As the aroma of spices dances through my kitchen, a vivid memory from a bustling Mexican street fills my mind—the rich, smoky scent of elote. To capture that delightful experience, I’ve transformed those beloved flavors into a comforting bowl of Creamy Mexican Street Corn Soup. This recipe is a fantastic way to bring warmth to your table, offering quick prep and the flexibility to cater to various dietary needs and tastes. Each spoonful is a soothing embrace, perfect for cozy family dinners or a simple weeknight meal. Are you ready to discover how easy it is to create this delectable dish that transports you straight to the heart of Mexico?
Why is This Soup a Must-Try?
Comforting and delicious, this Creamy Mexican Street Corn Soup brings the vibrant flavors of elote to your dinner table. Quick to prepare, it’s ideal for busy weeknights while still delivering that homemade love. Customizable for various dietary needs, you can easily make it gluten-free or dairy-free with simple swaps. Crowd-pleaser at gatherings, this soup is sure to impress friends and family alike! Pair it with tortilla chips for a complete meal—comfort food at its finest!
Mexican Street Corn Soup Ingredients
• To create this rich and creamy delight, gather these essential ingredients!
For the Soup Base
- Olive Oil – Adds richness and helps sauté vegetables evenly; avocado oil is a great alternative.
- Red Onion – Provides a naturally sweet and deep flavor; yellow onion can be a perfect substitute.
- Jalapeño – Introduces a warm kick to the soup; for less heat, consider using mild poblano peppers.
- Garlic – This aromatic flavor booster is essential for depth; you can use garlic powder in a pinch if needed.
- Chicken Breasts – Serves as the main protein; feel free to use shredded rotisserie chicken for quicker prep.
- Fire-Roasted Corn – Adds a hint of smokiness and sweetness that’s key in this Mexican Street Corn Soup; freshly grilled corn works beautifully as a substitute.
- Diced Green Chiles – Infuses extra flavor and spice; you can use roasted chiles or skip them for a milder soup.
- Tajín Seasoning – Brightens up the soup with its unique tangy flavor; lime juice and chili powder can be used if you don’t have Tajín.
- Ground Cumin & Chili Powder – Essential for warm, earthy tones; stick to these for the most authentic flavor.
- Table Salt & Black Pepper – Balance out the flavors; kosher salt can provide a different texture to your seasoning.
- Chicken Stock – Forms the comforting soup base; low-sodium broth is a great alternative for a healthier option.
For Creaminess
- Sour Cream or Greek Yogurt – Brings a creamy, tangy finish; dairy-free sour cream works wonderfully for a vegan version.
- Monterey Jack Cheese – Adds richness and a slight sharpness; you can replace it with sharp cheddar or skip it for a lighter soup.
- Lime Juice – Provides brightness and freshness; lemon juice is an excellent substitute in a pinch.
- Chopped Cilantro – Offers a burst of color and freshness; you can omit it if you prefer no herb flavors.
- Queso Fresco – Perfect for topping, adding creaminess and a lovely salty contrast; feta cheese is a tasty alternative.
For Garnish
- Lime Wedges – Enhance each serving with a splash of citrus brightness.
- Additional Cilantro – Uses for garnish to bring in extra freshness and color.
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Sauté Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add diced red onion and chopped jalapeño, cooking until softened and translucent, about 3-4 minutes. Stir frequently to prevent sticking and allow the onions to release their sweetness, creating a flavorful base for your Mexican Street Corn Soup.
Step 2: Add Garlic
Once the onion and jalapeño are softened, stir in 3 minced garlic cloves. Sauté for an additional 30 seconds until fragrant, ensuring not to brown the garlic. This step enhances your soup’s depth, setting the stage for the rich, comforting flavors that are about to unfold.
Step 3: Incorporate Chicken and Corn
Next, add in the diced chicken breasts, 2 cups of fire-roasted corn, and one can of diced green chiles. Season generously with 1 teaspoon of Tajín, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, as well as salt and black pepper to taste. Stir everything together, allowing the chicken to take on those vibrant flavors as the mixture heats through.
