Mexican Street Corn Soup

This Mexican street corn soup transforms the beloved elote flavors into a cozy, creamy bowl of comfort that will transport you straight to the vibrant streets of Mexico City. The combination of fire-roasted corn, zesty lime, and creamy cheese creates a soup that's both familiar and excitingly different from your typical weeknight dinner.

I first made this soup after returning from a trip to Mexico where I fell in love with elote vendors on every corner. The first time my family tried it, my husband declared it "restaurant quality" and now requests it whenever the weather turns cool.

Ingredients

• Olive oil forms the flavor base for sautéing your aromatics
• Red onion adds a slightly sweet flavor and beautiful color to the soup
• Jalapeño provides a gentle heat that can be adjusted based on your preference
• Minced garlic adds essential aromatic depth to the soup base
• Chicken breasts create a hearty protein element that makes this soup satisfying
• Fire roasted corn brings a smoky sweet flavor that mimics traditional grilled elote
• Green chiles add complexity without overwhelming heat
• Tajin seasoning delivers that authentic citrus chile flavor essential to street corn
• Cumin and chile powder build a warm spice profile characteristic of Mexican cuisine
• Chicken stock forms the flavorful foundation of the soup
• Sour cream transforms the broth into a luxurious creamy base
• Monterey Jack cheese melts beautifully for additional richness
• Fresh lime juice brightens the entire soup with essential acidity
• Cilantro adds fresh herbal notes that cut through the creaminess
• Queso fresco provides the authentic finishing touch with its salty crumbly texture

Step-by-Step Instructions

Sauté the Aromatics

Begin by heating olive oil in a large Dutch oven over medium high heat until shimmering. Add diced red onion and jalapeño, stirring frequently until the onions become translucent and slightly soft, about 3 to 4 minutes. The edges might begin to caramelize slightly which adds depth. Add the minced garlic during the final 30 seconds, stirring constantly to prevent burning as garlic can quickly go from fragrant to bitter.

Build the Base

Add the whole chicken breasts directly to the pot along with the frozen fire roasted corn and green chiles. This layering of ingredients allows the chicken to begin cooking while the corn and chiles infuse the developing broth. Sprinkle all the seasonings evenly over the ingredients, making sure the Tajín, cumin, chile powder, salt and pepper are distributed throughout the pot.

Simmer to Perfection

Pour the chicken stock over all ingredients and bring the mixture to a rolling boil. Watch for bubbles breaking consistently across the surface before reducing to a gentle simmer. Cover with a tight fitting lid, allowing the flavors to meld while the chicken cooks through completely, approximately 25 minutes. The chicken should reach an internal temperature of 165°F.

Shred and Enrich

Remove the chicken breasts to a cutting board and use two forks to shred the meat into bite sized pieces. The chicken should pull apart easily if fully cooked. Return the shredded chicken to the pot, distributing it evenly throughout the soup. Now stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice and chopped cilantro. Simmer gently for 3 additional minutes to allow the cheese to fully melt and incorporate.

Garnish and Serve

Ladle the hot soup into bowls and top generously with crumbled queso fresco. Add a fresh lime wedge to each serving and sprinkle with additional chopped cilantro. The contrast between the hot soup and cool, crumbly cheese creates the perfect textural experience.

Bookmark

My absolute favorite aspect of this soup is how the Tajín seasoning transforms ordinary ingredients into something extraordinary. The first time I served this at a neighborhood potluck, three different people asked for the recipe before the night was over. The combination of chile and lime in the Tajín is truly the secret weapon here.

Make Ahead Magic

This soup actually improves with time as the flavors continue to meld together in the refrigerator. You can prepare it up to two days in advance, storing it in an airtight container. When reheating, do so gently over medium low heat, stirring occasionally to prevent the cream from separating. Add a splash of chicken broth if the soup has thickened too much during storage. Keep the fresh garnishes separate until ready to serve for the best texture contrast.

Simple Substitutions

If you prefer a lighter version, substitute the sour cream with Greek yogurt for a tangier profile with less fat. Vegetarians can omit the chicken and use vegetable broth instead of chicken stock for an equally delicious corn chowder variation. For those who cannot find Tajín seasoning, create your own by mixing chili powder, lime zest, and a pinch of salt. The beauty of this recipe lies in its flexibility while still maintaining its essential character.

Serving Suggestions

Transform this soup into a complete meal by serving it with warm corn tortillas or a crusty loaf of bread for dipping. For entertaining, set up a toppings bar with additional options like diced avocado, crispy tortilla strips, pickled red onions, or even a drizzle of Mexican crema. This interactive approach makes the soup feel special and allows guests to customize their bowls. On hot summer days, this soup can even be served slightly cooled for a refreshing take on the classic.

The Cultural Connection

This soup honors the beloved Mexican street food elote, traditionally served as corn on the cob slathered with mayonnaise, cotija cheese, chile powder, and lime. Street vendors throughout Mexico have been selling this iconic treat for generations. By transforming these flavors into a soup, we create a cozy version that can be enjoyed year round while still celebrating the authentic flavor combination that makes elote so irresistible. Food historians note that corn has been a staple in Mexican cuisine for thousands of years, making this soup a modern homage to ancient culinary traditions.

Recipe FAQs

→ Can I use frozen corn instead of fire-roasted corn?

Yes, regular frozen corn works well as a substitute. For added flavor, you can char the corn in a hot skillet before adding it to the soup to mimic the fire-roasted taste. Fresh corn cut from the cob is also excellent when in season.

→ What can I substitute for Tajín seasoning?

If you don't have Tajín, mix chili powder with lime zest and a pinch of salt. Alternatively, a combination of paprika, cayenne pepper, and lime zest will provide similar flavors. Adjust according to your spice preference.

→ Is there a dairy-free version of this soup?

For a dairy-free version, substitute the sour cream with coconut cream or cashew cream. Replace the cheeses with nutritional yeast for umami flavor and your favorite dairy-free cheese alternative that melts well.

→ Can I make this soup vegetarian?

Absolutely! Omit the chicken and use vegetable broth instead of chicken stock. For protein, add black beans or pinto beans. You could also include diced zucchini or bell peppers for more substance and nutrition.

→ How long will this soup keep in the refrigerator?

This soup will keep well in an airtight container in the refrigerator for 3-4 days. The flavors often improve after a day as they meld together. Reheat gently on the stovetop to prevent the dairy from separating.

→ Can I freeze this soup?

Due to the high dairy content, this soup doesn't freeze well as the sour cream may separate upon thawing. If you plan to freeze it, consider making the base without dairy and adding the sour cream and cheese after thawing and reheating.