When chilly evenings call for something warm and satisfying, there's nothing quite like a bowl of creamy Mexican Street Corn Soup to envelop you in comfort. Inspired by the vibrant flavors of elote, this dish combines fire-roasted corn with a medley of savory spices, creating a culinary hug in every spoonful.
What started as a simple exploration of seasonal ingredients turned into a delightful discovery for my tastebuds—this soup is endlessly customizable! Whether you're looking to add a kick with jalapeños or keep it mild, the heat level is entirely up to you. Plus, it’s super easy to adapt for vegetarians and dairy-free diets, making it a family favorite that everyone can enjoy.
Perfect for weeknight dinners or impressing guests, this creamy delight is quick to whip up, ensuring you spend less time in the kitchen and more time savoring each flavorful bite. Grab your apron, and let’s turn up the heat for a hearty taste of Mexico right in your home!
Why is Mexican Street Corn Soup so beloved?
Comforting Warmth: This Mexican Street Corn Soup wraps you in cozy flavors that remind you of home, making it ideal for chilly nights.
Customizable Heat: With adjustable spice levels, this recipe lets you savor the dish that suits your palate, whether you prefer a mild or spicy kick.
Quick and Easy: The simple steps ensure that you can prepare a hearty meal in no time, perfect for busy weeknights!
Vegan-Friendly Options: Easily transform the recipe into a vegetarian or dairy-free delight, so everyone at the table can enjoy it.
Crowd-Pleasing Taste: Rich, creamy, and full of flavor, this soup is sure to impress family and friends during any gathering or dinner party.
Mexican Street Corn Soup Ingredients
For the Soup Base
• Fire-roasted Corn – Provides a smoky, slightly sweet flavor; substitute fresh or canned corn if fire-roasted is unavailable.
• Chicken Breasts – Adds protein and heartiness to the soup; can be replaced with beans or tofu for a vegetarian option.
• Red Onion – Contributes sweetness and depth; yellow onion works well as an alternative.
• Jalapeño – Adds heat and flavor; opt for poblano or bell pepper for a milder soup.
• Garlic – Elevates the dish's flavor with aromatic qualities.
• Green Chiles – Offer mild, tangy heat; you can use fresh or canned.
For the Seasoning
• Tajín Seasoning – Delivers a unique zesty kick; a mix of lime juice, chili powder, and salt works if you don’t have Tajín on hand.
• Cumin & Chili Powder – Blend earthy undertones and depth into the soup.
For Creaminess
• Sour Cream or Greek Yogurt – Adds creaminess and a tangy flavor; consider plant-based alternatives for a dairy-free version.
• Monterey Jack Cheese – Melts beautifully, enhancing the creamy texture; substitute with cheddar or a dairy-free cheese option.
Finishing Touches
• Lime Juice – Brightens the flavors with its acidity.
• Queso Fresco – Crumbled topping that adds mild saltiness; feta can be used as an alternative.
How to Make Mexican Street Corn Soup
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Sauté Aromatics: Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced red onion and chopped jalapeño, cooking for about 3-4 minutes until softened. Then, toss in the minced garlic and sauté for an additional 30 seconds until fragrant.
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Add Chicken and Seasonings: Next, introduce the chicken breasts to the pot along with the fire-roasted corn and diced green chiles. Sprinkle in the Tajín seasoning, cumin, chili powder, salt, and pepper, stirring well to combine.
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Simmer: Pour in approximately 4 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 25 minutes, or until the chicken is fully cooked and tender.
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Shred Chicken: Carefully remove the chicken from the pot and place it on a cutting board. Use forks to shred the chicken into bite-sized pieces before returning it to the soup.
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Make it Creamy: Stir in the sour cream, Monterey Jack cheese, and lime juice, allowing the soup to simmer gently for another 3 minutes until everything is well combined and creamy.
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Garnish and Serve: Ladle the delicious soup into bowls and finish with crumbled queso fresco and freshly chopped cilantro. Serve with lime wedges for an added zesty touch!
Optional: Top with sliced avocado for an extra creamy texture.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. This keeps the flavors fresh and delicious.
Freezer: Freeze the soup in portion-sized, airtight containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: When ready to enjoy again, reheat gently on the stovetop over low heat, stirring occasionally to prevent curdling of the dairy.
Tip: For a creamy Mexican Street Corn Soup, add a splash of milk or more sour cream while reheating to revive its luscious texture.
Mexican Street Corn Soup Variations
Feel free to play around with the ingredients in this soup to make it your own, adding depths of flavor and texture that will delight your taste buds!
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Vegetarian: Swap the chicken for black beans or chickpeas to maintain heartiness and add protein without meat.
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Dairy-Free: Replace sour cream with coconut cream for a rich, vegan-friendly twist that still offers creaminess. This variation brings a subtle sweetness to balance the spices beautifully.
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Spice Boost: Amp up the heat by adding diced chipotle peppers in adobo sauce, lending a smoky spice that takes the flavor to the next level. If you’re a heat lover, this is your secret weapon!
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Herb Infusion: Stir in freshly chopped cilantro or basil at the end for a burst of freshness. These herbs elevate the overall flavor while providing a beautiful pop of color.
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Texture Twist: Blend a portion of the soup until smooth, then mix it back in for a creamy texture combined with chunky vegetables—a delightful contrast that enhances every spoonful.
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Cheese Variety: Instead of Monterey Jack, try using crumbly feta or a sharp cheddar, which can give the soup a different flavor profile while maintaining its creamy texture.
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Grain Addition: For a heartier version, toss in some cooked quinoa or barley. These will boost the nutrition and create a filling, satisfying meal for those extra hungry nights.
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Citrus Zing: Add a splash of orange juice or zest for a surprising citrus twist that brightens the flavor while complementing the sweetness of the corn. This unexpected variation will keep everyone guessing and loving!
