Mexican Street Corn Soup Recipe

If you’re a fan of Mexican street corn (or elote), this soup is about to become your new favorite cozy meal. Imagine the savory, slightly spicy, creamy flavors of elote, but in a warm, hearty soup perfect for chilly nights. Each spoonful is packed with tender chicken, roasted corn, and all the classic spices that make Mexican street corn so irresistible. Plus, it’s easy to throw together in a single pot, making cleanup a breeze.

This recipe came into my life on a weeknight when I was craving something comforting and zesty but didn’t have the energy for a big production. With just a few simple ingredients I had on hand, I found myself creating a soup that tastes like it took hours to make. Now, every time I make it, I’m transported to those summer days by the beach with fresh street corn in hand—only this time, it’s in the form of a soul-warming soup.

this RECIPE

The backstory of Mexican street corn (and its transformation into soup)

Mexican street corn, or elote, is a beloved street food in Mexico that’s typically served on the cob, grilled, and slathered with mayonnaise, cheese, chili powder, and a squeeze of lime. It’s a wonderful mix of smoky, creamy, tangy, and spicy flavors. The dish originated in Mexico City but has since gained international fame, popping up on restaurant menus and food trucks around the world. This soup takes all those delicious elote flavors and turns them into a creamy, comforting bowl of goodness that you can enjoy all year round, no grill required.

Let’s talk ingredients: the flavor heroes of this soup

• Olive oil: This starts the cooking process, softening the onions and bringing out the flavors of the spices. Feel free to swap with avocado oil if you prefer.
• Red onion: Adds a mild sweetness and a beautiful color. White or yellow onions work as well if that’s what you have.
• Jalapeño: Adds a subtle kick. If you prefer a milder soup, just remove the seeds, or leave it out entirely if you’re cooking for kids.
• Garlic: Adds a savory depth to the soup. Fresh is best, but you can substitute with 1/2 teaspoon of garlic powder if needed.
• Chicken breasts: The protein backbone of this soup. You could also use thighs for a richer flavor, or substitute with shredded rotisserie chicken to save time.
• Fire-roasted corn: This adds a smoky, slightly charred flavor that mimics grilled corn on the cob. If you can’t find fire-roasted, any frozen or fresh corn will work, though you might lose a bit of that grilled essence.
• Diced green chiles: These mild chiles bring a subtle warmth and depth without overwhelming spice. You can use fresh poblano if you want a bit more heat.
• Tajín seasoning: A blend of chili powder, lime, and salt that brings a tangy heat, perfect for this soup. If you don’t have Tajín, use regular chili powder and add extra lime juice.
• Cumin and chili powder: These spices are essential for that warm, earthy flavor that’s key in Mexican cuisine.
• Chicken stock: Provides a flavorful base. Use low-sodium if possible, so you can control the saltiness of the soup.
• Sour cream or Greek yogurt: Adds creaminess and a slight tang that balances the spice. Greek yogurt is a good lighter option.
• Monterey Jack cheese: Melts beautifully, adding a smooth texture. Cheddar could work in a pinch, but it has a sharper taste.
• Lime juice: Brightens up the soup and complements the spices perfectly.
• Cilantro: Adds fresh, herbal notes. If you’re not a cilantro fan, you could use fresh parsley, but the flavor will be slightly different.
• Queso fresco: A crumbly Mexican cheese that adds a touch of creaminess and saltiness to each bite. Feta can work as a substitute if you can’t find queso fresco.

Kitchen gear: What you need (and what you can skip)

For this soup, you don’t need a ton of fancy equipment, which is always a win. Here’s what I recommend:

• Large pot or Dutch oven: This is the main player here. You’ll be doing everything in one pot, so pick one that’s big enough to hold all the ingredients comfortably.
• Tongs: These are helpful for lifting the chicken out of the pot to shred it once it’s cooked. If you don’t have tongs, a slotted spoon works too.
• Wooden spoon or spatula: For stirring the soup, especially when cooking the onions and spices.
• Immersion blender (optional): If you like a smoother texture, you can blend part of the soup. It’s optional, but a quick pulse with an immersion blender can make the soup extra creamy.

