Name: Mexican Street Corn White Chicken Chili Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Mexican / Tex-Mex
Ingredients: 2 large, boneless skinless chicken breasts (about 1.5 lbs); 3 ears corn on the cob, husked (or 2½ cups corn kernels); 2 tablespoons olive oil, divided; 1 large yellow onion, diced; 3-4 cloves garlic, minced; 2-3 jalapeños, diced (seeded for mild, with seeds for extra heat); 1 (15-ounce) can white beans (cannellini or Great Northern), drained and rinsed; 4 cups low-sodium chicken broth; 1 teaspoon ground cumin; 1 teaspoon smoked paprika; 1 teaspoon chipotle chili powder (plus more for serving); ½ teaspoon kosher salt (plus more to taste); ½ teaspoon black pepper; 1 cup Mexican crema (or ½ cup crema + ½ cup sour cream); 1 (4-ounce block) Pepper Jack cheese, shredded (about 1 cup); Juice of 1 lime; Crumbled Cotija cheese; Chopped fresh cilantro; Extra grilled corn kernels reserved from above; Sliced or diced jalapeños; Lime wedges; Sprinkle of Tajín seasoning; Drizzle of adobo sauce (from canned chipotle peppers in adobo); Additional chipotle chili powder or smoked paprika; Tortilla strips or crushed tortilla chips

Jump to Recipe· 3.9 from 10 reviews

If you love the vibrant, smoky flavors of Mexican street corn and the cozy comfort of a hearty chili, you are going to fall head over heels for this Mexican Street Corn White Chicken Chili Recipe. It’s a delicious fusion that brings together juicy grilled chicken, charred sweet corn, tender white beans, and a rich, creamy broth packed with Tex-Mex spices. Finished with that unforgettable elote flair of Cotija cheese, fresh cilantro, zesty Tajín, and a drizzle of smoky adobo sauce, this chili will quickly become your go-to for a warming meal that feels both indulgent and fresh. Get ready to savor every spoonful of this crave-worthy dish that’s bursting with flavor and texture.

Ingredients You’ll Need

A white round pot filled with three main layers: a large pile of light beige beans on the right side, a heap of yellow corn mixed with small green pieces at the bottom, and a generous amount of chopped pale pink cooked chicken pieces on the left side. A wooden spoon with a smooth texture rests diagonally on top of the pot, partly covered by the chicken and corn. The pot sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things simple, yet every ingredient plays a crucial role in building layers of flavor, vibrant color, and comforting texture. Each item is easy to find but packed with punch, so gather your essentials and get ready to create something truly special.

2 large boneless skinless chicken breasts (about 1.5 lbs): The hearty protein base that soaks up all those spicy, smoky flavors perfectly.
3 ears of corn (or 2½ cups kernels): Fresh corn brings natural sweetness and a satisfying bite, especially when charred on the grill.
2 tablespoons olive oil, divided: Used for grilling and sautéing to deepen flavor without overpowering the dish.
1 large yellow onion, diced: Adds a subtle sweetness and aromatic foundation for the chili.
3-4 cloves garlic, minced: Garlic brings that essential savory warmth to amplify the Tex-Mex profile.
2-3 jalapeños, diced: Adjust the heat level by including or removing the seeds for your perfect spicy kick.
1 (15-ounce) can white beans, drained and rinsed: Creamy beans add heartiness and texture, making this chili filling and nutritious.
4 cups low-sodium chicken broth: Forms the rich, flavorful liquid base of the chili.
1 teaspoon ground cumin: Brings that smoky earthiness integral to Mexican-inspired dishes.
1 teaspoon smoked paprika: Deepens the smoky flavor profile with a subtle sweetness.
1 teaspoon chipotle chili powder: Adds complexity and gentle heat; plus more for serving if desired.
½ teaspoon kosher salt: Enhances all the flavors perfectly, with extra for seasoning to taste.
½ teaspoon black pepper: Provides a subtle background heat that rounds out the spices.
1 cup Mexican crema (or ½ cup crema + ½ cup sour cream): Creates a silky, luscious creaminess that balances the spices beautifully.
1 (4-ounce) block Pepper Jack cheese, shredded (~1 cup): Adds gooey texture and a hint of mild spice to the creamy base.
Juice of 1 lime: Brightens the chili with a fresh, zesty finish.
Crumbled Cotija cheese: Classic elote topping that adds salty tang and richness.
Chopped fresh cilantro: Introduces a pop of herbaceous freshness with each bite.
Extra grilled corn kernels: Reserved for garnish to showcase that lovely smoky char.
Sliced or diced jalapeños: Adds crunch and heat on top, perfect for those who like it spicy.
Lime wedges: For squeezing extra citrusy brightness over the finished bowls.
Sprinkle of Tajín seasoning: Brings tangy chili lime flavor essential to authentic elote taste.
Drizzle of adobo sauce: Adds smoky, spicy depth from canned chipotle peppers for finishing flair.
Tortilla strips or crushed tortilla chips: For irresistible crunch and texture contrast.

