Name: Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tbsp. olive oil; 1 small red onion; 1 medium jalapeno; 3 cloves garlic, minced; 2 (12 oz.) skinless, boneless chicken breasts; 1 (12 oz.) package fire-roasted frozen corn* (or fresh corn or other frozen corn); 1 (4 oz.) can diced green chiles; 1 tbsp. Tajin seasoning; 2 tsps. ground cumin; 2 tsps. chile powder; 1/2 tsp table salt; 1/4 tsp finely ground black pepper; 4 cups (32 oz.) chicken stock (or low-sodium chicken broth); 2 cups sour cream (full-fat) (or Greek yogurt (full fat)); 1/2 cup shredded Monterey Jack cheese; juice of one lime; 1/4 cup chopped cilantro; 1/2 cup crumbled queso fresco; lime wedges and chopped cilantro for garnish

Jump to Recipe

Creamy, zesty, and loaded with vibrant flavors, Mexican Street Corn Soup is everything you crave about elote—roasted corn slathered in tangy sauce and crumbly cheese—in a cozy, craveworthy bowl. Inspired by the intoxicating aromas of street vendors and the joy of comfort food on a chilly day, this soup brings together sweet corn, smoky spice, and a luscious, velvety finish. Whether you’re feeding a family or hosting friends for a casual get-together, this dish feels both festive and soul-nourishing. One spoonful, and you’ll see why Mexican Street Corn Soup deserves a spot in your regular rotation!

Ingredients You’ll Need

Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of Mexican Street Corn Soup comes from simple yet bold ingredients, each one playing a unique role in creating that signature balance of spice, sweetness, and creaminess. As you gather your ingredients, keep in mind that fresh garnishes and the right spices are non-negotiable for next-level flavor!

Olive oil: A quick sauté brings out the flavor in every veggie and helps all those wonderful spices bloom.
Red onion: Adds color and a sweet, subtly sharp base that builds depth right from the start.
Jalapeño: Adjust to your heat level—remove seeds for milder soup or leave them in for a bit more kick.
Garlic: Minced fresh, this is your aromatic boost for authentic, irresistible flavor.
Boneless, skinless chicken breasts: Lean protein that gets juicy and tender, ready to soak up all that spice.
Fire-roasted corn: That charred, smoky edge is what drives this soup straight into street corn territory; fresh or frozen both work.
Green chiles: Little cans of big flavor—these add just enough tang and heat without overpowering the soup.
Tajín seasoning: This classic Mexican blend of chile and lime brings zingy brightness and depth to every spoonful.
Ground cumin: Earthy, warm, and essential for layering the complex flavor profile of the soup.
Chili powder: Adds a rich, slightly smoky undertone that melds beautifully with the cheese and chicken.
Salt and black pepper: Fine-tuning seasoning to round out every layer of flavor.
Chicken stock: The savory backbone, adding body and complexity (low-sodium lets you control the saltiness).
Sour cream: Makes the soup impossibly creamy and tangy—full fat gives the richest, dreamiest texture.
Shredded Monterey Jack cheese: Melts silkily into the soup for those swoon-worthy, cheesy ribbons.
Lime juice: A squeeze brightens up each bite, tying all the flavors together at the end.
Chopped cilantro: For a pop of freshness and that classic, unmistakable Mexican aroma.
Crumbled queso fresco: The finishing touch—this cheese adds a salty, crumbly contrast that’s just perfect on top.
Lime wedges and extra cilantro: Because nobody ever left disappointed with extra garnishes!

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add your chopped red onion and jalapeño, allowing them to sizzle and soften for about 3 to 4 minutes—their sweetness and bite are the groundwork for a flavorful soup. Stir in the minced garlic and let it get fragrant for just 30 seconds, being careful not to let it brown.

Step 2: Build Your Flavor Base

Add the chicken breasts, fire-roasted corn, and green chiles directly to the pot. Generously season everything with the Tajín, ground cumin, chili powder, salt, and black pepper. Toss well so every piece of chicken and kernel of corn gets coated in this colorful, aromatic spice blend.

Step 3: Simmer the Soup

Pour in the chicken stock and bring the mixture to a gentle boil. Once bubbling, turn the heat down and let your soup simmer—covered—for about 25 minutes. This is where the flavors meld, the chicken turns perfectly tender, and your kitchen starts to smell absolutely amazing.

Step 4: Shred the Chicken

Carefully remove the cooked chicken breasts from the pot and transfer them to a cutting board. Shred the meat into bite-sized pieces with two forks; this makes every ladleful of soup hearty and satisfying. Return the shredded chicken back to the pot so it can soak up all the goodness.

