Mexican Street Corn Soup Recipe

If you’ve ever fallen in love with the vibrant flavors of elote, you’re in for a treat with this Mexican Street Corn Soup Recipe. It’s like taking that mouthwatering street food experience and transforming it into a warm, comforting bowl of creamy goodness. Bursting with smoky, spicy, and tangy notes, this soup wraps you in cozy deliciousness while celebrating the bold, fresh ingredients that make Mexican street corn so iconic. Whether you’re craving a hearty main dish or a flavorful side, this recipe is a fantastic way to share those beloved flavors in a new and cozy way.

Ingredients You’ll Need

Don’t be fooled by how simple the ingredients list looks—each one is a star player that brings its own magic to this Mexican Street Corn Soup Recipe. From the fire-roasted corn’s smoky punch to the creamy tang of sour cream, every item adds depth, texture, and that perfect balance of zest and comfort.

• 1 tbsp. olive oil: The base for sautéing that softens onions and infuses flavor with a fruity richness.
• 1 small red onion: Adds mild sweetness and a subtle bite that balances the spice.
• 1 medium jalapeño: Brings a gentle heat that wakes up your taste buds without overpowering the soup.
• 3 cloves garlic, minced: Aromatic punch that blends beautifully with the spices and vegetables.
• 2 (12 oz.) skinless, boneless chicken breasts: Protein that makes this soup hearty and satisfying.
• 1 (12 oz.) package fire-roasted frozen corn: The soul of the recipe, delivering that iconic smoky, charred flavor reminiscent of street corn.
• 1 (4 oz.) can diced green chiles: Adds a mild, earthy punch with a touch of tang.
• 1 tbsp. Tajin seasoning: A zesty seasoning blend of chili, lime, and salt that enhances brightness and depth.
• 2 tsps. ground cumin: Warm and earthy notes that add authentic Mexican flavor.
• 2 tsps. chile powder: Brings a mild smoky heat that layers perfectly with other spices.
• 1/2 tsp table salt: Essential for tying all the flavors together just right.
• 1/4 tsp finely ground black pepper: Freshly cracked for a subtle kick and balance.
• 4 cups (32 oz.) chicken stock or low-sodium chicken broth: The flavorful, liquid foundation that melts all the ingredients into one harmonious soup.
• 2 cups sour cream (full-fat) or Greek yogurt (full fat): Adds luxurious creaminess and a gentle tang.
• 1/2 cup shredded Monterey Jack cheese: Melts into the soup for a milky, rich finish.
• Juice of one lime: Brightens the soup with refreshing acidity and balances richness.
• 1/4 cup chopped cilantro: Fresh, herbal notes that lift the entire dish.
• 1/2 cup crumbled queso fresco: The perfect garnish, adding salty creaminess and texture.
• Lime wedges and extra chopped cilantro for garnish: Adds a fresh pop of flavor and visual appeal when serving.

How to Make Mexican Street Corn Soup Recipe

Step 1: Sauté the Aromatics

Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Toss in the chopped red onion and jalapeño, letting them cook until the onions turn soft and translucent—about 3 to 4 minutes. Then stir in the minced garlic for just 30 seconds to release its fragrant, mouthwatering aroma without burning it. This step builds the flavorful foundation for your soup, where sweetness and spice start their delicious dance.

Step 2: Add the Chicken and Corn

Next, nestle in the chicken breasts along with the fire-roasted corn and canned green chiles. Sprinkle on the Tajin, ground cumin, chili powder, salt, and pepper. This mix of smoky spices and seasoning creates those classic Mexican street corn flavor notes. Stir everything together so the raw chicken gets coated in the spices and the corn begins to release its smoky, sweet essence into the mix.

Step 3: Simmer the Soup

Pour in the chicken stock and bring the pot up to a lively boil. Once boiling, reduce the heat and cover it to allow the soup to simmer gently for about 25 minutes. This lets the chicken cook through perfectly and the flavors to marry together beautifully. You’ll notice the broth starting to take on a lovely golden hue, infused with the essence of the ingredients.

Step 4: Shred the Chicken and Add Creamy Ingredients

Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks or your hands. Return the shredded chicken to the soup, stirring it gently. Now, add the sour cream (or Greek yogurt if preferred), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup gently simmer on low heat for another 3 minutes to allow the cheese to melt and the creamy ingredients to blend smoothly without curdling. This step creates that luscious, velvety texture that makes this soup so irresistible.

