The delicious aroma of smoky corn wafting through my kitchen always takes me back to bustling Mexican street corners. Today, I’m excited to share my recipe for Creamy Mexican Street Corn Soup, a comforting twist on the beloved street food elote. This hearty soup captures that same vibrant flavor profile, combining fire-roasted corn with zesty Tajín seasoning, delivering warmth and satisfaction in every creamy spoonful. Not only is it comforting and rich, but it also offers a gluten-free option and is easily adaptable for vegetarian and vegan diets. So, whether you’re planning a cozy weeknight dinner or a festive gathering, this soup is sure to impress. Ready to dive into a bowl of pure deliciousness? Let’s get cooking!
Why is this soup so irresistible?
Comforting and Hearty: This Creamy Mexican Street Corn Soup brings the essence of a beloved street food straight to your kitchen, ideal for cozy evenings or festive gatherings.
Smoky Flavor Explosion: The fire-roasted corn combined with Tajín seasoning creates an unforgettable burst of flavor that is both unique and satisfying.
Customizable to Suit Everyone: Easily adapt the recipe for vegetarian or vegan diets with simple substitutions, ensuring everyone at the table can enjoy a bowl.
Quick and Easy Prep: With straightforward steps, you can whip up this dish in just over 30 minutes—perfect for busy weeknights!
Perfect for Meal Prep: This soup stores beautifully, making it an excellent choice for make-ahead meals or leftovers that maintain their deliciousness.
Elevate your dinner game with this delightful soup that is sure to be a crowd-pleaser, perfect for serving alongside fresh tortilla chips or cornbread!
Mexican Street Corn Soup Ingredients
For the Soup
- Fire-Roasted Corn – Provides a smoky, slightly charred flavor; substitution: use fresh or canned corn if needed.
- Chicken Breasts – Adds protein and heartiness to the soup; substitution: opt for shredded rotisserie chicken or omit for a vegetarian option.
- Red Onion – Offers a sweet, aromatic base that enhances overall flavor.
- Jalapeño – Contributes heat and flavor; note: for less spice, remove seeds and membranes before adding.
- Garlic – Enhances the overall flavor profile with its aromatic qualities.
- Diced Green Chiles – Add mild tanginess and extra depth.
- Tajín Seasoning – Provides a zesty citrus spice; substitution: mix chili powder, lime juice/zest, and salt if Tajín is unavailable.
- Cumin – Adds warmth and an earthy depth to complement the other ingredients.
- Chili Powder – Offers a subtle kick of spice; note: can be replaced with paprika or smoked paprika if desired.
- Chicken Stock – Establishes a savory base; adjust the quantity for the desired soup thickness.
- Sour Cream or Greek Yogurt – Adds creaminess and tangy flavor; substitution: use coconut cream for a vegan option.
- Monterey Jack Cheese – Melts beautifully into the soup, enhancing the creamy texture; substitution: cheddar or a Mexican cheese blend works well.
- Lime Juice – Brightens the overall flavor and balances the richness.
- Queso Fresco – A garnish that provides a mild, salty finish.
- Fresh Cilantro – Adds freshness and a pop of color as a final touch.
Creating your own Mexican Street Corn Soup is not just about the ingredients, but about brewing warmth and love into every spoonful. Enjoy!
Step‑by‑Step Instructions for Creamy Mexican Street Corn Soup
Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 diced red onion and 1 finely chopped jalapeño, sautéing for about 3-4 minutes until they soften and become fragrant. Then, stir in 3 minced garlic cloves, cooking for an additional 30 seconds until aromatic, making the base for our flavorful Mexican Street Corn Soup.
Step 2: Add Chicken and Seasonings
Incorporate 2 boneless chicken breasts into the pot along with 2 cups of fire-roasted corn and 1 can of diced green chiles. Season generously with 1 tablespoon of Tajín, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir well to combine, allowing the spices to meld for about 2 minutes before moving to the next step.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock, bringing the mixture to a rapid boil. Once boiling, reduce the heat to low and cover the pot, letting the Mexican Street Corn Soup simmer for approximately 25 minutes. This step allows the chicken to cook through and the flavors to deepen, developing a hearty and savory base.
Step 4: Shred Chicken
After 25 minutes, carefully remove the chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces, ensuring they’re tender. Return the shredded chicken back into the pot, stirring to incorporate it once again into the delicious soup base.
