This Mexican Street Corn Soup is like wrapping yourself in a cozy, irresistible hug of sweet corn flavor, smoky spices, and creamy goodness. Inspired by the iconic elote you’d find from sunny street vendors, it takes all those crave-worthy flavors—chile, lime, cheese, and cilantro—and brings them together in the most heartwarming bowl. Every spoonful is pure comfort with a lively twist.
Why You Should Make This Recipe
- All the street corn flavor you love—in soup form! Each bowl is packed with vibrant, familiar tastes of traditional Mexican street corn, but in a creamy, soul-soothing format.
- Simple ingredients, big payoff. You won’t need anything fancy—just a handful of pantry staples and a couple fresh touches to get restaurant-worthy results.
- Perfect for sharing. This recipe makes enough for a family meal or can easily be doubled for a festive dinner party—every guest will ask for seconds!
- Make it your own. It’s easily customizable for different spice levels, toppings, or dietary needs—so you can get creative every single time you cook it.
Ingredients & Substitutions
What I love about Mexican Street Corn Soup is how each ingredient shines—bringing its own magic to the texture, color, or bold taste of the final dish. Everything is easy to find, and each piece plays a vital role in building up the rich, layered flavors that make this soup completely irresistible.
- Olive Oil: Adds richness and helps the aromatics bloom with flavor as they cook.
- Red Onion: Brings subtle sweetness and vibrant color integral to the soup’s base.
- Jalapeño: Offers just the right touch of gentle heat—adjust more or less to your taste.
- Garlic: Gives that earthy, aromatic depth you’ll miss if you skip it!
- Chicken Breasts: Keep the soup filling and satisfying, with tender bites of protein in every spoonful; easily swapped for rotisserie chicken or omitted for a vegetarian version.
- Fire-Roasted Corn: The signature smoky-sweet element! Frozen works perfectly, or try fresh (grilled for authentic flavor) if you have it on hand.
- Diced Green Chiles: Provides subtle warmth and a fresh “pop” of green flavor without overwhelming heat.
- Tajín Seasoning: That beloved chili-lime zing that brings the street corn flavor to life, but chili powder with lime zest can work in a pinch.
- Ground Cumin & Chile Powder: Layers in earthy spice and warmth—absolutely classic in Mexican-inspired soups.
- Salt & Black Pepper: Enhances every other flavor in the pot—don’t skip or skimp on the salt!
- Chicken Stock or Broth: Infuses the soup with comforting body; swap in veggie broth for a vegetarian take.
- Sour Cream or Greek Yogurt: The luscious, creamy backbone—use full-fat for the dreamiest texture and tang.
- Monterey Jack Cheese: Melts into the broth, adding richness and a gentle pull of cheese in every bite.
- Lime Juice: Wakes up and brightens the whole pot—freshly squeezed is the only way to go!
- Fresh Cilantro: An herbaceous finishing touch—you can leave it out if you’re not a fan.
- Queso Fresco: That salty, crumbly finishing cheese traditionally found atop elote—feta is a good substitute.
- Lime Wedges & Extra Cilantro (for garnish): Optional but highly recommended for a burst of fresh flavor right before serving.
How to Make Mexican Street Corn Soup
Step 1: Sauté Onion, Jalapeño, and Garlic
Start by heating olive oil in your favorite large pot or Dutch oven over medium-high heat. Add the chopped red onion and jalapeño, sautéing until the onion softens and gets a little translucent—about 3 to 4 minutes. Stir in the minced garlic and let it sizzle for about 30 more seconds, just until fragrant. This step lays down the aromatic, flavorful base for your Mexican Street Corn Soup.
Step 2: Build the Soup with Chicken, Corn, and Spices
Next, nestle the chicken breasts right into your fragrant veggies, then add the fire-roasted corn and green chiles. Sprinkle on the bold Tajín, cumin, chili powder, salt, and pepper for that authentic kick. Stir it all together so the flavors mingle before you pour in the chicken stock. This combination infuses the soup with true street corn personality.
Step 3: Simmer Until Chicken is Tender
Raise the heat to bring everything to a gentle boil, then turn down to a simmer, cover, and let the soup bubble away for about 25 minutes. This gives the chicken time to cook through and soak up all those incredible flavors while the soup base gets rich and fragrant.
Step 4: Shred Chicken and Add the Creamy Goodness
Ladle out the cooked chicken and shred it into juicy, bite-sized pieces—either with two forks or a quick pulse in your stand mixer. Pop it right back into the soup, then stir in the sour cream (or Greek yogurt), Monterey Jack cheese, fresh lime juice, and cilantro. Let everything simmer together for just a few minutes so the soup becomes perfectly creamy and everything is beautifully blended.
Step 5: Garnish and Serve
Now ladle your Mexican Street Corn Soup into bowls and top generously with crumbled queso fresco, a wedge of lime, and a little more chopped cilantro. You’re ready for the best cozy-meets-vibrant soup experience—right at your own table!
How to Serve Mexican Street Corn Soup
Garnishes
The right toppings are what make Mexican Street Corn Soup sing! Go big with crumbled queso fresco, extra sprinkles of Tajín, fresh cilantro, and juicy lime wedges on the side. A pinch of finely sliced green onions or a dash of smoky paprika adds even more color and charm—don’t be shy, this soup is all about layers of flavor!
Side Dishes
Pair your soup with crisp tortilla chips (for dipping, of course), a simple avocado salad, or warm, buttery cornbread. A platter of sliced radishes and cucumber dressed with lime makes a refreshing contrast to the creamy, savory bowl at the center of your meal.
Creative Ways to Present
Serve Mexican Street Corn Soup in small mugs or tasting bowls for a fun appetizer at a summer party. For a heartier meal, pile the toppings high and set out a garnish bar, letting everyone build their own vibrant masterpiece. (Bonus points for serving with mini grilled cheese sandwiches on the side—street corn soup and melty cheese are a match made in heaven!)
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Mexican Street Corn Soup in an airtight container in the refrigerator. It’ll keep deliciously for up to three days, and the flavors just keep deepening overnight—making for a super tasty next-day lunch.
Freezing
You can absolutely freeze this soup, but for best texture, do so without the sour cream and cheese. Freeze in airtight containers (leaving a little room for expansion), then stir in the creamy ingredients when reheating for a just-made taste and velvety finish.
Reheating
To reheat, warm the soup gently in a saucepan over medium-low heat, stirring occasionally until hot and creamy—this helps preserve the texture and keeps the cheese from getting grainy. Add a splash of broth if it’s thickened up, and be sure to re-garnish for that fresh, lively touch.
FAQs
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Can I make Mexican Street Corn Soup vegetarian?
Absolutely! Swap the chicken for extra corn, canned white beans, or diced potatoes, and use veggie broth instead of chicken stock. The creamy base and vibrant flavors will still make this an irresistible soup.
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Is there a way to make this soup dairy-free?
Yes, use a dairy-free sour cream or coconut yogurt (ensure it’s unsweetened and plain) and substitute a vegan cheese alternative for both Monterey Jack and queso fresco. The soup will be just as creamy and flavorful!
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Can I use leftover rotisserie chicken?
Definitely! Stir in shredded rotisserie chicken after simmering the soup base (skip poaching it), and heat everything through before adding your creamy ingredients. It’s a perfect shortcut for busy weeknights.
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How spicy is Mexican Street Corn Soup?
The heat is nicely moderate, but you can dial it down by removing jalapeño seeds or using less chili powder. For a bolder kick, add a dash of your favorite hot sauce or toss in some extra diced chiles!
Final Thoughts
If you’re ready to take the comfort of classic corn chowder over the top, make a batch of this Mexican Street Corn Soup. It’s one of those recipes that says, “pull up a chair, you’re home,” and delivers sunshine and bold flavor in every bite. I hope you and your loved ones enjoy every last spoonful!
Print
Mexican Street Corn Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Total Time: 48 minutes
- Category: Stovetop
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Soup is a flavorful twist on a classic street food favorite. Creamy, slightly spicy, and packed with delicious ingredients, it’s sure to become a new family favorite.
Ingredients
Soup:
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn* or fresh corn or other frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups (32 oz.) chicken stock or low-sodium chicken broth
- 2 cups sour cream (full-fat) or Greek yogurt (full fat)
Garnish:
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges and chopped cilantro for garnish
Instructions
- Saute Aromatics: Heat olive oil in a large pot, sauté onion and jalapeño until softened. Add garlic and cook briefly.
- Add Ingredients: Add chicken, corn, green chiles, Tajín, cumin, chili powder, salt, and pepper to the pot.
- Cook Soup: Pour in chicken stock, bring to a boil, simmer covered for 25 minutes. Shred chicken and return to pot.
- Finish Soup: Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer for 3 minutes.
- Serve: Top soup with queso fresco, lime wedges, and cilantro.
Notes
- Fire-Roasted Corn: Packaged fire-roasted corn is recommended for authentic flavor.
- Tips: Recipe post includes dairy-free and gluten-free options and healthy variations.
