vibrant flavors of elote, adapted into a comforting and satisfying meal that’s sure to become a new staple in your kitchen.
