Creamy Mexican Street Corn Soup Recipe for Taco Night

Summer heat calls for a vibrant Mexican street corn soup that bursts with flavor and comfort.

Creamy, zesty, and packed with bold ingredients, this recipe captures the essence of street food magic.

Sweet corn kernels dance with smoky spices, creating a melody of taste sensations.

Roasted peppers and tangy lime juice add depth to every spoonful.

Fresh cilantro and crumbled cotija cheese crown this delightful dish with authentic charm.

Each bite transports you to bustling street markets of mexico.

This soup promises to become your new favorite warm-weather comfort meal.

Why Mexican Street Corn Soup Stands Out

• Easy and Exciting Cooking
• Transforming traditional street corn into a hearty, creamy soup that wraps you in delicious warmth with minimal kitchen effort.
• Packed with bold Mexican-inspired seasonings like Tajín, cumin, and chili powder, this recipe delivers an explosion of vibrant flavors that will wake up your taste buds.
• One-pot cooking method means less cleanup, faster meal assembly, and maximum satisfaction with minimal cooking skills required – perfect for busy home cooks craving restaurant-quality taste.
• Flexible recipe allows easy ingredient swaps, accommodates different spice preferences, and provides multiple topping options to make each bowl uniquely yours.

Ingredients in Mexican Street Corn Soup

• Chicken Breasts: A lean and tender protein that adds heartiness to the soup.

• Red Onion, Jalapeño, Garlic: A flavor base that provides depth and a mild spicy kick to the soup.
• Fire-Roasted Corn, Green Chiles: Add smoky sweetness and a gentle heat to the dish.

• Sour Cream: Creates a rich and creamy texture for the soup.
• Monterey Jack Cheese, Queso Fresco: Provide a smooth and tangy cheese flavor with a crumbly topping.

• Cilantro: Brings a fresh and bright herbal note to the soup.
• Tajín, Cumin, Chili Powder, Salt, Pepper: A spice blend that enhances the overall Mexican-inspired flavor profile.

• Chicken Stock: Forms the liquid base of the soup.
• Lime: Adds a zesty and citrusy brightness to the dish.
• Olive Oil: Used for sautéing the aromatics and creating a flavor foundation.

How to Make Street Corn Soup

Step 1: Awaken The Aromatics

Heat olive oil in a large pot over medium-high heat.

Toss in chopped red onion and jalapeño, sautéing until onions become soft and translucent.

Add minced garlic and cook briefly until fragrant, releasing its wonderful aroma.

Step 2: Build Flavor Foundation

• Chicken breasts
• Fire-roasted corn
• Green chiles

Sprinkle with Tajín, cumin, chili powder, salt, and pepper.

These spices will transform the soup into a flavor explosion.

Step 3: Let The Soup Simmer

Pour chicken stock into the pot.

Bring mixture to a boil, then reduce heat and let simmer.

Cover and cook for 25 minutes, allowing ingredients to mingle and develop deep, rich flavors.

Step 4: Prepare The Chicken

Remove chicken from pot using tongs.

Shred into tender bite-sized pieces with two forks.

Return shredded chicken back into the simmering soup, ensuring even distribution.

Step 5: Create Creamy Perfection

• Sour cream
• Monterey Jack cheese
• Lime juice
• Chopped cilantro

Lower heat and let ingredients blend for an additional 3 minutes.

The cheese will melt, creating a luxurious, velvety texture.

Step 6: Serve With Festive Flair

Ladle soup into bowls.

• Crumbled queso fresco
• Extra cilantro
• Lime wedge on the side

Squeeze fresh lime juice over soup just before enjoying to brighten the entire dish.

Tips for Creamy Corn Soup

• Char corn kernels in a skillet before adding to the soup for an authentic Mexican street corn smoky taste that elevates the entire dish.
• Adjust jalapeño and chili powder amounts to match your heat tolerance, removing seeds for milder soup or adding extra for more kick.
• Swap chicken with shredded rotisserie chicken, black beans, or plant-based protein to create vegetarian or quick-prep variations.
• Add cheese gradually and stir constantly to prevent clumping, ensuring smooth and creamy texture throughout the soup.
• Cool soup completely before refrigerating, and store separately from toppings to maintain optimal texture and prevent soggy garnishes when reheating.

Save and Reheat Corn Soup Later

• Store the soup in an airtight container for up to 4 days. Cool completely before sealing to prevent bacterial growth and maintain flavor integrity.
• Transfer cooled soup to freezer-safe containers or heavy-duty freezer bags. Properly stored, the soup will last 2-3 months. Leave 1-inch space at the top for expansion.
• Pour soup into a pot, add a splash of chicken stock to restore moisture. Warm over medium-low heat, stirring occasionally until heated through. Avoid boiling to prevent separation of dairy ingredients.
• Place soup in a microwave-safe bowl, cover loosely with a lid or microwave-safe plastic wrap. Heat in 30-second intervals, stirring between each interval to ensure even warming. Check temperature before serving.

