Mexican Street Corn Soup

The first time I had Mexican Street Corn Soup —elote—I was standing barefoot at a summer block party, the scent of grilled corn drifting through the air. A neighbor handed me a cob slathered in mayo, cheese, lime, and chili. I remember thinking, “This is everything.” That combination of smoky sweetness, creamy tang, and a touch of heat stuck with me.

So when I discovered you could turn that flavor-packed street food into a soup? It was a game-changer. This Mexican Street Corn Soup captures all the charm of elote, but makes it accessible, spoonable, and ideal for weeknight dinners. Even if you’re just starting out in the kitchen, this easy sheet pan dinner-inspired recipe is one you’ll master in no time. It’s simple, quick to prepare, and a delicious way to sneak in healthy, whole ingredients.

Why This Recipe is Special

• It takes the bold, beloved flavors of elote and transforms them into a warm, satisfying soup.
• Uses basic kitchen equipment—just one pot, making cleanup a breeze.
• It’s flexible: make it vegetarian, spicy, dairy-free, or mild depending on your preference.
• Packed with protein and fiber, while offering indulgent creamy comfort.
• A perfect entry-level recipe for beginners who want to impress without stress.

Ingredients and Preparation

Onion and Jalapeño – These aromatic vegetables create a sweet-spicy base. The onion adds depth while jalapeño gives a little heat. Seed the pepper for a milder flavor.

Garlic – Brings a pungent kick that blends beautifully with creamy ingredients.

Chicken – Provides lean protein and hearty substance. You can substitute with rotisserie chicken, tofu, or skip entirely for a vegetarian version.

Fire-Roasted Corn – The star of the show. It delivers smoky, sweet flavor. If you don’t have fire-roasted corn, grill fresh corn or sear canned corn in a dry skillet.

Canned Green Chiles – Adds mild tangy heat and pairs well with cumin and lime.

Tajín Seasoning – A citrus-chili spice blend that wakes up the whole soup. If unavailable, use chili powder with a squeeze of extra lime.

Cumin and Chili Powder – Classic Mexican spices that add warmth and earthiness.

Salt and Pepper – Balance and deepen all the flavors.

Chicken Stock – Forms the soup base. Vegetable stock works fine for a plant-based version.

Sour Cream – Brings creaminess and a light tang. Greek yogurt or crème fraîche are excellent substitutes.

Monterey Jack Cheese – Melts easily and adds mild richness. You can use cheddar or pepper jack for extra bite.

Lime Juice – Adds brightness that balances out the creamy and spicy notes.

Cilantro – Offers fresh, herbaceous finish. Parsley is a mild substitute if you’re not a fan.

Queso Fresco – Crumbled on top for creamy-salty garnish. Feta or cotija cheese can also work.

Step-by-Step Instructions

Step 1 Heat a splash of oil in a large pot over medium-high heat. Once hot, add diced onion and jalapeño and sauté for about 3 to 4 minutes until the onions are soft and translucent. Stir in minced garlic and cook for 30 seconds until fragrant.

Step 2 Add chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle in Tajín, cumin, chili powder, salt, and pepper. Stir well so the flavors begin to infuse.

Step 3 Pour in the chicken stock. Bring the soup to a boil, then reduce to a simmer. Cover the pot and let it cook gently for 25 minutes, allowing the chicken to poach and the flavors to meld.

Step 4 After 25 minutes, remove the chicken, shred it using two forks, and return it to the soup.

Step 5 Stir in sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Let it simmer for 5 more minutes, just until everything is creamy and heated through. Avoid boiling once the dairy is added to prevent curdling.

Step 6 Ladle the soup into bowls and top with crumbled queso fresco, more chopped cilantro, and a lime wedge for squeezing.

Beginner Tips and Notes

• If your soup is too thick, add a splash of extra broth or water to loosen it up.
• If your chicken isn’t shredding easily, it might need a few more minutes to cook through.
• Avoid boiling after adding sour cream or cheese to prevent separation.
• Use a rotisserie chicken to cut down on cook time—just add it in Step 5.
• Vegetarian? Skip the chicken and sub vegetable broth. Add canned white beans or tofu for protein.
• Charring corn at home? Use a dry cast-iron skillet on high heat to get that perfect blister.

Serving Suggestions

• Serve with warm tortillas or crusty bread for dipping.
• A fresh green salad with citrus vinaigrette makes a perfect side.
• Pair with grilled avocado halves for extra wow-factor.
• Store leftovers in the fridge for up to 5 days. Reheat gently over low heat; don’t let it boil after the dairy’s in.

Conclusion: Give It a Try

There’s something really satisfying about recreating a street food classic in your own kitchen—especially when it’s this easy. This Mexican Street Corn Soup distant cousin in the creamy soup world brings all the charm with none of the fuss. Whether you’re cooking solo or feeding a crew, this quick and healthy meal is a guaranteed hit.

Have questions while making it? Leave a comment below—I’d love to hear how it turns out, what tweaks you made, or what your family thought. Happy cooking!

FAQ About Mexican Street Corn Soup

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