Street Corn White Chicken Chili with Elote Flair

The First Bite That Hooked Me

I still remember the smoky scent of charred corn drifting from a food truck. The first spoonful of this chili made my taste buds dance—creamy, tangy, with a kick of spice. Ever wondered how you could turn street corn into a cozy bowl of comfort? That’s the magic of blending elote flavors with hearty chicken chili. One bite, and I knew I had to recreate it at home. Now, it’s my go-to for chilly nights and game-day gatherings.

My Kitchen Disaster Turned Win

My first try? Let’s just say I forgot the cornstarch. The chili was soupier than a rainy day. But that mishap taught me a lesson: cooking is about adapting. Home cooking isn’t about perfection—it’s about making memories. I tossed in extra tortilla strips for crunch, and my family didn’t even notice the “oops.” Now, I laugh every time I measure the slurry. What’s your funniest kitchen fail? Share below!

Why This Chili Stands Out

– The charred corn adds a smoky sweetness, balancing the tangy lime and creamy sour cream. – Monterey Jack melts into silky pockets, while the beans give it heartiness. Which flavor combo surprises you most? Is it the lime’s zing or the chili’s gentle heat? Try it and decide!

A Dish with Roots

This chili twists classic Mexican street corn (elote) into a filling stew. Elote dates back to Aztec markets, where corn was king. *Did you know?* The word “elote” comes from the Nahuatl word “elotitutl,” meaning “tender corn.” Modern cooks added cheese and chili powder for extra flair. Now, it’s a fusion favorite. Would you try the original elote next? Let me know!

Ingredients:

Ingredient	Amount	Notes
Extra virgin olive oil	2 tablespoons	Divided
Yellow onion	1 small	Finely diced
Garlic	1 teaspoon	Minced
Dried oregano	1 teaspoon
Chili powder	1 teaspoon
Ground cumin	½ teaspoon
Chicken broth	4 cups (32 g)
Frozen corn	2 cups (330 g)
Great northern beans	1 can (15 ounces)	Drained
Rotisserie chicken	3 cups (420 g)	Shredded
Cornstarch	¼ cup (32 g)
Cold water	¼ cup
Sour cream	1 ½ cups (345 g)
Monterey Jack cheese	½ cup (56.5 g)	Shredded
Freshly squeezed lime juice	2 tablespoons	About 1 lime
Salt and pepper	To taste
Optional toppings	As needed	Queso fresco, jalapeño, cilantro, tortilla strips

How to Make Street Corn White Chicken Chili

Step 1 Heat 1 tablespoon oil in a Dutch oven over medium heat. Add diced onion and cook until soft. Stir now and then for 4–5 minutes. Onions should smell sweet and look clear. Step 2 Toss in garlic, oregano, chili powder, and cumin. Stir fast so spices don’t burn. Cook just 1 minute to wake up flavors. Your kitchen will smell amazing. Step 3 Pour in chicken broth and bring to a simmer. Let it bubble gently while you work. (Hard-learned tip: Don’t boil hard or broth reduces too much.) Step 4 Heat remaining oil in a skillet. Add frozen corn and cook until slightly charred. This gives that street corn vibe. Set aside when done. What’s the best way to shred rotisserie chicken? Share below! Cook Time: 20 minutes Total Time: 40 minutes Yield: 6 servings Category: Dinner, Soup

3 Twists on This Chili

Vegetarian Swap chicken for extra beans and veggie broth. Top with avocado for creaminess. Spicy Double the chili powder and add diced chipotle peppers. Fire lovers will cheer. Seasonal Use fresh summer corn instead of frozen. Grill it first for extra smoke. Which twist would you try first? Vote in the comments!

Serving & Sipping Ideas

Serve with warm tortillas or crunchy slaw. Garnish with extra lime wedges and radishes. Pair with a cold Mexican lager or tangy limeade. Both cut through the richness. Which would you choose tonight?

Storing and Reheating Your Chili

Let this chili cool before storing. Fridge it for 3–4 days in a tight-lid container. Freeze for up to 3 months. Thaw overnight before reheating. Warm it gently on the stove with a splash of broth. *Fun fact: The flavors deepen overnight!* Batch-cook tip: Double the recipe and freeze half for busy nights. Ever tried freezing chili? Share your tricks below!

Common Chili Fixes

Too thick? Add broth or water, ¼ cup at a time. Too thin? Mix another cornstarch slurry (1 tbsp starch + 1 tbsp water). Sour cream curdling? Temper it with hot broth before stirring in. Why this matters: Small tweaks save the meal. Did your chili need a fix? Tell us how you solved it!

Your Chili Questions Answered

Q: Can I make this gluten-free? A: Yes! Swap cornstarch for arrowroot or potato starch. Q: How far ahead can I prep it? A: Cook it 2 days ahead—just add toppings fresh. Q: No rotisserie chicken? A: Use 2 cooked chicken breasts, shredded. Q: Can I double the recipe? A: Absolutely—use a bigger pot and adjust cook time. Q: Too spicy for kids? A: Skip the jalapeño and chili powder. Why this matters: Flexibility means everyone eats happy.

Let’s Share the Comfort

This chili is a hug in a bowl. I love seeing your twists! Tag @SavoryDiscovery on Pinterest with your creations. Did you try a new topping? Happy cooking! —Elowen Thorn.