Jump to Recipe Print RecipeAs the aroma of simmering spices fills my kitchen, I can’t help but feel transported to a bustling street market in Mexico, where vendors whip up their famous elote. My take on this beloved street food is a Creamy Mexican Street Corn Soup that’s both satisfying and easy to whip up. This recipe is your ticket to enjoying the comforting warmth of a hearty bowl, perfect for weeknight dinners or cozy gatherings. Plus, it’s got the ideal balance of creamy texture and zesty flavors, so it’s a guaranteed crowd-pleaser, even for those with dietary restrictions! Whether you’re making it vegetarian or sticking to the classic version, you’re just a few steps away from a deliciously hearty meal. What toppings will you choose to elevate your soup game? What Makes This Soup a Must-Try? Comforting, Creamy Goodness: This Creamy Mexican Street Corn Soup wraps you in warmth with every spoonful. Versatile Options: Adapt it easily to suit dietary needs—go vegetarian or dairy-free without sacrificing flavor! Quick & Easy: Perfect for busy weeknights, it comes together in just 30 minutes. Crowd-Pleasing Flavors: Rich corn sweetness meets zesty toppings for a truly delightful dish. Perfect Pairing: Serve alongside a crunchy salad or tortilla chips for a complete meal experience! Dive into a bowl of this comforting soup and savor the cozy vibes of a Mexican street feast right in your home! Mexican Street Corn Soup Ingredients For the Soup Base Olive Oil – Adds richness and helps sauté aromatics; substitute with avocado oil for a similar flavor. Small Red Onion – Provides sweetness and depth; can be replaced with yellow onion. Medium Jalapeño – Adds heat; adjust to taste or omit for a milder version. Garlic (3 cloves, minced) – Essential for flavor; use garlic powder as a substitute if needed. Boneless Chicken Breasts (2 x 12 oz.) – Supplies protein; can be swapped with shredded rotisserie chicken for convenience. Fire-Roasted Frozen Corn (12 oz. package) – Gives a charred taste; substitute with fresh corn or canned corn that has been charred. Diced Green Chiles (4 oz. can) – Adds heat and flavor; fresh chiles can be used for a fresher taste. Tajín Seasoning (1 tbsp.) – Enhances the soup with a zesty kick; chili powder can work in a pinch. Ground Cumin (2 tsps.) and Chile Powder (2 tsps.) – Provide warmth and depth; adjust quantities for less heat. Table Salt (1/2 tsp.) and Black Pepper (1/4 tsp.) – Basic seasonings to enhance overall flavors. Chicken Stock (4 cups) – Forms the soup base; can substitute with vegetable broth for a vegetarian option. For the Creamy Finish Sour Cream (2 cups, full-fat) or Greek Yogurt – Adds creaminess; use non-dairy alternatives for dairy-free versions. Shredded Monterey Jack Cheese (1/2 cup) – Imparts creaminess; can be replaced with any melty cheese. Lime Juice (1 lime’s worth) – Enhances freshness; use lemon juice as an alternative if needed. Chopped Cilantro (1/4 cup) – Fresh herbiness; can be omitted or replaced with parsley for a different flavor. For Toppings Queso Fresco (1/2 cup, crumbled) – Final topping for richness; feta can serve as a substitute. Garnishes – Lime wedges and additional cilantro for serving enhance presentation and freshness. With this vibrant mix of ingredients, you’re well on your way to creating a soul-warming Mexican Street Corn Soup that everyone will love! Step‑by‑Step Instructions for Mexican Street Corn Soup Step 1: Sauté the Aromatics In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil shimmers, add a finely chopped small red onion and a diced medium jalapeño, cooking them for 3-4 minutes until they soften and the onions turn translucent. Stir in 3 cloves of minced garlic and sauté for another 30 seconds, allowing the mixture to become fragrant. Step 2: Add the Main Ingredients Next, stir in 2 boneless chicken breasts, 12 oz. of fire-roasted frozen corn, and a 4 oz. can of diced green chiles. Season this mixture with 1 tablespoon of Tajín seasoning, 2 teaspoons each of ground cumin and chili powder, along with ½ teaspoon of table salt and ¼ teaspoon of black pepper. Mix well to ensure every ingredient is coated in the spices. Step 3: Create the Soup Base Pour in 4 cups of chicken stock, stirring gently to incorporate it with the other ingredients. Increase the heat to bring the mixture to a boil, then reduce it to a simmer. Cover the pot and let it simmer for 25 minutes, allowing the flavors to meld together and the chicken to cook through, becoming tender. Step 4: Shred the Chicken After 25 minutes, carefully remove the chicken breasts from the pot using tongs. Place them on a cutting board and shred them using two forks until finely pulled apart. Return the shredded chicken to the pot, stirring it back in to combine with the soup base. Step 5: Add Creaminess and Flavor Lower the heat and mix in 2 cups of sour cream (or Greek yogurt), ½ cup of shredded