Mexican Street Corn Soup

Mexican Street Corn Soup is a creamy and flavorful twist on the beloved Mexican street corn, also known as elote. This soup is filled with the rich, smoky flavors of fire-roasted corn, the warmth of spices like cumin and chili powder, and the refreshing tang of lime and cilantro. With a combination of tender chicken, sweet corn, and a hint of heat from jalapeños, this soup is a satisfying and comforting dish that’s perfect for cozy nights or gatherings with friends and family. Topped with creamy sour cream or Greek yogurt and crumbled queso fresco, this hearty soup brings the flavors of street corn to a new, easy-to-serve level.

Whether you’re a fan of traditional Mexican street food or simply love a delicious, creamy soup, this recipe will become your go-to. The combination of savory, spicy, and creamy ingredients creates a perfectly balanced dish that’s both comforting and full of bold flavors. This soup is great for serving as a main course or as part of a festive meal. Plus, it’s easy to customize based on your heat preferences and dietary needs, making it a versatile recipe you’ll return to time and time again.

Why You’ll Love This Recipe

1. Bold, Flavorful Ingredients: This soup combines fire-roasted corn, tangy lime, smoky Tajín seasoning, and cumin for a flavor-packed dish that transports you straight to the streets of Mexico.
2. Easy to Make: With simple ingredients and straightforward steps, this soup is quick to prepare and perfect for busy nights or weekend meals.
3. Customizable Heat Level: You can adjust the heat by adding more or less jalapeño and Tajín seasoning, making this soup perfect for both mild and spicy food lovers.
4. Hearty and Filling: With protein-rich chicken and creamy sour cream or Greek yogurt, this soup is satisfying and makes for a great main dish or a filling starter.
5. Perfect for Leftovers: The flavors in this soup develop even further after a day or two, making it ideal for meal prep or leftovers.

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Ingredients

• Olive oil
• Red onion
• Jalapeño
• Garlic
• Skinless, boneless chicken breasts
• Fire-roasted frozen corn (or fresh corn or other frozen corn)
• Diced green chiles
• Tajín seasoning
• Ground cumin
• Chile powder
• Table salt
• Finely ground black pepper
• Chicken stock or low-sodium chicken broth
• Sour cream (or Greek yogurt)
• Shredded Monterey Jack cheese
• Lime juice
• Chopped cilantro
• Crumbled queso fresco
• Lime wedges and chopped cilantro for garnish

Variations

Make It Vegetarian

To make this soup vegetarian, simply omit the chicken and replace the chicken stock with vegetable broth. You can add more beans or other vegetables, such as bell peppers or zucchini, to enhance the soup’s heartiness.

Add More Heat

If you love extra spice, feel free to increase the amount of jalapeño, or add some chopped serrano peppers for more heat. You can also add more chili powder or Tajín to amp up the flavor.

Dairy-Free Option

To make this soup dairy-free, swap the sour cream and Monterey Jack cheese with dairy-free alternatives like cashew cream or coconut milk, and use a plant-based cheese.

Make It Smoky

For an even smokier flavor, consider adding a little smoked paprika or chipotle chili powder to the soup. It will enhance the depth of flavor and complement the roasted corn perfectly.

How to Make the Recipe

Step 1: Cook the Chicken

Heat olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for about 5-7 minutes per side until golden brown and fully cooked. Remove the chicken from the pot and set aside to cool. Once cool enough to handle, shred the chicken into bite-sized pieces using two forks.

Step 2: Sauté the Vegetables

In the same pot, add the diced red onion and jalapeño. Sauté for about 3-4 minutes, or until the onion becomes translucent. Add the minced garlic and sauté for an additional 1 minute, until fragrant.

Step 3: Add the Corn and Spices

Stir in the fire-roasted corn, diced green chiles, Tajín seasoning, cumin, chile powder, salt, and black pepper. Cook for another 3-4 minutes, stirring occasionally, to allow the spices to bloom and the corn to heat through.

Step 4: Pour in the Broth

Add the chicken stock (or low-sodium chicken broth) to the pot, scraping the bottom to release any browned bits. Bring the mixture to a simmer, then reduce the heat and let it cook for about 10 minutes.

