If you crave the vibrant zest and comforting warmth of your favorite street food, then this Mexican Street Corn Soup Recipe is about to become your new obsession. Inspired by the beloved elote, this soup brilliantly transforms that bold, smoky, tangy flavor into a creamy, luscious bowl that’s perfect for cozy evenings or impressing guests. Every spoonful bursts with the smoky sweetness of roasted corn, the gentle heat of jalapeño, and a fresh punch of lime and cilantro, making it a comforting yet festive dish you’ll want to devour again and again.

Ingredients You’ll Need

The image shows various cooking ingredients arranged neatly on a white marbled surface. At the bottom left, two pieces of raw pink chicken lay on a white plate with a brown rim. Above and to the right, multiple small white bowls hold a variety of foods: light green lime wedges, crumbly white cheese, small green chopped peppers, white shredded cheese, thick white sour cream, a mix of red, brown, black, and white spices, chopped purple onions, green chopped herbs, a small bowl of light yellow juice, roasted yellow corn kernels, and a small bowl containing green relish or pickles. In the center is a clear glass measuring cup filled with a yellow liquid, likely broth. The photo taken with an iphone --ar 4:5 --v 7

This Mexican Street Corn Soup Recipe relies on a handful of simple ingredients that come together to create a symphony of flavors. Each item adds a unique note—whether it’s the smoky roasted corn, the creamy tang of sour cream, or the zing of fresh lime—to build the perfect harmony of taste, texture, and color in your bowl.

Olive oil: Used to sauté aromatics, adding a subtle richness and helping meld flavors.
Small red onion: Provides sweetness and a slight crunch when softened.
Medium jalapeño: Adds a gentle kick that wakens the palate without overpowering.
Minced garlic (3 cloves): Infuses fragrant depth and savory warmth.
Skinless, boneless chicken breasts (2 pieces): Bring heartiness and protein to make the soup more satisfying.
Fire-roasted frozen corn (12 oz. package): The star ingredient delivering smoky, sweet corn flavor essential to the dish.
Diced green chiles (4 oz. can): Layer in more mild heat and authentic Southwestern character.
Tajín seasoning (1 tbsp.): A zesty citrusy spice blend that ties everything together with its unique tang.
Ground cumin (2 tsps.): Adds earthy warmth that complements the smoky corn.
Chile powder (2 tsps.): Brings a deeper, smoky heat profile.
Table salt (1/2 tsp.): Enhances all the natural flavors without overwhelming.
Finely ground black pepper (1/4 tsp.): Adds subtle heat and complexity.
Chicken stock or low-sodium chicken broth (4 cups): The flavorful base that makes the soup comforting and light.
Full-fat sour cream or Greek yogurt (2 cups): Delivers creaminess and a pleasant tang to balance the dish.
Shredded Monterey Jack cheese (1/2 cup): Melts beautifully to enrich and thicken the soup.
Juice of one lime: Brings fresh acidity, brightening the rich flavors.
Chopped cilantro (1/4 cup): Adds vibrant herbal notes and a burst of color.
Crumbled queso fresco (1/2 cup): For topping, offering a mild salty kick and creamy texture contrast.
Lime wedges and extra chopped cilantro: For garnish, adding freshness right before serving.

How to Make Mexican Street Corn Soup Recipe

Step 1: Sauté the Aromatics

Start by heating olive oil in your Dutch oven or a large pot over medium-high heat. Toss in the diced red onion and jalapeño and cook until the onions turn tender and translucent, about 3 to 4 minutes. This step builds the foundation by softening the veggies and releasing their vibrant flavors. Next, stir in the minced garlic and cook it for just 30 more seconds so that its aroma fills your kitchen without burning.

Step 2: Add Main Ingredients and Seasonings

Now it’s time to introduce the heart of the soup: add the chicken breasts, fire-roasted corn, and diced green chiles right into the pot. Then sprinkle in the Tajín seasoning, ground cumin, chile powder, salt, and black pepper. These spices bring warmth, savory depth, and the quintessential Mexican flare that turn ordinary soup into an exciting experience.

Step 3: Simmer the Soup

Pour in the chicken stock and bring everything to a lively boil. Once boiling, reduce the heat to a gentle simmer, cover the pot, and let it cook for 25 minutes. This slow bubble infuses the chicken with smoky, spicy goodness and allows the flavors to meld beautifully.

