Mexican Street Corn Soup
Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic
minced
- 2 skinless
boneless chicken breasts, 12 oz.
- 1 package fire-roasted frozen corn*
12 oz.
- 1 can diced green chiles
4 oz.
- 1 tbsp. Tajin seasoning
- 2 tsps. ground cumin
- 2 tsps. chile powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups chicken stock
32 oz.
- 2 cups sour cream)
full-fat
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- lime wedges and chopped cilantro for garnish
Directions
- 1
Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
- 2
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
- 3
Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
- 4
Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
- 5
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
- 6
Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
Mexican Street Corn Soup
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About this Recipe
Craving the vibrant, zesty flavors of authentic Mexican street corn, or 'elote,' but in a cozy, comforting bowl? This Mexican Street Corn Soup delivers all those beloved tastes directly into your kitchen, making it feel like your favorite street food has been magically transformed into a warm, spoon-friendly meal. You'll love how this recipe brings the festive spirit of elote to your table any night of the week.
What makes this soup truly special is its ingenious translation of elote's signature profile. It masterfully captures the smoky sweetness of grilled corn, the bright tang of lime, and the aromatic blend of chili and cheese into a rich, creamy soup. This isn't just a corn soup; it's an experience that brings the bustling energy and bold flavors of a street food stall right to your dinner table, setting it apart from standard creamy corn soups.
You'll discover a soup that's incredibly creamy and deeply savory, with layers of flavor that unfold with each spoonful. Expect the delightful sweetness of fire-roasted corn, a subtle but satisfying kick from the jalapeño and diced green chiles, and the earthy warmth of cumin and chile powder. The texture is luxuriously velvety, beautifully balanced by the rich tang of sour cream and the bright, fresh squeeze of lime juice, creating a truly comforting and satisfying culinary journey that evokes the essence of Mexican street food.
Customization & Variations
- For a delightful vegetarian version, simply omit the chicken entirely and use a good quality vegetable stock as your base.
- If you find yourself without Monterey Jack cheese, shredded cheddar or a Mexican blend will work wonderfully to provide that cheesy richness.
- For a lighter yet equally creamy result, consider substituting the full-fat sour cream with an equal amount of full-fat Greek yogurt.
- While fire-roasted corn adds an incredible depth of flavor, feel free to use fresh corn cut from the cob or any other type of frozen corn you have on hand; the soup will still be fantastic.
This Mexican Street Corn Soup is perfect for a comforting weeknight dinner, a casual lunch, or as a vibrant starter for a festive gathering. Serve it piping hot, generously garnished with extra crumbled queso fresco, a sprinkle of fresh cilantro, and a bright lime wedge to truly elevate the street food experience.