Mexican Street Corn Soup

If you love Mexican street corn, also known as elote, you’re going to fall head over heels for this soup version. Mexican Street Corn Soup takes all the flavors of the beloved grilled snack smoky corn, creamy cheese, tangy lime, and a hint of spice and turns it into a hearty, comforting bowl perfect for any occasion.

This soup is creamy, savory, and packed with protein from chicken, while the fire-roasted corn brings a sweet, smoky flavor that pairs perfectly with the zesty spices and tangy cheese. Whether you’re serving it for a casual weeknight dinner, a festive gathering, or meal-prepping for the week, this soup is as satisfying as it is vibrant.

Why You’ll Love This Mexican Street Corn Soup

• Bold, Authentic Flavor: Combines corn, chiles, lime, and Tajín seasoning for a true street-food experience in soup form.
• Creamy and Comforting: Sour cream or Greek yogurt makes the broth rich and velvety.
• Protein-Packed: Chicken breasts add heartiness, turning this into a complete meal.
• Easy to Make: Uses accessible ingredients, including frozen corn, for a fast, weeknight-friendly dinner.
• Customizable Spice: Jalapeño, chili powder, and Tajín allow you to adjust the heat to taste.

Ingredients Breakdown

This recipe yields 6–8 servings of creamy, flavorful Mexican Street Corn Soup.

Main Ingredients

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles

Seasonings

• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper

Soup Base & Creaminess

• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese

Finishing Touches

• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

Serving Size: 6–8 servings

Tools & Equipment Needed

• Large soup pot or Dutch oven
• Cutting board and sharp knife
• Wooden spoon or silicone spatula
• Measuring cups and spoons
• Ladle for serving
• Optional: blender or immersion blender for a smoother texture

Step-by-Step Instructions

1. Prepare the Ingredients

• Dice the red onion and jalapeño.
• Mince garlic.
• Grate Monterey Jack cheese and crumble queso fresco.
• Juice the lime and chop cilantro.

2. Sauté Aromatics

• Heat 1 tbsp olive oil in a large soup pot over medium heat.
• Add diced onion and jalapeño; sauté 3–4 minutes until softened.
• Stir in minced garlic and cook 1 minute until fragrant.

3. Cook the Chicken

• Add chicken breasts to the pot and season lightly with salt and pepper.
• Pour in chicken stock or broth, cover, and simmer 15–20 minutes, or until chicken is fully cooked.
• Remove chicken and shred it with two forks; set aside.

4. Build the Corn Soup Base

• Add fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and black pepper to the pot.
• Simmer for 5–7 minutes to let the flavors meld.

5. Incorporate Cream and Cheese

• Reduce heat to low. Stir in sour cream or Greek yogurt until smooth.
• Add shredded Monterey Jack cheese and stir until fully melted.

6. Add Chicken and Finish

• Stir shredded chicken back into the soup.
• Add lime juice, chopped cilantro, and gently mix.
• Taste and adjust seasoning as needed.

7. Serve and Garnish

• Ladle soup into bowls.
• Top with crumbled queso fresco and extra cilantro.
• Optional: sprinkle with a pinch of Tajín or a few slices of fresh jalapeño for extra heat.

Tips & Variations

• Vegetarian Version: Omit chicken and use vegetable broth; add black beans for protein.
• Dairy-Free: Use coconut yogurt or cashew cream instead of sour cream, and skip the cheese or use dairy-free alternatives.
• Spicier: Leave seeds in the jalapeño or add extra chili powder.
• Smokier Flavor: Roast fresh corn on the grill before adding for enhanced smoky notes.
• Smooth Texture: Blend half of the soup with an immersion blender for a creamy, velvety consistency while keeping some corn kernels whole.

Flavor Profile & Pairings

This soup is creamy, tangy, and slightly smoky, with just the right balance of spice and sweetness. The fire-roasted corn provides a smoky undertone, while lime juice brightens the flavors. Tajín adds a tangy, chili-salt seasoning reminiscent of authentic Mexican street corn.

Drink Pairings

• Wine: Light, crisp white wines such as Sauvignon Blanc or Albariño complement the creaminess.
• Non-Alcoholic: Sparkling water with lime, horchata, or iced tea with a hint of lemon pairs beautifully.

