If you are craving a bowl of something vibrant, creamy, and packed with bold flavors, this Mexican Street Corn Soup Recipe is an absolute must-try. Inspired by the famous elote, this soup beautifully transforms the popular street food into a comforting, warm dish that brings together sweet fire-roasted corn, spicy jalapeño, zesty lime, and the creamy tang of sour cream, all mingling in a bowlful of rich chicken broth. It’s a feast for the senses and perfect for cozy nights or impressing guests with a unique twist on classic comfort food.

Ingredients You’ll Need

A white bowl filled with a dark brown soup as the base layer. On top, there are three main toppings: shredded white chicken pieces on the left, a pile of white shredded cheese in the center, and a bright green chopped herb pile on the right. Near the top right edge of the bowl, a large dollop of white sour cream sits, adding contrast to the darker soup. The bowl rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

The beauty of this Mexican Street Corn Soup Recipe lies in its simplicity and thoughtful combination of ingredients. Each one plays a crucial role, whether it’s adding depth with spices, a creamy texture, or that authentic “street corn” flavor we all love.

1 tbsp. olive oil: For sautéing the aromatics and building the soup’s flavor base.
1 small red onion: Adds sweetness and a subtle bite when softened.
1 medium jalapeño: Gives a lively spicy kick without overpowering.
3 cloves garlic, minced: Infuses the soup with a warm, fragrant aroma.
2 (12 oz.) skinless, boneless chicken breasts: Provides hearty protein and richness.
1 (12 oz.) package fire-roasted frozen corn (or fresh/frozen corn): The star ingredient, bringing that smoky, sweet flavor essential to elote-inspired dishes.
1 (4 oz.) can diced green chiles: Adds a mild, tangy heat and vibrant color.
1 tbsp. Tajín seasoning: A zesty blend of chili, lime, and salt to season perfectly.
2 tsps. ground cumin: Earthy undertones that deepen the soup’s flavor profile.
2 tsps. chile powder: For a smoky, spicy warmth that complements the corn.
1/2 tsp table salt: Enhances all the other flavors.
1/4 tsp finely ground black pepper: Adds subtle heat and complexity.
4 cups (32 oz.) chicken stock or low-sodium chicken broth: The flavorful base that ties everything together.
2 cups sour cream (full-fat) or Greek yogurt (full fat): Gives the soup its creamy richness and tang.
1/2 cup shredded Monterey Jack cheese: Melts into luscious pockets of gooey delight.
Juice of one lime: Brightens the soup with fresh acidity.
1/4 cup chopped cilantro: Adds fresh herbal notes.
1/2 cup crumbled queso fresco: For that classic elote cheese topping.
Lime wedges and chopped cilantro for garnish: To finish with a burst of color and freshness.

How to Make Mexican Street Corn Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Toss in the finely diced red onion and jalapeño, sautéing until the onions turn soft and translucent, about 3 to 4 minutes. Stir in the minced garlic and cook until fragrant, just 30 seconds more. This creates the fragrant foundation for your soup, where all those beautiful Mexican flavors begin to awaken.

Step 2: Add the Chicken and Corn

Next, nestle in the chicken breasts along with the fire-roasted corn and diced green chiles. Season the pot with the distinctive Tajín seasoning, earthy cumin, smoky chile powder, salt, and freshly ground black pepper. These spices will infuse the dish with that unmistakable street corn essence, blending spicy, tangy, and smoky notes harmoniously.

Step 3: Simmer in Chicken Stock

Pour the rich chicken stock over the ingredients, bringing the mixture to a gentle boil. Lower the heat to a simmer, cover the pot, and let the soup cook for 25 minutes. This slow simmer allows the chicken to cook thoroughly and the flavors to meld into a luscious, soul-satisfying broth.

Step 4: Shred Chicken and Add Creamy Elements

Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the soup. Now stir in the luscious sour cream, shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Simmer the soup on low for an additional 3 minutes, allowing the cheese to melt and the creaminess to fully develop.

