There’s something magical about the first cool breeze of autumn that makes me crave warm, comforting dishes. That’s where this Creamy Mexican Street Corn Soup comes in! Inspired by the beloved flavors of elote, this recipe transforms sweet, grilled corn into a hearty and satisfying bowl of goodness that’s perfect for sharing on a chilly evening. With its customizable spice level, whether you prefer a mild warmth or a fiery kick, this soup meets every palate’s needs. Plus, it’s wonderfully versatile, offering dairy-free and vegetarian options that allow everyone to partake in its cozy embrace. If you’re ready to warm up and delight in a bowl of comfort, let’s dive into this flavorful journey together!
Why is this soup a must-try?
Simplicity Meets Flavor: This Creamy Mexican Street Corn Soup comes together in under 30 minutes, making it perfect for busy weeknights.
Customizable Spice Level: You can easily adjust the heat to suit your taste—mild for the kids or fiery for the spice lovers!
Versatile Meal Option: It’s not just hearty; this recipe caters to various diets with vegetarian and vegan substitutes for all, ensuring everyone can enjoy.
Comfort in Every Spoonful: With the delightful sweetness from fire-roasted corn and a hint of tang from lime and cheese, each bowl is a warm embrace whether you’re celebrating a gathering or relaxing solo.
Perfect Pairings: Serve with tortilla chips or cornbread to round out the experience. And if you love vibrant flavors, don’t miss out on learning about other cozy comfort food recipes.
Mexican Street Corn Soup Ingredients
• Get ready to savor this creamy delight!
For the Soup Base
- Olive Oil – Perfect for sautéing aromatics, improving flavor depth.
- Red Onion – Adds a natural sweetness to balance the spices; can substitute with yellow onion.
- Jalapeño – Infuses the soup with heat; remove seeds for milder flavor or swap with poblano.
- Garlic – Enhances aroma and flavor; no alternative needed for this essential ingredient.
- Boneless Skinless Chicken Breasts – Provides hearty protein; substitute with black beans for a vegetarian option.
- Fire-Roasted Corn – The star ingredient for a smoky taste; fresh or canned corn can be used, but you’ll miss that delightful smokiness.
- Diced Green Chiles – Create a mild, tangy heat; feel free to omit or use other mild peppers if desired.
- Tajín Seasoning – Offers a unique zesty touch; mix chili powder and lime juice if unavailable.
- Cumin and Chili Powder – Bring in earthy notes; substitute with paprika for a milder option.
- Chicken Stock – Acts as the soup’s base; low-sodium vegetable broth works for a vegetarian alternative.
For Creaminess
- Sour Cream or Greek Yogurt – Adds a rich, creamy tang; opt for coconut cream for vegan versions.
- Monterey Jack Cheese – Enhances creaminess; cheddar or mozzarella can be substituted if needed.
- Lime Juice – Brings brightness and acidity; no substitutions are recommended.
For Garnishing
- Cilantro – Freshens up the dish; parsley can be an alternative for a milder flavor.
- Queso Fresco – Provides a mild saltiness; feta cheese can substitute if you can’t find it.
This Mexican Street Corn Soup is creamy, customizable, and sure to become a family favorite!
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 until shimmering. Add the diced red onion and chopped jalapeño, stirring frequently for about 3-4 minutes until they turn translucent and fragrant. Then, add minced garlic and cook for an additional 30 seconds until you can smell its delicious aroma.
Step 2: Add Chicken & Seasonings
Incorporate the boneless skinless chicken breasts into the pot, followed by fire-roasted corn and diced green chiles. Season the mixture with Tajín, cumin, chili powder, salt, and pepper, ensuring the spices evenly coat the ingredients. Stir everything well, allowing the flavors to meld together for a minute.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock, bringing the mixture to a rolling boil over high heat. Once boiling, reduce the heat to low, covering the pot and letting it simmer for about 25 minutes, or until the chicken is cooked through and tender. You’ll know it’s ready when the chicken reaches an internal temperature of 165°F.