Best Sides

• Warm tortillas or tortilla chips
• Mexican-style slaw with lime dressing
• Simple avocado salad

Nutritional Overview

Approximate nutrition per serving (1/6 of recipe):

Nutrient	Amount
Calories	380 kcal
Protein	29 g
Carbs	18 g
Fat	20 g
Fiber	3 g
Sodium	750 mg

Dietary Notes: Gluten-free; can be made lighter by using Greek yogurt instead of sour cream.

Make-Ahead & Meal Prep Tips

• Prep Ingredients: Dice onions, jalapeños, and green chiles ahead of time.
• Cook in Advance: Cook the soup base and refrigerate for up to 2 days; add cheese, chicken, and cream before reheating.
• Freezing: Freeze without sour cream or Greek yogurt; add fresh when reheating to preserve texture.

FAQs

1. Can I use frozen chicken?
Yes, thaw before cooking or use pre-cooked shredded chicken for convenience.

2. Can this soup be made in a slow cooker?
Yes. Sauté aromatics first, then add chicken, stock, corn, and spices. Cook on low 4–5 hours. Add cheese and sour cream before serving.

3. Can I use fresh corn instead of frozen?
Absolutely! Roast or sauté fresh corn for a slightly sweeter and smokier flavor.

4. How can I make the soup creamier?
Blend part of the soup with an immersion blender or add extra sour cream.

5. Can I adjust the spice level for kids?
Yes, remove seeds from the jalapeño and reduce chili powder; serve extra seasoning on the side.

Cooking Timeline (at a Glance)

Step	Time
Prep Ingredients	10 min
Sauté Aromatics	4–5 min
Cook Chicken	15–20 min
Simmer Soup Base	5–7 min
Add Cream & Cheese	3–5 min
Add Chicken & Finish	2–3 min
Total	40–50 min

Serving Suggestions

• Soup Bowls: Serve with crumbled queso fresco and fresh cilantro.
• Family Style: Present in a large pot with tortillas on the side.
• Meal Prep: Portion into containers for lunches or dinners throughout the week.

Recipe Variations

1. Spicy Street Corn Soup: Add serrano peppers or extra chili powder.
2. Tex-Mex Style: Top with crushed tortilla chips and avocado slices.
3. Vegetarian Option: Use roasted corn, green chiles, and vegetable stock; add black beans for protein.
4. Smoky Version: Char fresh corn on a grill before adding to the soup.

Ingredient Spotlight

Fire-Roasted Corn

• Adds natural sweetness and smoky flavor.
• Frozen fire-roasted corn is convenient year-round and maintains flavor.

Tajín Seasoning

• A chili-lime-salt blend that gives authentic Mexican street corn flavor.
• Sprinkle on top for garnish or mix into the soup for extra tang and spice.

Pro Cooking Tips

• Layer Flavors: Sauté onions, jalapeño, and garlic first to maximize depth.
• Add Cheese Slowly: Stir cheese gradually over low heat to prevent clumping.
• Brighten the Soup: Lime juice added at the end keeps flavors fresh and vibrant.
• Control Heat: Start mild; add extra spice gradually to taste.

Storage & Freezing Guide

• Refrigeration: Store in airtight containers for up to 3 days.
• Freezing: Freeze without dairy; add sour cream or Greek yogurt, and cheese fresh when reheating.
• Reheating: Warm gently over medium-low heat to prevent curdling.

Nutrition Estimate Table (Per Serving)

Nutrient	Amount	Notes
Calories	380 kcal	Creamy and satisfying
Protein	29 g	Chicken provides lean protein
Carbs	18 g	Corn contributes natural sweetness
Fat	20 g	From cheese and sour cream
Fiber	3 g	From corn and chiles
Sodium	750 mg	Adjust with low-sodium broth

Expanded Conclusion

Mexican Street Corn Soup is a vibrant, creamy, and indulgent twist on a classic Mexican favorite. With smoky corn, tender chicken, and a hint of spice, this soup is perfect for cozy weeknights, festive dinners, or meal prep. Topped with fresh cilantro, lime, and crumbled queso fresco, every bite delivers bold flavor and comforting richness.

Serve with tortillas, crusty bread, or a simple salad for a complete meal. This soup is easy to make, endlessly customizable, and sure to become a family favorite. Once you try it, you’ll see why Mexican street corn isn’t just for the street—it’s for your soup bowl too.

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