Step 5: Garnish and Serve

Serve your delicious Mexican Street Corn Soup Recipe hot, topped generously with crumbled queso fresco, fresh lime wedges, and a sprinkle of chopped cilantro. These final touches add vibrant flavor and a perfect balance of creamy, tangy, and fresh textures that will make every spoonful irresistible.

How to Serve Mexican Street Corn Soup Recipe

A white bowl filled with creamy soup that has a light beige color with some orange tint. The soup contains chunks of shredded white chicken, bright yellow corn kernels, and small white cheese curds. Green herbs are sprinkled on top, adding small pops of color. A silver spoon lifting a spoonful of the soup shows the creamy texture with pieces of chicken, corn, and herbs clearly visible. The background is a white marbled texture, and a white bowl with more soup is slightly blurred in the back. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To truly elevate the presentation and flavor, add crumbled queso fresco on top for that authentic street corn feel. A wedge of lime serves double duty, enhancing brightness when squeezed over the soup. Finish with fresh cilantro leaves which bring a lively herbal freshness and a pop of color right at the table.

Side Dishes

The hearty and creamy texture of this soup pairs beautifully with simple side dishes. Try serving it with warm, crusty bread or freshly made tortilla chips for dipping. A crisp green salad or Mexican-style rice also works well to complement the bold flavors without overwhelming the palate.

Creative Ways to Present

For a fun twist, serve the soup in individual mini cast iron skillets or sturdy mugs to impress guests during a casual dinner party. You can also set up a garnish bar with additional toppings like avocado slices, diced red onions, or a drizzle of hot sauce, allowing everyone to customize their bowl of this fantastic Mexican Street Corn Soup Recipe.

Make Ahead and Storage

Storing Leftovers

This soup keeps beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making it even more delicious the next day. Just be sure to stir well before reheating to reincorporate the cream and cheese.

Freezing

While sour cream and cheese can sometimes separate when frozen, you can freeze this soup if necessary by omitting the dairy until reheating. Freeze in portions in freezer-safe containers for up to 2 months. Then add sour cream, cheese, and fresh lime juice after thawing for the best texture and flavor.

Reheating

Reheat the soup gently on the stove over low heat, stirring often to prevent curdling and to ensure even heating. If the soup seems too thick, add a splash of chicken broth or water to restore the perfect creamy consistency. Add extra lime juice or fresh cilantro to revive the bright flavors.

FAQs

Can I make this soup vegetarian?

Absolutely! Substitute vegetable broth for the chicken stock and omit the chicken. You can add extra beans or roasted vegetables like zucchini to keep it hearty and satisfying while still capturing the Mexican street corn flavors perfectly.

Is there a way to make this soup spicier?

Yes! Increase the jalapeño amount or leave the seeds intact for more heat. You can also add a few dashes of your favorite hot sauce, extra chile powder, or even some chipotle peppers in adobo for a smoky-spicy boost.

Can I use fresh corn instead of frozen?

Definitely. Fresh corn cut from the cob adds a wonderful sweetness and texture. Simply substitute the same amount of fresh corn kernels for the frozen fire-roasted corn. If you want that roasted flavor, you can char the kernels slightly in a dry pan first.

What if I don’t have Tajín seasoning?

Tajín is a great flavor enhancer but not essential. You can substitute with a mix of chili powder and a squeeze of lime juice to recreate the tangy, slightly spicy note that Tajín provides.

Can I use Greek yogurt instead of sour cream?

Yes, full-fat Greek yogurt works well as a tangy, creamy alternative and adds protein too. Just be sure to stir it in slowly over low heat to avoid curdling, maintaining that luscious smooth texture in your soup.

Final Thoughts

This Mexican Street Corn Soup Recipe is one of those dishes that feels both familiar and exciting at the same time, a warm hug on chilly days and a celebration of zesty, comforting flavors. It’s approachable enough for weeknight dinners but special enough to share with family and friends. Trust me, once you try it, it’ll become a cherished favorite in your recipe collection. So gather your ingredients, roll up your sleeves, and enjoy the cozy magic of this delightful soup!