Step 4: Create the Soup Base
Pour in 4 cups of chicken stock, bringing the mixture to a rolling boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 25 minutes. This simmering step helps the chicken cook through and allows the flavors to meld wonderfully, filling your kitchen with a mouthwatering aroma.
Step 5: Shred Chicken
After the chicken has cooked, carefully shred the breasts using two forks and return the shredded meat back to the pot. Stir well to combine with the rest of the ingredients. You’ll notice the Mexican Street Corn Soup starting to come together, thickening beautifully with the added chicken.
Step 6: Add Creaminess
On low heat, stir in ½ cup of sour cream (or Greek yogurt), 1 cup of shredded Monterey Jack cheese, and the juice of one lime. Allow the soup to simmer gently for about 3 minutes, stirring occasionally until the cheese is melted and the soup is creamy. This step transforms your soup into a comforting, velvety delight.
Step 7: Serve and Garnish
Ladle the delicious Mexican Street Corn Soup into bowls and top each serving with crumbled queso fresco. Garnish with lime wedges and extra chopped cilantro for a burst of freshness. The colorful toppings not only enhance the presentation but also elevate the flavors in each comforting spoonful.
Expert Tips for Mexican Street Corn Soup
- Fresh Corn Preference: Use fresh corn on the cob, charred for a richer flavor. If fire-roasted corn is unavailable, fresh grilled corn works well too.
- Adjust Heat Levels: Modify the amount of jalapeño or chili powder to suit your spice preference. If you want a milder flavor, substitute with poblano peppers.
- Quick Prep Option: To save time, consider using shredded rotisserie chicken instead of raw chicken breasts. This will significantly cut down on cooking time!
- Prevent Curdling: Once you’ve added dairy ingredients like sour cream, keep the soup on low heat to avoid curdling. Gently stir to incorporate the creaminess.
- Flavor Enhancements: Don’t hesitate to explore toppings! Adding avocado slices, pico de gallo, or extra lime juice can elevate your Mexican Street Corn Soup even more.
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat or in the microwave, stirring occasionally.
Freezer: Mexican Street Corn Soup can be frozen for up to 3 months. Portion into freezer-safe containers, leaving space for expansion, and thaw in the fridge overnight before reheating.
Reheating: If frozen, reheat slowly on the stove and add a splash of chicken stock or water to regain the creamy consistency if it thickens.
Airtight Storage: Always use airtight containers to maintain freshness and avoid freezer burn, ensuring your soup tastes just as delightful later!
Make Ahead Options
These flavorful Mexican Street Corn Soup components are perfect for meal prep! You can chop vegetables, including the red onion, jalapeño, and garlic, up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can cook the chicken and corn up to 3 days ahead of time and store them in the fridge. When you’re ready to serve, simply combine all the prepped ingredients in a pot, add in the chicken stock and dairy, and simmer for about 3 minutes until heated through. This prep-ahead approach not only saves time but also enhances the flavors, making your Mexican Street Corn Soup just as delicious on meal day!
Mexican Street Corn Soup Variations
Feel free to get creative with this soup to suit your taste and dietary needs!
- Dairy-Free: Swap sour cream with a cashew cream or coconut yogurt for a velvety texture.
- Vegetarian: Omit the chicken and add extra beans for protein; black beans and pinto beans work great!
- Extra Spicy: Throw in sliced serrano peppers for a heat boost that will warm your soul.
- Smoky Flavor Boost: Add a teaspoon of smoked paprika to enhance the smoky essence reminiscent of street corn.
- Hearty Addition: Stir in cooked quinoa or brown rice for added texture and a wholesome feel.
- Creamier Version: For an ultra-rich experience, blend a portion of the soup and stir it back in for creamy comfort.
- Flavorful Toppings: Enhance each bowl with crispy bacon bits, avocado slices, or a sprinkle of crumbled tortilla chips for crunch.
If you’re in the mood for something special, consider pairing this soup with a side of refreshing Mexican Street Corn. For a fun twist, try it alongside our delightful Candy Corn White dessert!
