Mexican Street Corn White Chicken Chili Recipe

Welcome to the world of vibrant tastes and hearty meals! Today, I’m excited to share my take on a fabulous dish: the Mexican Street Corn White Chicken Chili recipe. This delicious twist combines the essence of traditional Mexican street corn with the comfort of chili, creating a dish that’s both warming and satisfying.

As I interested on making this recipe for the first time, I was wonder by how the flavors meld together. The combination of sweet corn, tender chicken, and a blend of spices makes it a family favorite. With each spoonful, you get a taste of summer, no matter the season!

How to Make Mexican Street Corn White Chicken Chili Recipe

Let’s dive into the heart of this recipe that makes it special. The Mexican Street Corn White Chicken Chili is a unique variation of classic chili that utilizes the beloved street corn elements known as “elote.” The dish transforms the traditional into something fresh and innovative while keeping comfort in mind. Below, I’ll guide you through all you need to know to create this satisfying meal.

Equipment Needed

• Large pot or Dutch oven
• Cutting board
• Knife
• Wooden spoon or spatula
• Cooking pot for boiling corn
• Measuring cups and spoons

Ingredients

Before you start cooking, gather the following ingredients:

• 2 cups shredded cooked chicken (about 2-3 chicken breasts)
• 1 cup corn (fresh, frozen, or canned)
• 1 can of white beans (15 oz), drained and rinsed
• 1 onion, chopped
• 2 cloves of garlic, minced
• 4 cups chicken broth
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup heavy cream or half-and-half
• Fresh cilantro, chopped (for garnish)
• Lime wedges (for serving)

Preparation Steps

Now that you’ve gathered all your ingredients, let’s get started with the cooking process!

1. Cook the Corn: In a separate pot, boil water and add your corn. If you are using fresh corn, cook for about 5-7 minutes until tender. If frozen, simply heat until warm.
2. Sauté the Vegetables: In your large pot, heat a tablespoon of oil over medium heat. Add chopped onions and sauté for 5 minutes until they become translucent. Toss in minced garlic and cook for another minute, stirring constantly.
3. Add Chicken and Spices: Mix in the shredded chicken, cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the chicken well with the spices.
4. Pour in Broth: Carefully add the chicken broth to the pot and bring to a gentle boil. Allow it to simmer for about 10 minutes to let the flavors meld together.
5. Mix in Beans and Corn: After the broth has simmered, add the white beans and cooked corn to the pot. Stir everything together and let it continue to simmer for another 10 minutes.
6. Add Cream: Slowly pour in the heavy cream or half-and-half, stirring until well combined. Keep the chili on low heat, allowing it to thicken up a little as it warms.
7. Final Touch: Taste and adjust seasoning as needed. Once satisfied, turn off the heat and let it sit for a few minutes.

Note

This recipe makes a hearty pot of chili. You can adjust the creaminess by adding more or less heavy cream based on your preference. Experiment with the spices to suit your taste, making it as mild or as spicy as you prefer!

Related Information

History

The concept of ‘elote,’ or Mexican street corn, has been enjoyed for centuries, rooted in Mexico’s culinary traditions. Street vendors typically serve it with creamy sauces, cheese, and spices. Incorporating these elements into chili provides a fusion that reflects both modern and traditional cooking styles.

Variations

This recipe can be modified in several ways:

• Swap chicken for shrimp or pork for a different protein.
• Use different beans such as black beans or chickpeas for variety.
• Add diced jalapeños for a kick of heat.

Nutritional Information

This recipe not only satisfies your taste buds but also provides nutrition. Here’s a quick breakdown:

Nutrient	Per Serving
Calories	350
Total Fat	15g
Saturated Fat	8g
Protein	30g
Carbohydrates	25g
Fiber	5g

Ingredient Benefits

• Chicken: A great source of lean protein.
• Corn: Provides fiber and essential vitamins.
• Beans: Packed with protein and help in digestion.
• Cilantro: Adds freshness and can improve digestion.

Tips and Avoidance

Here are some tips to keep in mind while preparing this chili:

• Ensure that your vegetables are fresh for the best flavor.
• Avoid overcooking the chicken; it should be tender but not dry.
• If using canned beans, rinse thoroughly to remove excess sodium.

Make Ahead and Storage

This chili can be made ahead of time. In fact, the taste often improves after sitting for a day! Store it in an airtight container in the refrigerator for up to three days. You can also freeze portions for later use. Just make sure to let it cool completely before freezing.

Common Mistakes

• Not seasoning enough or tasting while cooking can lead to bland flavors.
• Overcooking the cream can cause it to curdle. Always add it at the end.

Serving Suggestions

When it’s time to serve your Mexican Street Corn White Chicken Chili, consider these ideas:

• Top with crumbled cojita cheese or feta for an added layer of flavor.
• Garnish with fresh cilantro and lime wedges to brighten the dish.
• Serve alongside corn tortillas or tortilla chips for a crunchy contrast.

Prep Time, Cook Time, Course, Cuisine, and Servings

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Course: Main Dish
• Cuisine: Mexican
• Servings: 6 servings

As you follow this recipe, take time to enjoy the process! Cooking can be a wonderful opportunity to relax and express yourself. Remember, everyone’s kitchen journey is unique, and this Mexican Street Corn White Chicken Chili recipe is a splendid way to create lasting memories with your loved ones.

Frequently Asked Questions

What is Mexican Street Corn White Chicken Chili?

It’s a creative dish that combines traditional Mexican street corn and a white bean chili, incorporating flavors like corn, chicken, and spices for a comforting meal.

Can I make this chili vegetarian?

Yes! Substitute the chicken with tofu or additional beans for protein. Use vegetable broth instead of chicken broth for a completely vegetarian option.

How do I store leftovers?

Leftovers can be stored in the refrigerator in an airtight container for up to three days or frozen for up to three months. Just ensure it cools completely before freezing.

Can I use frozen corn for this recipe?

Absolutely! Frozen corn works well in this chili. Just heat it through when adding the corn to the pot.

How can I make this chili spicier?

Add diced jalapeños or a dash of cayenne pepper to give your chili a spicy kick. You could also top it with sriracha before serving.

Is this recipe suitable for meal prep?

Yes, this chili is perfect for meal prep. You can make a big batch and enjoy it throughout the week, or freeze it for later meals.

What to serve with this chili?

This chili pairs wonderfully with corn tortillas, warm bread, or tortilla chips for a crunchy contrast. A side of avocado or guacamole works perfectly too.

How long does it take to cook?

The total time for cooking this chili is approximately 45 minutes, including prep time and cook time.

Can I use other types of beans?

Yes! You can easily substitute white beans with black beans, chickpeas, or pinto beans based on your preference.