Name: Cozy Up with Creamy Mexican Street Corn Soup Delight
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 2 tablespoons Olive Oil (Avocado oil can be used as a substitute.); 1 small Red Onion (Or use yellow or white onion.); 1 medium Jalapeño (Adjust quantity for spice preference.); 2 cloves Garlic (Minced, fresh garlic recommended.); 2 cups Skinless Boneless Chicken Breasts (Rotisserie chicken is a time-saver.); 4 cups Fire-Roasted Frozen Corn (Fresh grilled corn works well.); 1 can Diced Green Chiles (Fresh chiles can be used for more heat.); 2 teaspoons Tajín Seasoning (Can substitute with chili powder and lime zest.); 1 teaspoon Ground Cumin; 1 teaspoon Chili Powder; 1 teaspoon Table Salt (Kosher salt can enhance flavor.); 1 teaspoon Ground Black Pepper (Freshly ground is best.); 4 cups Chicken Stock (Vegetable broth is a vegetarian option.); 1 cup Sour Cream (Full-fat or Greek yogurt can be used.); 1 cup Shredded Monterey Jack Cheese (Cheddar or dairy-free cheese are alternatives.); 1 lime Juice (Lemon juice can also be used.); 0.5 cup Chopped Cilantro (Substitute with parsley if necessary.); 0.5 cup Crumbled Queso Fresco (Feta cheese can be an alternative.); 2 lime wedges Lime Wedges; 0.5 cup Chopped Cilantro (For garnish.)

As I strolled through a lively market filled with the enticing aroma of grilled corn, I couldn’t help but feel inspired. The vibrant flavors of elote came flooding back, leading me to recreate that comforting experience in my own kitchen with this creamy Mexican Street Corn Soup. It’s incredible how simple ingredients can transform into a soul-warming delight, packed with the smoky essence of charred corn and just the right touch of creaminess. Not only is this soup a crowd-pleaser that’s perfect for any cozy dinner, but it also comes together quickly for those busy weeknights. Whether you’re a seasoned home chef or just looking to swap out your usual takeout for something homemade, this recipe is both satisfying and versatile. Curious about how to bring the tastes of Mexico right to your table? Let’s dive into this delicious bowl of comfort!

Why is this soup a must-try?

Comforting in every spoonful, this creamy Mexican Street Corn Soup is your go-to recipe for hearty satisfaction. Quick and Easy to whip up, it’s perfect for busy weeknights! Flavor-Packed with smoky charred corn and zesty spices, this dish is sure to impress. Customizable for various dietary needs, you can easily adapt it to be gluten-free or dairy-free. And if you love pairing flavors, consider serving it with a side of Mexican Street Corn or some crispy tortilla chips for the full experience!

Mexican Street Corn Soup Ingredients

• A delightful blend of flavors awaits!

For the Soup Base

Olive Oil – Adds moisture and enhances flavor during cooking; avocado oil is a great neutral substitute.
Small Red Onion – Provides a sweet and mild base flavor; feel free to use yellow or white onion if needed.
Medium Jalapeño – Imparts heat and depth; adjust the quantity or remove seeds for a milder kick.
Garlic (minced) – Adds aromatic savory notes; fresh garlic is the way to go for the best flavor.
Skinless Boneless Chicken Breasts – A hearty source of protein; rotisserie chicken can save you time here.
Fire-Roasted Frozen Corn – Delivers that signature smoky flavor; fresh grilled corn works beautifully too.
Diced Green Chiles (canned) – Adds mild heat and flavor; opt for fresh chiles for more intensity.
Tajín Seasoning – Enhances the flavor with a zesty and tangy mix; chili powder and lime zest can be used instead.
Ground Cumin and Chili Powder – These spices provide warmth and complexity; using more Tajín gives a milder profile.
Table Salt and Ground Black Pepper – Essential for perfect seasoning; kosher salt and freshly ground pepper boost taste.
Chicken Stock (or Low-Sodium Broth) – The foundation of your soup; vegetable broth is a great vegetarian option.

For the Creaminess

Sour Cream (full-fat) or Greek Yogurt – Adds creaminess and tang; opt for a dairy-free alternative for a lactose-free version.
Shredded Monterey Jack Cheese – Contributes to the dish’s richness; cheddar or a dairy-free cheese are scrumptious alternatives.