Step 5: Make It Creamy
Lower the heat and add 1 cup of sour cream (or Greek yogurt) along with 1 cup of Monterey Jack cheese and the juice of 1 lime to the pot. Stir gently over low heat for about 3 minutes until the cheese melts completely and the soup becomes smooth and creamy, elevating the comforting richness of your Mexican Street Corn Soup.
Step 6: Garnish and Serve
Ladle the flavorful soup into bowls and sprinkle with crumbled queso fresco and fresh cilantro for a delightful touch. Serve with lime wedges on the side for an extra burst of flavor, inviting everyone to enjoy this comforting bowl of Mexican Street Corn Soup.
Make Ahead Options
These Creamy Mexican Street Corn Soup is perfect for busy home cooks looking to save time during the week! You can prep the soup base—sautéing the aromatics and adding the chicken, corn, and spices—up to 24 hours in advance. Simply store the mixture in an airtight container in the refrigerator and keep the cheese and sour cream separate until you’re ready to finish the soup. When you’re ready to serve, just simmer the prepped mixture for about 20 minutes to heat through, shred the chicken, and stir in the creaminess of sour cream and cheese. This way, you’ll enjoy restaurant-quality comfort food with minimal effort!
Expert Tips for Mexican Street Corn Soup
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Taste as You Go: Always sample your soup as it cooks. This way, you can adjust seasonings and ensure that the flavors of the Mexican Street Corn Soup are just right for your palate.
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Thickness Control: If your soup turns out thicker than desired, slowly add additional chicken stock until you reach your preferred consistency.
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Even Heat Distribution: When adding cheese and sour cream, do so over low heat to prevent curdling and ensure a smooth consistency in your creamy Mexican Street Corn Soup.
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Customize Spice Levels: If you’re sensitive to heat, start with less jalapeño and gradually add more, tasting along the way. You can always kick up the spice but can’t take it down!
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Perfect Texture Every Time: For a creamier texture, use an immersion blender to blend a portion of the soup after cooking, which will incorporate the flavors beautifully while keeping some whole ingredients for texture.
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Storage Tips: The Mexican Street Corn Soup can be stored in the refrigerator for up to 3 days. Just remember to add a little extra broth when reheating to revive its creamy goodness!
Storage Tips for Mexican Street Corn Soup
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Room Temperature: If serving, keep the soup at room temperature for no more than 2 hours to maintain food safety.
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Fridge: Store leftovers in an airtight container for up to 3 days. Ensure to cool the soup to room temperature before refrigerating to preserve its creamy texture.
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Freezer: The Mexican Street Corn Soup can be frozen for up to 3 months. Make sure to use a freezer-safe container, leaving some space for expansion.
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Reheating: When ready to enjoy, gently reheat the soup on low heat, adding a splash of chicken stock or water to restore its creaminess and prevent it from thickening too much.
Mexican Street Corn Soup Variations
Feel free to mix things up and personalize your Creamy Mexican Street Corn Soup with these delightful variations!
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Vegetarian Twist: Replace chicken with black beans, chickpeas, or roasted tofu for an equally hearty option. This will allow plant-based diners to enjoy the same satisfying flavors.
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Spicy Kick: For those who love heat, throw in a finely diced serrano pepper along with the jalapeño. The additional spice will give the soup an exciting kick!
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Dairy-Free Delight: Swap sour cream and cheese with cashew cream and nutritional yeast. This provides creaminess and a cheesy flavor without dairy, perfect for vegan diets.
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Smoky Flavor Boost: Use smoked paprika instead of regular chili powder for a deeper smoky flavor, reminiscent of traditional street corn. It pairs beautifully with the corn’s sweetness!
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Creamy Avocado Addition: Blend ripe avocado into the soup for an extra creamy texture and flavor. Garnish with diced avocado for an appealing touch!
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Corny Nice: Mix in a cup of sweet corn kernels if you love the corn’s natural sweetness. It brings an extra pop of color and texture to the dish.
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Fresh Herb Infusion: Stir in chopped fresh basil or mint at the end for a surprising refreshing twist that brightens the flavor profile even more.
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Add Some Crunch: Top your soup with crushed tortilla chips or crispy bacon bits to enhance texture and add a satisfying crunch that perfectly complements the creamy base.
Each variation can transform your soup into a personalized experience, ensuring that every bowl feels like a warm hug on a chilly night! And if you’re interested in serving it with something special, consider pairing it with fresh tortilla chips or a crisp salad for a complete meal.