Step 5: Add Creaminess and Freshness

With the heat on low, stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and a handful of chopped cilantro. Let everything gently simmer for around 3 minutes, just until the cheese melts into the soup and all those creamy, tangy notes come together.

Step 6: Finish and Serve

Ladle the hot Mexican Street Corn Soup into bowls, and top generously with crumbled queso fresco, bright lime wedges, and a sprinkling of cilantro. Watch everyone’s eyes light up as the aroma hits the table—then dig in!

How to Serve Mexican Street Corn Soup

Garnishes

For the true elote vibe, don’t hold back on the toppings! Generous crumbles of queso fresco bring a creamy-salty lift, freshly chopped cilantro adds herbal brightness, and a drizzle of lime juice wakes up each bite. If you’re feeling extra, a dusting of chili powder or a dash more Tajín right before serving is always a stellar move.

Side Dishes

Mexican Street Corn Soup is wonderfully hearty, but it’s even better with a side. Serve with warm, buttered tortillas (flour or corn), crunchy tortilla chips for dipping, or a side of fluffy Mexican rice. For a casual meal, pair it with a crisp salad tossed in a tangy lime vinaigrette or a chunky guacamole.

Creative Ways to Present

Have fun with how you serve this soup! Try ladling it into small mugs or shot glasses for a festive appetizer at a party. Or offer a customizable “topping bar” with extra cheese, hot sauce, jalapeño slices, and lime wedges so every guest can build their dream bowl of Mexican Street Corn Soup. For hearty appetites, serve over a scoop of cooked rice for extra comfort and texture.

Make Ahead and Storage

Storing Leftovers

Once cooled, any leftover Mexican Street Corn Soup keeps beautifully in the fridge. Store it in an airtight container for up to 3 days—just hold off on adding the garnishes until right before serving so everything stays fresh and vibrant.

Freezing

For longer storage, this soup can be frozen! Let it cool completely, then pour into freezer-safe containers, leaving a little room for expansion. It’ll keep for up to 2 months. Thaw overnight in the fridge for best results before reheating, especially to preserve that creamy texture.

Reheating

Reheat Mexican Street Corn Soup gently on the stovetop over medium-low heat, stirring often so the dairy stays smooth and the cheese doesn’t stick. If it seems a bit thick after chilling, add a splash of chicken broth to loosen it up. Top with fresh garnishes as you serve.

FAQs

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! Simply swap the chicken for 2 cans of drained and rinsed black beans or use roasted sweet potatoes, and use vegetable stock instead of chicken stock. You’ll still get all those signature elote flavors in a vegetarian-friendly soup.

What can I substitute for Tajín seasoning?

If you don’t have Tajín handy, make your own by combining chili powder, a pinch of cayenne, and a bit of lime zest and salt. The smoky citrusy punch is key for that street corn flavor, so don’t skip this element!

Is this soup spicy?

The level of heat in Mexican Street Corn Soup is easy to adjust. Remove the seeds from your jalapeño and use mild chili powder for a gentler warmth, or bump up the spice with extra jalapeños and a spicier chili powder if you love heat.

Can I make this dairy-free?

Yes—swap the sour cream for a dairy-free alternative (like coconut yogurt or a plant-based sour cream), and use a vegan-friendly cheese. The soup will still be creamy and delicious, just with a slightly different flavor profile.

What’s the best way to fire-roast fresh corn?

If you’re starting with fresh corn, simply grill or broil the cobs until lightly charred on all sides, then carefully slice off the kernels. This step adds wonderful depth and brings that irresistible street-corn flavor right into your soup.

Final Thoughts

If you’re looking for a recipe that brings sunshine and celebration to your table, this Mexican Street Corn Soup is it. Cozy, colorful, with every spoonful delivering a little taste of fiesta, it’s the kind of dish you’ll crave again and again. I can’t wait for you to try it—let me know how it turns out, and don’t forget to pile on those creative toppings!

Mexican Street Corn Soup Recipe

★★★★★

5.1 from 15 reviews

Author: Olivia
Total Time: 50 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Mexican Street Corn Soup is a flavorful twist on traditional corn soup, combining the vibrant flavors of Mexican street corn with a comforting soup base. Creamy and delicious, this soup is perfect for cozy nights or gatherings with friends and family.

Instructions

Heat: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
Add: Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
Pour: Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
Remove: Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
Stir: Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
Serve: Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican