As the aroma of sizzling garlic and smoky corn wafts through my kitchen, I’m reminded of the vibrant street markets in Mexico, where every corner is filled with the enticing scent of fresh elote. This Creamy Mexican Street Corn Soup captures that same spirit, bringing a comforting bowl of warmth and flavor right to your table. In less than an hour, you can indulge in this easy recipe, perfect for those peaceful evenings or unexpected gatherings. With its blend of creamy goodness and zesty toppings, it’s not only a crowd-pleaser but also adaptable for different dietary needs. Whether you’re looking for a quick weeknight dinner or a cozy weekend treat, this soup promises to be the heartwarming dish you didn’t know you needed. Curious about how to recreate this delightful experience at home? Let’s dive in!
Why is this soup a must-try?
Creamy Comfort: The luscious blend of flavors makes each bowl a warm embrace.
Smoky Sweetness: Fire-roasted corn adds a rich depth that truly elevates the dish.
Quick & Easy: With only 48 minutes of prep, it’s perfect for busy weeknights.
Crowd-Pleaser: Great for gatherings, it’s sure to impress everyone at your table.
Customizable: Easily adjust for dietary needs with options for vegan or gluten-free versions.
This Creamy Mexican Street Corn Soup will become your go-to dish, showcasing the essence of elote in just one pot! For more warm and comforting soup options, check out our collection of cozy recipes.
Mexican Street Corn Soup Ingredients
For the Soup
• Olive Oil – Provides necessary fat for sautéing and flavor; can substitute with avocado oil for a different flavor profile.
• Red Onion – Adds savoriness and sweetness to the soup; can swap with yellow onion if needed.
• Jalapeño – Introduces heat and tang; adjust amount based on spice preference.
• Garlic (minced) – Enhances the overall flavor with aromatic notes.
• Skinless, Boneless Chicken Breasts – The main protein source, offering substance to the soup; can use rotisserie chicken for a quicker option.
• Fire-Roasted Frozen Corn – Provides sweetness and charred flavor reminiscent of elote; fresh grilled corn is better than canned for maximum flavor.
• Diced Green Chiles (canned) – Adds a mild, zesty kick; can omit if sensitive to spice.
• Tajín Seasoning – Contributes a unique tangy taste; use lime zest and chili powder as an alternative.
• Ground Cumin – Provides earthy depth and warmth.
• Chile Powder – Enhances heat and flavor complexity.
• Table Salt – Balances flavors.
• Black Pepper – Adds subtle heat.
• Chicken Stock or Low-Sodium Chicken Broth – Serves as the soup base; use vegetable broth for a vegetarian version.
For the Creamy Finish
• Sour Cream or Greek Yogurt – Brings creaminess and tang; use dairy-free yogurt to make it dairy-free.
• Shredded Monterey Jack Cheese – Melts beautifully, adding richness; substitute with cheddar or a vegan cheese for alternatives.
• Lime Juice – Balances the richness with acidity.
• Chopped Cilantro – Adds fresh herbiness to finish the soup; can substitute with parsley for a different flavor.
• Queso Fresco (crumbled) – Traditional garnish that adds creaminess; omit for dairy-free options.
For Serving
• Lime Wedges and Chopped Cilantro (for garnish) – Enhance flavor further when serving.
This Mexican Street Corn Soup is sure to warm your soul and satisfy your cravings!
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Sauté the Base
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add chopped red onion and diced jalapeño, sautéing for about 3-4 minutes until they soften and become fragrant. Stir in 2 minced garlic cloves and cook for an additional 30 seconds, allowing the delicious aromas to envelop your kitchen.
Step 2: Add the Chicken and Corn
Next, it’s time to add in the main ingredients for your Mexican Street Corn Soup! Incorporate 1 pound of skinless, boneless chicken breasts along with 4 cups of fire-roasted frozen corn, 1 can of diced green chiles, and your spices—1 teaspoon of Tajín, 1 teaspoon of ground cumin, and 1 teaspoon of chile powder. Season with salt and black pepper to taste, mixing everything well to distribute the spices.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock or low-sodium chicken broth, bringing the mixture to a boil. Once it reaches a rolling boil, reduce the heat to low, cover, and let it simmer for 25 minutes. This allows the flavors to meld beautifully while the chicken cooks through, opt for a gentle simmer that creates soothing bubbles and aromatic steam.