How to Make Mexican Street Corn White Chicken Chili Recipe

Step 1: Grill the Chicken and Corn

Start by brushing your chicken breasts and corn cobs with half the olive oil, then sprinkle them lightly with salt and pepper. Grill the chicken over medium-high heat for 5 to 7 minutes per side until it’s beautifully cooked through, while simultaneously charring the corn cobs for 8 to 10 minutes until they develop those perfect smoky grill marks. Let everything cool a bit, then dice or shred the chicken, and cut the kernels off the cobs. Remember to reserve some grilled corn kernels for the garnish — they’re the cherry on top!

Step 2: Sauté the Aromatics

In a large pot or Dutch oven, heat the remaining olive oil over medium heat. Toss in the diced onion and jalapeños, cooking gently for about 3 to 4 minutes until they soften and release their wonderful aromas. Stir in the garlic and cook for another minute, taking care not to let it burn — you want those flavors to meld and bloom beautifully here.

Step 3: Bloom the Spices

Next, add your cumin, smoked paprika, chipotle chili powder, salt, and black pepper to the pot. Stir them in and let the spices toast for about 30 seconds to release their full depth and nuance. This little step makes a huge difference in building the signature smoky and spicy layers that define this chili.

Step 4: Build the Chili

It’s time to bring it all together: add the grilled chicken, most of the charred corn (hold on to a handful for plating), white beans, and chicken broth. Give everything a good stir to combine, then bring the mixture to a gentle boil. Once boiling, reduce the heat and let it simmer uncovered for 15 to 20 minutes so all the flavors can knit together into a cozy, flavorful broth.

Step 5: Make It Creamy

Remove the pot from the heat and stir in the Mexican crema (or the sour cream and crema blend), shredded Pepper Jack cheese, and freshly squeezed lime juice. Stir well until the cheese melts into the chili, yielding a luxuriously creamy, slightly thickened texture that’s irresistibly rich but perfectly balanced.

Step 6: Taste and Adjust

Give your chili a taste and fine-tune it with more salt, pepper, or lime juice to suit your palate. If you’re craving extra smoky heat, feel free to swirl in a little adobo sauce or sprinkle some Tajín now for that authentic street corn zing.

Step 7: Serve and Top

Ladle the chili into individual bowls and complete the magic with your reserved grilled corn, crumbled Cotija cheese, freshly chopped cilantro, jalapeños for some kick, lime wedges for squeezing, a sprinkle of Tajín seasoning, a drizzle of smoky adobo sauce, and some crunchy tortilla strips or crushed chips. Each bite is a celebration of classic Mexican street corn flavors in the comfort of a creamy chili – so satisfying!

