As I stirred the pot, the aroma of charred corn and spices transported me straight to the bustling streets of Mexico. This Creamy Mexican Street Corn Soup captures all the vibrant, zesty flavors of elote in just one cozy bowl. With its smoky sweetness and rich, velvety texture, this easy meal is not only a crowd-pleaser but also customizable to fit your dietary needs. Whether you opt for frozen fire-roasted corn or the fresh stuff, you can whip this up in no time. Plus, it’s gluten-free with options for lighter substitutes. Are you ready to dive into a comforting bowl that brings a taste of street food right to your home? Let’s get cooking!
Why is This Soup a Must-Try?
Quick and Easy: This creamy Mexican Street Corn Soup comes together in less than 30 minutes, making it perfect for a busy weeknight dinner.
Maximum Flavor: The blend of smoky corn, zesty jalapeño, and aromatic spices creates a rich, unforgettable taste that will have everyone coming back for seconds.
Customizable Options: Whether you prefer a vegetarian version with beans or the hearty goodness of rotisserie chicken, this recipe caters to your preferences seamlessly.
Great for Meal Prep: Leftovers are a dream! Store any extra in the fridge or freezer, and easily reheat for a delicious lunch or dinner later.
Perfect for Gathering: With its crowd-pleasing flavor and comforting warmth, serve this soup at your next gathering or cozy night in. Pair it with some Chipotle Corn Salsa for the ultimate experience!
Mexican Street Corn Soup Ingredients
For the Base
- Olive Oil – Adds richness and flavor; can substitute with vegetable oil for a lighter taste.
- Red Onion – Provides sweetness and depth; white onion can be used as an alternative.
- Jalapeño – Offers heat and zest; remove seeds for a milder flavor or substitute with a milder pepper like poblano.
- Garlic – Enhances overall flavor; fresh minced garlic is preferred, but garlic powder can be a substitute in a pinch.
For the Protein
- Chicken Breasts – Main protein source that creates a filling soup; rotisserie chicken can be used for easier prep.
For the Corn
- Fire-Roasted Corn – Adds smokiness and sweetness; fresh grilled corn or regular frozen corn can also be used.
- Diced Green Chiles – Provides spiciness and depth; substitute with mild green peppers for less heat.
For Seasoning
- Tajín Seasoning – Adds citrusy heat; can substitute with a mix of chili powder and lime zest.
- Ground Cumin – Contributes warmth and earthiness.
- Chile Powder – Brings additional heat and flavor; adjust to taste based on desired spice level.
- Salt & Black Pepper – Basic seasonings to enhance flavor; adjust according to preference.
For the Soup
- Chicken Stock – Forms the soup base; low-sodium broth is a healthier option.
- Sour Cream – Adds creaminess and tanginess; can substitute with full-fat Greek yogurt or a dairy-free version for dietary restrictions.
For the Finish
- Monterey Jack Cheese – Adds creaminess and flavor; other melting cheeses like cheddar can be used.
- Lime Juice – Provides brightness and acidity to balance flavors.
- Cilantro – Freshness and aromatic note; can omit or substitute with parsley for a different flavor.
- Queso Fresco – Crumbled for garnish; adds a salty, creamy touch; feta can work as a substitute.
- Lime Wedges & Chopped Cilantro – Garnishes for serving.
Delve into this Mexican Street Corn Soup recipe that’s sure to warm the soul!
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Sauté the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add the diced red onion and chopped jalapeño, sautéing for 3-4 minutes until the onion is translucent and softened, stirring occasionally. Then, add 2 minced garlic cloves and cook for an additional 30 seconds, allowing the garlic to become fragrant and lightly golden.
Step 2: Combine the Main Ingredients
Into the pot, add 1 pound of chicken breasts, 4 cups of fire-roasted corn, and 1 can of diced green chiles. Sprinkle in 2 teaspoons of Tajín seasoning, 1 teaspoon of ground cumin, 1 teaspoon of chile powder, and season with salt and black pepper to taste. Stir thoroughly to combine and cook for about 2 minutes to allow the spices to bloom and coat the ingredients.
Step 3: Create the Soup Base
Pour in 5 cups of chicken stock, ensuring all ingredients are submerged. Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25 minutes, cooking until the chicken is tender and the flavors meld together beautifully.