Step 4: Shred the Chicken
After 25 minutes, uncover the pot and carefully remove the chicken breasts using tongs. Set them on a cutting board, and once they are cool enough to handle, shred them using two forks. Return the shredded chicken back into the pot, ensuring the chicken is well distributed among the other ingredients, enriching the Mexican Street Corn Soup with tender bites.
Step 5: Stir in the Creamy Finish
To elevate your soup’s creaminess, add 1 cup of sour cream or Greek yogurt, along with 1 cup of shredded Monterey Jack cheese, and the juice of 1 lime. Stir everything together on low heat for another 3 minutes, allowing the cheese to melt and the soup to become irresistibly velvety and rich in flavor. The bright lime juice will help balance the richness.
Step 6: Serve and Garnish
Finally, ladle the creamy Mexican Street Corn Soup into bowls, garnishing each serving with crumbled queso fresco, extra lime wedges, and chopped cilantro. This vibrant topping not only enhances the presentation but also adds a fresh burst to each hearty spoonful, making it the perfect comforting dish for any occasion.
Make Ahead Options
This Creamy Mexican Street Corn Soup is a fantastic option for meal prep, making busy weeknights so much easier! You can chop the vegetables, cook the chicken, and prepare the soup base up to 24 hours in advance. Simply refrigerate the sautéed onions, jalapeños, and cooked chicken in an airtight container. The soup can also be made ahead and stored for up to 3 days. To maintain quality, avoid adding sour cream and cheese until you’re ready to serve; this keeps the soup creamy and fresh! When you’re ready to enjoy, just reheat on the stovetop, stir in the last-minute ingredients, and savor a comforting, homemade meal with minimal effort.
Mexican Street Corn Soup Variations
Feel free to make this delightful soup your own with these creative twists that cater to your taste and dietary needs!
- Dairy-Free: Substitute sour cream and cheese with dairy-free yogurt and vegan cheese alternatives to keep it rich and creamy.
- Vegetarian: Replace the chicken with hearty vegetables like zucchini or mushrooms, and opt for vegetable broth instead of chicken stock.
- Spicy Kick: For an extra punch of heat, add diced chipotle peppers or a splash of hot sauce. This will elevate your soup’s flavor profile!
- Add Protein: Incorporate black beans or chickpeas for a protein boost, making your soup even heartier and more satisfying.
- Fresh Flavors: Toss in some fresh corn (cut from the cob) to enhance the texture and brightness of the soup—it’s the secret to summer!
- Smoky Depth: A sprinkle of smoked paprika can add a delightful smoky note that complements the fire-roasted corn beautifully.
- Citrusy Twist: Besides lime juice, experiment with lemon or orange juice for a different citrus vibe that will brighten the soup.
- Herb Infusion: Blend in fresh herbs like dill or basil into the finished soup for herby notes that contrast with the creamy elements nicely.
With all these options, you’ll have countless delicious variations to satisfy your cravings! Looking for more inspiration? Don’t miss our comforting soup ideas, like our cozy potato leek soup.
Expert Tips for Mexican Street Corn Soup
- Choose Quality Corn: Using fire-roasted frozen corn provides the best flavor. If using fresh corn, grill it for that smoky taste.
- Spice It Right: Adjust jalapeño and green chiles based on your heat tolerance. Start with less to avoid overly spicy soup—add more if desired.
- Creamy Consistency: For a thicker soup, simmer longer or blend a portion to reach your preferred texture. Corn has natural starch that can help.
- Time-Saving Option: Use rotisserie chicken for quick preparation. Just shred it and add to the pot during the final stages.
- Make It Your Own: Customize the soup with different proteins, vegetables, or toppings based on your family’s preferences—it’s a versatile Mexican Street Corn Soup!
What to Serve with Creamy Mexican Street Corn Soup
As you savor the warmth of this inviting soup, consider pairing it with delightful sides that enhance your meal experience.
- Crispy Tortilla Chips: These provide the perfect crunchy contrast, ideal for dipping into the creamy soup and adding texture to each bite.
