Jump to Recipe Print RecipeAs I strolled through the vibrant streets filled with tantalizing aromas, the allure of Mexican street food was hard to resist. The bold zestiness of elote danced through the air, and I knew I had to replicate that magic in my kitchen. Thus, I present to you my Creamy Mexican Street Corn Soup, a comforting soup that wraps you in warmth with every spoonful! This delightful recipe marries the smoky sweetness of grilled corn with satisfying toppings that transform a simple meal into a culinary adventure. Not only is it gluten-free with easy swaps for those with dietary preferences, but it’s also perfect for cozy gatherings or weekday dinners when you’re craving something heartwarming. Ready to embark on this flavor-packed journey? Let’s dive in! Why is this soup a game-changer? Comforting Warmth: Each spoonful of this Creamy Mexican Street Corn Soup envelops you in a blanket of warmth, making it the perfect dish for chilly evenings. Zesty Flavor Explosion: The combination of smoky, sweet corn and tangy lime creates a bold flavor profile that tantalizes your taste buds. Versatile Ingredients: Easily adaptable, you can swap in your favorite proteins or go vegetarian by using beans or lentils, catering to all dinner preferences. Quick to Prepare: In just 30 minutes, you can whip up this delicious soup, turning a weeknight meal into a gourmet experience without the fuss. Crowd Favorite: Impress family and friends at your next gathering—everyone will be asking for seconds of this delightful dish! You might also want to check out my Mexican Street Corn for more zesty inspiration! Mexican Street Corn Soup Ingredients For the Soup Base Olive Oil – A delicious cooking fat to sauté vegetables, giving the soup a rich foundation. Red Onion – Adds a natural sweetness and depth to the flavor; feel free to swap with yellow onion. Jalapeño – Introduces the perfect amount of spice; reduce the quantity for a milder kick. Garlic – Enhances the entire flavor profile; fresh garlic is best, but powdered will do in a pinch. Skinless, Boneless Chicken Breasts – Provides heartiness as the main protein source; rotisserie chicken can be an easy substitute. Fire-Roasted Frozen Corn – Offers the signature smoky flavor and texture; fresh or home-roasted corn works as well. Diced Green Chiles – Adds flavor and a nice hint of heat; consider fresh mild chilies for a twist. Tajín Seasoning – Zesty seasoning that brightens the overall dish; chili powder mixed with lime zest serves as a substitute. Ground Cumin – Infuses warmth and earthiness; coriander powder can be used, though it has a different flavor. Chili Powder – Enhances the soup with spiciness; swap with paprika for a milder version. Table Salt and Black Pepper – Essential for seasoning; feel free to use sea salt and freshly ground pepper for an upgrade. Chicken Stock – The base that adds depth; try vegetable broth for a vegetarian alternative. For Creaminess and Topping Sour Cream (or Greek Yogurt) – Adds creaminess and tang; use dairy-free sour cream for a dairy-free option. Monterey Jack Cheese – Provides creamy texture and flavor; cheddar offers a sharper taste if preferred. Lime Juice – Brightens and balances the flavors beautifully; lemon juice can also work as an alternative. Cilantro – Infuses freshness and herbal notes; substitute with parsley if cilantro isn’t your favorite. Queso Fresco – A delightful garnish that adds both texture and flavor; feta cheese can be used as a substitute. This Mexican Street Corn Soup comes together beautifully with these ingredients, promising comforting warmth and bursts of zesty flavor in every bite! Step‑by‑Step Instructions for Creamy Mexican Street Corn Soup Step 1: Sauté Aromatics Heat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 chopped red onion and 1 diced jalapeño, sautéing them for 3-4 minutes until softened and fragrant. Toss in 3 minced garlic cloves and continue to cook for another 30 seconds, allowing the garlic to become aromatic without burning. Step 2: Add Chicken and Corn Incorporate 2 skinless, boneless chicken breasts, 4 cups of fire-roasted frozen corn, and 1 can of diced green chiles into the pot. Season the mixture with 1 tablespoon of Tajín, 1 teaspoon of ground cumin, 1 tablespoon of chili powder, and salt and pepper to taste. Stir well to combine all the flavors and ensure the chicken is coated. Step 3: Simmer the Soup Pour in 6 cups of chicken stock, bringing the pot to a vigorous boil. Once boiling, reduce the heat to simmer, cover the pot, and let it cook for 25 minutes. During this time, the chicken will cook through, and the flavors will meld beautifully, creating a rich base for your Mexican Street Corn Soup. Step 4: Shred the Chicken After 25 minutes, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces, then return it to the pot, stirring to combine everything. The soup should be thickening, and you’ll see bursts of corn and spices throughout. Step 5: Mix in Creaminess Stir in ½ cup of sour cream (or Greek yogurt), 1 cup of shredded Monterey Jack cheese, and the juice from 1 lime. Mix thoroughly, allowing the cheese to melt into the soup while simmering for an additional 3 minutes. The creamy texture will elevate your Creamy Mexican Street Corn Soup, making it velvety and comforting. Step 6: Serve and Garnish Ladle the