Mexican Street Corn Soup Recipe

If you love creamy, comforting soups with a punch of bold flavor, you’re in for a treat with this Mexican Street Corn Soup! Inspired by the classic elote sold on vibrant city streets, this recipe brings together sweet, fire-roasted corn, tangy lime, a hint of spice, and a swirl of creamy goodness, all in one irresistible bowl.

Ingredients You’ll Need

There’s nothing fussy here—every ingredient in this Mexican Street Corn Soup plays a special role. From the fire-roasted corn’s smoky pop to the creamy tang of sour cream and queso fresco, these simple pantry staples come together for an irresistible bowl of comfort and color.

• Olive oil: For sautéing your aromatic base and giving the soup a subtle richness.
• Red onion: Adds a mild sweetness and gorgeous color—use yellow onion if that’s what you have.
• Jalapeño: Just enough heat to wake up your palate; seed it if you want to keep things mild.
• Garlic: Three cloves for savory backbone and irresistible aroma.
• Skinless, boneless chicken breasts: Gently poached right in the broth for ultra-tender, juicy bites; swap with thighs if you prefer.
• Fire-roasted corn (frozen or fresh): The star ingredient—smoky, charred, and so full of flavor; check notes for roasting fresh corn yourself!
• Diced green chiles: Adds bright, subtle heat and Southwestern flair.
• Tajín seasoning: That signature street corn zing—citrusy, mildly spicy, with a hint of salt.
• Ground cumin and chili powder: For earthy warmth and deep flavor all throughout the soup.
• Salt and black pepper: To perfectly season every spoonful.
• Chicken stock or low-sodium chicken broth: Builds the savory, hearty soup base.
• Sour cream (or Greek yogurt): Swirled in at the end for creamy, tangy lushness.
• Shredded Monterey Jack cheese: Melts like a dream for smooth texture and cheesy richness.
• Lime juice: Brightens the soup and brings out every flavor—don’t skip it!
• Cilantro: Fresh and herbaceous, sprinkled in for a pop of color and freshness.
• Queso fresco: Crumbled on top for creamy, salty bites that channel true elote vibes.
• Lime wedges and extra cilantro (for garnish): Each bowl feels special with a final sprinkle and squeeze.

Variations

One of my favorite things about Mexican Street Corn Soup is how easy it is to tailor for your cravings or whatever’s in the fridge. With a few tweaks, you can make this recipe vegetarian, lighter, or even extra hearty—just the way you love it.

• Vegetarian Swap: Omit the chicken altogether and bump up the veggies (try diced bell pepper or zucchini), using vegetable broth instead of chicken stock.
• Make it Vegan: Use a creamy, unsweetened plant-based yogurt or cashew cream, and sub in your favorite dairy-free cheeses for the Monterey Jack and queso fresco.
• Boost the Protein: Add a can of rinsed black beans or great northern beans along with the corn for a heartier, fiber-rich soup.
• Extra Fiery: Toss in a little chipotle in adobo sauce or use a serrano pepper instead of jalapeño if you like things hot!
• Low-Carb Option: Swap out the corn for charred cauliflower florets for a different twist while keeping the flavor profile lively.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start by heating a swirl of olive oil in a large pot or Dutch oven over medium-high heat. Add your chopped red onion and diced jalapeño, stirring until the onions become soft and glossy—about 3 to 4 minutes. The jalapeño should smell amazing right away! Toss in the minced garlic for just 30 seconds, so it doesn’t burn, but the kitchen fills up with its mouthwatering scent.

Step 2: Add Chicken and Seasonings

Nestle the chicken breasts right into the pot, then dump in your fire-roasted corn, diced green chiles, and generous shakes of Tajín, cumin, chili powder, salt, and black pepper. This is where all the signature flavors of Mexican street corn soup start to mingle and build depth!

Step 3: Simmer and Shred the Chicken

Pour in the chicken stock and bring everything to a lively boil. Once boiling, lower the heat to a gentle simmer, cover, and let your soup bubble away for 25 minutes. By this time, the chicken will be perfectly tender—pull it out, shred with two forks, and pop the pieces right back into the pot.

Step 4: Finish with Cream, Cheese, and Lime

Reduce the heat to low and stir in the sour cream (or Greek yogurt), Monterey Jack cheese, fresh lime juice, and a shower of chopped cilantro. Let it simmer for 2–3 more minutes so the cheese melts and everything gets irresistibly creamy, luscious, and fragrant!

Step 5: Serve and Garnish

Ladle your Mexican Street Corn Soup into bowls and pile on the crumbled queso fresco, a few fresh cilantro leaves, and a wedge of lime. Every bowl bursts with color and that unmistakable street corn flair—so dig in and enjoy!

How to Serve Mexican Street Corn Soup

Garnishes

This soup comes to life with a sprinkle of fresh cilantro, creamy crumbles of queso fresco, and extra lime wedges on the side—just like your favorite street cart. Try a dusting of Tajín or a few thin slices of jalapeño for even more color and kick, or toss on some crisp tortilla strips if you’re feeling fancy!

Side Dishes

Pair your Mexican Street Corn Soup with warm, fluffy bolillo rolls or a batch of cheesy quesadillas for dunking and scooping. A side of simple avocado salad, fresh tomato salsa, or zesty slaw adds refreshing contrast and turns the meal into a full fiesta.

Creative Ways to Present

For a party-ready twist, serve the soup in mini mugs or little ramekins for appetizers, or ladle it over a bed of rice for a heartier entrée. You can even set up a DIY toppings bar—let everyone garnish their own bowl and watch the smiles blossom!

Make Ahead and Storage

Storing Leftovers

Store any leftover Mexican Street Corn Soup in an airtight container in the fridge—it’ll keep beautifully for up to three days. If you’re planning ahead, wait to add the garnishes until just before serving so everything stays fresh and vibrant.

Freezing

This soup is freezer-friendly! Simply cool it completely, transfer to freezer-safe containers, and freeze for up to two months. For best texture, freeze the soup without the garnishes—just pop them on after reheating for that just-made feel.

Reheating

Gently reheat Mexican Street Corn Soup on the stovetop over medium heat or pop individual bowls in the microwave. Stir often and heat until piping hot—if it’s a bit thick after chilling, loosen with a splash of broth or milk and stir until smooth and creamy again.

FAQs

Final Thoughts

If you’re looking for a new family favorite or just want to bring some sunshine to the table, you won’t be disappointed with a steaming bowl of Mexican Street Corn Soup. Give it a try—and don’t forget those extra toppings and a big squeeze of lime. Enjoy every last spoonful!

Print