If you’re craving a bowl of something creamy, colorful, and packed with bold flavor, this Mexican Street Corn Chicken Chili is about to become a new favorite in your kitchen. It takes everything you love about classic Mexican street corn — the sweet corn, the smoky spices, the lime, the cotija, and the creamy sauce — and blends it with tender chicken and hearty beans to create a comforting chili that warms you right up. It’s cozy enough for a chilly evening, yet bright and fun enough for summer nights. And the best part? It’s incredibly easy to make.
Why You’ll Love This Recipe
This chili delivers layers of flavor in every spoonful. The sweetness of the corn balances perfectly with the smoky paprika and chili powder. The chicken adds heartiness, while the beans make it satisfying enough to enjoy as a full meal. A swirl of cream cheese makes the broth rich and velvety, giving the chili a luxurious texture without making it heavy.
What makes this recipe stand out is the street-corn-inspired toppings lime juice, cilantro, cotija cheese, and a sprinkle of Tajín. These fresh, zesty flavors brighten the creamy chili and make it feel exciting and festive. It’s a perfect twist on classic chili, and one you’ll want to repeat again and again.
Ingredients You’ll Need
The ingredients are simple and pantry-friendly, but together they create a beautiful balance of flavors and textures.
For the chili:
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 small onion, chopped
- 3 garlic cloves, minced
- 1 red bell pepper, diced
- 1 can black beans, drained and rinsed
- 1 can diced green chiles
- 1 can sweet corn (or 1 ½ cups frozen corn)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- Salt and pepper to taste
For topping (street corn style):
- Cotija cheese or feta
- Fresh cilantro
- Lime wedges
- Tajín or chili-lime seasoning
- Extra corn kernels (charred for flavor)
How to Make Mexican Street Corn Chicken Chili
1. Cook the chicken
In a large pot, heat olive oil over medium heat. Add the diced chicken and season with salt, pepper, and a little paprika. Cook until lightly golden. The chicken doesn’t need to be fully cooked at this stage — it will finish cooking in the chili.
2. Add the aromatics
Stir in the onion, garlic, and bell pepper. Cook for 3–4 minutes until the vegetables soften and become fragrant.
3. Add the spices and corn
Add chili powder, smoked paprika, cumin, and corn. Stir well to coat everything with the spices. This step helps the flavors bloom and become richer.
4. Add beans, green chiles, and broth
Pour in the black beans, diced green chiles, and chicken broth. Bring the mixture to a gentle boil, then reduce heat and simmer for 15–20 minutes. This allows the flavors to blend and the chicken to finish cooking.
5. Make it creamy
Stir in the cream cheese and heavy cream. Let the cream cheese melt completely into the broth. The chili will become creamy, smooth, and lightly thickened.
6. Adjust seasoning & simmer
Taste and adjust with salt, pepper, or more chili powder. Simmer a few more minutes until everything tastes balanced and cozy.
Street Corn Style Toppings
These toppings are what make the chili unforgettable. Add them generously!
- Crumbled cotija or feta
- Fresh lime juice
- Chopped cilantro
- A sprinkle of Tajín
- Charred corn
- Diced jalapeños for heat
The toppings add brightness and crunch, turning each bowl into something truly special.
How to Serve
Serve your Mexican Street Corn Chicken Chili warm in deep bowls, topped with lime, cheese, and cilantro. It pairs beautifully with tortilla chips, warm flour tortillas, cornbread, or a simple green salad. For a fuller meal, serve with rice or quinoa on the side. If you want extra crunch, top with crushed tortilla strips.
Tips for the Best Chili
- Char your corn for deeper flavor a quick pan-sear works great.
- Use rotisserie chicken for a quick shortcut.
- Add jalapeños or chipotle peppers if you love heat.
- Swap cream cheese with Greek yogurt for a lighter version.
- Use canned fire-roasted corn when possible — the smoky flavor is amazing.
Variations
- Beef or turkey version: Swap chicken for ground beef or turkey.
- Vegetarian: Skip the chicken and add extra beans or quinoa.
- Extra cheesy: Add shredded pepper jack or cheddar before serving.
- Slow cooker method: Add everything except cream and cream cheese; cook 4–6 hours on low. Stir in the dairy at the end.
Storage & Meal Prep
Mexican Street Corn Chicken Chili stores beautifully.
- Refrigerator: Up to 4 days
- Freezer: Up to 2 months (freeze before adding dairy)
- Reheat: Use the stovetop for the best texture
This chili thickens as it cools, so add a splash of broth when reheating if needed.
Final Thoughts
This Mexican Street Corn Chicken Chili is creamy, colorful, and loaded with bold, bright flavors. It’s comforting enough for chilly nights but exciting enough for summer dinners. The street-corn toppings take it to another level, adding zest, sweetness, and a pop of spice that makes every bite shine. Whether you’re feeding your family, hosting friends, or prepping meals for the week, this chili delivers warmth and joy in every bowl.