For the Brightness

Juice of one Lime – Brightens flavors; lemon juice works well in a pinch.
Chopped Cilantro – This fresh herb lifts the dish with its brightness; replace with parsley if not on hand.

For the Garnish

Crumbled Queso Fresco – A traditional topping that elevates flavor and texture; feta cheese can be used for a different style.
Lime Wedges and Chopped Cilantro for Garnish – For a fresh touch and beautiful presentation.

Bring the vibrant energy of Mexican Street Corn Soup into your kitchen today and enjoy a warm bowl of goodness that’s as comforting as a hug!

Step‑by‑Step Instructions for Mexican Street Corn Soup

Step 1: Sauté the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add the chopped small red onion and diced medium jalapeño. Sauté for about 3-4 minutes until the onion becomes translucent and tender, releasing a sweet aroma that sets the foundation for the Mexican Street Corn Soup.

Step 2: Add Garlic
Stir in 2 cloves of minced garlic, cooking for an additional 30 seconds. The garlic will release its fragrant aroma, combining beautifully with the sautéed vegetables. This step is crucial for building the rich flavor profile of the soup, enhancing the experience with every bite.

Step 3: Combine Ingredients
Introduce the skinless boneless chicken breasts, fire-roasted frozen corn, and diced green chiles into the pot. Season generously with Tajín, ground cumin, chili powder, salt, and ground black pepper. Stir everything together, allowing the spices to envelop the ingredients, and cook for 2-3 minutes to toast the flavors.

Step 4: Simmer the Soup
Pour in 4 cups of chicken stock, bringing the mixture to a lively boil. Once boiling, reduce the heat to low, cover with a lid, and let it simmer gently for 25 minutes. This slow cooking will ensure the chicken stays juicy and the flavors meld together beautifully in your comforting Mexican Street Corn Soup.

Step 5: Shred the Chicken
After 25 minutes, carefully remove the chicken from the pot and shred it with two forks. Return the shredded chicken back into the pot, stirring well to integrate it with the soup. The tender chicken will contribute heartiness to the soup, making it a satisfying meal.

Step 6: Add Creaminess
Lower the heat and stir in 1 cup of sour cream or Greek yogurt, along with 1 cup of shredded Monterey Jack cheese and the juice of one lime. Mix well until the cheese is melted and creamy, enriching the soup’s texture and flavor. Let it simmer for an additional 3 minutes for a cohesive blend.

Step 7: Serve and Garnish
Ladle the creamy Mexican Street Corn Soup into bowls, topping each serving with crumbled queso fresco, lime wedges, and freshly chopped cilantro for a pop of color and freshness. This final touch will elevate your soup, making it as delightful to the eyes as it is to the palate.

Make Ahead Options

Making this creamy Mexican Street Corn Soup ahead of time is a fantastic way to save precious minutes on busy weeknights! You can prepare the soup base (excluding the sour cream and cheese) up to 24 hours in advance. Simply cook the soup as directed, allow it to cool, and then refrigerate it in an airtight container. When it’s time to enjoy, reheat the soup on the stove over low heat, stirring in the sour cream and cheese just before serving for that creamy finish. This ensures that your soup remains just as delicious and comforting, with flavors that meld beautifully overnight, making it perfect for meal prep lovers!

How to Store and Freeze Mexican Street Corn Soup

Fridge: Refrigerate leftovers in an airtight container for up to 3 days to keep the flavors fresh. Allow it to cool before sealing to reduce condensation.

Freezer: You can freeze Mexican Street Corn Soup for up to 3 months. Use a freezer-safe container, leaving space for expansion.

Reheating: When ready to enjoy, thaw overnight in the fridge and reheat gently on the stove, adding a splash of stock if the soup thickens too much.

Portioning: Consider portioning the soup into single servings before freezing to make reheating quick and easy for busy weeknights!

What to Serve with Creamy Mexican Street Corn Soup

Warm your kitchen with aromas that transport you to a bustling mercado while you consider delightful pairings for this soul-soothing soup.

