Crock Pot Mexican Street Corn Chicken Chili meals are what weeknight dinner dreams are made of-bold, creamy, and so easy it practically makes itself. I wasn’t planning on discovering a new favorite, but one taste at a friend’s backyard cookout changed everything. It had that signature street corn flavor-sweet corn, chili-lime zest, creamy sauce-all wrapped around tender shredded chicken. I needed that recipe before I’d even cleared my plate.
At home, I recreated it with pantry-friendly ingredients: boneless chicken thighs, canned corn, Rotel tomatoes, chili powder, and a creamy swirl of Greek yogurt. The crock pot does the rest, slow-cooking everything into a rich, comforting chili you can scoop into bowls, tacos, or even pile onto nachos.
If you’re craving something hearty, zesty, and family-friendly, this Crock Pot Mexican Street Corn Chicken Chili recipe delivers-every single time.
Easy Crock Pot Mexican Street Corn Chicken Chili
Ingredients
Method
- Put chicken, onions, and garlic in the slow cooker. Season with Tajin, chili powder, kosher salt, and pepper. Turn slow cooker on low for 6 hours.
- Add corn, Rotel tomatoes, sour cream, Greek yogurt (or cottage cheese or mayo), cilantro, more kosher salt, and pepper. Let cook in Crock pot on low 1 to 2 more hours, stirring a few times.
- Sprinkle more Tajin, cilantro, and cotija cheese over top before serving with optional toppings such as jalapenos, crushed Fritos or tortilla chips, and/or hot sauce
Notes
Table of Contents
Table of Contents
Why I Had to Make Crock Pot Street Corn Chicken at Home
Crock Pot Mexican Street Corn Chicken Chili recipes weren’t even on my radar until a friend brought one to a weekend cookout. I was expecting the usual pulled pork or grilled wings-but one bite of that creamy, cheesy, spicy chicken and I was hooked. It had everything I love about Mexican street corn-bright lime, chili-lime kick, creamy sauce-but wrapped around slow-cooked, shredded chicken in a chili-style bowl. I literally asked for the recipe before I finished eating.
Even back home, I couldn’t shake the craving. That dish stuck with me. I wanted something that delivered the same big flavor but with less effort. So I created my own version: a Crock Pot Mexican Street Corn Chicken Chili meal that comes together with real ingredients and zero stress.
I kept it simple-juicy chicken thighs, canned corn, Rotel for heat, and a creamy blend of Greek yogurt and bold spices. After a few hours in the slow cooker, everything melds into a rich, hearty chili that’s perfect over rice, scooped into tacos, or served with crunchy tortilla chips.
This Crock Pot Mexican Street Corn Chicken Chili version has become a weeknight regular in our home-and I’m betting it’ll earn a spot in yours too.Crock Pot Mexican Street Corn Chicken Chili
How to Make Mexican Street Corn Chicken Chili in the Crock Pot
If you’re craving something cozy, creamy, and bold-Crock Pot Mexican Street Corn Chicken Chili style is it. It’s like your favorite corn dip met a slow-cooked chicken chili and decided to become dinner. And the best part? You don’t need a lot of time or complicated ingredients.
Core Ingredients That Bring It All Together
This version starts with chicken-either boneless thighs or breasts-layered with sweet corn, garlic, onion, and a can of Rotel for a touch of spice. To get that signature street corn flavor, you’ll mix in chili powder, Tajín, sour cream, and cotija or Parmesan cheese. The result? A chili that’s creamy, smoky, and just spicy enough to warm things up.
Here’s the base list:
- 2 lbs boneless chicken
- 1 onion, diced
- 2 tsp chili powder + 2 tsp Tajín
- 2 cans corn, drained
- 1 can Rotel tomatoes
- 1/3 cup sour cream
- 1 container Greek yogurt or mayo
- Cotija cheese, lime juice, and cilantro for topping
Simple Crock Pot Instructions
Add the chicken, onion, garlic, and seasonings to your Crock Pot. Set it to low for 3 hours. Once the chicken is tender, shred it right in the pot. Then stir in corn, tomatoes, yogurt, and sour cream. Cook another hour or so until it’s thick and creamy.
