Name: Mexican Street Corn White Chicken Chili (Elote-Inspired)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2-3 jalapeños, diced (seeds removed for less heat); 2-3 cups cooked chicken (rotisserie, shredded, or canned); 2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed; 6 cups chicken broth; 4 cups fresh corn kernels (about 5-6 ears, or frozen); 1.5 tsp ground cumin; 1 tsp chili powder; 1/2 tsp smoked paprika; 1/2 tsp Mexican oregano (or regular oregano); 1 cup heavy cream or Mexican crema; 1 cup fresh cilantro, chopped (divided); 3-4 limes, juiced (about 1/2 cup); Salt to taste; Optional: Tajín seasoning; Optional toppings: crumbled cotija cheese, fresh cilantro, lime wedges, jalapeños, Mexican crema, tortilla strips

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I was obsessed with Mexican street corn (elote) and wanted to incorporate those flavors into white chicken chili. I added fresh corn, cotija cheese, lime, cilantro, and a touch of chili powder to create a chili that tasted like summer and street food had a beautiful baby. The first bite transported me to Mexico City. My family asked if we could make this every single week. This Mexican Street Corn White Chicken Chili became my favorite way to bring authentic Mexican street food into a comfort food bowl.

This vibrant, elote-inspired chili is the ultimate flavor adventure. For a classic white chicken version, my easy white chicken chili is ready in 30 minutes. When you want hands-off cooking, my crockpot white chicken chili simmers all day. And for lightning-fast pressure cooking, my instant pot white chicken chili is done in 15 minutes.

Why This Elote Chili Wins

I have made this countless times when I want bold, authentic Mexican flavors, and here is why it is unstoppable.

Street Food Inspired: Elote (Mexican street corn) is iconic. This chili captures those electric flavors beautifully.
Bold and Authentic: Fresh corn, cotija cheese, lime, and cilantro create genuine Mexican flavor no shortcuts, no substitutions.
Creamy and Crunchy: Textures range from creamy broth to crunchy corn kernels to crumbly cotija cheese in every spoonful.
Summer in a Bowl: Even in winter, this chili feels bright, fresh, and seasonally perfect.
Feeds a Crowd: One batch easily serves 8-10 people for gatherings or meal prep for the entire week.

The Elote Chili Ingredients Lineup

This recipe brings street food authenticity into a creamy white chili.

The Chicken
Any cooked chicken works beautifully. Rotisserie chicken is fastest, but shredded cooked chicken works perfectly. Use 2-3 cups total.

The White Beans
Great Northern beans or cannellini beans provide heartiness. Use 2 cans total.

The Corn
Fresh corn is essential frozen is acceptable in off-season, but fresh is vastly superior. Use 4 cups fresh corn kernels (about 5-6 ears) or 4 cups frozen.

The Aromatics
Onion, garlic, and jalapeño create the flavor foundation. Fresh ingredients are important here.

The Broth
Good-quality chicken broth ties everything together.

The Elote Elements
Cotija cheese (crumbly, salty Mexican cheese), fresh cilantro, and fresh lime are the heart of this chili. These are non-negotiable.

The Cream
Heavy cream or Mexican crema creates luxurious texture while honoring Mexican tradition.

The Seasonings
Cumin, chili powder, smoked paprika, and garlic powder create warmth. Mexican oregano is preferred over regular oregano.

How to Make It: Authentic Street Food Method

This chili comes together with an emphasis on fresh, quality ingredients and authentic flavors.

Step 1: Sauté Aromatics
In a large pot, heat olive oil over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and diced jalapeño, cooking for 1 minute.

Step 2: Add Chicken and Spices
Add cooked chicken, 1.5 teaspoons cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, and 1/2 teaspoon Mexican oregano. Cook for 2 minutes.

Step 3: Add Broth and Beans
Pour in chicken broth and add drained beans. Bring to a boil.

Step 4: Add Corn
Add fresh corn kernels and reduce heat to medium-low. Simmer for 10-15 minutes to allow flavors to meld.

Step 5: Add Cream
Reduce heat to low and stir in 1 cup heavy cream or Mexican crema. Stir until combined and warm through.

Step 6: Add Lime and Cilantro
Squeeze fresh lime juice into the pot and stir in 1 cup fresh cilantro. Reserve some cilantro for garnish.

Step 7: Taste and Adjust
Taste the chili and adjust salt, lime juice, or cilantro as needed. It should taste bright, bold, and authentically Mexican.

Step 8: Serve
Ladle into bowls. Generously top with crumbled cotija cheese, fresh cilantro, lime wedges, diced jalapeños, and a drizzle of Mexican crema or sour cream.

Easy Ways to Customize Your Elote Chili

This vibrant base is flexible for personalization while maintaining authentic flavor.

Make It Spicier
Add more jalapeños, include serrano peppers, or sprinkle in some Tajín seasoning for authentic Mexican heat and tang.

Add More Vegetables
Include diced poblano peppers, zucchini, or bell peppers for extra dimension.

Make It Creamier
Add more Mexican crema or heavy cream for extra richness. Mexican crema has a slightly tangy flavor that pairs beautifully.

Go Less Creamy
Reduce cream and add more broth for a lighter version that highlights the corn and fresh herbs.

Add Cotija Variations
Crumble more cotija cheese directly into the chili, or use Oaxaca cheese for a different Mexican experience.

