The smell of charred corn sizzling on a grill can whisk you away to the bustling streets of Mexico, where every bite of street corn feels like a party for the senses. Inspired by this vibrant experience, I’m excited to share my recipe for Creamy Mexican Street Corn Soup—a dish that captures the essence of elote and wraps it into a cozy, one-pot meal. Not only is this soup incredibly easy to whip up, but it also delivers comfort with every spoonful, offering a delightful twist on a beloved favorite. It’s perfect for busy weeknights when you want something hearty and satisfying, yet still feels like a special treat. So, are you ready to dive into a bowl of creamy goodness that’s sure to impress? Let’s get cooking!
Why Is This Soup So Special?
Comforting Flavors: Each spoonful of this creamy Mexican Street Corn Soup offers a nostalgic taste of elote, transforming your kitchen into a Mexican street market.
One-Pot Wonder: Enjoy a hassle-free cooking experience with simple ingredients and minimal cleanup—perfect for busy weeknights!
Versatility at Its Best: Customize this recipe with substitutions like rotisserie chicken or dairy-free yogurt, accommodating everyone at your table.
Crowd-Pleasing Delight: Whether served at a family dinner or a casual gathering, this soup is sure to impress your guests and warm their hearts.
Quick and Easy: With just a handful of ingredients and about 30 minutes to prepare, you’ll have a satisfying meal ready in no time, saving you from fast food temptations!
Pair it with some crispy tortilla chips or even try adding beans for an extra protein punch—like those in my Mexican Layered Casserole for a complete dining experience!
Mexican Street Corn Soup Ingredients
For the Soup Base
• Olive Oil – Adds richness and helps sauté vegetables; substitute with avocado oil for a different flavor.
• Small Red Onion – Provides sweetness and depth of flavor; yellow or white onions can be used as alternatives.
• Medium Jalapeño – Adds heat and zest; for less spice, use a milder pepper or omit it entirely.
• Garlic (3 cloves, minced) – Enhances the soup’s flavor with aromatic notes; freshly minced garlic is preferred over powder.
• Skinless, Boneless Chicken Breasts (2, 12 oz.) – Serves as the protein base; can substitute with rotisserie chicken for quicker preparation.
• Fire-Roasted Frozen Corn (1 package, 12 oz.) – Offers smoky flavor; fresh or homemade charred corn can be used instead.
• Diced Green Chiles (1 can, 4 oz.) – Adds a mild tang; substitute with fresh green chiles if preferred.
For Seasoning
• Tajín Seasoning (1 tbsp.) – Imparts zesty flavor with lime and chili; other chili-lime spices can substitute.
• Ground Cumin (2 tsps.) – Provides warmth and earthiness; coriander may be a milder substitute.
• Chile Powder (2 tsps.) – Contributes to the overall spice profile; adjust to taste or replace with paprika for less heat.
• Table Salt (1/2 tsp.) – Enhances flavors; adjust based on dietary needs.
• Finely Ground Black Pepper (1/4 tsp.) – Adds subtle heat; can be replaced with freshly cracked pepper for an enhanced flavor.
For the Creamy Finish
• Chicken Stock (4 cups, or low-sodium broth) – Forms the soup base; vegetable broth can be used for a vegetarian version.
• Sour Cream (2 cups, full-fat) or Greek Yogurt – Adds creaminess and tanginess; dairy-free yogurt can substitute for a non-dairy version.
• Shredded Monterey Jack Cheese (1/2 cup) – Contributes creaminess and a mild flavor; queso blanco is a good alternative.
• Juice of One Lime – Brightens the dish with acidity; can use lemon juice in a pinch.
• Chopped Cilantro (1/4 cup) – Adds freshness; parsley can be an alternative for those who dislike cilantro.
For Topping
• Crumbled Queso Fresco (1/2 cup) – For topping; can replace with feta or omit if unavailable.
• Lime Wedges and Chopped Cilantro for Garnish – Completes the dish with visual appeal and extra zest.
With these simple and hearty ingredients, making your own Mexican Street Corn Soup at home will transport you straight into the heart of Mexico. Let’s get those flavors dancing!
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Heat the Base
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Once shimmering, add 1 small diced red onion and 1 medium minced jalapeño. Sauté for about 3-4 minutes until the onion is translucent and softened, releasing a warm aroma. Stir in 3 minced garlic cloves and let them cook for another 30 seconds until fragrant.
