Mexican Street Corn Soup Recipe

If you’ve ever wished you could enjoy the zesty, creamy delight of elote in every soothing spoonful, Mexican Street Corn Soup is about to become your new obsession. This dish captures all the charred corn, tangy lime, chili kick, and luscious cheese that make Mexican street corn irresistible, serving it up in a bowl perfect for weeknights and weekends alike. Whether you’re making it for family dinner or your next potluck, the flavors and comforts of this soup are bound to win hearts.

Ingredients You’ll Need

You’ll love how these simple yet essential ingredients come together to create this vibrant, soul-warming soup. Each adds its own special touch, and together, they bring out that magical blend of color, taste, and texture unique to great Mexican Street Corn Soup.

• Olive oil: Gives the soup a rich base and ensures the aromatics cook up perfectly fragrant.
• Red onion: Adds a gentle sweetness and beautiful color to the broth.
• Jalapeño: Brings mild heat and a fresh pop—totally adjustable to your spice preference.
• Fresh garlic: Provides depth and a subtle bite that infuses the whole soup.
• Chicken breasts: Make the soup hearty and filling while keeping it lean; you could also swap in rotisserie chicken for convenience.
• Fire-roasted frozen corn: Delivers that signature smoky-sweet street corn flavor, but feel free to use fresh or regular frozen corn if you’re in a pinch.
• Diced green chiles: Add a mellow chili flavor and even more Mexican flair.
• Tajín seasoning: The classic chili-lime blend that gives Mexican Street Corn Soup its iconic elote taste.
• Ground cumin: Brings warm, earthy depth to every spoonful.
• Chili powder: Enhances the smokiness and heat for full flavor impact.
• Table salt: Brings all the flavors together—just a little goes a long way.
• Black pepper: Adds a gentle kick and brightness to the soup.
• Chicken stock: The backbone for a rich, savory broth—choose low sodium to control saltiness.
• Sour cream or full-fat Greek yogurt: Lends the soup its signature luscious creaminess and subtle tang.
• Monterey Jack cheese: Melts into the base for creamy, gooey comfort.
• Lime juice: Fresh citrus wakes up every other flavor and balances out the richness.
• Cilantro: Adds herby brightness and that classic street corn vibe.
• Queso fresco: Crumbled on top, this mild cheese is essential for authenticity and creamy finish.
• Lime wedges and chopped cilantro (for garnish): The finishing touch for a burst of color and tang right before serving.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Heat up the olive oil in your Dutch oven or large pot over medium-high. Add the red onion and jalapeño—sizzle them until softened, about 3 to 4 minutes. Drop in the garlic and let it bloom for just 30 seconds, so your kitchen fills with that irresistible aroma. It’s all about building flavor from the very start!

Step 2: Add Chicken, Corn, and Seasonings

Now, layer in the chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle over the Tajín, cumin, chili powder, salt, and black pepper. Stir everything together so the chicken and vegetables get coated in those deep Mexican Street Corn Soup spices and seasonings.

Step 3: Pour in Stock and Simmer

Pour in the chicken stock, stirring gently to lift any caramelized goodness from the bottom of the pot. Bring the soup to a gentle boil, then lower the heat and cover. Let it simmer for 25 minutes to give the flavors time to meld and for the chicken to become incredibly tender.

Step 4: Shred the Chicken

Carefully remove the chicken breasts and shred them using two forks (or just your hands if they’ve cooled down a bit). Return the shredded chicken to the pot, so every bite is perfectly balanced with corn and spice.

Step 5: Finish with Cream, Cheese, and Herbs

Lower the heat and stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let everything melt and mingle for about 3 minutes—your Mexican Street Corn Soup will turn thick, creamy, and tangy right before your eyes.

Step 6: Ladle and Garnish

Spoon the hot soup into bowls and top each with generous crumbles of queso fresco, a sprinkle of chopped cilantro, and a fresh lime wedge. Your masterpiece is ready to serve!

How to Serve Mexican Street Corn Soup

Garnishes

The garnishes are where this soup truly shines! Don’t be shy with extra crumbled queso fresco, a handful of fresh cilantro, and plenty of lime wedges on the side. A drizzle of Mexican crema or a pinch more Tajín can elevate your bowl from delicious to dynamite—every spoonful should feel like a street food fiesta.

Side Dishes

This soup is hearty enough to stand alone, but if you want to turn dinner into more of a celebration, consider serving it alongside warm corn tortillas, a crisp green salad, or refried beans. A platter of tortilla chips with guacamole is always a welcome addition, and a tangy slaw will balance all those rich, creamy notes.

Creative Ways to Present

For party-worthy flair, try serving Mexican Street Corn Soup in small mugs or ramekins as an appetizer. You can even set up a “build your own bowl” station with a selection of toppings. Or, for an outdoor gathering, pour the soup into thermoses and surprise your friends with picnic-perfect Mexican flavor!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup stores beautifully—simply ladle it into an airtight container and refrigerate for up to 3 days. The flavors actually deepen overnight, making for an even tastier bowl the next day!

Freezing

Want to save some for later? Allow the soup to cool completely, then transfer to freezer-safe containers, leaving a little space for expansion. It will keep well for up to 2 months. Keep in mind the dairy may separate a bit when thawing, but a good stir will bring it right back together.

Reheating

Warm your soup gently on the stovetop over medium-low heat, stirring often. If it seems a bit thick, add a splash of chicken stock. For quick lunches, you can also microwave single servings—just cover loosely and stir halfway through to ensure even heating.

FAQs

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! Swap in vegetable broth for the chicken stock and use canned black beans or sautéed mushrooms instead of chicken. You’ll still get all those fantastic street corn flavors in every spoonful.

What’s the best way to get that fire-roasted corn flavor?

If you can’t find fire-roasted frozen corn, grill fresh corn on the cob and char it slightly before adding it to the soup. Alternatively, sauté canned or frozen corn in a hot skillet until golden and smoky. This extra step is worth it for authentic flavor!

Is there a way to make it dairy free?

Yes, try using a plant-based sour cream or unsweetened coconut yogurt, and swap in your favorite vegan cheese alternative. The soup base is naturally creamy from the corn, so you’ll still get great texture.

Can I use rotisserie chicken?

Definitely—using cooked rotisserie chicken is a great time-saver! Just shred and add it after simmering the soup base, and continue with the recipe from Step 5.

Does this soup work for meal prep?

It works wonderfully! Prepare the soup in advance, store it in meal-prep containers, and garnish just before serving. You’ll have restaurant-worthy lunches ready to go all week.

Final Thoughts

Whether you’re new to Mexican Street Corn Soup or it’s already a family favorite, I hope this recipe brings you as much comfort and joy as it does in my home. There’s nothing quite like those bright flavors and creamy bites—so grab your favorite spoon and make a pot for yourself soon!

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