Mexican Street Corn Soup Recipe

If you’re craving all the vibrant, smoky, and creamy flavors of elote but want something spoonable and soothing, you are going to absolutely love this Mexican Street Corn Soup Recipe. It’s like biting into a warm bowl of summer on a chilly night—packed with fire-roasted corn, zesty lime, melty cheese, and just the right kick of spice. I promise, once you make it, this soup will become one of those go-to dishes you want to share with everyone you love.

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Ingredients & Why They Work

This Mexican Street Corn Soup Recipe is all about layering flavor with accessible ingredients that complement each other perfectly. From smoky fire-roasted corn to creamy dairy and the subtle heat of jalapeño, each item plays a starring role in creating that iconic elote-inspired taste in soup form.

• Olive oil: A neutral base for sautéing that adds a subtle fruitiness without overpowering the other flavors.
• Red onion: Offers sweetness and depth when softened, helping balance the spice and tang.
• Jalapeño: Provides a gentle heat that wakes up your palate—adjust to your spice tolerance!
• Garlic: Adds savory aroma and complexity, enhancing the overall soup flavor.
• Chicken breasts: Tender protein that soaks up flavors and gives the soup satisfying substance.
• Fire-roasted corn: The star ingredient! You want that charred, slightly smoky note that sets this recipe apart.
• Diced green chiles: Brings subtle earthiness and heat with every bite.
• Tajín seasoning: A perfect blend of chili powder, lime, and salt that’s a must-have everywhere Mexican street corn is involved.
• Ground cumin & chile powder: Spice staples that give the broth warmth and a hint of smokiness.
• Salt & black pepper: Basic but crucial for seasoning and rounding out flavors.
• Chicken stock: Creates a rich, flavorful base that ties everything together.
• Sour cream (or Greek yogurt): Adds creaminess and tang, softening the spicy notes and making the soup luscious.
• Monterey Jack cheese: Melts beautifully and adds a mild, buttery flavor.
• Lime juice: Brightens the soup and complements the smoky corn perfectly.
• Cilantro: Fresh herbal notes that give the soup a lively finish.
• Queso fresco: Crumbled on top for that authentic salty kick and texture contrast.

Make It Your Way

One of my favorite things about this Mexican Street Corn Soup Recipe is how easy it is to tweak depending on what you have on hand or your personal preferences. I often switch up the heat level or try different dairy options, so I encourage you to experiment and make this soup truly yours.

• Spice it up: I’ve added extra jalapeño or a pinch of smoked paprika when I want a bolder smoky edge—it really wakes up the soup.
• Dairy swaps: I’ve used full-fat Greek yogurt for a tangier, lighter twist when I want to keep things a bit healthier.
• Vegetarian version: Skip the chicken and use vegetable broth—adding roasted vegetables like zucchini can keep it hearty.
• Cheese variations: Cotija cheese works beautifully if you want something saltier and crumbly instead of Monterey Jack.

Step-by-Step: How I Make Mexican Street Corn Soup Recipe

Step 1: Sauté the aromatics

Start by heating olive oil in a large pot over medium-high heat. Toss in the diced red onion and jalapeño, cooking them until the onion becomes soft and translucent – this usually takes about 3 to 4 minutes. Then stir in minced garlic and let it cook for just 30 seconds; you want it fragrant but not burnt. This step builds a flavorful base, so don’t rush or skip it!

Step 2: Add the main ingredients & spices

Next, add your chicken breasts, fire-roasted corn, and diced green chiles right into your pot. Season with Tajín, cumin, chile powder, salt, and black pepper. Give everything a good stir so the spices coat everything evenly. Don’t be shy with the Tajín here – it’s a secret weapon for that authentic street corn flavor.

Step 3: Simmer and shred the chicken

Pour in the chicken stock, crank the heat to bring everything to a boil, and then immediately reduce to a simmer. Cover your pot and let it cook for about 25 minutes so the chicken becomes tender and the flavors marry. Once done, fish out the chicken breasts, shred them into bite-sized pieces, then toss the shredded chicken back in the pot for that perfect mix.

Step 4: Finish the soup with creamy goodness

Lower the heat and stir in sour cream, shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Let it simmer gently for another 3 minutes, allowing the cheese to melt and the soup to turn irresistibly creamy. This is when all those rich, tangy flavors really shine through.

Step 5: Garnish and serve

Serve your Mexican street corn soup hot, topped generously with crumbled queso fresco, a squeeze of lime, and extra cilantro if you’re feeling fancy. The contrast of the crunchy, tangy toppings against the silky soup is what makes this an absolute winner.

How to Serve Mexican Street Corn Soup Recipe

Garnishes

I’m obsessed with topping my soup with crumbled queso fresco because it gives that perfect salty and crumbly texture contrast. A few sprigs of freshly chopped cilantro and extra lime wedges on the side brighten each bite and add freshness. You can also add a drizzle of Mexican crema or a sprinkling of chili powder if you want to amp up the creaminess or spice.

Side Dishes

This soup pairs wonderfully with warm, crusty bread for dipping or some fluffy Mexican-style rice on the side. My friends and I often enjoy it alongside simple avocado salad or even tortilla chips for a bit of crunch. It’s a meal all on its own but so much fun to round out with these extras.

Creative Ways to Present

For festive occasions, I like to serve this soup in small mason jars or mini bowls as an appetizer—garnished with a mini corn cob or a tiny skewer of grilled corn for visual fun. Another fun idea is layering it in clear glass cups for a layered dip effect, especially for casual gatherings.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup keeps really well in the fridge for up to 3 days. I store it in an airtight container and give it a gentle stir before reheating. The flavors actually deepen overnight, so sometimes it tastes even better the next day!

Freezing

I’ve frozen this soup successfully a couple of times, but keep in mind that the sour cream and cheese can separate slightly after thawing. To minimize this, I freeze the soup without dairy and add it fresh when reheating. That way, it tastes just as creamy as the first time.

Reheating

When reheating, warm the soup gently on the stovetop over low to medium heat, stirring occasionally. If it seems too thick, add a splash of chicken stock or water to loosen it up. Add any dairy or fresh herbs right at the end to keep them vibrant and fresh.

FAQs

Final Thoughts

This Mexican Street Corn Soup Recipe is honestly one of my all-time favorites because it captures the fun and flavor of summer street food in such a cozy, comforting bowl. It’s simple enough to make any night but special enough to wow guests. If you want a delicious, crowd-pleasing dinner that feels homemade and authentic, give this soup a try — I have a feeling you’ll make it again and again!

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