There’s a new chili in town, and it’s bringing bold, creamy, and zesty flavors to the table—say hello to the Trendy Mexican Street Corn White Chicken Chili Recipe! This dish is a creative mash-up of two fan favorites: the rich, hearty Mexican white chicken chili and the sweet, spicy, cheesy flavor explosion that is Mexican street corn, or elote. The result? A comforting yet exciting twist on chili night that’s perfect for weeknight dinners, tailgate parties, or cozy Sunday cooking.
With a balance of creamy textures, a subtle heat, fresh herbs, and that irresistible street corn topping, this chili is anything but boring. Whether you’re a fan of white chicken chili with cilantro, a lover of Mexican chicken chili soup, or simply someone looking to elevate their chili game, this recipe is a must-try.
What is Mexican Street Corn White Chicken Chili?
This isn’t just another bowl of chili. This is Mexican street corn chili—a hearty, flavorful fusion of Mexican white chicken chili with the indulgent, crave-worthy toppings of classic elote. Imagine tender shredded chicken swimming in a creamy chili base with white beans, roasted corn, green chiles, and warming spices. Now add a topping of mayo-lime slaw, cotija cheese, chili powder, and cilantro. Yes, it’s that good.
Traditional white chicken corn chili is typically made with chicken, white beans, and mild green chiles in a creamy broth. By integrating Mexican street corn elements, you add layers of flavor—smoky, tangy, cheesy, and fresh—that take this dish to the next level.
Why You’ll Love This Mexican Street Corn Chili
- Unique Fusion: A trendy twist on two classic dishes.
- Versatile: Can be made stovetop, in the Instant Pot, or as a Mexican street corn chili crock pot meal.
- Meal Prep Friendly: Freezes and reheats beautifully.
- Family-Approved: Mild enough for kids but easy to spice up for adults.
- Gluten-Free Option: Naturally gluten-free with simple ingredient swaps.
Ingredients You’ll Need
This ingredient list may look long, but most are pantry staples or easy to find at any grocery store.
For the Chili:
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1/2 teaspoon cayenne pepper (adjust to heat preference)
- Salt and black pepper, to taste
- 3 cups chicken broth
- 1 (4-ounce) can diced green chiles
- 2 cans white beans (like cannellini or Great Northern beans), drained and rinsed
- 2 cups frozen or fire-roasted corn kernels
- 4 cups shredded cooked chicken (rotisserie or poached works great)
- 1 block (8 oz) cream cheese, softened
- 1 cup sour cream or Mexican crema
- 1½ cups shredded Monterey Jack cheese
For the Street Corn Topping:
- ½ cup mayonnaise
- 1 tablespoon lime juice
- ½ cup crumbled cotija cheese
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 tablespoon chopped fresh cilantro
Garnishes (Optional but Recommended):
- Extra cotija cheese
- Sliced jalapeños
- Fresh chopped cilantro
- Lime wedges
- Crushed tortilla chips or tortilla strips
How to Make White Chicken Chili With Cilantro and Mexican Street Corn
Step 1: Sauté the Aromatics
In a large Dutch oven or heavy-bottomed pot, heat olive oil over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes. Add garlic and cook for another 1–2 minutes until fragrant.
Step 2: Season It Up
Add cumin, chili powder, smoked paprika, oregano, cayenne, salt, and black pepper. Stir well to coat the onion and garlic with the spices. Toast for 30 seconds to bloom the flavors.
Step 3: Build the Chili Base
Pour in the chicken broth, white beans, green chiles, corn, and shredded chicken. Stir to combine and bring to a simmer over medium heat. Let it cook for 15–20 minutes to allow the flavors to develop.
Step 4: Make It Creamy
Lower the heat and stir in softened cream cheese until fully melted and incorporated. Add sour cream and shredded Monterey Jack cheese. Stir frequently to avoid burning. Simmer for another 10 minutes until creamy and thickened.