Step 2: Add Chicken and Corn
Next, add 2 skinless, boneless chicken breasts to the pot, along with 12 ounces of fire-roasted frozen corn and a 4-ounce can of diced green chiles. Sprinkle in 1 tablespoon of Tajín seasoning, 2 teaspoons each of ground cumin and chile powder, and season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Stir everything together to coat the ingredients with the spices.
Step 3: Pour in the Broth
Pour in 4 cups of chicken stock, or low-sodium broth, and bring the mixture to a gentle boil over high heat. Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 25 minutes. This allows the flavors from the spices and chicken to meld together beautifully, creating the rich base for your Mexican Street Corn Soup.
Step 4: Shred the Chicken
After simmering, remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back into the pot, stirring it through the soup. This adds heartiness and protein, making the soup even more comforting.
Step 5: Stir in Creaminess
Lower the heat and mix in 2 cups of sour cream or Greek yogurt, ½ cup of shredded Monterey Jack cheese, the juice of one lime, and ¼ cup of chopped cilantro. Stir well until everything is combined and the cheese melts into the creamy soup mixture. Cook on low for an additional 3 minutes, allowing the flavors to develop.
Step 6: Serve with Garnishes
Ladle the creamy Mexican Street Corn Soup into bowls, garnishing each serving with ½ cup crumbled queso fresco, lime wedges, and extra cilantro for a fresh touch. The vibrant colors and aromatic toppings bring a visual feast to your table that’s as delightful as the flavors within each spoonful.
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container for up to 3-4 days. Allow the soup to cool completely before sealing to prevent condensation.
Freezer: You can freeze Mexican Street Corn Soup for up to 2-3 months. Use freezer-safe containers, leaving space for expansion as it freezes.
Reheating: To enjoy leftovers, gently reheat on the stove over low heat. Add a splash of broth if needed to achieve your desired consistency.
Thawing: When freezing, transfer the soup to the fridge and let it thaw overnight before reheating for the best texture and flavor.
Expert Tips for Mexican Street Corn Soup
-
Optimal Corn Flavor: Use fire-roasted frozen corn or grill fresh corn before adding to the soup for an authentic smoky taste.
-
Adjust Spice Levels: Modify the heat by controlling the amount of jalapeño and chili powder used. Always taste before serving to find your perfect balance.
-
Dairy-Free Option: Easily make this Mexican Street Corn Soup dairy-free by substituting sour cream and cheese with coconut yogurt or a cashew cream mixture.
-
Texture Perfection: For a thicker soup, blend a portion of the mixture after cooking, then return it to the pot, resulting in a velvety texture.
-
Meal Prep Friendly: This soup can be stored in an airtight container in the fridge for up to 3-4 days, making it perfect for leftovers!
Make Ahead Options
This Creamy Mexican Street Corn Soup is an excellent make-ahead option for busy weeknights! You can prepare the soup base (steps 1 through 4) up to 24 hours in advance. Just store it in an airtight container in the refrigerator to maintain its freshness. When you’re ready to serve, reheat the soup gently on the stove, then stir in the sour cream, cheese, lime juice, and cilantro (step 5). For optimal flavor and texture, add the garnishes just before serving. By prepping the base ahead of time, you’ll have a heartwarming, restaurant-quality soup ready to go in a snap!
Mexican Street Corn Soup Variations
Feel free to make this Mexican Street Corn Soup your own—let your creativity soar while you customize flavors and textures!
-
Dairy-Free: Substitute sour cream and cheese with coconut yogurt or cashew cream for a creamy, non-dairy alternative. Your taste buds won’t miss the dairy at all!
-
Vegetarian Delight: Replace the chicken with lentils or extra vegetables like zucchini and bell peppers. This way, you maintain the heartiness without the meat.
-
Spicy Kick: Add a pinch of cayenne pepper or diced serrano peppers for an extra layer of heat. Feel the warmth build in each mouthful!
-
Smoky Flavor Boost: If you love smoky notes, use chipotle peppers in adobo sauce instead of regular diced green chiles. It’ll add a delicious, smoky depth that will amaze your guests.
-
Add Beans: Mix in black or pinto beans for extra protein and a delightful texture twist. The beans will complement the creamy soup perfectly.
-
Corn Variety: Try using different types of corn, like sweet corn or even roasted corn off the cob, for varied flavors. Every option brings a unique taste experience!
-
Toppings Galore: Customize your garnishes by adding avocado slices, fresh radishes, or even a drizzle of hot sauce. Elevate your soup’s presentation and flavor with these fresh additions.
