The sun-soaked streets of Mexico are alive with the lively chatter of food vendors, where elote—the delightful grilled corn covered in creamy toppings—beckons from every corner. As a passionate home chef, I couldn’t replicate that experience well enough until I stumbled upon this recipe for Mexican Street Corn Soup. It brings together the smoky sweetness and zesty notes of traditional elote into a cozy bowl of comfort. This Mexican Street Corn Soup not only warms your soul but is also incredibly easy to whip up on a busy weeknight, satisfying those lingering cravings for a taste of street food magic. Plus, it’s customizable for dietary needs—think dairy-free options or spice levels to suit every palate. Are you ready to embark on a delicious journey that transforms corn into a heartwarming delight? Why is This Soup a Must-Try? Comforting Creaminess: This Mexican Street Corn Soup offers a velvety texture that feels like a warm hug in a bowl. Incredibly Easy: With just a few simple steps, you can have a delicious homemade soup ready in no time. Customizable Delight: Whether you prefer it dairy-free or with an extra kick of spice, this recipe invites you to adjust it to your liking. Dinner Winner: Perfect for a cozy night in or as a showstopper at your next gathering—everyone will be begging for seconds! Inspired by Elote: Enjoy the distinct flavors of traditional street corn, reimagined in this comforting soup, bringing a taste of Mexico right to your kitchen. Add a side of tortilla chips or a fresh salad for an even more satisfying meal! Mexican Street Corn Soup Ingredients • Discover the essential ingredients for a comforting bowl! For the Base Olive Oil – Provides necessary fat for sautéing; can be substituted with avocado oil or butter. Red Onion – Adds sweetness and depth to the flavor; yellow onion can work as a substitute. Jalapeño – Introduces heat; to reduce spiciness, use less or substitute with bell pepper. Garlic – Enhances savoriness; no direct substitute, but garlic powder can work in a pinch. Chicken Breasts – Adds protein and substance to the soup; can be substituted with rotisserie chicken. Fire-Roasted Corn – Key ingredient for flavor; fresh corn can be grilled and used instead. Diced Green Chiles – Adds tang and further heat; can be omitted for a milder soup. Tajín Seasoning – Provides citrusy spice; can substitute with chili powder and lime zest. For the Seasoning Ground Cumin – Adds earthy flavor; can be omitted if unavailable but may alter final taste. Chili Powder – Contributes warmth; adjust to taste or omit for milder preparation. Table Salt – Enhances flavor; adjust according to dietary needs or use sea salt. Black Pepper – Adds pungency; white pepper can be a milder substitute. For the Broth and Creaminess Chicken Stock – Base for soup; vegetable broth can be used for vegetarian/dairy-free version. Sour Cream or Greek Yogurt – Provides creaminess; can replace with dairy-free options like cashew cream. Monterey Jack Cheese – Adds richness; any melting cheese can substitute, but will change flavor. For the Finishing Touches Lime Juice – Brightens flavors; can substitute with lemon juice. Cilantro – Offers freshness; parsley can be used as a substitute, but flavor will differ. Queso Fresco – For garnish; feta cheese can be a close substitute. Step‑by‑Step Instructions for Mexican Street Corn Soup Step 1: Sauté Aromatics In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 diced red onion and 1 chopped jalapeño. Sauté for 3-4 minutes until softened and fragrant; the onion should be translucent and the jalapeño tender. This forms the flavorful base for your Mexican Street Corn Soup. Step 2: Add Garlic Stir in 3 cloves of minced garlic and cook for an additional 30 seconds, until you can smell the aromatic goodness. Be careful not to let the garlic burn, as it will change the flavor. This step adds depth to the soup, setting the stage for the creamy flavors to come. Step 3: Combine Key Ingredients Incorporate 2 cooked and shredded chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles into the pot. Sprinkle with 1 teaspoon of Tajín seasoning, ½ teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Mix well, allowing the spices to meld with the ingredients for about 1-2 minutes. Step 4: Add Broth Pour in 4 cups of chicken stock, ensuring all ingredients are submerged. Increase the heat to high and bring the soup to a rolling boil. Once boiling, reduce the heat to low, cover, and let it simmer for 25 minutes. This simmering process allows flavors to deepen and the soup to thicken slightly. Step 5: Shred Chicken After 25 minutes, carefully remove the chicken pieces from the pot. