Mexican Street Corn Soup Recipe

If you’re a fan of elote (Mexican street corn) and crave a bowl of warm, comforting soup, this Mexican Street Corn Soup is the best of both worlds! Inspired by the flavors of grilled street corn slathered in creamy goodness, this recipe is rich, spicy, and just a bit tangy. It’s one of those dishes that warms you from the inside out, perfect for chilly days or anytime you’re in need of a bit of comfort.

I first discovered this recipe on a fall evening when I was trying to find a way to recreate the vibrant flavors of street corn in a heartier, soup form. The result? A creamy, slightly smoky, and oh-so-satisfying soup that quickly became a household favorite. It’s easy to make, full of flavor, and topped with those classic street corn garnishes like queso fresco and lime for a perfect finish.

this RECIPE

The story behind Mexican street corn soup 🍲

Mexican street corn, or elote, is a beloved snack often served by street vendors throughout Mexico. Traditionally, it’s a grilled ear of corn slathered in mayonnaise, chili powder, cotija cheese, and lime. This dish has inspired countless recipes, from elote dip to elote-flavored popcorn. In soup form, you get all the creamy, spicy, tangy goodness in every spoonful, making it a wonderfully comforting meal.

This soup version captures the essence of elote but adds chicken, making it a bit more substantial. The fire-roasted corn and green chiles add smokiness, while the lime juice keeps it fresh and tangy. It’s like a warm hug in a bowl, with all the flavors that make Mexican street corn so irresistible.

Key ingredients and substitutions

Let’s dive into what makes this soup so delicious and adaptable.

• Chicken: Boneless, skinless chicken breasts are easy to shred after cooking, adding protein and making the soup hearty. If you’re in a pinch, you could substitute with rotisserie chicken (just add it later in the process to avoid overcooking).
• Fire-roasted corn: This brings a smoky depth that gives the soup a bit of that grilled flavor we love in street corn. If you can’t find fire-roasted frozen corn, you can substitute with regular frozen or fresh corn. You can even roast fresh corn kernels in a pan for extra flavor.
• Tajín seasoning: This classic Mexican seasoning is a blend of chili, lime, and salt. It adds a bit of heat and tang. If you don’t have Tajín, try using a mix of chili powder and lime zest instead.
• Green chiles: These give the soup a subtle heat and a bit of sweetness. Canned diced green chiles are convenient, but fresh roasted green chiles (like Anaheim or poblano) would be amazing too!
• Sour cream: This gives the soup its creamy texture without being overly heavy. Greek yogurt works as a substitute if you prefer something with a little more tang and protein.
• Queso fresco: Crumbled on top, it adds a mild, slightly salty flavor that’s perfect for this dish. If you can’t find queso fresco, try feta cheese or even a bit of shredded cotija cheese.

Essential tools for making this soup

You don’t need any fancy equipment to make this recipe, but a few tools will make the process easier.

• Large pot or Dutch oven: A heavy-bottomed pot works best to distribute heat evenly and prevent the soup from sticking. If you have a Dutch oven, even better!
• Sharp knife: You’ll be chopping up onions, garlic, and jalapeños, so having a good knife is essential to keep things quick and easy.
• Tongs or a slotted spoon: These will help you easily remove the chicken breasts from the soup to shred them before adding them back in.
• Immersion blender (optional): If you like your soup on the smoother side, an immersion blender can help puree some of the soup without transferring it to a blender. Just be careful not to blend it completely, as you still want some texture!

Step-by-step: How to make Mexican street corn soup

Follow these steps, and you’ll have a bowl of cozy, creamy soup ready to enjoy!

1. Sauté the aromatics: Start by heating the olive oil in your pot over medium-high heat. Add the chopped red onion and jalapeño, cooking until the onion is soft and translucent, about 3-4 minutes. Stir in the minced garlic and cook for another 30 seconds, just until it’s fragrant.
2. Add the main ingredients: Place the chicken breasts, fire-roasted corn, and green chiles into the pot. Season everything with Tajín, cumin, chili powder, salt, and pepper. This is where the magic happens—the spices bloom and infuse the chicken and corn with so much flavor.
3. Simmer the soup: Pour in the chicken stock, bring everything to a boil, then reduce to a simmer. Cover the pot and let the soup cook for 25 minutes. This will cook the chicken through and allow the flavors to meld beautifully.
4. Shred the chicken: Once the chicken is cooked, use tongs to remove it from the pot. Shred it into bite-sized pieces with two forks, then return it to the soup. Shredded chicken blends seamlessly into the soup and makes each bite hearty and delicious.
5. Make it creamy: Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Lower the heat and let it all meld for about 3 more minutes. The cheese will melt, the sour cream will make the soup velvety, and the cilantro will add a pop of freshness.
6. Serve with toppings: Ladle the soup into bowls and top each serving with crumbled queso fresco, a sprinkle of extra cilantro, and a lime wedge on the side. The lime wedge is essential—squeezing fresh lime juice over the top just before eating brightens up the whole dish!