Step 5: Finish with Toppings

Your Mexican Street Corn Soup Recipe is nearly ready to enjoy. Ladle it into bowls and crown each serving with crumbled queso fresco, a squeeze of fresh lime wedges, and an extra sprinkle of chopped cilantro. The toppings add wonderful texture, brightness, and an inviting presentation that will make this dish feel special every time you serve it.

How to Serve Mexican Street Corn Soup Recipe

Garnishes

The magic of this soup is elevated with the final touches. A generous sprinkle of crumbled queso fresco brings a creamy salty contrast that melts perfectly on the warm soup. Lime wedges add bursts of fresh citrus that make every spoonful lively. Don’t forget an extra handful of chopped cilantro—they add an herbal brightness and vibrant color that your eyes will love almost as much as your palate.

Side Dishes

This soup is hearty enough to stand on its own but also pairs beautifully with warm, crusty bread or soft corn tortillas for dipping and scooping. For a fuller meal, serve alongside a simple avocado salad or Mexican street corn salad to stay within the flavor theme while adding fresh greens and crunch. A bowl of this soup paired with tortilla chips for scooping makes an irresistible casual dinner or party starter.

Creative Ways to Present

Get creative by serving this Mexican Street Corn Soup Recipe in mini bread bowls or hollowed-out small pumpkins for festive occasions. You can also layer the soup with a dollop of guacamole or a drizzle of chipotle crema on top for extra flair and smoky depth. For a fun twist, sprinkle crushed tortilla chips on top for crunch or add a handful of roasted pepitas as a garnish to mimic the crunchy toppings of traditional elote.

Make Ahead and Storage

Storing Leftovers

This soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and become more harmonious overnight, making it a fantastic make-ahead option. Just be sure to give it a good stir before reheating, as the creamy ingredients may settle or thicken.

Freezing

You can freeze this soup for up to 3 months, but since it contains dairy, it’s best to freeze before adding the sour cream and cheese. Freeze the broth, chicken, and vegetables in airtight containers or freezer bags. When you’re ready to enjoy it, thaw overnight in the fridge, then gently reheat and stir in the cream and cheese at the end to keep the soup smooth and fresh-tasting.

Reheating

To reheat, warm the soup gently in a saucepan over low to medium heat, stirring frequently to prevent sticking and separating. If the soup thickens too much, add a splash of chicken stock or water to loosen it up. Avoid boiling once the cream and cheese are added to keep that silky texture intact. A quick squeeze of fresh lime before serving will revive the bright flavors.

FAQs

Can I make this Mexican Street Corn Soup Recipe vegetarian?

Absolutely! Simply replace the chicken broth with vegetable broth and omit the chicken. You can add extra corn and beans or roasted vegetables to make it just as hearty and flavorful.

Is there a dairy-free version of this soup?

Yes! Swap the sour cream and cheese for dairy-free alternatives like coconut yogurt or cashew cream, and use a vegan cheese substitute if you like. The soup will still have great flavor and creaminess.

What if I can’t find fire-roasted corn?

If fire-roasted corn isn’t available, you can create similar smoky notes by charring fresh corn on a grill or in a cast iron skillet before adding it to the soup. Avoid canned corn as it doesn’t provide the same texture and flavor.

Can I use leftover cooked chicken?

Definitely! Using pre-cooked chicken saves time — just add the shredded chicken in Step 4 and reduce the simmering time accordingly since the chicken is already cooked.

How spicy is this soup?

It has a gentle warmth from the jalapeño, Tajin, and chili powder but isn’t overwhelmingly spicy. You can adjust the jalapeño amount or omit the seeds to suit your heat preference.

Final Thoughts

This Mexican Street Corn Soup Recipe is a celebration of bold, comforting flavors wrapped up in a cozy bowl. It’s one of those recipes that feels like a warm hug while delivering the zest and smokiness of your favorite street food. I encourage you to give it a try — whether for a weeknight meal or when hosting friends who will be wowed by this vibrant, creamy, and downright delicious bowl of soup. Once you taste the combination of smoky corn, tender chicken, and tangy cream, it might just become your new go-to comfort recipe.

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