When it comes to vibrant, mouthwatering flavors, few things capture the essence of Mexican street food quite like elote, or Mexican street corn. This popular dish, typically grilled and slathered with a combination of mayo, lime juice, cheese, and chili powder, has long been a favorite at markets, fairs, and street vendors across Mexico. But what if you could capture all those rich, zesty, and smoky flavors in a warm, comforting soup? That’s where Mexican Street Corn Soup comes in—a delightful, hearty dish that transforms traditional elote into a cozy meal perfect for any time of year.

In this recipe, we’ll take the essence of elote and elevate it into a flavorful soup that combines tender chicken, smoky fire-roasted corn, tangy sour cream, and a medley of seasonings. Whether you’re craving a warm meal on a cool day or looking for a unique twist on Mexican street food, this soup is sure to hit the spot.

Why Make Mexican Street Corn Soup?

If you’re a fan of Mexican cuisine, this recipe brings the beloved flavors of elote into a new form, making it a must-try for any food enthusiast. Here’s why you should add this to your kitchen repertoire:

  1. Unique Take on Classic Street Food: While elote is traditionally served on the cob, this soup offers a creative twist, combining the flavors of street corn with the heartiness of chicken and the richness of sour cream. It’s a comforting meal that feels familiar yet exciting.
  2. Versatile and Customizable: This soup is incredibly versatile. You can easily adjust the heat level by adding more or fewer jalapeños, switch out ingredients based on dietary needs, or make it vegetarian by omitting the chicken. It’s a flexible recipe that caters to various preferences.
  3. Packed with Flavor: From the smoky fire-roasted corn to the zesty Tajín seasoning and tangy lime juice, every spoonful is packed with bold flavors. The addition of green chiles and cumin adds depth, while the fresh cilantro and optional queso fresco garnish provide a bright, fresh contrast.
  4. Great for Meal Prep: This soup stores well, making it ideal for meal prepping. You can cook up a big batch and enjoy it throughout the week, or freeze individual servings for a quick and easy meal later.
Mexican Street Corn Soup Recipe
Mexican Street Corn Soup Recipe

Ingredients for Mexican Street Corn Soup

Before we dive into the cooking process, let’s go over the ingredients you’ll need. This list is designed to serve about six people, but feel free to double the quantities if you’re feeding a crowd or want leftovers for the week.

  • 1 tablespoon olive oil
  • 1 small red onion, diced
  • 1 medium jalapeño, seeded and minced
  • 3 cloves garlic, minced
  • 2 (12-ounce) boneless, skinless chicken breasts
  • 1 (12-ounce) package fire-roasted frozen corn (see note below)
  • 1 (4-ounce) can diced green chiles
  • 1 tablespoon Tajín seasoning
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 4 cups (32 ounces) chicken stock
  • 2 cups full-fat sour cream or Greek yogurt
  • ½ cup shredded Monterey Jack cheese
  • Juice of 1 lime
  • ¼ cup fresh cilantro, chopped
  • Salt and freshly ground black pepper, to taste
  • Optional garnishes: crumbled queso fresco, additional lime wedges, and chopped cilantro

Note: Fire-roasted frozen corn adds a smoky, charred flavor to the soup. If you can’t find it, regular frozen corn works just fine, but you can sprinkle in some smoked paprika to mimic that smoky note.

Step-by-Step Instructions

Now, let’s get cooking! Follow these detailed steps to bring this savory, smoky, and creamy Mexican Street Corn Soup to life.

  1. Sauté the Aromatics
    Begin by heating 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Once the oil is shimmering, add the diced red onion and minced jalapeño. Sauté them for 3-4 minutes, or until the onion turns translucent and the jalapeño softens slightly. Then, add the minced garlic and cook for another 30 seconds, just until it becomes fragrant.
  2. Add the Chicken and Vegetables
    Place the chicken breasts in the pot, followed by the fire-roasted frozen corn and diced green chiles. This forms the base of your soup, infusing it with flavor from the very start. Season everything with the Tajín seasoning, ground cumin, chili powder, salt, and freshly ground black pepper.
  3. Simmer with Chicken Stock
    Pour in 4 cups (32 ounces) of chicken stock. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 25 minutes, or until the chicken is fully cooked through. The chicken should reach an internal temperature of 165°F (74°C).
  4. Shred the Chicken
    Once the chicken is cooked, remove the breasts from the pot and use two forks to shred them into bite-sized pieces. Return the shredded chicken to the soup and give everything a good stir to combine.
  5. Incorporate the Creaminess
    Next, stir in 2 cups of full-fat sour cream (or Greek yogurt if you prefer), ½ cup of shredded Monterey Jack cheese, the juice of one lime, and the freshly chopped cilantro. These ingredients will add creaminess and tang to the soup, making it rich and flavorful. Allow the soup to cook for an additional 5 minutes to let the flavors meld together. Taste the soup and adjust the seasoning if necessary.
  6. Serve and Garnish
    Your soup is now ready to serve! Ladle it into bowls and garnish with crumbled queso fresco, extra lime wedges, and chopped cilantro for an extra burst of flavor.

