Mexican Street Corn White Chicken Chili

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 116.

	this recipe	typical
liquid	79%	48%
fat	2%	1%
aromatics	7%	10%
salt	0%	0%
vegetables and beans	63%	9%
collagen idx	0.8	0.8
marbling idx	0.6	0.6

Adapts cleanly: egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

28 g	2 tablespoons butter
850 g	2 (15-ounce) cans whole kernel corn, (drained and rinsed)
	1 tablespoon chili lime seasoning, (plus more for topping)
4 g	1 teaspoon olive oil
75 g	1/2 medium yellow onion, (diced)
15 g	1 jalapeño, (seeded and diced)
9 g	3 cloves garlic, (peeled and minced)
900 g	4 cups shredded chicken
8 g	1 tablespoon chili powder
2 g	1 teaspoon cumin
3 g	1 teaspoon onion powder
3 g	1 teaspoon garlic powder
4 g	1 teaspoon kosher salt
1 g	1/2 teaspoon smoked paprika
960 g	4 cups chicken broth
425 g	1 (15-ounce) can cannellini beans, (drained and rinsed)
115 g	1/2 cup sour cream
28 g	1/4 cup crumbled cotija cheese, (plus more for topping)
	Juice and zest of 1 lime
	Chopped cilantro, (for topping)
	Diced red onion, (for topping)

Method: 7 steps, published by www.isabeleats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“Definitely a "keeper" recipe! So good. Hubby loved it. I used a poblano pepper instead of the jalapeño because that's what I had. Added a little chili adobo for more heat. Plus made my own chili lime seasoning.” — a cook, 4★

“I knew by the title I would like this recipe and… it really was super tasty!! I think adding the tajin covered corn add a little something extra to the broth that made it so savory, yum!” — a cook, 5★