With these ideas, you can customize the Mexican Street Corn Soup to fit perfectly for any occasion or preference, ensuring that every bowl is a delightful experience!
What to Serve with Mexican Street Corn Soup?
Transform your cozy bowl of soup into a delightful meal with these perfect pairings!
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Cornbread: The sweet and buttery flavors of cornbread contrast beautifully with the savory soup, bringing a delightful texture to the table. A warm slice smothered in butter will elevate the comfort factor!
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Tortilla Chips: Crispy and salty tortilla chips add a fantastic crunch, making them the ideal companion for scooping up the creamy soup. Plus, they can soak up all those wonderful flavors!
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Fresh Green Salad: A light, refreshing green salad with a zesty vinaigrette complements the rich southwestern flavors of the soup. The crisp vegetables provide a lovely contrast to the creaminess.
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Grilled Shrimp Tacos: For a complete Mexican feast, serve up some grilled shrimp tacos. These bring a burst of flavor and protein that pairs perfectly with the smoky corn soup.
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Avocado Slices: Creamy avocado slices offer a smooth texture and enhance the overall richness of the soup, making each bite more indulgent.
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Margaritas: For a festive touch, serve chilled margaritas alongside your meal. The acidity and refreshing taste will balance the richness of the soup beautifully!
These simple yet delightful pairings will effortlessly create a meal that’s bursting with warmth and flavor!
Make Ahead Options
These Mexican Street Corn Soup preparations are a lifesaver for busy weeknights! You can prepare the soup base (sautéing aromatics and adding chicken along with corn and spices) up to 24 hours in advance; simply refrigerate it after combining. The shredded chicken maintains its juicy flavor when stored correctly, so be sure to let it cool before sealing it in an airtight container. When you’re ready to enjoy, reheat the mixture on the stove, then stir in the creaminess by adding sour cream and cheese just before serving. This way, you'll savor every bit of comfort without the hassle!
Expert Tips for Mexican Street Corn Soup
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Adjust Spice Levels: Start with fewer jalapeños if you're sensitive to heat. You can always add more spice later, but it's tough to reduce it once added!
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Shredding Chicken: Shred the chicken while it's still warm for easier handling and a better texture in the soup. Allow a few minutes to cool if it's too hot.
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Thickening the Soup: If you prefer a thicker Mexican Street Corn Soup, leave it uncovered during the simmering phase. This will help reduce the liquid for a richer consistency.
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Cooking With Fresh Corn: If you can, use fresh corn—char it on a grill for added sweetness and depth. This will elevate the overall flavor profile greatly!
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Vegetarian Alternatives: For a vegetarian option, replace chicken with black beans or chickpeas for added protein while maintaining heartiness without losing flavor.
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Storage Tips: Store leftovers in an airtight container for up to 3 days. To reheat, go low and slow to avoid curdling the dairy in the soup.
Mexican Street Corn Soup Recipe FAQs
What type of corn is best for this soup?
Absolutely! Fire-roasted corn provides the unique smoky flavor that makes this soup special. If you can't find fire-roasted corn, fresh corn on the cob or canned corn works just fine. For the best taste, consider charring fresh corn on the grill to replicate that distinct roasted flavor.
How long can I store leftovers of Mexican Street Corn Soup?
You can store leftovers in an airtight container in the refrigerator for up to 3 days. To keep it fresh, make sure the container is sealed tightly. When reheating, do so gently to prevent the dairy from curdling, which will help maintain that creamy texture everyone loves.
Can I freeze Mexican Street Corn Soup?
Yes! You can freeze this soup in portion-sized, airtight containers for up to 3 months. To freeze, let the soup cool completely before transferring it to the containers. When you're ready to enjoy it, simply thaw overnight in the fridge and reheat on low heat, stirring occasionally.
How can I adjust the heat level of the soup?
Very easily! If you prefer a milder soup, simply reduce the amount of jalapeño, or remove the seeds before chopping. You can also swap out the jalapeño for a milder pepper, like a bell pepper. For those who love heat, consider adding extra green chiles or a dash of hot sauce to kick it up a notch!
Is this recipe suitable for people with dairy allergies?
Of course! You can easily make a dairy-free version by replacing sour cream with coconut cream and cheese with a plant-based alternative. This way, you’ll still enjoy that wonderful creamy texture without any dairy. It’s a great option for friends and family who have dietary restrictions!
Can I use canned chicken instead of fresh chicken?
Yes! If you're in a hurry, canned chicken can be a quick alternative. Simply add it to the soup in the last few minutes of cooking to heat through. However, keep in mind that fresh chicken offers a richer flavor and texture that enhances the overall dish.
Creamy Mexican Street Corn Soup: Comfort in Every Spoonful
Ingredients
Equipment
Method
- Heat a tablespoon of olive oil in a large pot over medium heat. Add the diced red onion and chopped jalapeño, cooking for about 3-4 minutes until softened. Then, toss in the minced garlic and sauté for an additional 30 seconds until fragrant.
- Introduce the chicken breasts to the pot along with the fire-roasted corn and diced green chiles. Sprinkle in the Tajín seasoning, cumin, chili powder, salt, and pepper, stirring well to combine.
- Pour in approximately 4 cups of chicken stock and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for about 25 minutes, or until the chicken is fully cooked and tender.
- Carefully remove the chicken from the pot and place it on a cutting board. Use forks to shred the chicken into bite-sized pieces before returning it to the soup.
- Stir in the sour cream, Monterey Jack cheese, and lime juice, allowing the soup to simmer gently for another 3 minutes until everything is well combined and creamy.
- Ladle the delicious soup into bowls and finish with crumbled queso fresco and freshly chopped cilantro. Serve with lime wedges for an added zesty touch!
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