Variations to try

This Mexican Street Corn Soup is versatile, so feel free to make it your own! Here are a few ideas:

• Vegetarian version: Skip the chicken and use vegetable broth instead of chicken stock. You could add extra corn, black beans, or diced zucchini for more texture.
• Spicier soup: Add more jalapeños or even some chopped fresh serrano peppers if you love heat. A dash of hot sauce at the end can also give the soup a spicy kick.
• Vegan adaptation: Use plant-based sour cream, omit the cheese, and substitute the chicken with diced potatoes or more veggies. Vegan queso fresco or cashew cream can be used as toppings to keep the creamy texture.
• Corn chowder style: Add diced potatoes or a can of creamed corn to make the soup even thicker and more chowder-like. You may want to blend a portion of the soup if you prefer a smooth consistency.
• Smoky twist: Try adding a pinch of smoked paprika for an extra smoky flavor that complements the fire-roasted corn. Smoked salt can also add a unique depth.

Serving suggestions and garnishes

This soup is fantastic served with a few simple garnishes that elevate each bowl. A sprinkle of queso fresco and a fresh lime wedge add flavor, while chopped cilantro brightens it up. You can also add some crushed tortilla chips on top for a little crunch—perfect for scooping!

For sides, consider serving this soup with warm corn tortillas, a side of Mexican rice, or a simple avocado salad. These all complement the soup’s flavors without overpowering it.

Beverage pairings

This soup pairs wonderfully with drinks that complement its spicy, creamy flavors. Here are a few options:

• Agua fresca: A refreshing fruit-based Mexican drink. Try a watermelon, pineapple, or cucumber-lime agua fresca for a light, fruity balance.
• Horchata: This creamy, cinnamon-spiced rice drink adds a sweet contrast to the savory, spicy soup.
• Iced hibiscus tea (Jamaica): This tart, ruby-red tea is a great palate cleanser and adds a pop of color to your meal.

Storage and reheating tips

Leftover soup can be stored in an airtight container in the refrigerator for up to 4 days. When reheating, do so gently over medium heat on the stovetop or in the microwave at half power to prevent the sour cream from curdling. If the soup has thickened too much, add a splash of chicken stock or water to thin it out as it warms.

You can also freeze this soup, though keep in mind that the texture might change slightly. Freeze in individual portions and reheat on the stovetop, stirring well to reincorporate the creamy elements.

Adjusting for different serving sizes

This recipe makes about 4 servings, but you can easily scale it up or down. When doubling the recipe, be sure to use a larger pot and increase the seasoning to taste. For a smaller batch, halve the ingredients, but keep an eye on the cooking times—they might be a bit shorter, especially for the chicken.

Potential issues and fixes

• Curdled soup: If you add sour cream at too high a temperature, it may curdle. Lower the heat before stirring it in for a smooth, creamy consistency.
• Too thick: If your soup thickens too much as it cooks, just add a bit more chicken stock or water to reach your desired consistency.
• Too spicy: If you accidentally made it too spicy, stir in a bit more sour cream or cheese to mellow it out.

Frequently asked questions

Q: Can I make this soup in a slow cooker?
A: Yes! Just add all ingredients except the sour cream, cheese, and lime juice to the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours, then add the final ingredients.

Q: Can I use rotisserie chicken?
A: Absolutely. Shred the rotisserie chicken and add it near the end to avoid overcooking.

Q: What can I use instead of Tajín?
A: A blend of chili powder, lime zest, and a pinch of salt works well in place of Tajín.

Q: Is this soup gluten-free?
A: Yes, all ingredients are naturally gluten-free, but always check your stock and spices to be sure.

Q: Can I freeze this soup?
A: Yes, it freezes well, though the texture may change slightly. Reheat gently on the stovetop.

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