This Mexican Street Corn White Chicken Chili is a delicious southwestern comfort food. It takes our love of Mexican elote and melds it with the flavors of our famous White Chicken Chili. While it is not “traditional” Texas Chili, as it has beans, it will be an instant classic in your household. My wife can’t get enough of it in the cooler months of Texas Fall and Winter!
Recipe: https://www.meatchurch.com/blogs/recipes/mexican-street-corn-white-chicken-chili
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26 Comments
Matt Pittman using a useless
white onion? Lol! Finely got to use the Meat Church chilli seasoning. Love it!
Haha, Honey Hog Hot is absolutely the best! I go through three jars per season—considering it only lasts a maximum of three months here in Sweden 😄😉
Matt, I made your white chicken chili, added more peppers and Mexican street corn and smoked it for an Indianapolis Colts tailgate against the Titans. Big hit!
CHILI
bro why would you F with chili this is not chili this is some sissy food get it together
Maybe I missed it, but where does the Mexican street corn come into play? It looks like just frozen "regular corn"? I understand the smoked process of the whole pot of chili, but I expected the corn to be grilled/smoked beforehand.
How c an I buy your seasong spices. Do you deliver to Canada
Honey hog hot rub seasoning do you de look I v er to ontario canada
Looks great Matt! Definitely going to be trying this one out soon. BTW I didn't see that discount code you were referring to…could you please tell me where it's hidden or post it again?
I unsubscribed because there are too many un-skippable ads.
Looks great as is, but if you're going to call it Mexican Street Corn chili, shouldn't it have Tajin in it? If you were going to add it, when would you and how much? Like just a sprinkle after the cook is done for example. Or do you think it wouldn't go with the flavors that are already there and wouldn't use it at all. Just wondering what your thoughts are on that. Looks great though!
Oh man im making this over the weekend. Hmm… Maybe add in some smoked cream cheese too?
Looks good!
I can’t wait to give this a try! It’s getting cold up in NY and this looks great!
Nice to see you increased the size of the garlic and herb seasoning bottle. Thank you!
Meat Church, I’m going to call you out every video. How are you going to have a seafood seasoning but haven’t ever used it in a video or recipe that I’ve seen!
Matt I know this pains you to call this chili — I agree, but also agree with you that it can be great and not be "real chili". What I would like to most importantly call out and complement you on is what many viewers might not even catch, but so important. When you are sautéing veggies — you always put garlic in very last and 30 seconds max for bloom — so many celebrity chefs act like this doesn't matter and you nail it here. I'll be making this Saturday or Sunday, and am sure it will become part of my arsenal, — but I, like you, won't call it "chili". It's just "good". Thanks for your builds on your mother-in-law recipe.
I tried this in my jetboil and it burned :/
This looks amazing—thanks for sharing this recipe!!
Just made this last night for dinner. A big hit with the whole family. See ya next Wednesday Matt!
Damn, I just ordered this morning before I heard about the discount coupon!!
This looks so damn good!!! Thanks!! Gotta order some spices!
No sour cream as a condiment.
Looks awesome. I make something similar, but I am a firm believer in trying all your recipes.
Mexican street corn uses mayo not sour cream, so it's your version of the street corn, ok.
Just made it for tonight and we killed it. Amazing!