hot soup into bowls and sprinkle with crumbled queso fresco. Garnish with fresh cilantro leaves and serve with lime wedges on the side to brighten the dish. The final touches make each bowl burst with vibrant flavors and inviting aromas, perfect for enjoying this delightful Mexican Street Corn Soup! Mexican Street Corn Soup Variations Feel free to get creative and tailor this delicious soup to your taste preferences with these fun variations! Vegetarian Delight: Replace chicken with black beans or lentils for a hearty plant-based option. Just like a colorful fiesta in your bowl, it satisfies without compromising flavor. Spicy Kick: Add diced chipotle peppers in adobo for an extra kick and smoky flavor. The depth they bring transforms the soup into a bold, fiery dish that warms your soul. Creamy Dreams: Swap sour cream for creamy avocado or cashew cream to enhance creaminess while keeping it dairy-free. This adds a luscious texture, and the vibrant color makes the soup even more appealing. Cheese Galore: For a bolder cheese flavor, switch Monterey Jack for Pepper Jack cheese. You’ll add a delightful spice that dances on your tongue with each bite—perfect for cheese lovers! Fresh and Bright: Mix in fresh corn instead of frozen for a burst of color and sweetness. This not only boosts freshness but also gives a delightful crunch that contrasts beautifully with the creamy soup. Herb Infusion: Experiment with herbs by adding fresh oregano or basil instead of cilantro. This twist gives the soup an entirely new aromatic quality, sure to surprise your taste buds in the best way possible. Smoky Flavor: Incorporate smoked paprika alongside the chili powder for an enhanced smoky flavor. Each spoonful will remind you of cozy campfires and backyard gatherings, making it the ultimate comfort food. Zesty Finish: Squeeze in extra lime juice or even a dash of orange juice just before serving for an unexpected zesty twist. This brightens up the flavor profile, giving it a refreshing finish that’s delightful! Don’t hesitate to mix and match these ideas to make your own unique version. If you feel adventurous, why not pair it with my refreshing Enchanted Unicorn Lemonade for a whimsical meal experience? Each variation promises to add a little twist and excitement to your kitchen! Expert Tips for Mexican Street Corn Soup Sautéing Technique: Sauté the red onion and jalapeño until they’re almost caramelized. This will deepen the flavors of your Mexican Street Corn Soup significantly. Corn Freshness: For the best flavor, use fire-roasted corn. If using fresh corn, grill it for a few minutes to achieve that smoky essence before adding it to the soup. Spice Customization: Adjust the heat level to your liking by playing with the amount of jalapeño and diced green chiles. Remember, less is more if you prefer a milder bowl! Dairy-Free Alternatives: To make your soup dairy-free, substitute sour cream with coconut yogurt or cashew cream, and ensure your cheese is vegan. Storage Secrets: Store leftovers in an airtight container, but remember that the soup thickens as it sits. Add a splash of broth when reheating to achieve the desired consistency. What to Serve with Creamy Mexican Street Corn Soup Nothing warms the soul quite like a meal centered around a comforting bowl of creamy goodness that brings everyone together. Tortilla Chips: These crispy chips add a delightful crunch, perfect for dipping and soaking up that delicious soup. Warm, Crusty Bread: A rustic loaf, with its golden crust and soft interior, is ideal for mopping up every last bit of creamy soup. Grilled Veggies: The smoky flavors of grilled zucchini or bell peppers provide a fresh, vibrant contrast to the soup’s richness. They can also add gorgeous color to your plate. Simple Green Salad: Toss together arugula, cherry tomatoes, and a zesty vinaigrette to enhance your meal with bright and refreshing notes that balance out the sumptuousness of the soup. Avocado Slices: Creamy, ripe avocado can be a perfect accompaniment, providing a buttery texture that complements the zesty flavors of the soup. Serve it either on the side or sliced on top of each bowl. Margaritas: For the perfect beverage pairing, a classic margarita with its citrusy punch can elevate your dining experience and enhance the soup’s dynamic flavors. Dessert: Finish off the meal with a light dessert, such as lime sorbet or tres leches cake, to refresh your palate after indulging in the rich soup. Let your imagination run wild with these pairings as you craft a meal that truly celebrates the soul-satisfying nature of Mexican Street Corn Soup! How to Store and Freeze Mexican Street Corn Soup Fridge: Store in an airtight container for up to 4 days. Allow the soup to cool before sealing to maintain freshness. Freezer: Freeze in portions for up to 3 months. Use freezer-safe containers, leaving room for expansion. Thaw overnight in the fridge before reheating. Reheating: Reheat on the stovetop over low heat, adding a splash of chicken stock if necessary to return its creamy texture. Stir occasionally until warmed through. Leftovers Transformations: Give leftover Mexican Street Corn Soup a new life by adding it to burritos, tacos, or casseroles for exciting meal variations. Make Ahead Options These Creamy Mexican Street Corn Soup options are a game-changer for busy