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot and stir, enjoying the delightful aroma of your Mexican Street Corn Soup as the chicken absorbs the flavors. Step 6: Stir in Creaminess Lower the heat and add ½ cup of sour cream or Greek yogurt, along with 1 cup of shredded Monterey Jack cheese and the juice of 1 lime. Stir until the cheese melts and the soup becomes creamy and smooth, about 3 minutes. The soup should look velvety, inviting you to indulge. Step 7: Garnish and Serve Remove from heat and ladle the soup into bowls. Top each serving with crumbled queso fresco, fresh cilantro, and lime wedges for an extra burst of flavor. This final touch brings the vibrant spirit of elote into your Mexican Street Corn Soup, perfect for a cozy meal that warms the heart. Mexican Street Corn Soup Variations Feel free to get creative with your soup, adding personal touches that tantalize your taste buds! Vegetarian: Omit the chicken and use vegetable broth instead for a flavorful vegetarian version. Perfect for those meat-free nights! Dairy-Free: Substitute sour cream and cheese with cashew cream or your favorite dairy-free alternatives. You’ll still get that creamy richness without the dairy! Extra Spicy: Crank up the heat by adding more jalapeño or a dash of cayenne pepper. Spice lovers will adore this fiery twist! Cheese Swap: Try different melting cheeses like Pepper Jack or Gouda for a unique flavor twist. Each cheese brings its own character to the soup! Bean Boost: Add black beans or pinto beans for extra protein and fiber. This not only enriches the flavor but also makes the soup even heartier! Corn Variations: Incorporate fresh corn off the cob if available, or try using sweet corn for a different sweetness profile. Freshness makes a delightful difference! Taco-Inspired: Add taco seasoning in place of some spices for a true fiesta of flavors. You’ll be transported to taco night with every spoonful! Pairing Suggestions: Serve alongside a light salad or tortilla chips to round out your meal. A side of homemade guacamole never hurt anyone, either! Whether you go for the spicier kick or the creamy dairy-free option, your customized Mexican Street Corn Soup will be a delightful reflection of your preferences. For more cozy recipes, don’t forget to check out Street Corn Chicken or the comforting Savory Satay Soup. Enjoy your culinary adventure! What to Serve with Mexican Street Corn Soup Looking to elevate your Mexican Street Corn Soup experience? Pair it with these delightful sides for a complete meal that will warm your heart. Tortilla Chips: Crispy and salty, these perfect dippers add a satisfying crunch that contrasts beautifully with the soup’s creaminess. Enjoying them together is a match made in culinary heaven. Fresh Garden Salad: A light and refreshing salad with crisp greens and a zesty vinaigrette adds a burst of brightness to the meal while balancing the richness of the soup. Grilled Shrimp Tacos: Smoky and succulent, grilled shrimp tacos offer a fun, interactive element to your meal that complements the flavors of the soup perfectly. Top them with slaw for extra texture. Cornbread: Sweet and buttery cornbread enhances the corn-based elements of your dish, providing a deliciously soft counterpart with each spoonful of soup. Margaritas: A light, citrusy margarita can brighten the palate and enhance the flavors of the soup, making for a refreshing pairing. Sour Cream and Onion Dip: This creamy dip served with fresh vegetables provides a delightful twist, echoing the soup’s creamy elements while adding fresh crunch. Avocado Toast: Creamy avocados on toasted bread make for an indulgent yet healthy pairing, adding richness without overpowering the star of the meal. Churros: For dessert, consider serving warm churros dusted with cinnamon sugar. Their sweetness provides a delightful contrast to the savory flavors of the soup. These pairings will transform your meal into an unforgettable experience, giving your Mexican Street Corn Soup the spotlight it deserves. Make Ahead Options These Mexican Street Corn Soup make ahead options are perfect for busy home cooks! To save time, you can sauté the onion, jalapeño, and garlic up to 24 hours in advance and store them in an airtight container in the refrigerator. You can also shred the chicken ahead of time and keep it in the fridge. Prepare the soup base (without the cream and cheese) and refrigerate it for up to 3 days. When you’re ready to serve, simply reheat the soup, stir in the sour cream, Monterey Jack cheese, and lime juice until creamy, and enjoy a heartwarming bowl that’s just as delightful as when freshly made! Expert Tips for Mexican Street Corn Soup Ideal Corn: Use fresh or fire-roasted corn: For the best flavor, grill fresh corn or use fire-roasted corn; canned corn lacks the same smoky taste. Spice Management: Adjust heat levels: If you’re sensitive to spice, reduce the jalapeño or substitute with bell pepper for a sweeter flavor without the burn. Storage Wisdom: Keep toppings separate: To maintain texture, store garnishes like cilantro and queso fresco separately until serving. Dairy-Free Option: Simple replacements: For a dairy-free Mexican Street Corn Soup, swap sour cream and cheese with cashew cream or other dairy alternatives. Texture Matters: Don’t skip the simmering: Allowing the soup to simmer for 25 minutes enhances the flavor—rushing this step might leave the soup lacking depth. Storage Tips for Mexican Street Corn Soup Fridge: Store the soup in an airtight container and refrigerate for up to 3 days. This will keep it fresh while you savor its creamy goodness. Freezer: Place cooled soup in freezer-safe containers, where it can last for up to 3 months. Make sure to leave space for expansion! Reheating: To reheat, thaw