Mexican Street Corn Soup Recipe

There is something incredibly comforting and vibrant about a bowl of Mexican Street Corn Soup. This delicious dish takes the beloved flavors of classic Mexican street corn and transforms them into a wonderfully creamy soup full of smoky, spicy, and tangy notes. Each spoonful offers a perfect harmony of fire-roasted corn, tender chicken, and the zesty punch of lime and Tajín seasoning. Whether you’re craving a cozy meal on a chilly evening or want to impress friends with a twist on a familiar favorite, this soup promises warmth and flavor in every bite.

Ingredients You’ll Need

The magic behind this Mexican Street Corn Soup lies in its simple yet thoughtfully chosen ingredients. Each component plays a crucial role in building layers of flavor, from the smoky sweetness of the corn to the creamy richness of sour cream and cheese. These ingredients come together effortlessly, making this recipe accessible yet impressive.

• Olive oil: Provides a smooth base for sautéing the aromatics and adds subtle fruitiness.
• Red onion: Adds sweetness and depth once softened.
• Jalapeño: Injects a gentle heat without overpowering the soup.
• Garlic: Offers pungent warmth and complexity.
• Boneless, skinless chicken breasts: Give lean protein and a hearty bite to the soup.
• Fire-roasted frozen corn: Delivers that signature smoky char flavor essential to Mexican street corn.
• Diced green chiles: Enhance the soup with subtle heat and mild tanginess.
• Tajín seasoning: A zesty blend of chili, lime, and salt that brings authentic Mexican flair.
• Ground cumin and chili powder: Layers of warm spices that amplify the flavor profile.
• Salt and black pepper: To taste, bringing balance and seasoning.
• Chicken stock: Creates a rich, savory broth that ties everything together.
• Sour cream or Greek yogurt: Boosts creaminess and adds a gentle tang.
• Monterey Jack cheese: Melts smoothly into the soup, lending mild, buttery richness.
• Lime juice: Cuts through the richness with fresh acidity.
• Cilantro: Brightens the dish with its herbal notes.
• Queso fresco: Crumbled on top for a salty, creamy finish.

How to Make Mexican Street Corn Soup

Step 1: Sauté Aromatics

Begin by heating the olive oil in a large pot over medium-high heat. Toss in the diced red onion and jalapeño, cooking until the onions become soft and translucent. This stage is where the scent of warm onion mingling with the spicy jalapeño creates a welcoming foundation for the soup. Once they’ve softened, add garlic and cook just until fragrant, about 30 seconds, making sure not to brown it too much to avoid bitterness.

Step 2: Add Chicken and Seasonings

Next, nestle the chicken breasts into the pot alongside the fire-roasted corn and diced green chiles. Sprinkle in the Tajín seasoning, cumin, chili powder, salt, and black pepper. These spices awaken the flavors and build complexity, echoing the classic taste of Mexican street corn on the cob. Don’t be shy with the seasonings here—their boldness is what makes this Mexican Street Corn Soup so mouthwatering.

Step 3: Simmer the Soup

Pour in the chicken stock and bring everything to a boil. Once bubbling, turn the heat down to a gentle simmer, cover, and cook for about 25 minutes. This simmer allows the chicken to cook through fully while the flavors meld beautifully, transforming the broth into a rich, infused base.

Step 4: Shred the Chicken

Remove the chicken breasts carefully and shred them into bite-sized pieces using two forks. This step adds heartiness and makes the soup more satisfying. Return the shredded chicken to the pot, giving the soup texture and substance that perfectly complements the creamy broth.

Step 5: Make It Creamy

The final step before serving is to stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. The sour cream or yogurt adds luscious creaminess, while the cheese melts into the soup bringing mild, comforting flavor. The lime juice injects brightness that balances the richness, and the cilantro provides that fresh, herbal pop that keeps every bite lively.

Step 6: Garnish and Serve

Ladle the soup into bowls and shower the top with crumbled queso fresco. This salty, crumbly cheese is the perfect finishing touch, echoing the classic Mexican street corn experience. Now, your Mexican Street Corn Soup is ready to enjoy, bursting with flavor and warmth.

How to Serve Mexican Street Corn Soup

Garnishes

To elevate your Mexican Street Corn Soup, don’t skip the garnishes. Queso fresco adds a creamy, tangy layer, while a sprinkle of extra Tajín seasoning can bring an extra kick. Fresh lime wedges on the side are a must for those who love a little more citrus zing. A sprinkle of chopped cilantro or even a few thin slices of jalapeño offer color and freshness.

Side Dishes

This soup stands beautifully on its own as a hearty meal, but pairing it with warm corn tortillas or a crusty bread makes it even more satisfying. For a light accompaniment, a crisp green salad with avocado and a citrus dressing complements the rich soup wonderfully.

Creative Ways to Present

Serve your Mexican Street Corn Soup in vibrant bowls for a festive touch. For gatherings, dish it into small cups or mugs as a fun appetizer. You can also drizzle some chipotle crema on top for an added smoky note and a pop of color, making each bowl look as enticing as it tastes.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup keeps well in the fridge for up to 3 days. Store it in an airtight container to preserve its creamy texture and vibrant flavors. Give it a gentle stir before reheating to recombine any separated ingredients.

Freezing

You can freeze this soup, but keep in mind that the sour cream may separate slightly upon thawing. To best maintain quality, refrigerate the soup first and add the sour cream fresh when reheating. Freeze the soup base without dairy for up to 3 months, defrost overnight in the fridge before use.

Reheating

Reheat gently on the stovetop over low-medium heat, stirring often to prevent curdling or sticking. Add a splash of chicken stock or water if the soup seems too thick. Avoid boiling after adding sour cream to keep the texture smooth and silky.

FAQs

Can I make this soup vegetarian?

Absolutely! Replace the chicken stock with vegetable broth and skip the chicken. You can add beans or extra corn for heartiness. The spices and corn flavors will still shine.

What is Tajín seasoning, and can I substitute it?

Tajín is a tangy Mexican seasoning made with chili powder, lime, and salt. If you don’t have it, you can create a quick substitute by mixing chili powder with lime zest and salt.

Can I use fresh corn instead of frozen?

Definitely. Fresh corn cut from the cob will add sweetness and texture. If you want that smoky flavor, you can char the corn kernels on a grill or skillet before adding them to the soup.

Is Greek yogurt a good substitute for sour cream?

Yes! Greek yogurt works well and adds a fresh tang with fewer calories. Use full-fat for the creamiest results.

How spicy is this soup?

The spice level is moderate, thanks to the jalapeño and spices like Tajín and chili powder. You can adjust by removing seeds from the jalapeño or adding more for heat.

Final Thoughts

Making Mexican Street Corn Soup at home is like capturing a sunny Mexican street food vibe in a comforting bowl. It’s both satisfying and bright enough to keep you coming back for seconds. Whether for a casual weeknight dinner or a special gathering, it’s a recipe that feels warm, festive, and downright delicious. Go ahead and give it a try — your taste buds will thank you!

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