Mexican Street Corn Soup Recipe

Creamy, tangy, and absolutely bursting with bold flavors, Mexican Street Corn Soup is my go-to dish for when I want something wildly delicious but still easy to whip up. It takes all the irresistible magic of elote—sweet corn, smoky chiles, zingy lime, and plenty of cheese—and transforms it into a silky, cozy bowl that’s perfect for weeknights, gatherings, or lazy weekends. Whether you’re looking to impress friends or just treat yourself, this soup delivers comfort and a punch of festive Mexican flavor in every spoonful.

Ingredients You’ll Need

Every ingredient in this Mexican Street Corn Soup recipe is carefully chosen to deliver the signature layers of flavor and color that make it so special. Don’t skip the little extras—they all play an essential role in building that classic street corn personality in soup form!

• Olive oil: Adds richness and helps develop those beautiful caramelized flavors when sautéing the aromatics.
• Red onion: Lends sweet, vibrant undertones and a gorgeous pop of color.
• Jalapeño: Brings a gentle heat and unmistakable Mexican kick—seeds in or out, your call!
• Garlic: Just a little elevates every ingredient with mouthwatering aroma and depth.
• Chicken breasts: Poached right in the soup for tender, juicy bites that soak up all the flavors.
• Fire-roasted frozen corn: Delivers smoky sweetness; use fresh corn or any frozen if needed, but fire-roasted is extra special.
• Diced green chiles: Little cans of magic that add gentle heat and classic street corn vibes.
• Tajín seasoning: The famous fruity-chile-lime seasoning that gives this soup its authentic edge—don’t skip it!
• Ground cumin: Earthy and warm, this is a backbone spice in Mexican cooking.
• Chile powder: Adds a deep, mellow spiciness and ties all the flavors together.
• Table salt: Essential for balancing and enhancing all the bright flavors.
• Black pepper: Finely ground for subtle heat and a touch of sharpness.
• Chicken stock/broth: The soul of the soup, infusing it with comforting depth.
• Sour cream (or Greek yogurt): Makes the soup luxuriously creamy with trademark tang.
• Monterey Jack cheese: Melts in beautifully, adding silkiness and mellow flavor.
• Lime juice: Brightens the whole bowl with zesty refreshment.
• Cilantro: Fresh and herbaceous, it finishes the soup with gusto.
• Queso fresco: Crumbly, creamy, and classic—perfect for that authentic touch on top.
• Lime wedges and extra cilantro: Optional, but highly recommended for serving!

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start by heating the olive oil in a big soup pot or Dutch oven over medium-high heat. Once the oil shimmers, add your chopped red onion and jalapeño. Let these sweat and soften—about three to four minutes—then toss in the garlic for another thirty seconds. Right here is where the flavor foundation for your Mexican Street Corn Soup begins to build that irresistible aroma in your kitchen.

Step 2: Add the Main Ingredients

Now it’s time to layer in your protein and veggies. Drop in the chicken breasts, fire-roasted corn, and diced green chiles. Next, shower everything with your Tajín seasoning, cumin, chili powder, salt, and black pepper. Stir well to combine so every bite will sing with vibrant, savory spices and pops of flavorful corn.

Step 3: Simmer the Soup

Pour in your chicken stock (or broth) and bring the whole pot up to a spirited boil. Once bubbling, dial the heat down to a gentle simmer. Add the lid and let it cook for 25 minutes. The chicken turns tender, the flavors meld, and the house fills with pure Mexican Street Corn Soup anticipation.

Step 4: Shred the Chicken

After simmering, pull the chicken breasts from the pot using tongs. Place them on a plate and shred the meat into bite-sized pieces with two forks. This simple move makes every spoonful hearty and full of protein. Add the shredded chicken back into the pot, letting it nestle back into the flavorful broth.

Step 5: Blend in the Creamy Goodness

Reduce the heat to low and stir in the sour cream, shredded Monterey Jack cheese, a generous squeeze of fresh lime juice, and the chopped cilantro. Let it warm through for about three minutes—just enough for the cheese to melt and everything to combine into that luscious, creamy, tangy Mexican Street Corn Soup magic.

Step 6: Garnish and Serve

Ladle the soup into bowls and top each with crumbled queso fresco, a few extra sprigs of cilantro, and a wedge of lime. Every garnish adds punchy freshness and eye-catching color that makes this soup sing at first sight (and first bite).

How to Serve Mexican Street Corn Soup

Garnishes

Go all out with toppings! I love extra crumbled queso fresco, fresh cilantro, a dusting of Tajín, and a wedge of lime. If you want even more crunch, try a few crushed tortilla chips sprinkled on top. The key is a combo of creamy, salty, tart, and fresh with every spoonful—just like authentic elote.

Side Dishes

This soup can easily stand alone, but pairing with a side makes for a true fiesta. Warm flour or corn tortillas are perfect for dipping, or serve alongside a simple salad of tomatoes and avocado. Some folks love a small bowl of Mexican rice or charro beans for a super-satisfying meal.

Creative Ways to Present

Don’t be shy about dressing up your Mexican Street Corn Soup for company! Serve it in mini cups with tiny spoons for a playful appetizer, or ladle over rice in shallow bowls for a heartier presentation. For a burst of color, serve garnished with extra veggies like diced red bell pepper or sliced radishes.

Make Ahead and Storage

Storing Leftovers

Mexican Street Corn Soup keeps beautifully in the fridge for up to four days. Let it cool completely before transferring to airtight containers. The flavors continue to develop overnight, making leftovers even more craveable!

Freezing

If you want to freeze, leave out the sour cream and cheese until reheating to prevent any separation. Store in freezer-safe containers, and it’ll be ready for your next comfort-food craving up to three months later.

Reheating

Gently warm the soup over medium-low heat on the stovetop, stirring occasionally. Add a splash of chicken broth if it feels too thick. If you froze the soup, let it thaw overnight in the fridge first, then stir in the dairy right before serving for best texture.

FAQs

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! Swap the chicken breasts for a can of drained black beans or extra corn, and use vegetable broth instead of chicken stock. The soup is just as hearty and flavorful.

Is there a way to make this spicy or mild?

Yes—adjusting the jalapeño and chile powder lets you tailor the spice level. For less heat, remove the jalapeño seeds or skip the pepper entirely. For more, add a pinch of cayenne or a chopped serrano pepper.

Can I use leftover cooked chicken?

Definitely! Stir in shredded cooked chicken during the last few minutes of simmering—no need to poach it from scratch. It’s a great shortcut for using up leftovers.

What’s the best substitute for Tajín if I can’t find it?

A mix of chili powder, lime zest, and a pinch of salt recreates the effect of Tajín in a pinch. You can also try any Mexican chile-lime seasoning available at your local grocery store.

Does this soup reheat well for lunches?

It does! Mexican Street Corn Soup is just as tasty (if not better) the next day. Pack it in thermoses or microwave-safe containers, and add a spoonful of sour cream or extra queso fresco right before eating.

Final Thoughts

If you’ve never tried Mexican Street Corn Soup, trust me—your taste buds are in for the happiest surprise. No matter the season or occasion, it’s one of those soups you’ll want to make again and again. I hope you give it a try, add your own twist, and enjoy every creamy, flavorful spoonful!

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