Street Corn Chicken Chili: A Flavorful and Vibrant Summer Recipe 🌽🔥🌶️
1. Introduction
If you’re searching for a delightful alternative chili recipe that captures the essence of summer flavors, look no further than Street Corn Chicken Chili. This Mexican street corn chicken chili combines the smoky, sweet taste of street corn with tender chicken and hearty beans, creating a dynamic dish perfect for fun summer dinners. Its unique blend of ingredients makes it an excellent addition to your soups and chilis collection, offering a fresh twist on traditional chili.
2. Ingredients for Street Corn Chicken Chili
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cups fresh or frozen corn kernels
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 3 tablespoons olive oil
- Optional toppings: shredded cheese, avocado slices, sour cream, more cilantro
3. Step-by-Step Instructions for Making Street Corn Chicken Chili
Preparation of the Chicken
Cut the chicken into bite-sized pieces. In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned and cooked through, about 7-8 minutes. Remove from the pot and set aside.
Sautéing Vegetables and Corn
In the same pot, add the chopped red onion and minced garlic. Sauté until fragrant and translucent, approximately 3 minutes. Add the corn kernels and cook for another 4 minutes, allowing them to caramelize slightly to enhance their natural sweetness.
Creating the Chili Base
Return the cooked chicken to the pot. Add diced tomatoes, black beans, and lime juice. Stir to combine. Sprinkle in additional chili powder, cumin, and smoked paprika if needed. Reduce heat to low, cover, and let simmer for 10-15 minutes to allow flavors to meld.
Finishing Touches
Just before serving, stir in chopped cilantro. Taste and adjust seasoning if necessary. For a richer flavor, top with shredded cheese and slices of avocado, and serve hot for a healthy street corn chicken rice bowl.
4. Storage Tips for Leftover Street Corn Chicken Chili
Store the chili in an airtight container in the refrigerator for up to 3 days. To reheat, microwave in short bursts until warm, or warm on the stovetop over medium heat. For longer storage, you can freeze this chili with corn for up to 3 months. The flavors deepen over time, making it even more delicious the next day.
5. Serving Suggestions for Street Corn Chicken Chili
Serve your Mexican street corn chicken chili topped with fresh cilantro, a dollop of sour cream, and crispy tortilla chips. It pairs perfectly with warm cornbread or a side of Mexican rice for a complete meal. This chili is ideal for cozy soup nights or as a crowd-pleasing dish at summer barbecues.
6. Why Choose This Summer Chili Recipe?
Street Corn Chicken Chili embodies the lively, vibrant flavors of summer. The combination of sweet corn, smoky spices, and fresh herbs make it a standout choice among summer chili options. Its versatility allows you to customize toppings and spice levels, making it a fun, interactive way to enjoy quick and easy dinner ideas.
7. Variations and Alternatives for Your Chili with Corn
If you’re looking for alternative chili recipes, consider substituting the chicken with ground turkey or beef. For a vegetarian version, swap the chicken for mushrooms or additional beans. You can also add diced bell peppers or jalapeños for extra heat and crunch. For an extra smokey flavor, use chipotle peppers in adobo sauce.
8. External Resources and Related Recipes
For more inspiration, explore these related recipes for crockpot chicken noodle soup, or try making a Bang Bang Ground Turkey Rice Bowl for a quick meal. You might also enjoy our healthy street corn chicken rice bowl that complements the flavors of this chili.
9. Conclusion
Street Corn Chicken Chili is the perfect blend of savory, spicy, and sweet flavors that capture the adventurous spirit of summer. Its colorful ingredients and bold taste profile make it an inviting addition to your dinner table. Whether you’re entertaining guests or enjoying a cozy night in, this street corn chili recipe delivers satisfaction with every bite. Embrace this easy-to-make dish and bring the flavors of street food into your home today!
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Street Corn Chicken Chili
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free
Description
Street Corn Chicken Chili is a vibrant and flavorful summer dish that combines smoky spices, sweet corn, tender chicken, and hearty beans. Perfect for summer dinners, this Mexican-inspired chili offers a fresh twist on classic recipes with bold flavors and colorful ingredients.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 2 cups fresh or frozen corn kernels
- 1 can black beans, drained and rinsed
- 1 cup diced tomatoes (fresh or canned)
- 1 small red onion, chopped
- 2 cloves garlic, minced
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 3 tablespoons olive oil
- Optional toppings: shredded cheese, avocado slices, sour cream, more cilantro
Instructions
- Cut the chicken into bite-sized pieces. In a large pot or deep skillet, heat 2 tablespoons of olive oil over medium heat. Add the chicken and season with chili powder, cumin, smoked paprika, salt, and pepper. Cook until browned and cooked through, about 7-8 minutes. Remove from the pot and set aside.
- In the same pot, add the chopped red onion and minced garlic. Sauté until fragrant and translucent, approximately 3 minutes. Add the corn kernels and cook for another 4 minutes, allowing them to caramelize slightly.
- Return the cooked chicken to the pot. Add diced tomatoes, black beans, and lime juice. Stir to combine. Sprinkle in additional chili powder, cumin, and smoked paprika if needed. Reduce heat to low, cover, and simmer for 10-15 minutes.
- Just before serving, stir in chopped cilantro. Taste and adjust seasoning if necessary. Top with shredded cheese and avocado slices if desired, then serve hot.
Notes
- Use fresh corn when in season for the best flavor, or frozen corn works well out of season.
- You can add extra heat with jalapeños or diced bell peppers.
- For a vegetarian version, replace chicken with mushrooms or more beans.
- Serve with tortilla chips or cornbread for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 320 Kcal
- Sugar: 8g
- Sodium: 620mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 7g
- Protein: 25g
- Cholesterol: 80mg