How to Serve Mexican Street Corn White Chicken Chili Recipe

The image shows a white bowl filled with creamy yellow soup as the base layer. On top, there are pieces of light brown grilled corn, white beans, and small green avocado chunks adding texture and color. Thin, dark blue or black tortilla strips are scattered over the soup, creating a crunchy layer. A fresh green cilantro leaf sits in the middle, adding brightness. On the right side inside the bowl, a wedge of lime leans against the rim. The bowl is placed on a white marbled surface with a red and white striped cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

The magic lies in the toppings. Crumbled Cotija adds a salty crunch, fresh cilantro brings a bright herbal note, and the extra grilled corn kernels provide sweet smoky bursts. A squeeze of lime juice right before eating wakes up the flavors, while Tajín seasoning and adobo drizzle elevate the chili to authentic street food status. Don’t forget the jalapeños for those who crave extra heat and tortilla strips or crushed chips for contrast in every bite.

Side Dishes

This chili stands perfectly on its own, but pairing it with a simple green salad or some warm, soft corn tortillas rounds out the meal beautifully. If you want to lean into the Mexican culinary vibe, try serving it alongside a fresh pico de gallo or guacamole. Rice or a classic Mexican street corn salad add more texture variety and keep the meal feeling complete.

Creative Ways to Present

Impress your friends by serving the chili in hollowed-out mini bell peppers or small cast-iron skillets for individual portions. Layering a bowl with crushed tortilla chips at the bottom before ladling in the chili creates a fun, crunchy bite in every spoonful. For parties, consider setting up a DIY topping bar with all your garnishes so guests can customize their bowls exactly how they like—it’s interactive and delicious!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn White Chicken Chili Recipe stores wonderfully in an airtight container in the refrigerator for up to 4 days. The flavors even tend to deepen after a day or two, making it ideal for easy weekday lunches or quick dinners.

Freezing

You can freeze this chili for up to 3 months. Be sure to cool it completely before transferring to a freezer-safe container. When freezing, avoid adding fresh toppings; save those for after reheating to keep their texture and flavor intact.

Reheating

Reheat leftovers gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. Add a splash of broth or water if needed to loosen the chili. Once heated through, stir in fresh lime juice and top with fresh garnishes to bring back that bright, fresh flavor.

FAQs

Can I use rotisserie chicken instead of grilling my own?

Absolutely! Rotisserie chicken is a convenient shortcut that still delivers great flavor. Just shred the chicken and add it during the chili-building step. You’ll save time without compromising the deliciousness.

What can I substitute for Mexican crema if I can’t find it?

A blend of half sour cream and half plain Greek yogurt works well as a creamy, tangy alternative. You can also use full-fat sour cream on its own if needed, though the flavor will be slightly different but still tasty.

Is this chili spicy? Can I make it milder?

This chili has a pleasant kick thanks to chipotle chili powder and jalapeños, but it’s easily adjustable. Remove jalapeño seeds or reduce their amount, and use less chipotle powder to suit your heat tolerance perfectly.

What type of beans work best in this recipe?

Cannellini or Great Northern beans are ideal because their mild flavor and creamy texture complement the chili without overpowering it. You can substitute with navy beans if needed, but avoid stronger-flavored beans that might clash.

Can I make this recipe vegetarian?

Definitely! Skip the chicken and use vegetable broth. You can add extra beans or your favorite plant-based protein and still achieve a rich, flavorful chili that highlights the Mexican street corn inspiration.

Final Thoughts

This Mexican Street Corn White Chicken Chili Recipe is a triumph of comforting textures and exciting flavors, perfect for chilly nights or anytime you want a taste of vibrant Tex-Mex soul food. It’s easy enough for weeknights but impressive enough to serve friends and family. Once you try this chili, with its smoky grilled corn, creamy cheese, and spicy toppings, it will instantly become a cherished favorite in your recipe rotation. So, heat up that grill, gather your toppings, and dive into a bowl of pure deliciousness!