What to Serve with Creamy Mexican Street Corn Soup
This delightful soup is a cozy masterpiece on its own, but when paired with the right sides, it becomes a warm and inviting meal.
- Crispy Tortilla Chips: Perfect for scooping up that creamy goodness, these chips add a satisfying crunch and a buttery contrast to the soup’s texture.
- Fresh Spinach Salad: Tossed in a zesty lime vinaigrette, this refreshing salad cuts through the soup’s richness and adds a burst of color and nutrients to your meal.
- Guacamole: Creamy, tangy, and filled with fresh flavors, guacamole complements the smoky notes of the soup beautifully while providing a delightful contrast in texture.
- Spanish Rice: Fluffy and aromatic, this rice serves as a comforting base that balances the bold flavors of the soup, creating a hearty meal experience.
- Chili Lime Corn on the Cob: Grilled or boiled, corn on the cob brushed with chili lime butter echoes the flavors of the soup while adding a juicy sweetness—perfect for summer gatherings.
- Margaritas: A refreshing margarita pairs delightfully, enhancing your dining experience with its citrusy zing, making it feel like a festive occasion even on a weeknight.
- Fruit Salad: A medley of seasonal fruits offers a light and sweet contrast, cleansing the palate and adding a refreshing finish to your meal.
Mexican Street Corn Soup Recipe FAQs
What type of corn should I use for the best flavor?
Absolutely! For the best flavor, I recommend using fresh corn on the cob that’s been charred on the grill. This method enhances the smoky sweetness characteristic of the elote inspiration. If you’re pressed for time, fire-roasted corn canned or frozen still provides a wonderful flavor addition.
How long can I store leftovers of the soup?
Stored in an airtight container, your Mexican Street Corn Soup will stay fresh in the refrigerator for up to 3 days. When ready to enjoy, simply reheat on the stove over low heat or microwave until warmed through, stirring occasionally to maintain its creamy texture.
Can I freeze the Mexican Street Corn Soup?
Yes! This comforting soup freezes beautifully, making it perfect for meal prep. To freeze, portion the soup into freezer-safe containers, leaving some space for expansion. It can be stored for up to 3 months. When you’re ready to enjoy it, thaw it in the refrigerator overnight and reheat gently on the stove, adding a splash of chicken stock or water to restore its creamy consistency.
What should I do if my soup turns out too thick?
If you find your Mexican Street Corn Soup is thicker than you’d like after storing it, no worries! Simply add a bit of chicken stock or water while reheating until it reaches your desired consistency. Stir well to ensure the added liquid is well combined, and restore that velvety feel.
Are there any dietary considerations I should be aware of?
Very! If you’re serving this Mexican Street Corn Soup to someone with dietary restrictions, it’s easily customizable. For a gluten-free option, just be sure the seasonings and stock are certified gluten-free. If you’re looking for dairy-free alternatives, substituting the sour cream with cashew cream or coconut yogurt works wonderfully without sacrificing creaminess. And remember to ask your guests about any allergies to ingredients like chiles or dairy!
Can I make this soup vegetarian?
Absolutely! To turn this Mexican Street Corn Soup into a vegetarian delight, simply omit the chicken and replace it with additional beans or grilled veggies. This maintains the hearty texture while still providing protein and flavor, perfect for those seeking a meatless option. You can enjoy the same creamy goodness everyone loves!
Deliciously Creamy Mexican Street Corn Soup You’ll Crave
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat. Add diced red onion and chopped jalapeño, cooking until softened, about 3-4 minutes.
- Once the onion and jalapeño are softened, stir in 3 minced garlic cloves. Sauté for an additional 30 seconds until fragrant.
- Add the diced chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and black pepper. Stir well.
- Pour in 4 cups of chicken stock, bring to a boil, then simmer uncovered for about 25 minutes.
- After cooking, shred the chicken and return it to the pot, stirring to combine.
- On low heat, stir in ½ cup of sour cream, 1 cup of Monterey Jack cheese, and lime juice. Allow to simmer for about 3 minutes.
- Ladle the soup into bowls and top with crumbled queso fresco, lime wedges, and cilantro.
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