Mexican Street Corn Soup Recipe

Mexican Street Corn Soup takes everything you love about the iconic elote and transforms it into a gloriously creamy and vibrant bowl of comfort. Imagine smoky charred corn, bold spices, and a swirl of tangy sour cream, all crowned with zesty lime and a shower of fresh cheese—this is the kind of soup that draws a crowd. Whether you’re feeding a family or planning a festive dinner with friends, this recipe brings warmth, bold flavors, and a sense of celebration to your table, all in one cheerful pot.

Ingredients You’ll Need

The beauty of Mexican Street Corn Soup is how it layers big flavor with simple ingredients you may already have in your kitchen. Every item in this list brings something special—crunch, creaminess, heat, brightness, or just pure comfort. Here’s what you’ll need and why it matters:

• Olive oil: Gives the onions and jalapeño a head start, unlocking their flavors and adding a subtle richness.
• Red onion: Adds gentle sweetness and a pop of color to the finished soup.
• Jalapeño: Just enough heat to keep things interesting without overpowering the other flavors.
• Garlic: The unsung hero—brings an irresistible aromatic base to the soup.
• Chicken breasts: Make the soup hearty while absorbing all those delicious spices.
• Fire-roasted frozen corn: Delivers smoky, sweet kernels that are the star of the show. Fresh or regular frozen corn works too.
• Diced green chiles: For a gentle, earthy heat and tanginess.
• Tajin seasoning: The classic chili-lime spice blend that screams street corn flavor.
• Ground cumin: Adds a toasty, earthy depth you’ll miss if you skip it.
• Chili powder: More color, more warmth, more wow.
• Table salt & black pepper: Essential to make every other flavor pop.
• Chicken stock: The foundation for a broth that’s big on flavor—either homemade or store-bought.
• Sour cream: Gives that luscious creamy texture. Greek yogurt is a great swap for a lighter touch.
• Monterey Jack cheese: Melty, gooey, and mild, it brings just the right richness.
• Lime juice: Adds a bright, tangy punch to balance all the richness.
• Cilantro: Sprinkles fresh, citrusy notes for a finish that feels truly authentic.
• Queso fresco: Salty, crumbly, and the perfect garnish for Mexican Street Corn Soup.
• Lime wedges & chopped cilantro (garnish): Elevate every spoonful with an extra burst of zing and freshness.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start with a large pot or Dutch oven to give all those great flavors room to mingle. Warm the olive oil over medium-high heat. Next, add the chopped red onion and jalapeño, stirring occasionally while they soften, about 3 to 4 minutes. Take a moment to enjoy that sizzle—this is the beginning of something delicious. Add the minced garlic and let it cook for another 30 seconds, just until fragrant.

Step 2: Build the Flavor Base

Now it’s time to really build that classic Mexican Street Corn Soup flavor. Tuck the chicken breasts into the pot, then add the fire-roasted corn and diced green chiles. Sprinkle over the Tajín, cumin, chili powder, salt, and pepper. Each spice brings you one step closer to the unforgettable taste of street corn in soup form.

Step 3: Simmer Until Tender

Pour the chicken stock over your ingredients, making sure everything is nestled together. Bring the soup to a gentle boil, then reduce the heat to a low simmer. Cover the pot and let it do its thing for about 25 minutes—the chicken will become ultra-tender, soaking up every ounce of flavor along the way.

Step 4: Shred the Chicken

Carefully remove the chicken breasts from the pot and transfer them to a clean plate. Shred the chicken into bite-sized strips using two forks; you want pieces that hold just enough broth. When you’re done, add the shredded chicken back into the simmering soup.

Step 5: Make It Creamy and Bright

Now for that signature creamy finish! Stir in the sour cream, Monterey Jack cheese, fresh lime juice, and chopped cilantro. Keep the heat on low and let everything melt together for another 3 minutes. This is the moment that transforms it all from a great soup to Mexican Street Corn Soup magic.

Step 6: Serve and Garnish

Ladle your soup into bowls and finish each serving with a generous sprinkle of queso fresco, a lime wedge or two, and a pinch of extra cilantro. These toppings aren’t just pretty—they bring you the full street-corn experience right from your kitchen bowl.

How to Serve Mexican Street Corn Soup

Garnishes

The finishing touches are where Mexican Street Corn Soup truly shines. Think juicy lime wedges for a last-minute burst of freshness, crumbled queso fresco for that signature cheesy bite, and a flurry of chopped cilantro for color and herbal brightness. Set out extra Tajín for anyone who loves an extra kick, and let guests customize their bowls to taste—it’s all part of the street food fun!

Side Dishes

Add even more to your meal by pairing this bold soup with sides that keep the fiesta going. Warm up some crusty bread or charred tortillas for dipping, serve with crispy tortilla chips, or even a simple avocado salad. Mexican Street Corn Soup pairs especially well with a chilled michelada or a tangy margarita, if you’re feeling festive!

Creative Ways to Present

Why not serve Mexican Street Corn Soup in fun, unexpected ways? Try pouring the soup into mini mugs or small bowls for an appetizer at your next get-together, or offer a DIY garnish bar so everyone builds their own perfect bowl. For outdoor parties, ladle it into insulated cups to keep it warm and delicious on cool evenings—a true showstopper all year long.

Make Ahead and Storage

Storing Leftovers

After you’ve finished your feast, store any leftover Mexican Street Corn Soup in an airtight container in the fridge. The flavors only deepen overnight, making your next bowl even more crave-worthy. It will keep well for up to 3-4 days.

Freezing

Yes, you can freeze this soup—just let it cool completely first! Pour into freezer-safe containers, leaving a little room for expansion, and freeze for up to 2 months. Note that the dairy may separate a bit upon thawing, but a good stir when reheating will bring it right back to creamy perfection.

Reheating

Gently reheat the soup on the stovetop over low heat, stirring occasionally. If the soup seems a little thick, add a splash of chicken stock or water to loosen it up. Stir well to reincorporate the cream and cheese, and garnish with fresh toppings before serving—instant fiesta!

FAQs

Can I make this soup vegetarian?

Absolutely! Swap the chicken breasts for two cans of drained black beans, use vegetable broth instead of chicken stock, and follow the same directions. You’ll get the same cozy flavor with a vegetarian-friendly twist.

How spicy is Mexican Street Corn Soup?

The heat level is pretty mild, with just enough jalapeño and chili powder to give it personality without setting your mouth on fire. For more heat, add extra jalapeño or keep the seeds in, and don’t be shy with that Tajín.

What if I can’t find fire-roasted frozen corn?

Regular frozen corn will still taste fantastic, but if you want that signature smoky sweetness, try charring fresh or frozen corn on a very hot skillet before adding it to the soup. It’s an easy step that brings the flavor to another level!

Can I make Mexican Street Corn Soup ahead of time?

Definitely! You can make it a day or two in advance; just wait to add the garnishes until ready to serve. The flavors meld beautifully as it sits, making leftovers a serious bonus.

What can I substitute for queso fresco?

If you can’t find queso fresco, crumbled feta or cotija cheese work well for that salty, crumbly finish. Even a sprinkle of shredded Parmesan will do in a pinch!

Final Thoughts

If you’re looking for a new go-to comfort food, Mexican Street Corn Soup is the answer. Every spoonful bursts with smoky, creamy, zesty deliciousness—perfect for sharing with the people you love. Give it a try, and I promise your kitchen will smell amazing and your taste buds will thank you!

Print