Tips and Substitutions

  • Vegetarian Option: To make this soup vegetarian, simply omit the chicken and use vegetable broth instead of chicken stock. You can also add more vegetables, like diced zucchini or bell peppers, to bulk up the soup.
  • Vegan Substitution: For a vegan version, substitute the sour cream with a dairy-free alternative, such as coconut yogurt, and use a vegan cheese or omit the cheese altogether.
  • Spice Level: If you prefer a spicier soup, you can leave the seeds in the jalapeño or add more chili powder. Alternatively, for a milder version, reduce the amount of jalapeño or chili powder.
  • Cheese Options: While Monterey Jack cheese melts beautifully into the soup, you could also use cheddar, pepper jack, or even a Mexican cheese blend for a slightly different flavor profile.

Recipe Variations

  • Mexican Street Corn Chowder: If you want an even creamier, thicker version of this soup, you can make a chowder by blending a portion of the soup with an immersion blender or in a blender before adding the shredded chicken back. This will create a chunkier, more substantial texture.
  • Loaded Mexican Street Corn Soup: Take this dish to the next level by adding toppings like crispy bacon, avocado slices, or tortilla strips for extra texture and flavor.
  • Mexican Street Corn Soup with Shrimp: Swap out the chicken for shrimp! Add raw shrimp in the last 5 minutes of cooking time, allowing them to cook through before serving.

Nutritional Information

This soup provides a balanced mix of protein, healthy fats, and fiber, making it a wholesome meal. The chicken provides lean protein, while the corn adds fiber and essential vitamins like B-complex vitamins and antioxidants like lutein and zeaxanthin, which are good for eye health. Sour cream and cheese contribute calcium, but you can reduce the fat content by opting for Greek yogurt instead of sour cream. For those watching their sodium intake, consider using low-sodium chicken stock.

Storage and Serving Suggestions

This soup is fantastic for leftovers. Here’s how to store and serve it:

  • Refrigeration: Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat on the stovetop or in the microwave, stirring occasionally to ensure the soup heats evenly.
  • Freezing: If you plan to freeze the soup, it’s best to do so before adding the sour cream and cheese. Freeze in a sealed container for up to 3 months. When you’re ready to enjoy it, thaw the soup, reheat, and stir in the dairy at the end.
  • Serving Suggestions: Serve the soup with a side of warm tortillas or crusty bread for dipping. You could also pair it with a simple salad or grilled vegetables for a more substantial meal.

Frequently Asked Questions (FAQs)

1. Can I use fresh corn instead of frozen?
Absolutely! If you have fresh corn on hand, you can cut the kernels off the cob and use them in place of frozen corn. Roasting the fresh corn on the grill or in the oven beforehand will help you achieve that smoky flavor.

2. What is Tajín seasoning, and can I substitute it?
Tajín is a Mexican spice blend made primarily of chili peppers, lime, and salt. It’s often used to season fruit or vegetables and adds a tangy, spicy kick to this soup. If you don’t have Tajín, you can make a similar blend using chili powder, lime zest, and a pinch of salt.

3. Can I make this soup ahead of time?
Yes! This soup is even more flavorful the next day. Prepare it ahead of time and store it in the refrigerator, then reheat when you’re ready to serve.

Related Recipes

If you loved this Mexican Street Corn Soup, here are a few other recipes you might enjoy:

Conclusion

Mexican Street Corn Soup takes everything you love about traditional elote and transforms it into a comforting, creamy, and flavorful dish. Whether you’re a seasoned cook or new to the kitchen, this recipe is easy to follow and guarantees a delicious result. Try it out and bring the vibrant flavors of Mexican street food into your home today. Don’t forget to share your experience in the comments below and explore more recipes for your next culinary adventure!