Mexican Street Corn Soup Recipe is like a bowl of sunshine on a chilly day—rich, creamy, and bursting with those zesty, smoky flavors you adore from your favorite street food. I love digging into this hearty soup any time I'm craving something cozy that still feels vibrant and fresh. Whether you're serving it for a casual weeknight dinner or impressing family at a weekend meal, this recipe brings the charm of Mexican street corn straight to your spoon. You’ll find it perfect for sharing with friends or sneaking a bowl all to yourself!
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What Makes This So Good
This soup nails the perfect balance of creamy richness and smoky spice, evoking all the magic of corn on the cob grilled with chili and lime. It’s comforting without being heavy, and every spoonful delivers that memorable combination of textures and tastes that keep you going back for more.
- Big Flavor, Minimal Fuss: The fire-roasted corn and layers of seasoning provide bold taste without long prep or complicated steps.
- Family-Friendly: It’s mild enough for kids but bursting with flavor grown-ups appreciate.
- Simple Ingredients: You can find everything at your local grocery store, with room to swap in fresh or frozen corn based on your stash.
- Works Any Night: Perfect as a quick weeknight meal or a star at casual gatherings.
Ingredient Guide
Choosing fresh, flavorful ingredients is the key to this Mexican Street Corn Soup Recipe really shining. Here’s what I like to keep in mind when gathering supplies:
- Olive Oil: A good quality extra-virgin olive oil adds a subtle fruitiness that complements the spices beautifully.
- Red Onion: Pick one that’s firm with shiny skin for the best sweetness when softened.
- Jalapeño: Adjust this based on your heat preference—remove seeds for less kick or leave them in for more.
- Fire-Roasted Corn: This is where the soup gets that signature smoky depth. I keep frozen fire-roasted corn on hand because it's convenient and flavorful year-round.
- Chicken: Skinless, boneless breasts cook through quickly and shred easily, making this soup hearty.
- Tajín Seasoning: If you haven’t tried it, it’s a tangy chili-lime salt blend that truly elevates Mexican street corn flavors.
- Sour Cream or Greek Yogurt: Full-fat versions add creaminess and a gentle tang; I often use Greek yogurt if I want a lighter soup.
- Cheese: Monterey Jack melts perfectly smooth, while queso fresco adds that fresh, crumbly contrast you’ll notice in every bite.
- Lime & Cilantro: These brighten up the whole dish and make it pop just before serving.
Quick Reminder: Full measurements are in the recipe card below.
How to Make Mexican Street Corn Soup Recipe
Step 1 — Prep & Ready
Start by chopping the red onion and jalapeño—if you want less heat, remove those seeds as you chop. Mince the garlic finely so it infuses the soup with that warm aroma. Get your chicken ready by patting it dry if needed, which helps it brown nicely. Heat your olive oil over medium-high heat in a large pot or Dutch oven so the onion and jalapeño soften quickly, releasing their fragrance with no bitterness. This first step sets the stage for the whole soup.
Step 2 — Cook with Confidence
Once your onions and jalapeño are nice and tender, toss in the garlic and let it cook just about 30 seconds—you'll smell that delightful garlic scent once it's ready. Add the chicken breasts along with the fire-roasted corn and canned diced green chiles. Sprinkle the Tajín, ground cumin, chili powder, salt, and pepper evenly over everything. Pour in the chicken stock, then bring the soup up to a boil. As it bubbles, you’ll notice the flavors marrying together. Lower the heat to a gentle simmer, cover, and let everything cook for about 25 minutes. This is where the chicken becomes tender and ready to shred.
Step 3 — Finish & Serve
Carefully remove the chicken to a cutting board and shred it into bite-sized pieces with two forks. Return the shredded chicken to the pot and stir in the sour cream or yogurt along with shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Keep the soup on low heat for another 3 minutes so everything blends into a creamy, zesty mix. When you serve, sprinkle crumbled queso fresco on top and add extra lime wedges and cilantro for brightness. The texture is beautifully creamy with bursts of fresh citrus and savory spice—just like the streets of Mexico!
Extra Helpful Tips
I find that the key to the best Mexican Street Corn Soup Recipe lies in balancing creaminess without dulling the bright flavors. Don’t overheat the sour cream or yogurt, or it may separate. Tasting as you go lets you adjust salt and lime to your perfect zing.
- Watch for This Sign: The soup is ready when the chicken is falling apart tender and the broth carries a smoky, spicy aroma.
- Temperature Trick: Simmer gently after adding dairy ingredients to keep that luscious creaminess intact.
- Prep-Ahead Option: You can cook and shred the chicken a day in advance to save time on busy nights.
- Avoid This Common Mistake: Don’t skip the fire-roasted corn—it’s what gives the soup that authentic street corn essence.
Serve & Enjoy
Easy Enhancements
Love your soup a little spicier? Add a few dashes of hot sauce or extra diced fresh jalapeño on top. For a smoky twist, a sprinkle of smoked paprika boosts that fire-roasted vibe. Garnishing with chopped green onions or a dollop of guacamole adds freshness and creaminess that complements the bold corn flavors beautifully.