weeknights! You can sauté the vegetables (red onion, jalapeño, and garlic) and store them in an airtight container for up to 3 days in the fridge, maximizing flavors while saving precious time. Additionally, you can also shred the chicken and mix it with the corn and seasonings ahead of time, refrigerating this mixture for up to 24 hours. When it’s mealtime, simply heat your chicken stock in a pot, add the prepped ingredients, and stir in sour cream, cheese, and lime juice just before serving. This method ensures your soup tastes just as delicious while giving you a comforting bowl in no time! Mexican Street Corn Soup Recipe FAQs What type of corn should I use for the best flavor? Absolutely! For the most delicious results, I recommend using fire-roasted frozen corn as it provides that signature smoky taste. If you have access to fresh corn, grilling it will give you that extra depth of flavor. Look for kernels that are plump and sweet, avoiding any with dark spots or shriveling. How long can I store the soup in the refrigerator? Store your Creamy Mexican Street Corn Soup in an airtight container for up to 4 days. To maintain its creamy texture, let it cool to room temperature before sealing it. Just remember to give it a good stir or add a splash of broth when reheating, as it may thicken up a bit during storage! Can I freeze this soup, and if so, how? Very! Freezing this Mexican Street Corn Soup is an excellent option. Portion it into freezer-safe containers, making sure to leave some space for the soup to expand as it freezes. It will keep well for up to 3 months. Thaw overnight in the refrigerator, and when you’re ready to enjoy, reheat gently on the stovetop, adding a splash of broth to restore its creamy consistency. What should I do if my soup turns out too thick? No worries at all! If your soup is thicker than you like after cooking, simply add more chicken stock or broth gradually, stirring well until you reach your desired consistency. Always taste and adjust the seasoning afterward to balance the flavors. Are there any dietary considerations I should be aware of? Yes, definitely! This recipe can be made gluten-free by ensuring your chicken stock and any additional toppings are gluten-free as well. For those looking to avoid dairy, swap the sour cream for a dairy-free version such as coconut yogurt or cashew cream, and choose a vegan cheese option. Always check labels for allergens if you’re cooking for someone with food sensitivities. Can my pet share this soup with me? Not quite! While many ingredients are safe for dogs, avoid giving them the soup due to the spices, garlic, and onions, which can be harmful. It’s best to stick to plain cooked chicken or vegetables for your furry friends! Savory Mexican Street Corn Soup That Warms the Soul Creamy Mexican Street Corn Soup combines smoky sweetness and zesty flavors, making it a comforting dish perfect for chilly evenings. Print Recipe Pin Recipe Prep Time 10 minutes minsCook Time 30 minutes minsTotal Time 40 minutes mins Servings: 6 servingsCourse: DinnerCuisine: MexicanCalories: 300 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup Base2 tablespoons Olive Oil for sautéing1 Red Onion chopped1 Jalapeño diced3 Garlic Cloves minced2 Skinless, Boneless Chicken Breasts can use rotisserie chicken4 cups Fire-Roasted Frozen Corn or fresh corn1 can Diced Green Chiles1 tablespoon Tajín Seasoning or chili powder with lime zest1 teaspoon Ground Cumin or coriander powder1 tablespoon Chili Powder or paprikaTable Salt and Black Pepper to taste6 cups Chicken Stock or vegetable broth for vegetarian optionFor Creaminess and Topping½ cup Sour Cream or Greek Yogurt can substitute with dairy-free options1 cup Monterey Jack Cheese can use cheddar cheese1 Lime Juice or lemon juiceCilantro for garnish; substitute with parsley if desiredQueso Fresco can use feta cheese Equipment large pot or Dutch oven Method Step-by-Step Instructions for Creamy Mexican Street Corn SoupHeat 2 tablespoons of olive oil in a large pot or Dutch oven over medium-high heat. Add 1 chopped red onion and 1 diced jalapeño, sautéing for 3-4 minutes until softened. Toss in 3 minced garlic cloves for another 30 seconds.Incorporate 2 skinless, boneless chicken breasts, 4 cups of fire-roasted frozen corn, and 1 can of diced green chiles. Season with 1 tablespoon of Tajín, 1 teaspoon of ground cumin, 1 tablespoon of chili powder, and salt and pepper to taste. Stir to combine.Pour in 6 cups of chicken stock, bringing it to a vigorous boil. Reduce heat to simmer, cover, and cook for 25 minutes.Carefully remove the chicken and shred it into bite-sized pieces. Return to the pot and stir to combine.Stir in ½ cup of sour cream, 1 cup of shredded Monterey Jack cheese, and the juice from 1 lime. Mix thoroughly and simmer for an additional 3 minutes.Ladle the soup into bowls, sprinkle with crumbled queso fresco and garnish with fresh cilantro. Serve with lime wedges. Nutrition Serving: 1bowlCalories: 300kcalCarbohydrates: 40gProtein: 20gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 800mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg NotesFor best flavor, use fire-roasted corn and adjust spice levels to suit your taste. Consider using dairy-free alternatives to adapt the recipe for dietary preferences. Tried this recipe?Let us know how it was!