Name: Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 small red onion, diced; 1 medium jalapeño, seeded and diced; 3 cloves garlic, minced; 2 (12 oz.) boneless, skinless chicken breasts; 1 (12 oz.) package fire-roasted frozen corn (or fresh corn); 1 (4 oz.) can diced green chiles; 1 tbsp Tajín seasoning; 2 tsp ground cumin; 2 tsp chili powder; ½ tsp table salt; ¼ tsp finely ground black pepper; 4 cups (32 oz.) chicken stock or low-sodium chicken broth; 2 cups sour cream (full-fat) or Greek yogurt (full-fat); ½ cup shredded Monterey Jack cheese; Juice of one lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco

If you’ve ever wandered past a bustling elote cart and wished you could bottle up that magic for dinner, this Mexican Street Corn Soup is your answer. It delivers every bit of the beloved street snack’s zesty, creamy, slightly smoky flavor, all layered into a soul-warming bowl. Each spoonful is brimming with fire-roasted corn, juicy chicken, a hint of heat, and a swirl of cheese and lime—guaranteed to make any night feel like a fiesta. Whether you’re feeding friends or just looking to shake up your soup routine, this is one dish that brings Mexican street food flair straight to your table.

Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this soup is that it builds bold flavor from just a handful of familiar ingredients. Each one adds its own touch, from the punchy red onion to the finishing sprinkle of queso fresco, ensuring that every spoonful tastes and feels exciting.

Olive oil: Starts things off with a subtle richness and helps soften the aromatics.
Red onion: Provides a sweet, colorful backbone that stands up well to the bold flavors.
Jalapeño: Adds just enough gentle heat; remove the seeds if you prefer things mild.
Garlic: Lends aromatic depth—don’t skimp on the cloves!
Chicken breasts: Turn this corn soup into a hearty meal; shred finely for the perfect texture.
Fire-roasted frozen corn: The secret weapon for that signature smoky taste; regular corn is a fine backup.
Diced green chiles: Add a pop of flavor without overwhelming heat.
Tajín seasoning: Delivers a zingy kick of chili and lime—absolutely worth seeking out for authenticity.
Ground cumin: Adds earthy warmth that deepens the soup’s flavor profile.
Chili powder: Rounds out the seasoning with its subtle spice.
Salt: Essential for bringing all the flavors together.
Black pepper: A finishing touch for gentle heat and depth.
Chicken stock/broth: Lays the foundation for a comforting, savory base.
Sour cream or Greek yogurt: Swirls in luscious creaminess and lovely tang.
Monterey Jack cheese: Melts smoothly, making the soup beautifully velvety.
Lime juice: Brightens everything up and balances the rich flavors.
Cilantro: Scatters herbal freshness throughout the soup.
Queso fresco: Crumbled on top, this cheese gives the final touch that’s pure Mexican street corn charm.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Begin by adding olive oil to a large pot or Dutch oven over medium-high heat. Once shimmering, toss in the diced red onion and jalapeño, letting them cook for about 3 to 4 minutes. You’ll know they’re ready when the onions mellow and the kitchen starts to smell like something good is about to happen! Add the chopped garlic and stir for another 30 seconds, just until the fragrance takes over but before it browns.

Step 2: Add Chicken and Seasonings

Next, bring on the chicken breasts, fire-roasted corn, and diced green chiles. This is where you also sprinkle in the Tajín, cumin, chili powder, salt, and pepper. Give everything a hearty stir, making sure each bit gets a little touch of those punchy spices.

Step 3: Simmer the Soup

Pour in the chicken stock and let your soup base come alive as it reaches a boil. Once boiling, reduce the heat so everything simmers gently. Cover and let it bubble away for about 25 minutes. The chicken will cook through, but even more importantly, all those fabulous flavors will start mingling.