What to Serve with Mexican Street Corn Soup
Indulging in a warm bowl of creamy goodness beckons the question of what to pair with this delightful dish for a complete meal experience.
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Crispy Tortilla Chips: The crunch of tortilla chips beautifully contrasts with the creamy soup, perfect for dipping and adding texture.
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Mexican Street Corn Salad: This vibrant salad mirrors the flavors of the soup, with fresh corn, lime, and cilantro offering a refreshing complement. It’s a wonderful way to enhance the meal with a bright and colorful side.
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Grilled Shrimp Tacos: Juicy shrimp tacos bring a bit of zest and a delightful pop of flavor next to the soup, creating a playful interaction on your plate.
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Avocado Toast: The creamy richness of avocado on crunchy bread pairs beautifully, creating a balance that elevates both dishes. Add a sprinkle of chili flakes to echo the soup’s spices!
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Cornbread Muffins: The sweet and savory notes of cornbread are a match made in heaven, soaking up all the delicious flavors while providing a warm, delightful side.
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Margaritas: A refreshing margarita, whether classic or fruity, adds a festive touch that elevates your dining experience with zesty and aromatic notes.
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Churros: End the meal on a sweet note with crispy churros, their cinnamon-sugar coating offering a deliciously indulgent contrast to the savory soup.
Mexican Street Corn Soup Recipe FAQs
What should I look for when selecting corn for this recipe?
Absolutely! Fresh corn is best when it’s in-season, bright yellow in color, and feels firm to the touch. If using canned corn, opt for brands that have minimal additives. Fire-roasted corn provides an intense smoky flavor that sets this soup apart, but fresh or regular canned corn works well if needed.
How should I store leftovers of my Mexican Street Corn Soup?
Very! Store your soup in an airtight container in the fridge for up to 3 days. Let it cool to room temperature before sealing, which helps maintain its creamy consistency. When reheating, add a splash of chicken stock or water to restore the perfect texture.
Can I freeze the Mexican Street Corn Soup?
Absolutely! You can freeze the soup for up to 3 months. Just transfer it to a freezer-safe container, leaving some space at the top for expansion. To thaw, place it in the refrigerator overnight. When ready to eat, reheat gently on low, adding a little extra stock to keep it creamy.
What if my soup turns out too thick?
No worries! If your soup is thicker than you’d like, slowly stir in some additional chicken stock or water over low heat until it reaches your desired consistency. Stir continuously to ensure even mixing, and feel free to adjust the seasonings to keep the flavor spot-on.
Is this soup safe for people with dietary restrictions?
Guaranteed! This Mexican Street Corn Soup can be made gluten-free by using certified gluten-free stock and checking your cheese and sour cream for gluten-free labels. For those with dairy allergies or following vegan diets, substitute dairy ingredients with coconut cream and nutritional yeast, and replace chicken with plant-based proteins like beans or tofu.
Can I prepare this soup ahead of time for a gathering?
Absolutely! This soup is perfect for meal prep. You can make it a day ahead, which allows the flavors to meld beautifully. Just reheat gently before serving, and don’t forget to garnish with fresh cilantro and queso fresco for that delightful presentation!
Savory Mexican Street Corn Soup that Warms the Soul
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add 1 diced red onion and 1 finely chopped jalapeño, sautéing for about 3-4 minutes until they soften and become fragrant. Then, stir in 3 minced garlic cloves, cooking for an additional 30 seconds until aromatic.
- Incorporate 2 boneless chicken breasts into the pot along with 2 cups of fire-roasted corn and 1 can of diced green chiles. Season generously with 1 tablespoon of Tajín, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir well to combine, allowing the spices to meld for about 2 minutes.
- Pour in 4 cups of chicken stock, bringing the mixture to a rapid boil. Once boiling, reduce the heat to low and cover the pot, letting the Mexican Street Corn Soup simmer for approximately 25 minutes.
- After 25 minutes, carefully remove the chicken breasts from the pot and transfer them to a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot, stirring to incorporate.
- Lower the heat and add 1 cup of sour cream (or Greek yogurt) along with 1 cup of Monterey Jack cheese and the juice of 1 lime. Stir gently over low heat for about 3 minutes until the cheese melts completely and the soup becomes smooth and creamy.
- Ladle the soup into bowls and sprinkle with crumbled queso fresco and fresh cilantro. Serve with lime wedges on the side.
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