overnight in the fridge if frozen, then warm gently on the stove over low heat. Stir occasionally to maintain that perfect creamy texture. Toppings: Store garnishes like queso fresco and cilantro separately to maintain their freshness and crunch. Add them just before serving for the best experience. Mexican Street Corn Soup Recipe FAQs What type of corn should I use for this recipe? Absolutely! For the best flavor, I recommend using fresh or fire-roasted corn. You can grill fresh corn on the cob and then cut the kernels off, or look for bags of frozen fire-roasted corn in the freezer section. Canned corn just won’t give you that delightful smoky taste you’re after. How should I store leftovers of Mexican Street Corn Soup? Very good question! Store the soup in an airtight container in the refrigerator for up to 3 days. Make sure it has cooled down to room temperature before sealing. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just remember to leave some space at the top, as the soup will expand when frozen! Can I make this soup dairy-free? Absolutely! To make your Mexican Street Corn Soup dairy-free, simply swap out the sour cream or Greek yogurt with cashew cream or any suitable dairy-free yogurt. For the cheese, use a vegan cheese option or nutritional yeast to retain that cheesy flavor. What if my soup is too thick after cooking? No worries! If your soup turns out thicker than you’d like, simply stir in some extra chicken stock or water, a little at a time, until you reach your desired consistency. Make sure to heat it gently over low heat, stirring continuously to ensure the flavors blend nicely. How do I freeze Mexican Street Corn Soup properly? To freeze your soup, first let it cool completely. Then, pour it into freezer-safe containers or heavy-duty freezer bags. If using bags, flatten them out for easier storage. I like to label my bags with the date so I can keep track. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove! Can I adjust the spice level in the soup? Very much so! If you prefer less heat, you can reduce the amount of jalapeño in the recipe or choose to omit the diced green chiles entirely. For an extra kick, feel free to add more jalapeño or even a pinch of cayenne pepper. This recipe is all about making it your own! Mexican Street Corn Soup: Cozy Comfort in Every Spoonful Experience the flavors of Mexican Street Corn Soup, a cozy bowl of comfort. Perfect for those seeking a taste of elote. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 35 minutes minsTotal Time 45 minutes mins Servings: 6 cupsCourse: SoupCuisine: MexicanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Base2 tablespoons Olive Oil can be substituted with avocado oil or butter1 medium Red Onion can use yellow onion as a substitute1 medium Jalapeño reduce spiciness or substitute with bell pepper3 cloves Garlic or garlic powder in a pinch2 medium Chicken Breasts can be substituted with rotisserie chicken2 cups Fire-Roasted Corn fresh corn can be grilled and used1 can Diced Green Chiles can be omitted for a milder soup1 teaspoon Tajín Seasoning substitute with chili powder and lime zestFor the Seasoning1 teaspoon Ground Cumin can be omitted if unavailable1 teaspoon Chili Powder adjust to taste or omitto taste Table Salt adjust according to dietary needsto taste Black Pepper can substitute with white pepperFor the Broth and Creaminess4 cups Chicken Stock vegetable broth for vegetarian option½ cup Sour Cream or Greek Yogurt can replace with dairy-free options like cashew cream1 cup Monterey Jack Cheese any melting cheese can substituteFor the Finishing Touches1 tablespoon Lime Juice can substitute with lemon juiceto taste Cilantro parsley can be used as a substituteto taste Queso Fresco feta cheese can be a close substitute Equipment large potDutch oven Method Step-by-Step InstructionsIn a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add 1 diced red onion and 1 chopped jalapeño. Sauté for 3-4 minutes until softened and fragrant.Stir in 3 cloves of minced garlic and cook for an additional 30 seconds, then remove from heat.Incorporate 2 cooked and shredded chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles. Sprinkle with 1 teaspoon of Tajín seasoning, ½ teaspoon of ground cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Mix well.Pour in 4 cups of chicken stock and bring to a rolling boil. Reduce heat to low, cover, and let it simmer for 25 minutes.Carefully remove the chicken from the pot and shred with two forks. Return shredded chicken to the pot and stir.Lower the heat and add ½ cup of sour cream or Greek yogurt and 1 cup of shredded Monterey Jack cheese. Stir until the cheese melts and the soup becomes creamy.Ladle the soup into bowls and top each serving with crumbled queso fresco, fresh cilantro, and lime wedges. Nutrition Serving: 1cupCalories: 300kcalCarbohydrates: 28gProtein: 20gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 70mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 800IUVitamin C: 20mgCalcium: 200mgIron: 2mg NotesFor the best flavor, use fresh or fire-roasted corn. Adjust spice levels to your preference. Store toppings separately until serving for best texture. Tried this recipe?Let us know how it was!
