Save Pin
This creamy and hearty Mexican Street Corn White Chicken Chili brings together the comfort of a rich white chili with the exciting flavors of Mexican street corn. It’s a perfect dish for cozy nights or casual gatherings, packed with tender chicken, sweet roasted corn, and just enough spice to keep things interesting. The final touch of fresh lime, cilantro, and a dollop of sour cream makes this chili unforgettable and full of vibrant flavor.
I first made this chili on a chilly evening and was amazed by how the roasted corn transformed a classic recipe into something full of character. Now it’s a go-to whenever I want a comforting meal with a little fiesta flair.
Ingredients
- Chicken breast: tender and lean for hearty protein that absorbs all the flavors
- Sweet corn: the star ingredient for sweetness and crunch; roasting it intensifies flavor
- White beans: add creamy texture and protein while keeping things mild
- Cream cheese: melts smoothly for that luscious, rich base
- Chicken broth: creates a savory foundation for the chili
- Green chiles: provide subtle heat and tang without overpowering
- Garlic and onion: build depth and aroma for the flavor base
- Cumin and chili powder: bring warmth and smoky complexity to the chili
- Cilantro: adds fresh brightness and a pop of color
- Lime juice: wakes up the dish with a citrusy lift at the end
- Sour cream: optional topping to cool and enrich each bite
Step-by-Step Instructions
- Sauté the Aromatics:
- In a large pot or Dutch oven, warm a splash of oil over medium heat and cook diced onion and minced garlic until soft and fragrant. This gentle cooking, about 5-7 minutes, creates a flavorful foundation for the chili.
- Cook the Chicken:
- Add diced chicken breast to the pot and cook until browned on all sides and cooked through. Season with salt, pepper, cumin, and chili powder to infuse the chicken with smoky warmth and spice.
- Add the Base Ingredients:
- Stir in the sweet corn, preferably roasted for added depth, white beans, diced green chiles, and chicken broth. Bring the mixture to a simmer so the flavors meld together. Let it cook gently for about 15 minutes.
- Stir in the Creaminess:
- Reduce the heat and add the cream cheese in small chunks, stirring constantly until it fully melts and the chili becomes creamy and smooth. This step is key for that rich texture.
- Finish with Freshness:
- Just before serving, stir in fresh lime juice and chopped cilantro. Taste and adjust seasoning with salt or more chili powder if desired. This adds brightness and freshness to balance the richness.
- Serve and Top:
- Ladle the chili into bowls and top with extra roasted corn, a dollop of sour cream, a sprinkle of chili powder, and extra cilantro. For texture, shredded cheese or crushed tortilla chips make fantastic additions.
Save Pin
My favorite part is definitely the roasted corn. I remember the first time I charred corn on the stovetop for this recipe—the smoky aroma filled the kitchen and I knew this was something special. It makes the chili feel like a celebration in every bite.
Storage Tips
Store leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen overnight. For longer storage, freeze in portions for up to two months. When reheating, warm gently on the stove and add a splash of broth if the chili feels too thick. Stir well for even heat.
Ingredient Substitutions
If you cannot find green chiles, mild poblano peppers or a small amount of jalapeño can work. For cream cheese, you can substitute with sour cream or even Greek yogurt for a lighter option, though the texture will change slightly. Canned corn works in a pinch but roasting fresh or frozen corn gives the best flavor.
Serving Suggestions
Serve with warm cornbread or jalapeño cheddar biscuits to soak up the chili. Cilantro lime rice adds a fluffy, citrusy base for a fuller meal. A fresh avocado salad or crunchy tortilla chips on the side provide great contrast to the creamy chili.
Cultural Context
This chili takes inspiration from classic white chicken chili, a staple comfort food in many American kitchens, and blends it with the vibrant street food flavors of Mexican elote. The result celebrates both traditions—a creamy, warming soup with the smoky, tangy toppings that make Mexican street corn so beloved.
Pro Tips
- Toast cumin and chili powder briefly before adding for a more intense flavor.
- Do not skip roasting the corn—it is the key to giving this chili its smoky, slightly caramelized sweetness.
- Add lime juice at the end to brighten the whole dish and prevent bitterness.
Commonly Asked Questions
- → What type of corn works best for this chili?
Grilled or roasted fresh corn on the cob delivers the sweetest and smokiest flavor, but frozen or canned corn works well in a pinch.
- → Can I use other proteins besides chicken?
Yes, shredded turkey or cooked lean pork can substitute nicely, keeping the texture tender and flavors complementary.
- → How do I get a creamy texture without overpowering spices?
Adding cream cheese gradually melts into the chili, softening the heat while creating a smooth, rich consistency.
- → What sides complement this chili?
Buttery cornbread, cilantro lime rice, or avocado salad balance out the dish with contrasting textures and freshness.
- → How should leftovers be stored and reheated?
Store in an airtight container refrigerated up to 4 days or freeze for up to 2 months. Reheat gently on the stove, adding broth if needed.