Step 4: Shred the Chicken
After simmering, carefully remove the chicken breasts from the pot and allow them to cool slightly. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken to the pot, stirring it into the creamy Mexican Street Corn Soup to distribute it evenly throughout the dish.
Step 5: Stir in the Creamy Elements
Lower the heat, and then stir in ½ cup of sour cream, 1 cup of grated Monterey Jack cheese, the juice of 1 lime, and a handful of chopped cilantro. Allow the soup to simmer on low for an additional 3-4 minutes until the cheese has melted, creating a rich and creamy texture.
Step 6: Garnish and Serve
Ladle the delicious Mexican Street Corn Soup into bowls, and top each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro for a fresh finish. Serve this comforting soup warm, letting the delightful aromas fill your kitchen as you enjoy each hearty spoonful.
Storage Tips for Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container for up to 3 days. When ready to enjoy, gently reheat on the stove or in the microwave to maintain the soup’s creamy texture.
Freezer: You can freeze the Mexican Street Corn Soup for up to 2 months. For best results, omit the sour cream before freezing; add it back in after thawing and reheating.
Thawing: To thaw, place the frozen soup in the fridge overnight. Reheat on the stovetop over low heat, stirring frequently to ensure even warming and creaminess.
Reheating: When reheating, add a splash of chicken stock or water if the soup appears too thick, stirring well to restore the desired consistency.
Expert Tips for Mexican Street Corn Soup
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Corn Choice: Use grilled fresh corn if available, as it enhances the smoky flavor of the Mexican Street Corn Soup for a richer taste.
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Spice Control: Adjust the amount of jalapeño and chile powder based on your heat preference; always taste as you go to avoid overpowering the soup.
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Protein Substitutes: For a quicker prep, rotisserie chicken works perfectly in this recipe. Alternatively, beans or lentils can make a great vegetarian option.
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Dairy Alternatives: If you’re looking for lighter options, consider substituting sour cream with full-fat Greek yogurt or a plant-based yogurt for a creamy yet nutritious twist.
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Storage Tips: Store leftovers in an airtight container for up to three days. When reheating, do so gently to maintain the creaminess of your Mexican Street Corn Soup.
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Garnish Ideas: Experiment with different garnishes like avocado or crushed tortilla chips for added texture and flair.
Mexican Street Corn Soup Variations
Feel free to explore these delicious twists on the classic Mexican Street Corn Soup, making it truly your own!
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Vegetarian: Substitute chicken with black beans or lentils for a hearty, protein-packed meal without the meat. This keeps all the flavors, while making it plant-friendly.
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Creamy Twist: Swap out sour cream for full-fat Greek yogurt or a dairy-free alternative to cater to your dietary needs without compromising on creaminess.
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Flavor Boost: Add more spices like smoked paprika or chipotle powder for an extra kick of flavor and warmth that perfectly complements the corn’s sweetness.
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Extra Veggies: Toss in additional veggies such as diced bell peppers, zucchini, or even spinach! This boosts nutritional value and adds a pop of color for a comforting yet vibrant soup.
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Cheesy Goodness: Experiment with different melting cheeses like queso blanco or pepper jack for a fun cheesy twist that’ll leave everyone wanting more.
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Heat Levels: For a milder soup, remove all seeds and membranes from jalapeños or use a sweeter pepper like a bell pepper instead. Adjust the recipe to match your heat preferences!
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Slow Cooker Option: Prepare the soup in your slow cooker for a hands-off method! Just add ingredients in the morning and let the flavors meld for hours while you’re busy.
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Serve with a Kick: Pair your soup with tangy sides like a dollop of salsa verde or garnish it with spicy pickled jalapeños to take it over the top. For the perfect meal duo, consider serving this with some tasty Busy Day Soup.
Let these variations inspire you to create your own unique version of Mexican Street Corn Soup, tailored to the tastes of your family and friends!
What to Serve with Mexican Street Corn Soup
Enjoy this soup as the perfect centerpiece for a satisfying meal that delights the senses.
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Crispy Tortilla Chips: These crunchy chips provide a delightful contrast to the creamy soup, making each dip irresistibly fun.
