Spicy Street Corn Chili with Ground Pork – Easy Street Corn Soup
Craving the vibrant flavors of Mexican street corn but want something warm and hearty? Look no further! This street corn chili with ground pork (or sausage!) is the perfect fusion of creamy, sweet corn, spicy chili, and savory meat. It’s a crowd-pleaser, easy to make, and guaranteed to warm you from the inside out. Let’s dive into how to create this delicious and easy street corn soup!
Corn chowders are some of my favorite soups. I love this crock pot corn chowder with smoked sausage but also this Mexican Chicken and Corn Chowder. Since we love sweet corn and Mexican street corn, I decided to use ground pork to make this easy street corn soup that is very much spicy street corn chili.
Why You’ll Love This Street Corn Chili
- Easy Weeknight Meal: This street corn soup recipe is designed for simplicity, making it ideal for busy evenings.
- Flavor Explosion: The combination of sweet corn, smoky spices, and savory pork creates an irresistible taste.
- Versatile and Customizable: Adapt this recipe to your liking by adjusting spice levels and toppings.
- Perfect for Leftovers: This chili tastes even better the next day!
- Budget-Friendly: Uses readily available ingredients.
Ingredients You’ll Need
These are simple ingredients make an easy street corn soup.
- 1 pound ground pork or Italian sausage
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper (any color), chopped
- 2 Jalapenos
- 1 (15-ounce) can corn kernels, drained
- 2 cups frozen corn
- 2 cups chicken broth
- 1 (12-ounce) can beer
- 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (adjust to your spice preference)
- 1/2 cup sour creaam (or Mexican crema)
- 1/4 cup crumbled Cotija cheese (or feta)
- Fresh cilantro, chopped
- Lime wedges, for serving
Step-by-Step Instructions
- Brown the Meat: In a large pot or Dutch oven, brown the ground pork or sausage over medium-high heat, breaking it up with a spoon. Add the onion, bell pepper, and garlic to the pot. Sauté until the vegetables are softened, about 5-7 minutes. Drain any excess grease.
- Add Spices and Corn: Stir in the chili powder, cumin, smoked paprika, and cayenne pepper. Cook for 1 minute, until fragrant. Add the corn kernels and chicken broth. Stir well.
- Add Beer and Simmer: Pour in a beer and stir into the chili. Bring the chili to a boil, then reduce heat and simmer for at least 20 minutes, or up to an hour, stirring occasionally. This allows the flavors to meld together.
- Street Corn Magic: Once the chili is done, stir in the sour cream or Mexican crema.
Ladle the street corn soup into bowls. Top with crumbled Cotija cheese, fresh cilantro, and a squeeze of lime juice.
Whether you’re looking for a quick weeknight dinner or a crowd-pleasing dish for your next gathering, this recipe delivers both comfort and excitement. So, grab your ingredients, fire up the stove, and get ready to savor the taste of summer, even on the chilliest of days. We hope you enjoy this delicious twist on a classic favorite!
Tips and Variations
- Spice it Up: Increase the cayenne pepper or add a few dashes of hot sauce for extra heat.
- Add More Veggies: Feel free to incorporate other vegetables like zucchini, carrots, or celery.
- Slow Cooker Option: Brown the meat and sauté the vegetables as directed. Then, transfer everything to a slow cooker and cook on low for 6-8 hours.
- Grilled Corn: Grilling your own corn adds a wonderful smoky flavor. Simply grill fresh corn on the cob until charred, then cut the kernels off.
- Make it Creamier: Add a dollop of sour cream or Greek yogurt on top.
Enjoy Your Delicious Street Corn Chili!
This hearty and flavorful street corn chili is sure to become a family favorite. Here are some great ideas for what to serve with this street corn soup.
Street Corn Chili with Ground Sausage
Ingredients
- 2 pounds ground pork
- 1 tablespoon olive oil
- 3 cloves garlic
- 1 onion
- 1 bell pepper
- 3 jalapenos
- ½ teaspoon cayenne pepper
- 2 teaspoon cumin
- 2 tablespoon chili powder
- 1 tablespoon smoked paprika
- 3 cups sweet corn
- 2 cups chicken broth or water
- 2 tablespoons Better than Bouillon Chicken
- 1 cup sour cream
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup cheese Cotija, queso quesadilla
- 1 bunch cilantro
- 1 lime
Instructions
- Brown the ground pork in a stock pot or soup pan. Break up into pieces as it browns.
- Add diced garlic, onions, bell pepper, and two of the jalapeno peppers to pot and saute for 4-5 minutes or until vegetables become tender. Drain any excess grease.
- Add in cumin, chili powder, smoked paprika, cayenne pepper, salt, and pepper to the pot. Then stir in the corn.
- Pour chicken base, chicken stock, and beer stockpot. Stir to combine. Continue to heat over medium heat until it starts to boil. Then bring to a simmer.
- Cook on low heat for 20-30 minutes. Then add the sour cream right before serving. Stir to combine.
- Serve with sliced jalapenos, cotija cheese, lime wedge, and cilantro.
Nutrition
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