Step 4: Shred Chicken
Carefully remove the cooked chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces before returning it to the soup. Stir everything back together to evenly distribute the chicken throughout the flavorful broth.
Step 5: Make it Creamy
Reduce the heat to low and stir in ½ cup of sour cream or Greek yogurt, along with 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 melts completely and the soup becomes rich and creamy.
Step 6: Garnish & Serve
Ladle the warm Mexican Street Corn Soup into bowls, and top each serving with crumbled queso fresco and fresh cilantro. For an extra zesty kick, add lime wedges on the side. This comforting soup is best enjoyed warm, with optional tortilla chips or cornbread for dipping!
Mexican Street Corn Soup Variations
Feel free to get creative with this comforting soup and adapt it to your taste!
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Vegetarian Option: Replace chicken with black beans or chickpeas for a hearty, plant-based protein that everyone will love. Add zucchini for texture and nutrition.
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Vegan Twist: To make this soup vegan-friendly, swap sour cream with coconut cream and omit cheese or use a dairy-free alternative, keeping the creamy goodness intact.
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Spicy Version: If you crave more heat, keep the jalapeño seeds or add some diced serrano peppers for an intensified kick. Your tastebuds will thank you!
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Smoky Flavor: Add a touch of smoked paprika along with the cumin for a deeper, smoky flavor reminiscent of charred elote straight from the streets of Mexico.
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Fresh Corn Delight: Use fresh sweet corn when in season for unmatched sweetness and texture. Simply cut it off the cob and toss it in while cooking!
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Creamy Dreams: Experiment by adding a splash of heavy cream or half-and-half instead of sour cream for an ultra-luxurious finish to your soup.
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Sweet & Savory: Stir in a spoonful of honey or maple syrup for a delightful contrast to the spices; it enhances the sweetness of the corn beautifully.
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Herb Infusion: Mix in fresh herbs like thyme or oregano for added depth. They’ll elevate the dish while still complementing the original flavors of the soup.
Additionally, if you’re interested in learning more about comforting dishes, check out this delightful comfort food recipes collection. Enjoy your culinary adventure!
What to Serve with Mexican Street Corn Soup
Cozy up your mealtime with delightful sides that complement the heartwarming flavors of this soup.
- Cornbread: This sweet, buttery bread brings a comforting companion, perfect for dipping into your creamy soup.
- Tortilla Chips: The crunch of chips adds texture and contrasts beautifully with the creamy warmth, making every bite satisfying.
- Guacamole: Creamy and rich, this avocado spread enhances the dish with its fresh flavor. It’s the perfect pairing for every spoonful!
- Fresh Salad: A crisp side salad with lime vinaigrette offers a refreshing counterbalance to the richness of the soup and adds a burst of bright flavor.
- Pico de Gallo: Zesty and colorful, this fresh salsa brings vibrant tastes and crunch that uplift every bowl of creamy bliss.
- Margaritas: A chilled margarita adds a festive spirit to your meal, enhancing the flavors of the soup while keeping the atmosphere light and fun.
- Flan: This traditional dessert provides a creamy finish, leaving a sweet note that pairs delightfully after the hearty soup.
Make Ahead Options
These Mexican Street Corn Soup preparations are perfect for busy home cooks looking to save time! You can chop the aromatics—red onion, jalapeño, and garlic—up to 24 hours in advance and store them in the refrigerator to enhance convenience. Additionally, you can also shuck and prepare your corn ahead of time. When it’s time to serve, simply sauté the prepped ingredients and continue with the recipe as directed. For maximum flavor retention, consider storing your finished soup in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it on the stove and add a splash of chicken stock to maintain that creamy consistency. Enjoy delicious, homemade Mexican Street Corn Soup with minimal effort!
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth to maintain creaminess.