Step 4: Shred the Chicken and Enrich the Soup

Carefully remove the chicken breasts and shred them into bite-sized pieces using two forks. Return the shredded chicken back to the pot, then stir in the full-fat sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup simmer on low for an additional 3 minutes to marry all the creaminess and tang perfectly.

How to Serve Mexican Street Corn Soup Recipe

The image shows a close-up of creamy soup in a white bowl placed on a white marbled surface. The soup has three main layers: a light beige creamy broth with specks of spices, shredded white chicken mixed with yellow corn kernels scattered on top, and small green herb flakes adding bits of color. A silver spoon is lifted over the bowl, holding a bite of the soup with visible shredded chicken, corn, and herbs. In the blurred background, there is a white cup and a woman's hand holding a textured piece of bread near the edge of the frame. photo taken with an iphone --ar 4:5 --v 7

Garnishes

No Mexican Street Corn Soup Recipe would be complete without its signature garnishes. Sprinkle the top of each bowl with crumbled queso fresco for bursts of creamy saltiness. Add a wedge of lime to squeeze over the soup for an instant fresh zing, and finish with bright chopped cilantro that adds a lively herbal contrast. These toppings turn every spoonful into a delightful medley of flavor and texture.

Side Dishes

This soup shines as a satisfying main course but also pairs beautifully with light, complementary sides. Serve with warm tortillas or cornbread for dipping, a crisp side salad to add crunch, or even some grilled vegetables that echo the smoky corn essence. It’s versatile enough to stand alone or be the star alongside familiar Mexican-inspired dishes.

Creative Ways to Present

Try serving the soup in mini soup bowls or bread bowls for a fun twist at parties. You can also garnish with a dollop of guacamole or drizzle with a smoky chipotle sauce to amp up the heat. For a fresh touch, scatter sliced radishes or jalapeño rings on top. These creative ideas bring a sense of celebration and elevate the experience of your Mexican Street Corn Soup Recipe.

Make Ahead and Storage

Storing Leftovers

This soup keeps incredibly well in the fridge for up to 3 days. Store leftovers in an airtight container to maintain freshness and flavor. When you’re ready to enjoy it again, simply reheat slowly on the stovetop to avoid curdling the sour cream or yogurt base.

Freezing

You can freeze this soup for up to 2 months. To freeze, cool it completely then transfer to freezer-safe containers. Keep in mind that dairy-based soups can separate when frozen, so it’s best to re-whisk sour cream or yogurt into the soup after thawing. Freeze without garnishes, adding fresh toppings after reheating for the best texture.

Reheating

Reheat the soup gently over low heat on the stove, stirring frequently. If it looks too thick, thin it with a splash of chicken broth or water. Avoid boiling to keep the creamy texture smooth. Once hot, add your fresh garnishes and serve immediately for that freshly made feel.

FAQs

Is this Mexican Street Corn Soup Recipe spicy?

The recipe has a mild to moderate heat thanks to the jalapeño, chile powder, and Tajín, but it’s easily adjustable. You can reduce or omit the jalapeño or chile powder for less spice or add more for a bolder kick.

Can I make this soup vegetarian?

Absolutely! Swap the chicken stock for vegetable broth and omit the chicken breasts. You can add extra beans or roasted veggies for protein and texture, making it just as hearty and delicious.

What can I substitute for sour cream in this soup?

Full-fat Greek yogurt is a fantastic alternative that adds creaminess and tang with fewer calories. For a dairy-free option, try coconut cream, but note the flavor will be slightly different.

Can I use fresh corn instead of frozen?

Yes! Fresh corn kernels work wonderfully and bring extra sweetness to the soup. Just roast or grill the corn beforehand to maintain that authentic smoky flavor that defines this Mexican Street Corn Soup Recipe.

How do I make this soup thicker?

To thicken the soup, you can either add a small amount of masa harina or corn flour during the simmering stage or let it reduce uncovered a bit longer. Another trick is to puree a portion of the soup and stir it back in for a creamy consistency without extra ingredients.

Final Thoughts

This Mexican Street Corn Soup Recipe is pure magic in a bowl. It perfectly captures the soul of elote with a comforting twist that warms you from the inside out. Whether you’re cooking for family, friends, or a cozy night in, it’s guaranteed to be a crowd-pleaser you’ll want to make again and again. So grab your pot, gather these amazing ingredients, and dive into the delicious world of Mexican-inspired street food made simple and soulful.