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Fresh Garden Salad: A vibrant salad with mixed greens, cherry tomatoes, and a zesty vinaigrette adds freshness and balances the richness of the soup beautifully.
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Tangy Slaw: A cabbage slaw dressed with lime and cilantro adds a crisp texture and refreshing brightness that complements the bold flavors of the soup.
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Grilled Chicken Tacos: These flexible and flavorful tacos work wonderfully with your soup, allowing everyone to build their own delectable bite alongside their broth.
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Mexican Rice: Fluffy rice flavored with spices rounds out the meal, providing a heartiness and warmth that pairs beautifully with the creamy soup.
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Avocado Toast: Sliced avocados spread on toasted bread offer a rich, creamy texture that complements the soup’s flavors, creating a lovely balance.
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Margaritas: A refreshing margarita, whether classic or frozen, enhances the meal with its citrus notes and is the perfect drink to elevate your dining experience.
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Flan: Finish off with a slice of creamy flan; its sweet, smooth texture offers a satisfying contrast to the savory soup.
Make Ahead Options
This Creamy Mexican Street Corn Soup is perfect for meal prep, saving you valuable time on busy weeknights! You can chop the vegetables (red onion, jalapeño, and garlic) and even shred the chicken up to 24 hours in advance, storing them separately in airtight containers in the refrigerator to maintain their freshness. Additionally, the soup base can be prepared up to 3 days ahead—simply allow it to cool, then refrigerate and reheat gently on the stovetop before adding the sour cream, cheese, lime juice, and cilantro to finish. This ensures that your flavors remain vibrant and the consistency creamy, delivering just as delicious results with minimal effort!
Mexican Street Corn Soup Recipe FAQs
How do I choose the best corn for this soup?
Absolutely! When using fresh corn, look for ears with bright green husks and moist silk. The kernels should be plump and juicy. If you’re opting for frozen fire-roasted corn, choose a brand that uses real fire-roasted corn for the best smoky flavor.
How should I store my leftovers?
For maximum freshness, store any leftover Mexican Street Corn Soup in an airtight container in the fridge for up to 3 days. When reheating, gently warm it on the stove or in the microwave to preserve its creamy texture.
Can I freeze Mexican Street Corn Soup?
Very much so! You can freeze the soup for up to 2 months, but it’s best to omit the sour cream before freezing. Once thawed, reheat and stir in the sour cream until creamy and delicious again. To thaw, place it in the fridge overnight, then reheat on low until warmed through.
What if I don’t have Tajín seasoning?
Not to worry! If you don’t have Tajín seasoning on hand, you can make a simple substitute by mixing 1 teaspoon of chili powder with the zest of half a lime. This will help replicate the zesty, spicy flavor that Tajín brings to the soup.
Is this soup suitable for those with dietary restrictions?
Absolutely! This Mexican Street Corn Soup can easily cater to various dietary needs. For a gluten-free option, ensure your chicken stock is certified gluten-free. You can also replace sour cream with full-fat Greek yogurt or a dairy-free alternative. Plus, it’s straightforward to convert into a vegetarian dish by swapping chicken for beans or lentils.
What should I do if my soup is too thick after reheating?
If you find your Mexican Street Corn Soup has thickened too much during storage, simply add a splash of chicken stock or water until you reach your desired consistency. Stir well to incorporate, and warm it gently on the stove for an even texture.
Mexican Street Corn Soup: A Creamy, Comforting Delight
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium-high heat. Add diced red onion and chopped jalapeño, sautéing for 3-4 minutes until the onion is translucent. Add minced garlic and cook for an additional 30 seconds.
- Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in Tajín seasoning, ground cumin, chile powder, salt and black pepper. Stir thoroughly and cook for about 2 minutes.
- Pour in chicken stock, ensuring all ingredients are submerged. Bring to a boil, reduce heat to low, cover, and let it simmer for 25 minutes.
- Remove chicken breasts from the pot and shred them into bite-sized pieces. Return the shredded chicken to the pot and stir to combine.
- Lower the heat and stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Allow to simmer for an additional 3-4 minutes.
- Ladle the soup into bowls, topping each with crumbled queso fresco, lime wedges, and extra chopped cilantro. Serve warm.