Crispy Tortilla Chips: The perfect crunchy contrast to the creamy soup, these chips add a delightful texture and a traditional touch.
Simple Side Salad: A bright and fresh salad with tomatoes and avocado can balance the richness of the soup beautifully, offering a crisp bite.
Spicy Black Bean Tacos: Hearty tacos filled with seasoned black beans complement the flavors, making for a satisfying and filling meal.
Elote Style Corn Salad: Enhance your experience by serving this vibrant salad alongside; it echoes the flavors of the soup while adding a fresh, zesty touch.
Cheesy Quesadillas: Gooey cheese and a hint of spice in a warm tortilla create a comforting addition that pairs perfectly with the soup’s richness.
Margaritas or Fruit-Infused Sparkling Water: Sip on a refreshing drink like a margarita, or opt for sparkling water with lime for a bright and fizzy pairing.
Chocolate Flan for Dessert: Following the meal, this silky dessert provides an indulgent finish, balancing sweetness with a hint of bitterness from chocolate.
Avocado Toast: Topped with lime and cilantro, a slice of avocado toast offers a creamy contrast and a creative twist on traditional sides.

Expert Tips for Mexican Street Corn Soup

Use Fresh Corn: Opt for fresh charred corn for the best flavor; frozen or canned can lack that smoky essence.
Chicken Timing: Avoid overcooking the chicken to prevent it from drying out; keep an eye on the simmering time.
Adjust Heat: Modify the heat level by varying the amount of jalapeño and green chiles to suit your taste buds.
Creaminess: For a richer texture, blend in some extra sour cream or cheese just before serving for that delightful creaminess.
Seasoning Matters: Taste and adjust salt and spices throughout cooking to ensure a perfectly balanced Mexican Street Corn Soup.

Mexican Street Corn Soup Variations

Feel free to get creative with this recipe and make it your own with delightful twists and substitutions!

Dairy-Free: Use coconut cream instead of sour cream and dairy-free cheese for a creamy taste without the dairy.
Vegetarian: Swap out the chicken for diced chickpeas or a cup of additional corn to maintain heartiness while keeping it meat-free.
Spicy Kick: Add diced serrano chiles for an extra layer of heat, elevating your soup even further.
Texture Twist: Blend a portion of the soup for a creamier base while keeping some corn whole for that juicy texture, making every bite exciting.
Flavor Boost: Incorporate fresh herbs like thyme or oregano for fragrant notes that complement the smokiness beautifully.
Zesty Version: Stir in some corn and black bean salsa before serving, giving your soup a fresh and zesty touch that brightens every spoonful.
Coconut Curry: For a tropical twist, add a tablespoon of red curry paste and a can of coconut milk instead of dairy to create a comforting and unique blend.
Grain Addition: Mix in cooked quinoa or rice for more sustenance and an interesting new texture, making this soup more like a hearty meal.

And if you’re looking for more ways to spice up your dinners, don’t miss the chance to explore the wonderful world of flavors found in this delicious Street Corn Pasta or add a crunchy texture with crispy tortilla chips.

Mexican Street Corn Soup Recipe FAQs

How do I choose the right corn for this soup?
Absolutely! For the best flavor, opt for fresh corn, preferably grilled or charred. If that’s not available, fire-roasted frozen corn is a great alternative. I often recommend checking for fresh corn with bright yellow kernels, free from dark spots or blemishes.

What is the best way to store leftovers?
Very! You can refrigerate leftovers in an airtight container for up to 3 days. Make sure to let the soup cool completely before sealing it, which helps maintain its texture and prevents condensation. Reheat gently on the stove when you’re ready to enjoy it again.

Can I freeze my Mexican Street Corn Soup?
Yes, indeed! You can freeze your Mexican Street Corn Soup for up to 3 months. Use a freezer-safe container and leave a little space at the top, as liquids expand when frozen. When you’re ready to eat, thaw overnight in the fridge and reheat on the stove, adding a bit of broth if it’s too thick.

What if my soup comes out too thick?
No worries! If your soup turns out thicker than desired, simply stir in a bit more chicken stock or water until you reach your preferred consistency. This is a common situation, and it’s so easy to fix. Adjust gradually until it’s just right!

Are there any dietary considerations for this recipe?
Of course! This Mexican Street Corn Soup can easily be made gluten-free by ensuring that all your ingredients are labeled as such. If you have lactose intolerance, feel free to swap out dairy products like sour cream and cheese for their dairy-free alternatives. Always double-check labels to avoid any allergens!

Can I modify the spice level in my soup?
Absolutely! If you prefer a milder soup, you can adjust the amount of jalapeño and diced green chiles, or even remove the seeds for less heat. For those who love a good kick, feel free to add more spices or some diced fresh chiles. The more the merrier when it comes to flavor!