Monterey Jack cheese, the juice of 1 lime, and ¼ cup of chopped cilantro. Stir these in until everything is well blended, and let it simmer on low for an additional 3 minutes, allowing the cheese to melt and create a creamy texture in your Mexican Street Corn Soup. Step 6: Serve with Toppings Ladle the soup into bowls, generously topping each portion with ½ cup of crumbled queso fresco. Garnish with lime wedges and extra cilantro for a fresh and vibrant finish. Enjoy the comforting warmth of your delicious Mexican Street Corn Soup, perfect for cozy meals or sharing with loved ones! Mexican Street Corn Soup Variations Feel free to let your creativity shine as you customize this delightful soup with these fun variations! Vegetarian: Swap the chicken for chickpeas or simply omit it and opt for vegetable broth. This way, you’ll still enjoy a hearty meal packed with flavor. Dairy-Free: Omit the sour cream and cheese, replacing them with coconut cream or a dairy-free sour cream alternative. Your taste buds will be dancing with joy! Extra Texture: Toss in black beans or torn corn tortillas for added heartiness and crunch. Both options bring an exciting twist that enhances each delightful spoonful. Spicy Kick: For a fiery adventure, add more diced jalapeños or a splash of hot sauce. Adjust to your taste, but be warned: there’s no turning back from that fiery goodness! Grilled Corn Adventure: Use fresh, grilled corn off the cob instead of frozen for a sweeter, smokier flavor. This brings the essence of summer street corn right to your bowl. Flavor Fusion: Incorporate some lime zest along with the juice for an extra citrusy brightness. Pair it with hints of chipotle for a smoky depth that elevates the dish. Cheesy Delight: Try using a different melty cheese like pepper jack for an exciting flavor twist. Its creamy, dreamy texture pairs beautifully with the soup’s rich base. Delightful Garnishes: Swap cilantro for fresh parsley or crushed tortilla chips for a crunch. Every topping you choose adds a layer of enjoyment that makes each bowl unique. For more culinary inspiration, consider trying a comforting Potato Soup Comfort or a zesty Grilled Balsamic Corn to accompany your gorgeous soup! Enjoy experimenting and discovering your favorite variations! Expert Tips for Mexican Street Corn Soup Fresh Corn Advantage: Use fresh corn kernels instead of frozen for a sweeter taste; remember to char them for added depth. Control the Spice: Start with half a jalapeño to gauge heat, adding more if you want extra kick. A little goes a long way! Broth Matters: Choose a quality chicken or vegetable broth—it’s the foundation of flavor in your Mexican Street Corn Soup. Make-Ahead Magic: This soup stores well! Make it a day ahead for even richer flavors; just reheat gently before serving. Topping Variations: Try avocado or crunchy tortilla strips for different textures and flavors; don’t shy away from experimenting! Make Ahead Options These Creamy Mexican Street Corn Soup preparations are ideal for busy home cooks looking to save time! You can chop the vegetables and shred the chicken up to 24 hours in advance; store them separately in airtight containers in the refrigerator to keep them fresh. Additionally, you can prepare the soup base (without the sour cream and cheese) and refrigerate it for up to 3 days. Just be sure to cool it completely before storing to prevent bacterial growth. When it’s time to serve, gently reheat the soup, stir in the sour cream, cheese, and lime juice, then enjoy a comforting, homemade meal with minimal effort! How to Store and Freeze Mexican Street Corn Soup Fridge: Store leftovers in an airtight container for up to 3 days. Be sure to let the soup cool to room temperature before sealing to maintain freshness. Freezer: For longer storage, freeze Mexican Street Corn Soup in a freezer-safe container for up to 3 months. Leave some space at the top, as the soup will expand when frozen. Reheating: Thaw overnight in the refrigerator before reheating. Warm gently on the stovetop over low heat, stirring occasionally to bring back its creamy texture. Note: If the soup thickens too much after freezing, add a splash of chicken stock or water when reheating to restore the desired consistency. What to Serve with Creamy Mexican Street Corn Soup Pair this delightful soup with heartwarming sides and beverages to complete your cozy meal. Tortilla Chips: Perfect for dipping, these crunchy bites add texture and a delightful salty contrast to the soup’s creaminess. Fresh Avocado Salad: A light and refreshing salad with diced avocados, tomatoes, and a squeeze of lime balances the richness of the soup. Spicy Black Beans: Serve a side of seasoned black beans to add protein and an extra punch of flavor that harmonizes with the soup’s spice. Cornbread Muffins: These sweet, fluffy bites add a comforting touch, complementing the smoky, sweet corn essence in the