Name: Creamy Mexican Street Corn Soup That Comforts Your Soul
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tablespoons olive oil (can substitute with vegetable oil); 1 medium red onion (diced); 1 medium jalapeño (chopped; remove seeds for less spice); 3 cloves garlic (minced); 2 pieces boneless, skinless chicken breasts (substitute with shredded rotisserie chicken if desired); 2 cups fire-roasted corn (regular canned corn can be used); 1 can diced green chiles (4-ounce size); 1 tablespoon Tajín seasoning (or substitute with chili powder and lime); 0.5 teaspoon cumin (add more for deeper flavor); 1 teaspoon chili powder (or substitute with paprika); salt (to taste); black pepper (to taste); 4 cups chicken stock (low-sodium preferred); 0.5 cup sour cream (or use full-fat Greek yogurt); 1 cup shredded Monterey Jack cheese (can substitute with cheddar); 1 tablespoon lime juice (substitute with lemon juice for a different flavor); queso fresco (crumbled); cilantro (freshly chopped; omit if desired)

On a chilly evening, nothing sounds better than cozying up with a bowl of homemade goodness, right? That’s exactly the feeling I want you to experience with this Mexican Street Corn Soup. It’s inspired by the beloved street food elote, bringing those vibrant flavors straight into your kitchen in a comforting, creamy dish. Not only is this soup a delectable twist on comfort food, but it’s also wonderfully adaptable—perfect for a quick weeknight meal or a festive gathering! With customizable heat levels and an option to make it vegetarian or vegan, this soup can please any crowd. So, are you ready to immerse yourself in the rich, delightful world of flavors this recipe has to offer?

Why Is This Soup So Irresistible?

Comforting Warmth: Each ladle of this Mexican Street Corn Soup wraps you in cozy, velvety goodness, making it the perfect dish on chilly nights.

Endless Customization: Want to tailor the spice? Adjust the jalapeño, or make it vegetarian with chickpeas for a delicious twist.

Rich, Creamy Flavor: With ingredients like sour cream and Monterey Jack cheese, this soup delivers a depth of flavor that’s astonishingly satisfying.

Quick & Easy: Great for busy evenings, it comes together in just 30 minutes, making home-cooked meals a breeze! Pair it with cornbread or tortilla chips for an unforgettable experience—just like you would with Cheeseburger Soup Cozy or Sausage Potato Soup.

Crowd-Pleasing Delight: Ideal for family gatherings or casual dinners, its combination of taste and comfort is bound to win hearts. Enjoy a bowl, and you’ll see why it’s so beloved!

Mexican Street Corn Soup Ingredients

For the Soup Base

Olive Oil – For sautéing the aromatics; use vegetable oil if preferred.
Red Onion – Adds sweetness and depth; white onion can be used as a substitute.
Jalapeño – Provides heat; for less spice, use poblano or remove seeds.
Garlic – Enhances flavor; freshly minced for the best results.
Chicken Breasts – Main protein source; can substitute with shredded rotisserie chicken for convenience.
Fire-Roasted Corn – Key flavor component offering smokiness; regular canned corn can suffice in a pinch.
Diced Green Chiles – Adds tangy heat; opt for mild chiles for less spiciness.
Tajín Seasoning – Offers zesty spice; substitute with a mixture of chili powder and lime.
Cumin – Provides earthy undertones; add more for a deeper flavor.
Chili Powder – Adds depth and warmth; substitute with paprika if necessary.
Salt & Black Pepper – Essential for seasoning; adjust to taste.
Chicken Stock – Forms the soup base; low-sodium option is preferable.

For Creaminess

Sour Cream or Greek Yogurt – Adds creaminess; for a lighter option, choose full-fat Greek yogurt.
Monterey Jack Cheese – Melt-in ingredient for creaminess; substitute with cheddar if unavailable.
Lime Juice – Introduces fresh acidity; substitute with lemon juice for a different flavor.

For Garnish

Queso Fresco – Garnish that adds a soft, crumbly texture.
Cilantro – Fresh garnish for brightness; omit if desired.