Step 4: Shred the Chicken

Take the chicken breasts out and use two forks to shred them into bite-sized pieces—this helps the meat soak up the soup’s flavor. Once shredded, slide the chicken right back into the pot to keep things hearty and satisfying.

Step 5: Make it Creamy

The magic moment: Stir in the sour cream (or Greek yogurt), Monterey Jack cheese, lime juice, and chopped cilantro. Lower the heat and let it all warm through for a few minutes, until the soup is creamy, silky, and every ingredient feels happily melded together.

Step 6: Garnish and Serve

Ladle hot Mexican Street Corn Soup into bowls and top each one with a generous sprinkle of crumbled queso fresco. Each cheesy, creamy, citrusy bite will have you coming back for more!

How to Serve Mexican Street Corn Soup

Garnishes

Go beyond basic and deck out your Mexican Street Corn Soup with classic elote-style toppings. Think extra crumbled queso fresco, a handful of fresh cilantro, a quick dusting of Tajín, and an extra wedge of lime for squeezing at the table. If you’re feeling bold, throw on a few thinly sliced jalapeños or a drizzle of hot sauce. The garnishes add extra pops of flavor, crunch, and color—don’t skip them!

Side Dishes

This soup sits beautifully alongside warm cornbread, toasted tortilla chips, or cheesy quesadillas. If you want to lean into the street food vibe, serve with a side of elote or a simple avocado salad. It’s filling enough to stand alone, but honestly, a few nibbles never hurt!

Creative Ways to Present

Try ladling the soup into oversized mugs for a fun, street-food-in-a-cup twist, or set up a little DIY garnish bar and let guests pile on their favorite toppings. For parties, serve mini portions in small cups or with a side of spiced popcorn—it’s a crowd-pleaser any way you scoop it!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Mexican Street Corn Soup (lucky you!), simply let it cool to room temperature before transferring to an airtight container. It’ll keep happily in the fridge for up to three days, flavors getting even more cozy as they mingle overnight.

Freezing

Want to set aside a batch for a rainy day? Let the soup cool completely, then portion it into freezer-safe containers. It should freeze well for up to two months, though you may notice a slightly different texture from the dairy when reheating. Give it a good stir and it’ll taste just as fabulous.

Reheating

When you’re ready to warm up, transfer the soup to a saucepan and gently reheat over low heat, stirring often to restore creaminess. If it seems a bit thick, add a splash more stock or milk. Avoid boiling, as that can cause the dairy to separate.

FAQs

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! Swap in vegetable broth for the chicken stock and replace the chicken with a can of drained white beans or extra corn. You’ll still get all that luscious, elote-inspired flavor in every spoonful.

What if I don’t have Tajín seasoning?

If you can’t track down Tajín, a mixture of chili powder, lime zest, and a pinch of extra salt will mimic its trademark punch. But if you spot Tajín at your grocery store, grab it—it adds an irreplaceable zip to this soup.

Can I make this soup dairy-free?

Sure thing! Use your favorite unflavored dairy-free yogurt instead of sour cream, and look for vegan cheese options that melt well. Skip the queso fresco or swap in a sprinkle of nutritional yeast for that cheesy vibe.

How spicy is Mexican Street Corn Soup?

It’s got a gentle warmth rather than full-on heat. You can easily dial it up by keeping the jalapeño seeds, dashing in more chili powder, or adding hot sauce when serving. Or, omit the jalapeño for a completely mild version.

Can I use rotisserie chicken instead of chicken breasts?

Yes! Shred up some rotisserie chicken and add it in after the stock has simmered. It’s an easy shortcut that still gives you deliciously hearty results.

Final Thoughts

If you’re craving a bowlful of bold, cozy comfort food that transports you right to the heart of Mexico’s street food scene, you owe it to yourself to try this Mexican Street Corn Soup. It’s endlessly customizable, incredibly satisfying, and destined to become a repeat favorite in your own kitchen. Grab your spoon and let the fiesta begin!

Mexican Street Corn Soup Recipe