Mexican Street Corn Soup

If you’re looking for a comforting dish that warms the soul and tantalizes the taste buds, then this Mexican Street Corn Soup is just what you need. This delightful soup captures the vibrant flavors of elote (Mexican street corn) in a creamy, hearty bowl that’s perfect for busy weeknights or cozy family gatherings. With its rich blend of spices, tender chicken, and sweet fire-roasted corn, it’s bound to become a favorite in your home.

What makes this recipe truly special is how easy it is to whip up. You can enjoy a wholesome meal in less than an hour, making it suitable for those nights when you want something delicious without spending all evening in the kitchen. Plus, it’s a fantastic option for meal prep—just make a big batch and savor it throughout the week!

Why You’ll Love This Recipe

• Quick and Easy: This soup comes together in under an hour, making it perfect for quick dinners on busy nights.
• Family-Friendly: Kids and adults alike will love the creamy texture and bold flavors.
• Make-Ahead Convenience: Prepare a large batch and enjoy leftovers; it tastes even better the next day!
• Versatile Ingredients: Customize it with whatever veggies or proteins you have on hand.
• Comfort Food Delight: It’s warm, creamy, and packed with flavor—truly a hug in a bowl!

Ingredients You’ll Need

These ingredients are simple and wholesome. You likely have some of them already in your kitchen! Here’s what you need to create this delicious Mexican Street Corn Soup:

For the Soup Base

• 1 tbsp olive oil
• 1 small red onion, diced
• 1 medium jalapeño, seeded and diced
• 3 cloves garlic, minced
• 2 (12 oz.) boneless, skinless chicken breasts
• 1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
• 1 (4 oz.) can diced green chiles

For Seasoning

• 1 tbsp Tajín seasoning
• 2 tsp ground cumin
• 2 tsp chili powder
• ½ tsp table salt
• ¼ tsp finely ground black pepper

For Creaminess

• 4 cups (32 oz.) chicken stock or low-sodium chicken broth
• 2 cups sour cream (full-fat) or Greek yogurt (full-fat)
• ½ cup shredded Monterey Jack cheese
• Juice of one lime
• ¼ cup chopped cilantro
• ½ cup crumbled queso fresco

Variations

This recipe is flexible and can be tailored to suit your taste preferences. Here are some fun variations to try:

• Swap the protein: Use shredded rotisserie chicken or even chickpeas for a vegetarian twist!
• Add extra veggies: Toss in some bell peppers or zucchini to boost nutrition.
• Make it spicy: If you like heat, throw in some diced serrano peppers along with the jalapeño.
• Change up the cheese: Try feta or pepper jack cheese instead of Monterey Jack for a unique flavor.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño. Cook until the onions soften, about 3-4 minutes. This step is crucial because sautéing these ingredients brings out their natural sweetness. Then add minced garlic and cook for another 30 seconds until fragrant.

Step 2: Add Chicken and Seasonings

Now it’s time to add flavor! Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle in Tajín seasoning, cumin, chili powder, salt, and black pepper. These spices create that signature Mexican street corn flavor that makes this soup irresistible.

Step 3: Simmer the Soup

Pour in the chicken stock and bring everything to a boil. Once boiling, reduce heat to simmer, cover the pot, and cook for 25 minutes. This allows the chicken to fully cook while allowing all those wonderful flavors to meld together beautifully.

Step 4: Shred the Chicken

After simmering, remove the chicken breasts from the pot. Shred them into bite-sized pieces using two forks before returning them back into the soup. Shredding helps distribute that tasty chicken throughout every bowl.

Step 5: Make It Creamy

Stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let it simmer on low heat for another 3 minutes until everything is well combined and creamy. This step adds richness that balances perfectly with all those vibrant flavors.

Step 6: Garnish and Serve

Ladle soup into bowls and top with crumbled queso fresco. A sprinkle of extra cilantro can add freshness too! Enjoy your comforting bowl of Mexican Street Corn Soup with family or friends—it’s sure to delight everyone at your table!

Pro Tips for Making Mexican Street Corn Soup

Making this Mexican Street Corn Soup can be a delightful experience, and with these helpful tips, you’ll ensure it’s a hit every time!