Sides That Match Corn Soup

• Pair Zesty Mexican Lager: Grab a crisp, light Mexican beer like Modelo Especial or Corona to complement the soup's spicy and tangy flavors, cutting through the creamy richness.
• Enhance with Margarita Magic: Mix a classic margarita using tequila, fresh lime juice, and triple sec to echo the citrusy notes in the soup and provide a refreshing contrast.
• Boost with Cornbread Sidekick: Serve a slice of jalapeño cornbread alongside the soup, adding a slightly sweet and spicy element that matches the Mexican street corn profile and provides a delightful textural crunch.
• Elevate with Avocado Salsa: Create a quick avocado and tomato salsa as a topping or side, which adds freshness, acidity, and a cool counterpoint to the warm, spicy soup.

Twist Ideas for Street Corn Soup

• Vegetarian Corn Soup: Replace chicken with black beans or tofu for a protein-packed meatless version. Add extra vegetables like bell peppers or zucchini for more texture and nutrients.
• Dairy-Free Option: Swap sour cream and Monterey Jack cheese with coconut cream and nutritional yeast. Use plant-based alternatives to create a creamy, dairy-free soup that maintains rich flavor.
• Spicy Lovers' Remix: Increase jalapeño quantity or add diced serrano peppers for extra heat. Include hot sauce or cayenne pepper to amplify the spice level for those who enjoy bold, fiery flavors.
• Low-Sodium Adaptation: Use low-sodium chicken stock and reduce added salt. Select fresh herbs and spices like cumin and chili powder to enhance taste without increasing sodium content.

FAQs

• What makes Mexican Street Corn Soup different from regular corn soup?

This soup captures the bold, spicy flavors of Mexican street corn (elote) by using fire-roasted corn, jalapeños, Tajín seasoning, and green chiles. It’s a zesty, more complex version of traditional corn soup.

• Can I make this soup spicy or mild?

Absolutely! Adjust the heat by controlling the amount of jalapeño and chili powder. Remove jalapeño seeds for less heat, or add extra chili powder for more kick. The recipe is flexible to your spice preference.

• Is this soup healthy?

Yes, it’s a nutritious meal packed with protein from chicken, vitamins from corn and chiles, and relatively low in calories. The soup offers a good balance of lean protein, vegetables, and bold flavors without being overly heavy.

• Do I need special equipment to make this soup?

No special equipment required. You just need a standard pot, two forks for shredding chicken, and basic kitchen utensils. It’s a simple, straightforward recipe anyone can make at home.

Mexican Street Corn Soup Recipe

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4.8 from 13 reviews

• Total Time: 35 minutes
• Yield: 6 1x

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Description

Creamy Mexican street corn soup blends zesty flavors of traditional elote with a comforting, velvety base. Street corn lovers will savor this hearty bowl packed with sweet corn, spicy jalapeños, and tangy cotija cheese that brings pure culinary joy.

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Ingredients

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Protein:

• 2 (12 oz) skinless, boneless chicken breasts
• 1/2 cup of shredded Monterey Jack cheese
• 1/2 cup crumbled queso fresco
• 2 cups of full-fat sour cream or Greek yogurt

Vegetables and Spices:

• 1 small red onion
• 1 medium jalapeno
• 3 minced garlic cloves
• 1 (12 oz) package of fire-roasted frozen corn (or substitute with fresh corn or other frozen corn)
• 1 (4 oz) can of diced green chiles
• 1 tablespoon of Tajin seasoning
• 2 teaspoons of ground cumin
• 2 teaspoons of chili powder
• 1/2 teaspoon of table salt
• 1/4 teaspoon of finely ground black pepper
• 1/4 cup chopped cilantro

Liquids and Seasonings:

• 1 tablespoon of olive oil
• 4 cups (32 oz) of chicken stock or low-sodium chicken broth
• Juice from one lime
• Lime wedges and chopped cilantro for garnish

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Instructions

1. Heat olive oil in a pot over medium-high temperature. Sauté red onion and jalapeño until onion softens, approximately 3-4 minutes. Add minced garlic and cook briefly until aromatic.
2. Introduce chicken breasts, fire-roasted corn, and green chiles into the pot. Enhance with Tajín, cumin, chili powder, salt, and pepper to develop rich flavor profiles.
3. Pour chicken stock into the mixture. Increase heat to boiling, then reduce to gentle simmer. Cover and cook for 25 minutes, allowing ingredients to integrate and chicken to cook thoroughly.
4. Extract chicken from pot using tongs. Deconstruct into bite-sized fragments with two forks, then reintegrate into soup base.
5. Incorporate sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Reduce heat and allow ingredients to harmonize for an additional 3 minutes, creating a luxurious, creamy texture.
6. Transfer soup into serving bowls. Garnish with crumbled queso fresco, additional cilantro, and accompanying lime wedge. Squeeze fresh lime juice just before consuming to elevate overall taste experience.

Notes

• Swap chicken for plant-based protein like tofu or tempeh to create a vegetarian version that maintains the rich, spicy flavors of the original recipe.
• Reduce heat by removing jalapeño seeds or substituting with milder green chiles if you prefer a less spicy soup.
• Use Greek yogurt instead of sour cream for a protein-packed, lower-fat alternative that still provides creamy texture and tangy flavor.
• Enhance meal prep by making a larger batch and freezing portions for quick weeknight dinners, storing for up to 3 months in airtight containers.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 6
• Calories: 382
• Sugar: 4 g
• Sodium: 680 mg
• Fat: 22 g
• Saturated Fat: 9 g
• Unsaturated Fat: 11 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 3 g
• Protein: 21 g
• Cholesterol: 91 mg