Step 5: Blend the Soup

Using an immersion blender, blend the soup directly in the pot until smooth, leaving some chunks of corn for texture. If you don’t have an immersion blender, carefully transfer about half of the soup to a regular blender, blend until smooth, and return it to the pot.

Step 6: Add the Chicken and Dairy

Add the shredded chicken, sour cream (or Greek yogurt), and shredded Monterey Jack cheese to the soup. Stir until everything is well combined and the cheese melts. Let the soup simmer for another 5 minutes, adjusting the seasoning with more salt or pepper as needed.

Step 7: Add Lime and Garnish

Stir in the fresh lime juice and chopped cilantro. Serve the soup hot, garnished with crumbled queso fresco, extra cilantro, and lime wedges on the side.

Tips for Making the Recipe

• Blend to Your Preference: For a chunkier soup, you can blend only part of the soup, leaving some corn and chicken pieces intact for texture.
• Make It Ahead: This soup can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will deepen over time, making it even more delicious.
• Adjust the Spices: Feel free to add more chili powder or cumin to suit your taste. If you prefer a spicier soup, increase the amount of jalapeño or add hot sauce to taste.
• Use Fresh Corn: If you have access to fresh corn on the cob, you can use that instead of frozen corn. Simply roast or grill the corn, then cut the kernels off the cob before adding them to the soup.

How to Serve

Mexican Street Corn Soup is perfect as a stand-alone meal or paired with crispy tortilla chips for added crunch. Serve it with a side of warm, buttery cornbread or a simple green salad for a complete meal. This soup also makes a great appetizer for a Mexican-themed dinner or a casual gathering.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup may thicken as it sits, so you can add a little more broth or water when reheating.

Freezing

This soup freezes well for up to 2 months. Let the soup cool completely, then transfer it to a freezer-safe container. When ready to eat, thaw it in the refrigerator overnight and reheat on the stove.

Reheating

Reheat the soup in a pot over low heat, adding a little chicken broth or water to thin it out if necessary. Stir occasionally until heated through.

FAQs

1. Can I use canned corn instead of frozen or fresh corn?

Yes, you can use canned corn if needed. Just make sure to drain and rinse it before adding it to the soup.

2. How can I make this soup spicier?

Add more jalapeño or use a hotter chili powder or chipotle chili powder to increase the heat level. You can also stir in some hot sauce to taste.

3. Can I make this soup in advance?

Yes, you can make the soup ahead of time and store it in the refrigerator for up to 3 days. The flavors will improve as it sits.

4. Can I make this soup vegetarian?

Yes, you can replace the chicken with more vegetables, such as bell peppers and zucchini, and use vegetable broth instead of chicken stock.

5. What can I use instead of sour cream?

You can substitute Greek yogurt for sour cream, or use a dairy-free yogurt if you’re looking for a dairy-free option.

6. Can I freeze this soup?

Yes, this soup freezes well. Allow it to cool completely, then store it in a freezer-safe container for up to 2 months.

7. How do I thicken the soup?

If you prefer a thicker soup, you can blend more of the corn and vegetables or add a small amount of cornstarch mixed with water.

8. Can I use fresh chicken instead of cooked?

Yes, you can cook the chicken breasts directly in the soup. Simply add them at the beginning and shred them once they are cooked through.

9. Can I add other toppings?

Yes, you can top the soup with additional cilantro, sliced avocado, tortilla strips, or a sprinkle of chili powder for extra flavor.

10. How do I make the soup milder?

To make the soup milder, use less jalapeño and omit the chili powder and Tajín seasoning. You can also add more sour cream or Greek yogurt to balance the heat.

Conclusion

Mexican Street Corn Soup is a hearty, flavorful dish that combines the rich, smoky flavors of Mexican street corn with the creamy comfort of a soup. Whether you’re craving a warm and satisfying meal or looking to impress your guests with a unique dish, this soup will do the trick. It’s simple to make, customizable, and perfect for any occasion. Serve it as a main course or as part of a Mexican-themed meal, and enjoy the bold and vibrant flavors that make this soup a true crowd-pleaser.

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