Serve with fresh lime, cheese, and maybe crushed tortilla chips on top. It’s comfort food with a Mexican street corn twist.
Fun Ways to Serve Mexican Street Corn Chicken Chili
The beauty of Crock Pot Mexican Street Corn Chicken Chili style is that it’s way more versatile than your average chili. Sure, it’s perfect as a comforting bowlful topped with cheese and cilantro-but it can also become part of something bigger (or even better).
Turn It Into a Street Corn Chicken Casserole
Got leftovers? This dish turns into a street corn chicken casserole without breaking a sweat. Just spoon your chili into a greased baking dish, top it with crushed tortilla chips, a sprinkle of cotija or shredded Mexican cheese, and bake at 375°F for about 15 minutes. It crisps up on top and bubbles underneath-Pioneer Woman style, with your own twist.
Pile It On Pizza or Wrap It Up
This one’s for the bold: take a flatbread or store-bought pizza crust, spread your reheated chili over it, and top with shredded cheese. Let it bake until the sides are crisped to a golden finish and the cheese is hot and lightly blistered. Yes, we’re talking crockpot chicken pizza-and it totally works. You get creamy heat, sweet corn, smoky chicken, and melty cheese in every bite.
Not into pizza? Wrap it in tortillas with extra hot sauce for easy street corn chicken burritos, or serve it over cilantro-lime rice with avocado slices for a filling bowl.
No matter how you serve it, Crock Pot Mexican Street Corn Chicken Chili makes meal planning more exciting. It’s rich, flexible, and ready for whatever spin you throw at it-just like all the best dishes here at Mymy Recipes.
Conclusion: Comfort Food with a Kick
When you need a cozy dinner that doesn’t skimp on flavor, Crock Pot Mexican Street Corn Chicken Chili style is a solid go-to. It’s creamy, spicy, and packed with sweet corn and tender chicken-all slow-cooked into one crave-worthy bowl. Whether you’re serving it as chili, stuffing it into tacos, or layering it into a casserole, this dish delivers.
And with flexible ingredients, easy prep, and freezer-friendly leftovers, this street corn chicken chili fits into real life, real kitchens, and real schedules. That’s what we’re all about here at Mymy Recipes-flavor-packed meals that feel good to make and even better to eat.
This recipe works perfectly in any slow cooker check out the Crock-Pot official website for options.
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Mexican Street Corn Chicken Chili Crock Pot – FAQs & Tips
What is Crock Pot Mexican Street Corn Chicken Chili?
It’s a slow-cooked blend of shredded chicken, sweet corn, chili-lime seasoning, creamy sauce, and a touch of heat-served like chili, but inspired by classic elote. This dish combines cozy comfort food with bold, Mexican-style flavor. It’s one of the most satisfying crockpot chicken recipes you can make with minimal effort.
Can I Make This in the Instant Pot?
Absolutely! If you’re short on time, you can turn this into Instant Pot street corn chicken by pressure-cooking the chicken with seasonings and onion for about 12 minutes (high pressure). After a quick release, shred the chicken, stir in the creamy mix, and sauté for a few extra minutes until thick.
How Many Calories Are in One Serving?
On average, a one-cup serving of Crock Pot Mexican Street Corn Chicken Chili version comes in at around 400–450 calories, depending on your toppings and dairy choices. Using Greek yogurt or cottage cheese instead of mayo or sour cream lowers the fat without losing creaminess.
Can I Make It Ahead or Freeze It?
Yes! This chili freezes beautifully. Just let it cool fully, portion into airtight containers, and freeze for up to 3 months. When reheating, add a splash of broth or milk to refresh the creamy texture. It also works great for weekly meal prep-make a big batch and enjoy it in tacos, bowls, or even over nachos.
This chili checks every box: it’s creamy, spicy, satisfying, and just the right kind of messy. Like all the recipes on Mymy Recipes, it’s about making food that’s big on flavor-and easy on your time.