-
Chilled Version: On a warm day, serve it cold as a refreshing corn gazpacho! Blend all the ingredients together and chill for a unique twist that’s just as tasty.
Looking for more delicious options? You might love pairing this soup with some crisp homemade tortilla chips or trying it alongside my comforting Rustic Seafood Soup for a heartwarming meal!
What to Serve with Creamy Mexican Street Corn Soup
The perfect accompaniment can elevate your cozy soup night into a full-fledged dining experience that delights the senses.
-
Crispy Tortilla Chips: Perfectly crunchy and salty, these chips provide an enjoyable contrast to the creamy soup, inviting you to dip and savor every bite.
-
Fresh Avocado Salad: A light salad with ripe avocados, tomatoes, and lime adds refreshing creaminess that complements the zesty flavors of the soup.
-
Homemade Cornbread: Sweet and buttery cornbread pairs beautifully, soaking up the soup’s rich flavors and providing a comforting texture in each mouthful.
-
Zesty Lime Rice: This bright, cilantro-infused rice enhances the dish with extra zest, elevating your meal with an additional layer of flavor.
-
Grilled Shrimp Skewers: These succulent shrimp bring a delightful char to the table, harmonizing with the smoky undertones of the corn soup for a well-rounded feast.
-
Margaritas: A tangy margarita, with its citrusy brightness, complements the soup while adding a festive touch to your dining experience.
-
Churros for Dessert: Conclude your meal on a sweet note with crispy churros dusted with cinnamon sugar—perfect for soaking up any remaining flavors on your plate.
Indulge in these pairings and create an unforgettable meal that warms your soul!
Mexican Street Corn Soup Recipe FAQs
What type of corn should I use for a great flavor?
Absolutely! For the best flavor, I recommend using fire-roasted frozen corn, as it adds a rich, smoky character to the soup. If you have the time, grilling fresh corn until it’s charred is a delightful alternative. This replicates that authentic street corn flavor beautifully!
How long can I store leftovers?
You can store your Creamy Mexican Street Corn Soup in an airtight container in the fridge for up to 3-4 days. Just make sure it cools completely before sealing to prevent moisture build-up. When you’re ready for a cozy meal, gently reheat it on the stove; if it seems too thick, a splash of broth will get it back to the perfect consistency.
Can I freeze this soup for later?
Absolutely! You can freeze your Mexican Street Corn Soup for up to 2-3 months. Pour it into freezer-safe containers, leaving some space at the top for expansion. When you’re ready to enjoy it again, simply transfer the container to the fridge to thaw overnight before reheating.
What if I don’t have certain ingredients?
Not a problem! This soup is very flexible. For example, if you’re out of avocado oil, olive oil works just as well. Don’t have chicken? Substituting with rotisserie chicken or even beans for a vegetarian version will still keep this dish comforting and delicious. Just adjust the spice levels to your taste!
Can I make this soup dairy-free?
Very much so! For a dairy-free version, simply replace the sour cream and Monterey Jack cheese with coconut yogurt or cashew cream. This will maintain the creamy texture without the dairy, making it suitable for those with lactose intolerance.
What should I do if the soup is too spicy?
If you find the heat levels too high, there are a couple of tricks you can use. Adding a bit more sour cream or Greek yogurt can help mellow the spice. Alternatively, stirring in some extra shredded cheese will help balance out the heat. Always remember to taste as you go, so you can find that perfect balance for your palate!
Creamy Mexican Street Corn Soup for Cozy Nights In
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil over medium-high heat. Add 1 small diced red onion and 1 medium minced jalapeño. Sauté for about 3-4 minutes until the onion is translucent.
- Stir in 3 minced garlic cloves and let them cook for another 30 seconds until fragrant.
- Add 2 skinless, boneless chicken breasts, 12 oz. fire-roasted corn, and a 4 oz. can of diced green chiles. Stir in 1 tbsp. Tajín seasoning, 2 tsps. cumin, 2 tsps. chile powder, ½ tsp. salt, and ¼ tsp. black pepper.
- Pour in 4 cups of chicken stock and bring to a gentle boil. Reduce heat, cover, and let it simmer for about 25 minutes.
- Remove chicken and shred into bite-sized pieces. Return to the pot.
- Mix in 2 cups of sour cream, ½ cup of Monterey Jack cheese, juice of one lime, and ¼ cup chopped cilantro. Stir until combined and cheese melts.
- Ladle into bowls and garnish with crumbled queso fresco, lime wedges, and extra cilantro.
Leave a Reply