• Use fresh ingredients: Whenever possible, opt for fresh corn instead of frozen. Fresh corn will bring a sweet crunch and a vibrant flavor that enhances the overall dish.
• Adjust spice levels: If you prefer a milder soup, feel free to reduce the jalapeño or skip it altogether. On the other hand, if you like some heat, consider adding crushed red pepper flakes for an extra kick!
• Let it sit: Allowing the soup to rest for a few minutes before serving helps the flavors meld together beautifully. This resting period can make all the difference in taste!
• Customize your toppings: Experiment with different garnishes like avocado slices or diced tomatoes. Personalizing your toppings can turn this comforting soup into your own signature dish.
• Make it ahead of time: This soup stores well in the fridge for up to 3 days, making it perfect for meal prep. Just reheat on the stovetop and enjoy a delicious meal ready to go!

How to Serve Mexican Street Corn Soup

Serving this scrumptious Mexican Street Corn Soup is just as enjoyable as making it! With a few thoughtful touches, you can elevate your dining experience.

Garnishes

• • Chopped green onions: These add a fresh crunch and mild onion flavor that complements the creamy soup perfectly.
• • Sliced avocado: Creamy avocado brings richness and balances out the spices in the dish.
• • Extra lime wedges: A squeeze of lime right before eating adds a zesty brightness that enhances all the flavors.

Side Dishes

• • Tortilla chips: Crunchy tortilla chips are perfect for dipping into the soup or munching on the side. They add texture and make for an easy appetizer.
• • Cilantro-lime rice: Light and fluffy rice with cilantro and lime pairs beautifully with this soup, making your meal even more satisfying.
• • Grilled vegetables: Seasonal grilled veggies like zucchini and bell peppers complement the flavors of elote and provide additional nutrition to your meal.
• • Simple green salad: A fresh salad with mixed greens, cherry tomatoes, and a light vinaigrette adds brightness to your dinner table and balances out the richness of the soup.

With these serving suggestions and pro tips, you’re all set to make this comforting Mexican Street Corn Soup an unforgettable part of your culinary repertoire! Enjoy every delicious spoonful!

Make Ahead and Storage

This Mexican Street Corn Soup is perfect for meal prep and can be made ahead of time, allowing the flavors to deepen. It stores well, making it a convenient option for busy weeknights or when you want to savor this delicious dish throughout the week.

Storing Leftovers

• Allow the soup to cool completely before transferring it to an airtight container.
• Store in the refrigerator for up to 3-4 days.
• Keep your toppings (queso fresco, cilantro) separate until you’re ready to serve for optimal freshness.

Freezing

• Let the soup cool down before pouring it into freezer-safe containers or bags.
• Leave some space at the top of the container for expansion as it freezes.
• Label with the date and store in the freezer for up to 2-3 months.
• To maintain texture, consider omitting dairy (sour cream and cheese) if you plan to freeze it.

Reheating

• Thaw overnight in the refrigerator if frozen.
• To reheat, pour the soup into a pot over medium heat and stir occasionally until warmed through.
• For a creamier texture, add a splash of chicken stock or water if necessary while reheating.

FAQs

Here are some common questions about making Mexican Street Corn Soup:

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! You can substitute the chicken with black beans or chickpeas for protein. Use vegetable broth instead of chicken stock and omit any dairy substitutes.

How long does Mexican Street Corn Soup last in the fridge?

When stored properly in an airtight container, this delicious soup lasts about 3-4 days in the refrigerator. Enjoy it as leftovers!

What can I use instead of sour cream in Mexican Street Corn Soup?

Greek yogurt is a fantastic alternative that will keep your soup creamy. You can also try plant-based yogurt for a dairy-free option.

Is Mexican Street Corn Soup spicy?

The spice level can be adjusted easily by controlling how much jalapeño you use. If you prefer a milder flavor, simply reduce or omit the jalapeño.

Final Thoughts

I hope you enjoy making this flavorful Mexican Street Corn Soup as much as I do! It’s not just a meal; it’s a warm embrace on chilly nights or a delightful dish to share with family and friends. With its vibrant flavors and creamy texture, this soup is bound to become a favorite in your home. So gather your ingredients, get cooking, and savor every spoonful! Happy cooking!