Mexican Street Corn Soup

My family adores Mexican street corn, so I’m always looking for creative ways to enjoy those same flavors. This Mexican Street Corn Soup takes all the zesty, cheesy goodness of elote and transforms it into a warm, comforting bowl of soup. It’s surprisingly quick to make, ready in under an hour, and it’s perfect for a weeknight dinner or a casual weekend meal.

This soup truly captures the essence of Mexican street corn. The fire-roasted corn gives it a smoky sweetness, while the spices, cheese, and lime create a vibrant, balanced flavor. Whether you’re a seasoned cook or just starting out, this recipe is easy to follow and yields delicious results every time.

Why You’ll Love It

This Mexican Street Corn Soup isn’t just delicious; it’s also:

• Quick & Easy: Ready in under an hour, perfect for busy weeknights.
• Flavorful: The combination of fire-roasted corn, spices, cheese, and lime creates a vibrant flavor explosion.
• Comforting: Warm, creamy, and satisfying, perfect for a chilly evening.
• Versatile: Easy to adapt for different dietary needs and preferences.

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Ingredient Lowdown

Here’s what you’ll need to make this flavorful soup:

• Aromatics: Olive oil, red onion, jalapeño, and garlic form the flavor base of the soup.
• Protein: Chicken breasts add heartiness and protein, but you could easily substitute with chickpeas or white beans for a vegetarian version. For those who enjoy our Korean Fried Chicken recipe, this is another delightful way to savor chicken.
• Corn: Fire-roasted frozen corn adds a smoky sweetness. If you can’t find fire-roasted corn, grill fresh corn for a similar smoky char, or use regular frozen or canned corn.
• Spices: Tajin seasoning, cumin, chili powder, salt, and pepper create the signature Mexican street corn flavor.
• Liquid: Chicken stock forms the soup base. Use low-sodium to control the saltiness.
• Creamy Element: Sour cream or full-fat Greek yogurt adds richness and tang.
• Cheese: Monterey Jack cheese melts into the soup, creating a cheesy, gooey delight, and queso fresco crumbles add a salty, tangy finish.
• Lime and Cilantro: Fresh lime juice brightens the flavors, and cilantro adds a fresh herbal note.

Step-by-Step Instructions

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the red onion and jalapeño, cooking until the onion softens, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.

Step 2: Add Chicken and Other Ingredients

Add the chicken breasts, fire-roasted corn, and green chiles to the pot. Season with Tajin seasoning, cumin, chili powder, salt, and pepper.

Step 3: Simmer the Soup

Pour in the chicken stock and bring to a boil. Then, reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.

Step 4: Shred the Chicken

Remove the cooked chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the soup.

Step 5: Finish the Soup

Stir in the sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and cilantro. Simmer on low for another 3 minutes, or until the cheese is melted and the soup is heated through.

Step 6: Serve

Ladle the soup into bowls and garnish with crumbled queso fresco, lime wedges, and chopped cilantro.

Test-Kitchen Tips

• Corn Options: If you can’t find fire-roasted frozen corn, you can grill or char fresh corn on the cob for that smoky flavor. While canned corn works in a pinch, it won’t offer the same depth of flavor.
• Spice Level: Adjust the amount of jalapeño or add a pinch of cayenne pepper to control the spiciness. Be sure to try our Kimchi Jjigae if you love some heat in your soup!
• Vegetarian/Vegan: Omit the chicken and use vegetable broth for a vegetarian version. For a vegan version, replace the sour cream with a plant-based alternative like cashew cream and omit the cheese or use a vegan cheese substitute.
• Garnish Generously: Don’t skimp on the garnishes! The queso fresco, cilantro, and lime wedges add a crucial layer of flavor and freshness.

Try These Variations

• Spicy: Add a diced poblano pepper along with the jalapeño, or a pinch of cayenne pepper for extra heat.
• Creamy Dreamy: For an extra-rich soup, stir in a dollop of cream cheese or a splash of heavy cream at the end.
• Southwestern Flair: Add a can of drained and rinsed black beans or kidney beans for a heartier soup. For more Southwestern-inspired recipes, try our Chicken Tinga Tostadas.
• Bacon Lover: Cook some chopped bacon until crispy and sprinkle it over the soup as a garnish. The smoky flavor of bacon complements the fire-roasted corn perfectly.

How to Serve

This Mexican Street Corn Soup is a satisfying meal on its own, but you can also serve it with a few sides to complete the experience:

• Crusty bread: A slice of crusty bread is perfect for dipping into the creamy soup. Check out our garlic bread recipe for pairing ideas.
• Tortilla chips: Tortilla chips add a satisfying crunch and are great for scooping up the soup.
• Avocado slices: Creamy avocado complements the flavors of the soup beautifully.
• Side salad: A simple green salad with a light vinaigrette adds a refreshing contrast to the richness of the soup.

That’s a Wrap

This Mexican Street Corn Soup is a delicious and comforting meal that brings the vibrant flavors of elote to your kitchen. It’s easy to make, adaptable to your preferences, and sure to be a hit with everyone. Until next time, happy cooking! Don’t forget to share this amazing soup recipe with your friends on Facebook, Pinterest, and Instagram. For more delicious dinner recipes, check out our Dinner category.