Make It Vegetarian
Skip the chicken and add an extra can of beans plus extra broth. The corn becomes the protein star.

Go Instant Pot
Use an Instant Pot on high pressure for 10 minutes for rapid cooking. Release pressure before adding cream and fresh herbs.

Make It Crockpot Style
Brown the chicken and aromatics first, then transfer to slow cooker with remaining ingredients. Cook on low for 6-8 hours. Add cream and cilantro at the end.

Street Food Celebration with This Elote Chili

This bold, authentic chili is perfect for those seeking mexican dishes with genuine flavor and street food inspiration. For a traditional white bean version, try my white bean chicken chili for classic comfort. For creamier indulgence, my cream cheese chicken chili offers different richness.

For complete Mexican-inspired meal variety, serve this chili alongside my white chicken enchiladas for complementary flavors. For a different fresh experience, my simple white chicken chili offers minimalist satisfaction. And for one-pot comfort, my white chicken lasagna soup offers Italian-inspired alternative.

Pro Tips for Elote Chili Perfection

Use Fresh Corn: Fresh corn is essential for authentic elote flavor. Frozen is acceptable off-season, but fresh is vastly superior.
Cotija is Non-Negotiable: Cotija cheese is essential its salty, crumbly texture is what makes elote authentic. Do not substitute with other cheeses.
Fresh Cilantro Essential: This recipe depends on fresh cilantro. Dried cilantro cannot capture the bright flavor this chili needs.
Fresh Lime Only: Fresh lime juice is non-negotiable. Bottled lime juice changes the flavor significantly.
Mexican Oregano Preferred: Mexican oregano has different flavor profile than regular oregano. It is worth seeking out.
Tajín Optional: Tajín seasoning (lime, chili, salt blend) is the authentic elote topping. Add a sprinkle for authentic Mexican street food flavor.
Mexican Crema Superior: Mexican crema has slight tang that pairs beautifully with fresh corn. It is different from American sour cream.
Drain Beans: Always drain and rinse canned beans to reduce sodium and excess liquid.
Char the Corn: For extra elote authenticity, char fresh corn kernels in a hot skillet for 2-3 minutes before adding to chili.
Taste Frequently: Taste as you cook and adjust lime juice and cilantro. These are your flavor adjusters.
Serve Immediately: This chili is best served immediately while corn is still fresh and bright.
Storage: Keep in the fridge for up to 3 days. Reheat gently as cream-based soups can separate. Freeze for up to 2 months.

The Elote Chili That Changed Everything

This Mexican Street Corn White Chicken Chili is proof that street food inspiration and comfort food fusion create magic. Bold, authentic, bright, and utterly craveable this chili brings Mexico’s most iconic flavors into a warming bowl. Make it once and you will want to explore other street food fusions.

Whether you are seeking authentic mexican dishes with genuine flavor, pursuing elote-inspired recipes, or simply wanting street food comfort, this chili delivers vibrancy and satisfaction in every spoonful.

Mexican Street Corn White Chicken Chili (Elote-Inspired)

Author: danyrecipes
Total Time: 40 mins
Yield: 6-8 Servings

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Description

Elote-inspired white chicken chili bursting with fresh corn, cotija cheese, lime, and cilantro! Mexican street food meets comfort food. Bold, authentic, and absolutely delicious.

Ingredients

2 tbsp olive oil
1 large onion, diced
4 cloves garlic, minced
2–3 jalapeños, diced (seeds removed for less heat)
2–3 cups cooked chicken (rotisserie, shredded, or canned)
2 cans (15 oz each) white beans (Great Northern or cannellini), drained and rinsed
6 cups chicken broth
4 cups fresh corn kernels (about 5–6 ears, or frozen)
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp Mexican oregano (or regular oregano)
1 cup heavy cream or Mexican crema
1 cup fresh cilantro, chopped (divided)
3–4 limes, juiced (about 1/2 cup)
Salt to taste
Optional: Tajín seasoning
Optional toppings: crumbled cotija cheese, fresh cilantro, lime wedges, jalapeños, Mexican crema, tortilla strips

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Instructions

Sauté Aromatics: In a large pot, heat olive oil over medium-high heat. Add diced onion and cook for 3 minutes until softened. Add minced garlic and diced jalapeño, cooking for 1 minute.
Add Chicken and Spices: Add cooked chicken, 1.5 tsp cumin, 1 tsp chili powder, 1/2 tsp smoked paprika, and 1/2 tsp Mexican oregano. Cook for 2 minutes.
Add Broth and Beans: Pour in chicken broth and add drained beans. Bring to a boil.
Add Corn: Add fresh corn kernels and reduce heat to medium-low. Simmer for 10-15 minutes to allow flavors to meld.
Add Cream: Reduce heat to low and stir in 1 cup heavy cream or Mexican crema. Stir until combined and warm through.
Add Lime and Cilantro: Squeeze fresh lime juice into pot and stir in 1 cup fresh cilantro. Reserve some cilantro for garnish.
Taste and Adjust: Taste chili and adjust salt, lime juice, or cilantro as needed. Should taste bright, bold, and authentically Mexican.
Serve: Ladle into bowls. Generously top with crumbled cotija cheese, fresh cilantro, lime wedges, diced jalapeños, and drizzle of Mexican crema or sour cream.