Mexican Street Corn Soup

This Mexican Street Corn Soup brings together all the zesty flavors of classic elote in a cozy bowl that is warming and satisfying any time of year. Sweet charred corn, creamy broth, and a pop of lime make this a craveable twist on street food and weeknight dinners alike.

I first tried this soup after a trip to a festival where elote was everywhere and brought the inspiration home. Even picky eaters ask for seconds and it tastes like summer no matter the weather.

Ingredients

• Olive oil: For rich flavor and to help the aromatics release their aroma Use extra virgin for best taste
• Red onion: Adds sweetness and depth Choose small and firm red onions for best results
• Jalapeno: Brings gentle heat Pick ones with firm skin and no blemishes to keep the flavor fresh
• Garlic: Creates a savory base Look for cloves that are plump and no green center for the best intensity
• Chicken breasts: Gives protein and makes the soup hearty Choose skinless boneless for faster prep
• Fire-roasted frozen corn: Adds smoky sweetness and char Visit the frozen section for brands like Birds Eye or char your own fresh corn
• Diced green chiles: Provides mellow warmth and earthiness Canned green chiles are best here for convenience
• Tajin seasoning: Unique chile lime spice blend with a hint of salt For authentic flavor this makes a huge difference
• Ground cumin: Boosts depth and smokiness Use freshly ground cumin seeds if possible
• Chili powder: Brings a gentle spicy backbone to the soup Look for deep red chili powder that smells fragrant
• Table salt: Essential for balancing flavors Use pure salt for cleanest taste
• Black pepper: Offers subtle punch Use freshly ground for spice that pops
• Chicken stock: The backbone of your broth Opt for low sodium for more control over seasoning
• Sour cream or Greek yogurt: Brings creaminess and tang Full fat versions lend best texture and flavor
• Monterey Jack cheese: Melts into the soup for smooth richness Shred fresh from a block for best melting
• Lime juice: Lifts and brightens the final soup Always use fresh limes to get maximum citrus zing
• Cilantro: Integrates herby green notes Pick lively bright green cilantro bundles
• Queso fresco: Crumbles on top for salty creamy pops Buy pre-crumbled or crumble your own just before serving
• Lime wedges and chopped cilantro: Final fresh burst for serving and eye appeal Use the juiciest limes and plenty of cilantro

Step-by-Step Instructions

Sauté the Aromatics:

Heat olive oil in your Dutch oven over medium-high until shimmering Add the onion and jalapeno and cook for three to four minutes until onion softens Stir in minced garlic and cook for thirty seconds letting the aroma bloom but not burn

Layer the Proteins and Veggies:

Add chicken breasts fire-roasted corn and diced green chiles right into the pot Sprinkle in Tajin cumin chili powder salt and pepper Stir everything to coat the chicken and vegetables so every bite gets seasoned

Simmer for Flavor:

Pour chicken stock into the pot and bring everything to a gentle boil Drop the heat to low and cover Simmer gently for twenty five minutes letting chicken cook fully and flavors meld

Shred and Return:

Lift chicken breasts out and shred with two forks into bite-sized pieces Return shredded chicken to the pot and stir so the soup keeps its meaty satisfaction

Creamy Finish:

Lower the heat to gentle simmer and stir in sour cream Monterey Jack cheese fresh lime juice and chopped cilantro Let it warm through for three minutes so cheese melts and soup turns silky

Serve and Garnish:

Ladle soup into bowls top with plenty of queso fresco lime wedges and more cilantro for color and punch

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Queso fresco is my top pick in this soup I love how the little crumbles stay creamy but never greasy and they remind me of eating street elote on the curb with my cousins on family trips Every bite has a little nostalgia

Storage Tips

Let the soup cool to room temperature then transfer to airtight containers It will keep in the fridge for three to four days For freezing use freezer safe containers and try to leave out garnishes like queso fresco and cilantro Add these fresh after reheating Reheat over medium low stirring well so the cream stays smooth

Ingredient Substitutions

You can swap out chicken for rotisserie or precooked chicken just add it in the last step For a vegetarian twist try swapping chicken with canned white beans or roasted cauliflower To make dairy free use unsweetened coconut yogurt for creaminess and skip the cheese go heavy on lime and cilantro to keep things bright

Serving Suggestions

This soup pairs beautifully with warm corn tortillas or simple cheese quesadillas Serve it as a starter at a Mexican themed meal with tacos nachos or a fresh chopped salad I like to set out extra bowls of garnishes so guests can make their own perfect bowl

Cultural Influences

Elote is a Mexican street food tradition where corn is grilled and slathered with creamy tangy and spicy toppings This soup brings those street fair vibes right to your stovetop It is a fun way to celebrate Mexican flavors especially during Cinco de Mayo or family gatherings

Recipe FAQs

→ How can I make this soup vegetarian?

Skip the chicken and use vegetable broth instead. You can add extra corn or black beans for heartiness.

→ What is the best way to char fresh corn for authentic flavor?

Grill fresh corn cobs or char kernels in a dry cast iron skillet until browned. This adds smokiness to the soup.

→ Can I prepare this soup ahead of time?

Yes, store it in the fridge for up to 3 days. Reheat gently and add extra cheese or fresh cilantro before serving.

→ Is this soup spicy?

It has a mild to moderate kick from jalapeño and chili powder. Adjust by using more or less of these ingredients.

→ What toppings go well with this soup?

Try crumbled queso fresco, lime wedges, chopped cilantro, or even sliced avocado for added creaminess.

→ Can I make this dairy-free?

Use unsweetened coconut yogurt or a dairy-free sour cream alternative in place of traditional dairy products.