Step-by-step: My foolproof method for Mexican street corn soup

1. Sauté the aromatics: Start by heating a tablespoon of olive oil in your pot over medium-high heat. Add the chopped red onion and jalapeño, stirring occasionally until the onion softens, about 3-4 minutes. Add the minced garlic and cook for just 30 seconds—enough to make it fragrant but not burned.
2. Add the main ingredients: Place the chicken breasts, fire-roasted corn, and diced green chiles into the pot. Sprinkle with Tajín seasoning, cumin, chili powder, salt, and black pepper. Stir everything around so the chicken is nicely coated with spices.
3. Pour in the stock and simmer: Pour in the chicken stock, stirring to combine. Bring the soup to a boil, then lower the heat to a simmer. Cover the pot and let it cook for about 25 minutes, giving the chicken time to become tender and absorb all those flavors.
4. Shred the chicken: Carefully remove the cooked chicken breasts and shred them with two forks. (Or chop them if you prefer chunkier bites.) Return the shredded chicken to the pot and give everything a good stir.
5. Add the creamy elements: Reduce the heat to low and stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Let it all warm through for about 3 minutes, allowing the cheese to melt and the flavors to meld together.
6. Serve with toppings: Ladle the soup into bowls and top with crumbled queso fresco, extra lime wedges, and more cilantro if desired. Enjoy that first cozy spoonful!

Mix it up! Variations and twists on the classic recipe

• Vegetarian option: Skip the chicken and use vegetable broth instead. You can add more roasted veggies like bell peppers, zucchini, or even black beans for added texture and protein.
• Vegan twist: Omit the chicken, sour cream, and cheese. Substitute with a dairy-free yogurt or a splash of coconut milk for creaminess, and use nutritional yeast instead of cheese for a cheesy flavor.
• Spicier version: Keep the jalapeño seeds in, add more diced green chiles, or toss in a pinch of cayenne pepper for an extra kick.
• Corn chowder style: Blend half of the soup with an immersion blender before adding the shredded chicken back in. This creates a thicker, chowder-like texture.
• Lower-carb version: Omit the corn, or use a smaller amount, and add chopped cauliflower for texture.
• Seasonal variations: In summer, use fresh grilled corn for extra flavor. In winter, add diced butternut squash or sweet potatoes for a heartier, seasonal twist.

Serving ideas to make it feel like a fiesta

Serve your Mexican street corn soup in colorful bowls for a fun, festive feel. Garnish each bowl with a sprinkle of crumbled queso fresco, a few fresh cilantro leaves, and a lime wedge on the side. You could even set up a “toppings bar” with extra lime, cheese, and cilantro so everyone can customize their own bowl. This soup pairs beautifully with warm corn tortillas or a side of tortilla chips for dipping.

Perfect beverages to pair with your soup

To balance the creamy and spicy notes of this soup, try serving it with a chilled agua fresca, like a watermelon or pineapple flavor. The fresh fruit taste is light and refreshing, a perfect contrast to the richness of the soup. A cold horchata, with its cinnamon and vanilla undertones, would also be a delicious option—think of it as a creamy but cool counterpart to your warm bowl. For something simpler, a glass of iced limeade with a touch of mint is incredibly refreshing.

Storing and reheating tips

This soup stores well, so feel free to make extra! Just let it cool to room temperature before transferring it to an airtight container. It’ll keep in the fridge for up to 4 days. When you’re ready to reheat, gently warm it on the stovetop over low heat, stirring occasionally to prevent the sour cream from curdling. You can also reheat it in the microwave in 30-second bursts, stirring between each. If it thickens too much, just add a splash of chicken stock to loosen it up.

Scaling the recipe up or down

This recipe makes enough for about 4 hearty servings, but you can easily double it for a crowd. Just make sure your pot is big enough to handle the extra ingredients! If you’re cooking for one or two, you can halve the ingredients with no problem. The cooking time stays roughly the same, so it’s very forgiving for different batch sizes.

Common questions about Mexican street corn soup

Q: Can I use rotisserie chicken instead of cooking raw chicken breasts?
A: Absolutely! Just shred about 2 cups of rotisserie chicken and add it after the soup has simmered. This cuts down on the cooking time, too.

Q: What can I use instead of sour cream?
A: Greek yogurt is a great substitute and adds a similar tang. You could also try a dairy-free yogurt if you’re making a vegan version.

Q: Is this soup spicy?
A: It has a mild kick from the jalapeño and Tajín, but it’s not overly spicy. If you’re sensitive to heat, you can omit the jalapeño or use a milder chili powder.

Q: Can I make this soup in a slow cooker?
A: Yes! Just add everything (except the sour cream, cheese, and lime) to the slow cooker and cook on low for 4-6 hours. Shred the chicken, then stir in the creamy elements at the end.

Q: How can I make the soup thicker?
A: You can blend a portion of the soup or add a few tablespoons of cornmeal or masa harina to thicken it up.

Mexican street corn soup is a cozy, delicious way to bring the flavors of summer street food into your kitchen all year round. I hope you give it a try and add your own twist—happy cooking!

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