Whether you’re serving it up for a family dinner or a festive gathering, this Mexican Street Corn Soup is bound to impress. Enjoy right away, and let the cozy flavors swirl around your kitchen!

Step‑by‑Step Instructions for Mexican Street Corn Soup

Step 1: Sauté the Aromatics
Begin by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced red onion and 1 chopped jalapeño, cooking until they soften and the onion becomes translucent, about 3-4 minutes. Stir in 3 minced garlic cloves, allowing it to cook until fragrant for about 30 seconds, creating a flavorful base for your Mexican Street Corn Soup.

Step 2: Add Chicken and Seasonings
Next, introduce 2 boneless, skinless chicken breasts to the pot along with 2 cups of fire-roasted corn and a 4-ounce can of diced green chiles. Season the mixture with 1 tablespoon of Tajín, ½ teaspoon of cumin, and 1 teaspoon of chili powder, adding salt and black pepper to taste. Mix everything well to coat the chicken and vegetables in the spices.

Step 3: Simmer the Soup
Pour 4 cups of chicken stock into the pot and bring the mixture to a boil over high heat. Once boiling, lower the heat and let it simmer uncovered for 25 minutes, allowing the chicken to cook through and the flavors to meld. Stir occasionally to prevent sticking, and enjoy the enticing aromas that fill your kitchen.

Step 4: Shred the Chicken
After 25 minutes, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot, mixing it well with the soup base, ensuring every spoonful of Mexican Street Corn Soup has tender chicken.

Step 5: Make it Creamy
To achieve that signature creaminess, stir in ½ cup of sour cream and 1 cup of shredded Monterey Jack cheese into the pot. Add the juice of 1 lime, mixing everything until smooth and thoroughly combined. Cook for an additional 3 minutes over low heat, allowing the cheese to melt fully and create a luscious texture.

Step 6: Garnish and Serve
Ladle the creamy Mexican Street Corn Soup into bowls and finish with a sprinkle of crumbled queso fresco and freshly chopped cilantro on top for a burst of color and flavor. Serve immediately, inviting everyone to dig into this comforting dish that brings a taste of Mexico right to your table.

What to Serve with Mexican Street Corn Soup?

Embrace the warmth of flavor and comfort as you create a delightful meal experience to accompany your soup.

Cornbread: This sweet, moist bread is the perfect complement, soaking up the creamy soup while providing a delightful texture contrast.
Tortilla Chips: Crispy and salty, they add crunch and a playful element to each spoonful, making every bite an adventure.
Fresh Green Salad: A light, zesty salad with citrus vinaigrette adds brightness, balancing the richness of the soup while refreshing your palate.
Guacamole: Creamy and flavorful, homemade guacamole provides that beloved, silky texture that pairs wonderfully with the spices in the soup.
Mexican-Cilantro Rice: Fluffy rice infused with cilantro enhances the meal, offering a fragrant, herbaceous backdrop that complements the soup’s zesty notes.
Margaritas: Refreshing and tangy, a classic margarita or a non-alcoholic version adds a festive touch, elevating your soup into a celebratory feast.
Churros: For dessert, consider light and crispy churros dusted with cinnamon sugar to bring a sweet conclusion to the meal, echoing the flavors of the soup.
Pico de Gallo: This fresh salsa adds bright flavors and acidity, enhancing each bite with its juiciness and crunch, marrying beautifully with the soup’s creamy texture.

Make Ahead Options

These flavorful Mexican Street Corn Soup preparations are perfect for busy home cooks looking to save time during the week! You can chop the vegetables (red onion, jalapeño, and garlic) and store them in an airtight container in the refrigerator for up to 3 days. Additionally, cook the chicken and make the soup base, then cool it completely and refrigerate for up to 24 hours. To maintain the creaminess, mix in the sour cream and cheese right before serving, ensuring that it stays fresh and luscious. When you’re ready to enjoy your soup, simply reheat it gently on the stove, adding a bit of chicken stock if needed, for a quick, comforting meal that feels homemade!

