Mexican Street Corn Chili

Mexican street corn (elote in Spanish), is a delicious combination of freshly grilled corn topped with a tangy cream sauce, and garnished with fresh Cotija cheese, lime juice, chili powder and cilantro. These same flavors are the stars of the show in many other recipes inspired by Mexican street corn, including our newest rendition: Mexican street corn chili.

Time-saving ingredients like shredded rotisserie chicken and frozen fire-roasted corn kernels help this chili recipe come together in no time at all. I like to serve this chili alongside a toppings bar that includes typical toppings for Mexican street corn, like chopped cilantro, crumbled Cotija cheese, tortilla chips and sour cream. That way everyone can garnish their bowl however they like.

Ingredients for Mexican Street Corn Chili

• Olive oil: Olive oil is used to saute the onions, jalapenos and garlic. You can use regular olive oil for this task; save the extra virgin olive oil for dipping and salad dressing recipes.
• Onion: The best types of onion for this recipe are yellow or white ones. Does the thought of chopping an onion bring you to tears? There are ways to cut onions without crying, like wearing goggles!
• Jalapeno: Finely chopped jalapeno adds heat to the chili. To tamp down the heat, remove the seeds and membranes before chopping the peppers.
• Garlic: Minced garlic contributes its signature pungent flavor to the chili.
• Seasoning: The chili is seasoned with a classic combination of chili powder, cayenne, smoked paprika, oregano, cumin, salt and black pepper.
• Chicken broth: Chicken broth serves as the base of the chili. Use a low-sodium chicken broth from one of your favorite chicken broth brands to control the salt level in the chili.
• Cornstarch: Cornstarch is used to thicken the chili.
• Sour cream: Sour cream adds a tangy and creamy flavor to the chili. You can substitute plain Greek yogurt, if you prefer.
• Mexican blend shredded cheese: This blend of shredded cheese typically includes Monterey Jack, cheddar, asadero or mozzarella cheeses.
• Fire-roasted frozen corn kernels: Fire-roasted corn kernels, which are usually seasoned with a combination of brown sugar, salt, garlic powder and onion powder, have a sweet and spicy flavor that mimics the flavor of grilled corn. You can use regular frozen corn kernels, too. Either way, there’s no need to thaw the corn; it’ll heat through in the hot chili.
• Lime juice: Freshly squeezed lime juice adds a bright citrus flavor to the chili. Skip the bottled lime juice.
• Shredded chicken: This chili is a great recipe to use up leftover chicken, but you can also use prepackaged shredded chicken or a grocery-store rotisserie chicken.
• Optional toppings: Top each bowl of soup with chopped cilantro, crumbled Cotija cheese, Mexican blend cheese, sour cream, salsa, lime wedges and/or tortilla strips.

Directions

Step 1: Saute the veggies

In a large stockpot over medium heat, add 1 tablespoon of olive oil. Add the chopped onion and jalapeno, and saute them until they’re softened, about two to three minutes. Add the garlic, chili powder, cayenne pepper, smoked paprika, dried oregano and ground cumin. Cook the mixture, stirring, until the spices are fragrant, about 30 to 60 seconds.

Step 2: Let the chili simmer

Add the chicken broth, salt, pepper and chopped cilantro. Bring the chili to a boil, then reduce the heat to low and simmer it for 15 minutes.

Step 3: Thicken the chili

Carefully remove 1/4 cup of the broth and stir the cornstarch into it until it’s dissolved. Then, add the cornstarch slurry into the soup until the soup is thickened.

Step 4: Add the remaining ingredients

Stir in the cooked shredded chicken, sour cream, shredded cheese and corn, and simmer the chili for an additional two to three minutes.

Step 5: Garnish and serve

Top each bowl with crumbled Cotija cheese and additional chopped cilantro.

Mexican Street Corn Chili Variations

• Spice it up: For even more heat, add crushed red pepper flakes, a dash of hot sauce, or more chili powder and/or cayenne pepper.
• Skip the meat: To make a vegetarian Mexican street corn chili, skip the chicken and add more veggies, such as chopped bell pepper. Stir in pinto beans or black beans for protein, and use low-sodium vegetable broth in place of the chicken broth.
• Make it with ground meat: Use ground chicken or turkey in place of the shredded chicken. Brown the meat, then continue with the recipe as described.

How to Store Mexican Street Corn Chili

You can store leftover Mexican street corn chili in an airtight container in the refrigerator. This chili will last up to four days when properly stored in the fridge. In fact, it’s even better on day two!

Can you freeze Mexican street corn chili?

Yes! After allowing the chili to cool completely, transfer it to a freezer-safe container and store it in the freezer for up to three months. Thaw it overnight in the fridge before reheating it.

How do you reheat Mexican street corn chili?

Reheat individual portions of Mexican street corn chili in a covered microwave-safe dish in the microwave. Heat the chili for 1 minute and 30 seconds, give it a stir, then continue heating in 30-second intervals until it’s warmed through. For a larger portion, reheat the chili in a large pot on the stove. Add a splash of broth if necessary to thin out the chili. Cook over medium-low heat until warmed through.

Mexican Street Corn Chili Tips

What can you serve with Mexican street corn chili?

Serve this spicy chili alongside Mexican side dishes such as pico de gallo and tortilla chips or jalapeno corn bread. Or serve the chili with a big green salad with avocado or a tasty southwestern quinoa salad.