- Fresh Garden Salad: A light, zesty salad with crisp greens and a citrus vinaigrette complements the soup, balancing rich flavors with refreshing notes.
- Grilled Shrimp Tacos: The smoky flavor of grilled shrimp tacos pairs beautifully with the soup, bringing a coastal flair that echoes Mexican cuisine.
- Avocado Toast: Topped with sliced radishes and a sprinkle of sea salt, the creamy avocado adds richness that echoes the soup’s decadent texture.
- Cilantro Lime Rice: This fragrant rice dish complements the bright lime flavor in the soup while providing a hearty side to round out your meal.
- Margaritas: The tangy, sweet taste of margaritas brings a fun, festive element to your dinner table, perfect for a cozy gathering.
- Churros with Chocolate Sauce: For a sweet ending, these warm, fried pastries with chocolate dipping sauce offer a delightful contrast to the savory soup.
- Roasted Corn Salad: A light, summery corn salad highlights the sweet corn flavor of the soup, creating a harmonious and deliciously cohesive meal.
- Spicy Black Bean Dip: This flavorful dip adds an extra layer of spice and earthiness, making for a satisfying appetizer or side dish before enjoying your soup.
- Fruity Agua Fresca: A refreshing, fruity drink like agua fresca balances the meal, refreshing the palate between bites of the creamy soup.
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container for up to 3 days, ensuring the soup cools completely before sealing to keep it fresh.
Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months; make sure to leave some space at the top for expansion.
Reheating: Thaw overnight in the fridge before reheating on the stovetop over low heat, stirring occasionally until warmed through. If the soup thickens, add a splash of chicken stock or water to regain the desired consistency.
Note: The flavors of the Mexican Street Corn Soup will continue to develop as it sits, making it even more delicious on the second day!
Mexican Street Corn Soup Recipe FAQs
How do I choose the best corn for this soup?
Absolutely! For maximum flavor, I recommend using fire-roasted frozen corn, as it replicates that smoky sweetness we love so much in elote. If you prefer fresh corn, grilling it before adding to the soup will enhance its flavor. Avoid canned corn if possible, as it doesn’t offer the same depth of taste.
What is the best way to store leftovers?
You can refrigerate leftover Mexican Street Corn Soup in an airtight container for up to 3 days. Make sure the soup cools completely before sealing it to keep it fresh. When you’re ready to enjoy it again, reheat gently on the stovetop over low heat to maintain its creamy consistency.
Can I freeze Mexican Street Corn Soup?
Yes, you can freeze the soup for up to 3 months! Transfer it to a freezer-safe container, ensuring you leave some space at the top for expansion. When you’re ready to eat, simply thaw it overnight in the fridge. Reheat on the stovetop, and if it’s too thick, stir in a splash of chicken stock or water until you reach your desired consistency.
What if my soup turns out too thick?
If you encounter a thicker consistency than you like, don’t worry—this is easily fixable! Simply add a bit of chicken stock or water while reheating to loosen the soup. Start with a little and gradually add more until it reaches the desired creaminess.
Are there ways to make this soup gluten-free or dairy-free?
Certainly! To make it gluten-free, ensure your chicken broth is labeled as such. For a dairy-free version, you can substitute sour cream with dairy-free yogurt and Monterey Jack cheese with a vegan cheese option. Enjoy a comforting bowl without compromising your dietary needs!
Is it safe to give leftovers to my dog?
While the soup contains many healthy ingredients, the jalapeño and spices could be harmful to your dog. It’s best to refrain from sharing this specific soup with them. Instead, prepare a plain version without the spices for a tasty treat they can safely enjoy!
Creamy Mexican Street Corn Soup That Warms Your Soul
Ingredients
Equipment
Method
- In a large pot, heat olive oil over medium-high heat. Add red onion and jalapeño, sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds.
- Add chicken breasts, fire-roasted corn, diced green chiles, Tajín, ground cumin, chile powder, salt, and black pepper. Mix well.
- Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for 25 minutes.
- Remove chicken and shred it. Return the chicken to the pot.
- Stir in sour cream, Monterey Jack cheese, and lime juice. Cook on low for 3 minutes.
- Serve garnished with queso fresco, lime wedges, and chopped cilantro.
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