Expert Tips for Mexican Street Corn Soup

Heat Adjustment: Start with half the jalapeño and add more if you prefer a spicier kick. This way, you can control the heat level in your Mexican Street Corn Soup.
Convenient Cheese: Use pre-shredded cheese to save time and ensure even melting in the soup, making it creamy and delightful.
Stir, Don’t Rush: Stir the soup occasionally while it simmers to prevent ingredients from sticking to the bottom, keeping your Mexican Street Corn Soup smooth and delicious.
Flavor Boosters: Consider roasting your corn on the grill for an extra layer of smokiness. This will enrich the flavor and elevate the overall dish.
Storage Ready: If making ahead, leave out the cream until reheating to maintain optimal texture. This helps preserve the creamy goodness of your soup.

How to Store and Freeze Mexican Street Corn Soup

Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This way, you can enjoy your Mexican Street Corn Soup for a couple of meals without losing flavor.

Freezer: Freeze the soup in airtight containers or freezer bags for up to 3 months. Be sure to leave some space at the top for expansion when the soup freezes.

Reheating: When ready to enjoy, thaw in the fridge overnight. Reheat gently over low heat on the stove, adding a splash of chicken stock or water to adjust the consistency.

Make-Ahead Tip: For optimal texture, consider adding cream or cheese fresh when reheating. This ensures a creamy, delicious bowl of soup every time!

Mexican Street Corn Soup Variations

Feel free to explore these delicious twists that will make your Mexican Street Corn Soup uniquely yours!

Vegetarian Version: Omit the chicken and add black beans, chickpeas, or cubed tofu for protein. You’ll get a satisfying soup without sacrificing taste!
Dairy-Free Delight: Use coconut cream or a dairy-free yogurt as a replacement for sour cream. This adds a smooth richness that enhances the overall flavor while keeping it plant-based.
Creamy Cream Cheese: Swap out Monterey Jack cheese for cream cheese to achieve a different creamy texture. It lends a wonderful tang that elevates the dish beautifully!
Extra Smokiness: Grill your corn before adding it to the soup for a deeper, smoky flavor. Your taste buds will thank you for this indulgence!
Heat It Up: If you’re craving a spicy kick, add diced serrano peppers instead of jalapeños. They bring a fiercer heat that warms you from the inside out.
Seasonal Flavors: Incorporate roasted sweet potatoes for a sweet, earthy surprise. This twist adds a beautiful texture and flavor when paired with the other ingredients.
Savory Herb Boost: Add fresh oregano or thyme for a unique, herby twist that complements the traditional spices. It enhances the layers of flavor in each bowl.

For even more comfort food inspo, check out this savory Minestrone Soup Italian and this delightful Pot Lasagna Soup. Enjoy crafting your soup to suit every taste!

Mexican Street Corn Soup Recipe FAQs

How do I know if my corn is ripe or good to use?
Absolutely! Use fresh corn on the cob if possible. Look for bright yellow kernels with no dark spots or signs of mold. If using frozen or canned corn, check that it’s still sweet and doesn’t have a mushy texture.

How should I store leftover Mexican Street Corn Soup?
Store it in an airtight container in the refrigerator for up to 3 days. This keeps it fresh and delicious for your next meal. When reheating, I suggest adding a little broth or water to restore its creamy consistency.

Can I freeze Mexican Street Corn Soup?
Yes! You can freeze it in airtight containers or heavy-duty freezer bags for up to 3 months. Make sure to leave some space at the top of the container since the soup will expand as it freezes. Thaw overnight in the fridge before reheating.

What if my soup is too thick?
If your Mexican Street Corn Soup turns out too thick, it’s an easy fix! Simply stir in some chicken stock or water a little at a time until you reach your desired consistency. Heat gently on the stove, stirring until well mixed.

Is this soup gluten-free, and can I make it dairy-free?
Absolutely! This Mexican Street Corn Soup is naturally gluten-free. For a dairy-free version, substitute sour cream with coconut cream or a dairy-free yogurt, and use a dairy-free cheese alternative. This ensures everyone can enjoy this comforting dish!

Can I add more heat to my soup?
Very! If you love spice, consider adding more jalapeño, or some diced fresh serrano peppers. You can also sprinkle in some cayenne pepper or hot sauce at the end for an extra kick! Just be sure to taste gradually, as it’s easier to add more than to take it out.