soup. Zesty Limeade: A chilled limeade refreshes the palate and enhances the vibrant flavors of the soup, making every sip a treat. Cilantro Rice: Fluffy rice seasoned with fresh cilantro brings a herbal freshness that pairs beautifully, soaking up the soup’s bold flavors. Grilled Chicken Tacos: For an extra heartiness, serve tacos filled with grilled chicken, fresh veggies, and your favorite toppings that mimic the soup’s flavor profile. Churros: End your meal on a sweet note with warm churros, subtly spiced and perfect for dipping into chocolate sauce. Mexican Street Corn Soup Recipe FAQs What type of corn should I use for the best flavor? For the richest flavor, I recommend using fire-roasted frozen corn, which adds a smoky sweetness to your soup. If you can find fresh corn, roast it yourself on the grill or in the oven for the best results. Fresh, charred corn kernels will elevate the dish, giving it that authentic street corn taste! How should I store leftovers of my Mexican Street Corn Soup? Absolutely! Store any leftovers in an airtight container in the refrigerator for up to 3 days. It’s important to let the soup cool to room temperature before sealing it to maintain its freshness. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat until warmed through. Can I freeze Mexican Street Corn Soup? Yes, you can! To freeze, ladle the soup into a freezer-safe container, leaving some space at the top since the soup will expand when frozen. It’s best to freeze it for up to 3 months. When you’re ready to enjoy it, allow it to thaw overnight in the fridge and reheat on the stove, gently mixing in a splash of stock or water if it thickens too much. What if the soup is too spicy for my taste? If you find the soup has too much heat, don’t worry! You can mellow the spice by adding a bit more sour cream or cheese to the pot. Additionally, stir in a splash of cream or milk to dilute the spiciness. Always taste as you go—start with half a jalapeño and adjust according to your heat preference! Can I make this recipe vegetarian or dairy-free? Yes, very! For a vegetarian twist, simply omit the chicken and use chickpeas or additional veggies, along with vegetable broth instead of chicken stock. To make it dairy-free, swap the sour cream and cheese for non-dairy alternatives—coconut cream blends wonderfully for that creamy finish! Creamy Mexican Street Corn Soup that Warms Your Soul Enjoy this Creamy Mexican Street Corn Soup, a deliciously hearty meal that blends zesty flavors with a creamy texture, perfect for weeknight dinners. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 6 cupsCourse: DinnerCuisine: MexicanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 tablespoons Olive Oil or avocado oil1 small Red Onion finely chopped1 medium Jalapeño diced3 cloves Garlic minced2 12 oz. Boneless Chicken Breasts or shredded rotisserie chicken1 12 oz. Fire-Roasted Frozen Corn or fresh corn1 4 oz. Diced Green Chiles fresh chiles for fresher flavor1 tablespoon Tajín Seasoning or chili powder2 teaspoons Ground Cumin2 teaspoons Chile Powder1/2 teaspoon Table Salt1/4 teaspoon Black Pepper4 cups Chicken Stock or vegetable brothFor the Creamy Finish2 cups Sour Cream or Greek yogurt, non-dairy alternatives for dairy-free1/2 cup Shredded Monterey Jack Cheese any melty cheese1 lime Lime Juice or lemon juice1/4 cup Chopped Cilantro or parsleyFor Toppings1/2 cup Queso Fresco crumbled, or fetaGarnishes lime wedges and additional cilantro Equipment Large pot or Dutch oven Method Step-by-Step Instructions for Mexican Street Corn SoupIn a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add a finely chopped small red onion and a diced medium jalapeño, cooking for 3-4 minutes until soft. Stir in 3 cloves of minced garlic and sauté for another 30 seconds.Stir in 2 boneless chicken breasts, 12 oz. of fire-roasted frozen corn, and a 4 oz. can of diced green chiles. Season with 1 tablespoon of Tajín seasoning, 2 teaspoons each of ground cumin and chili powder, ½ teaspoon of salt, and ¼ teaspoon of black pepper.Pour in 4 cups of chicken stock and bring to a boil, then reduce it to a simmer. Cover and let it simmer for 25 minutes.Remove the chicken from the pot, shred it on a cutting board, and return it to the pot.Mix in 2 cups of sour cream, ½ cup of shredded Monterey Jack cheese, the juice of 1 lime, and ¼ cup of chopped cilantro. Simmer on low for an additional 3 minutes.Ladle into bowls, topping each portion with ½ cup of crumbled queso fresco, lime wedges, and extra cilantro. Nutrition Serving: 1cupCalories: 300kcalCarbohydrates: 25gProtein: 18gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 600mgPotassium: 700mgFiber: 4gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 250mgIron: 2mg NotesThis soup can be made ahead and stores well. Use fresh corn for a sweeter taste and adjust the spice level as needed. Tried this recipe?Let us know how it was!