Tasty Pairings
This soup pairs wonderfully with warm corn tortillas or crispy tortilla chips for scooping. A bright, fresh salad with avocado and radishes balances the creaminess, while a cold cerveza, margarita, or even lime-infused sparkling water rounds out the meal perfectly.
Quick Plating Tips
Serve your Mexican Street Corn Soup in rustic bowls, then sprinkle on fresh cilantro, crumbled queso fresco, and a few lime wedges arranged artfully on the side. A light drizzle of chili oil or a pinch of smoked paprika on top creates an inviting pop of color. These little touches make serving simple yet stunning.
Store, Freeze & Reheat
Fridge Storage
You can store leftover Mexican Street Corn Soup in an airtight container in the fridge for up to 3-4 days. You may notice the soup thickens as it cools—just stir in a splash of broth or water when reheating to bring back that perfect creamy texture.
Freezer Friendly?
This soup freezes well if you leave out the sour cream, cheese, and cilantro before freezing. Freeze the broth and chicken mixture in a container, then add dairy ingredients fresh when you reheat. This way, you avoid any texture issues from freezing dairy.
Reheat Like New
Reheat gently on the stovetop over medium-low heat, stirring frequently. Add a splash of broth to loosen it up and avoid sticking. If using a microwave, heat in short bursts, stirring in between to keep the texture smooth and creamy—never let it boil again to protect the flavor and consistency of your Mexican Street Corn Soup Recipe.
Mexican Street Corn Soup Recipe FAQs
Absolutely! Simply omit the chicken and use vegetable broth instead of chicken stock. Add extra corn and perhaps some diced potatoes for heartiness, and follow the same seasoning steps for that classic flavor.
Yes! Fresh corn, especially if it’s in season, makes the soup taste even brighter. Just cut the kernels off about 4-5 ears of corn and use in place of the frozen fire-roasted variety. To mimic the smoky flavor, you can lightly char the kernels in a hot pan before adding.
The spice level is moderate and can be adjusted. The jalapeño and chili powder give a gentle heat while Tajín adds tang and mild chili flavor. Feel free to remove seeds or reduce chili powder to tone it down, or add more if you like it fiery.
Definitely. This soup reheats beautifully and maintains flavor for a few days. Store in multiple portions for easy lunches or dinners. Just add dairy ingredients fresh if freezing to keep texture perfect.
Final Flavor Thoughts
I hope this Mexican Street Corn Soup Recipe becomes one of your go-to cozy meals because it’s simple, delicious, and just so rewarding to make. If you try it, I’d love to hear which tweaks you made or what toppings you loved best! Don’t forget to give it a star if it hits the spot, and why not try swapping in different cheeses or adding fresh avocado next time? Happy cooking!
Print📖 Recipe
Mexican Street Corn Soup Recipe
A creamy, zesty Mexican Street Corn Soup inspired by the flavors of elote, featuring tender chicken, fire-roasted corn, and a blend of spices, finished with lime, sour cream, and cheese for a comforting and vibrant meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Base Ingredients
- 1 tbsp. olive oil
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
Proteins & Vegetables
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn)
- 1 (4 oz.) can diced green chiles
Spices & Seasonings
- 1 tbsp. Tajín seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- ½ teaspoon table salt
- ¼ teaspoon finely ground black pepper
Liquids & Dairy
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
- 2 cups sour cream (full-fat) or Greek yogurt (full fat)
- ½ cup shredded Monterey Jack cheese
Fresh & Garnishes
- Juice of one lime
- ¼ cup chopped cilantro
- ½ cup crumbled queso fresco
- Lime wedges and chopped cilantro for garnish
Instructions
- Sauté aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, approximately 3 to 4 minutes. Stir in the minced garlic and cook for an additional 30 seconds to release its fragrance.
- Add main ingredients and season: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle in the Tajín seasoning, ground cumin, chile powder, salt, and black pepper to evenly coat the ingredients and build flavor.
- Add broth and simmer: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to maintain a gentle simmer. Cover the pot and let the soup cook for 25 minutes, allowing the chicken to cook through and flavors to meld.
- Shred chicken: Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot, mixing it back into the soup base.
- Add creamy elements and finish: Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Maintain a low heat and simmer the soup gently for an additional 3 minutes to meld and warm the dairy without curdling.
- Serve with garnishes: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro for a fresh and tangy finish.
Notes
- If you prefer a thicker soup, you can blend a portion of the soup before adding the sour cream and cheese.
- Use fresh corn if available for a sweeter, more vibrant flavor.
- Adjust the level of jalapeño or chile powder to control spiciness based on personal preference.
- The soup can be made ahead and stored in the refrigerator for up to 3 days; reheat gently to avoid curdling the dairy.
- For a vegetarian version, omit the chicken and use vegetable stock instead.
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