Freezer: For longer storage, freeze the soup in a freezer-safe container for up to 3 months. Allow it to cool completely before sealing to prevent ice crystals.
Thawing: When ready to enjoy, thaw in the refrigerator overnight. Reheat on low heat, stirring occasionally until warmed through.
Airtight Tip: To prevent freezer burn, use a vacuum-seal bag or heavy-duty zip-top bag, making sure to remove excess air before sealing.
Expert Tips for Mexican Street Corn Soup
- Spice Management: Adjust your soup’s heat by leaving the jalapeño seeds for more kick or removing them for a milder flavor.
- Quick Prep: Save time by using rotisserie chicken; simply shred it before adding to the soup for a quick flavor boost.
- Prevent Curds: When making ahead, reheat the soup gently to avoid curdling the cream or cheese for your beautiful Mexican Street Corn Soup.
- Flavor Boost: Don’t skip the Tajín seasoning! It adds a unique zest that elevates the overall flavor profile.
- Vegetarian Version: For a vegetarian alternative, replace the chicken with black beans and bulk up with more fresh veggies, such as zucchini.
Mexican Street Corn Soup Recipe FAQs
How do I choose the right corn for this soup?
Absolutely! For the best flavor, opt for fire-roasted corn when available—it adds a delightful smoky richness that sets this soup apart. If you can’t find it, fresh or canned corn works too, but expect a slight difference in taste. Aim for corn that is bright yellow without dark spots or signs of spoilage for optimal sweetness.
What’s the best way to store leftovers?
Very! Store any leftover Mexican Street Corn Soup in an airtight container in the refrigerator for up to 3 days. When reheating, do it gently on the stove to keep the creamy texture intact. I often add a splash of chicken broth if it thickens too much!
Can I freeze this soup?
Definitely! To freeze, let the soup cool completely before transferring it to a freezer-safe container. It will last up to 3 months. For best results, use freezer-proof bags, removing excess air to prevent freezer burn. Thaw overnight in the fridge and reheat on low heat.
What should I do if my soup is too thick?
Not a problem! If the soup turns out thicker than you like, simply stir in extra chicken broth or water until you reach your desired consistency. I recommend doing this over low heat to gradually warm the soup without losing creaminess.
Are there any dietary considerations I should keep in mind?
Yes! To make the Mexican Street Corn Soup vegetarian, substitute the chicken with black beans and add extra veggies like zucchini. For a vegan option, replace sour cream with coconut cream and skip the cheese or use a plant-based alternative. Always double-check labels for allergies if you’re cooking for someone with dietary restrictions.
Can I adjust the spice level?
Absolutely! If you prefer a milder flavor, remove the seeds from the jalapeño or substitute it with a poblano pepper. For a kick, leave the seeds in! You can also adjust the amounts of cumin and chili powder to suit individual tastes.
Savor the Comfort of Mexican Street Corn Soup Tonight
Ingredients
Equipment
Method
- In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the diced red onion and chopped jalapeño, stirring frequently for about 3-4 minutes until they turn translucent and fragrant. Then, add minced garlic and cook for an additional 30 seconds.
- Incorporate the boneless skinless chicken breasts into the pot, followed by fire-roasted corn and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper, ensuring even coating. Stir well for a minute.
- Pour in 4 cups of chicken stock, bring to a boil over high heat. Once boiling, reduce heat to low, cover, and simmer for about 25 minutes, or until chicken is cooked through and reaches 165°F.
- Carefully remove the cooked chicken breasts and shred them into bite-sized pieces before returning to the soup. Stir to distribute the chicken throughout the broth.
- Reduce heat to low and stir in ½ cup of sour cream or Greek yogurt, along with 1 cup of shredded Monterey Jack cheese and lime juice. Simmer gently for about 3 minutes, stirring occasionally until cheese melts.
- Ladle the soup into bowls and top each with crumbled queso fresco and fresh cilantro. Add lime wedges on the side for extra zest. Serve warm with tortilla chips or cornbread.
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