Step 5: Make the Street Corn Topping
While the chili simmers, mix together mayonnaise, lime juice, cotija cheese, chili powder, paprika, and chopped cilantro in a small bowl. Set aside for serving.
Step 6: Taste and Adjust
Taste the chili and adjust seasoning with more salt, lime juice, or spice as needed. Stir in a handful of fresh cilantro just before serving for brightness.
Step 7: Serve
Ladle hot chili into bowls. Top each serving with a scoop of the street corn topping, more cotija cheese, jalapeños, tortilla strips, and a fresh squeeze of lime.
How to Make Crock Pot Mexican Street Corn White Chili
Turn this recipe into a fuss-free Mexican street corn chili crock pot meal!
Instructions:
- Add onion, garlic, spices, chicken, beans, corn, green chiles, and broth into a slow cooker.
- Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Remove chicken, shred it, then return to crock pot.
- Stir in cream cheese, sour cream, and shredded cheese. Cover and cook on LOW for another 20–30 minutes.
- Prepare the street corn topping and serve!
Optional Add-ins & Variations
This chili is flexible. Mix and match based on what you have on hand:
Add More Veggies:
- Diced red bell peppers
- Zucchini
- Chopped spinach or kale (add near the end)
Spice It Up:
- Add a chopped chipotle pepper in adobo for smoky heat
- Stir in hot sauce or crushed red pepper flakes
Make It Vegetarian:
- Swap chicken for chickpeas or more beans
- Use vegetable broth
Make It Dairy-Free:
- Substitute with dairy-free cream cheese and sour cream
- Skip the cheese or use vegan shreds
Pro Tips for Perfect Mexican Corn Chili
- Use Rotisserie Chicken: A time-saving shortcut that adds flavor.
- Room-Temperature Cream Cheese: Helps it melt faster and more evenly.
- Simmer Gently: Avoid boiling once dairy is added to prevent curdling.
- Use Fire-Roasted Corn: Adds a smoky flavor that echoes grilled elote.
What to Serve With Mexican Street Corn White Chili
This chili is satisfying on its own, but if you’re going for the full spread, try pairing it with:
- Skillet cornbread
- Grilled Mexican street corn salad
- Crispy tortilla chips and guacamole
- Fresh green salad with lime vinaigrette
Storage, Freezing, and Reheating
Fridge:
Store leftovers in an airtight container for up to 4 days.
Freezer:
Freeze chili (without street corn topping) for up to 3 months. Thaw in the fridge overnight before reheating.
Reheating:
Reheat gently on the stove or microwave, stirring in a bit of broth or water if it’s too thick.
Nutrition Information (Per Serving Estimate)
- Calories: ~430
- Protein: ~38g
- Carbs: ~30g
- Fat: ~22g
- Fiber: ~7g
This recipe is hearty, protein-rich, and perfect for satisfying any appetite.
FAQs: Mexican Street Corn White Chicken Chili
Can I make this ahead of time?
Absolutely! This chili tastes even better the next day. Store the street corn topping separately and reheat when ready to serve.
Is this chili spicy?
It has mild heat from the green chiles and spices, but it’s easy to adjust. Add jalapeños, chipotle peppers, or extra chili powder for more kick.
Can I make this without cream cheese?
Yes. You can substitute with more sour cream, Mexican crema, or even coconut cream for a dairy-free option.
Final Thoughts: A Trendy Twist on Comfort Food
This Trendy Mexican Street Corn White Chicken Chili Recipe is the perfect way to shake up your usual dinner routine. It’s cozy, bold, creamy, and bursting with flavor—from the rich, cheesy base to the zesty elote topping. Whether you simmer it on the stove or toss it in a crock pot, this chili is bound to become a new favorite.
If you’ve been searching for a new twist on Mexican corn chili, this is it. The fusion of comfort and freshness, combined with the ease of prep and customizability, makes it ideal for families, dinner parties, or meal preppers.
So grab your spoon, pile on that street corn topping, and dive into a bowl of the best Mexican street corn white chili you’ve ever had.
