Saturday, August 31, 2024 · 49 Comments

Mexican Street Corn Soup

This Mexican street corn soup brings together all those bold, zesty flavors I love from elote, but in a cozy, comforting bowl. It’s like eating my favorite street food with a spoon.

Mexican Street Corn Soup

Growing up in Southern California, elote, or Mexican corn on the cob, was a favorite and widely available street food. There’s something irresistible about charred corn rolled in butter, mayo, and cotija cheese that brings back a lot of good food memories. Elote en vaso, or street corn in a cup, was another way to enjoy it.

I wanted to captures those familiar flavors and make them into an easy soup recipe to enjoy at home. Its been a simple way to bring a bit of that street food magic to my kitchen.

This soup combines the smoky sweetness of grilled corn with creamy, zesty toppings, making every spoonful just as satisfying as the original.

I’ve taken these same flavors and pushed them in another direction with my Street Corn Chicken Rice Bowls, where everything stays separate, hot, and made fresh instead of simmered together.

Why I Love This Recipe

I appreciate how easy it is to make this comforting dish at home.
The smoky, charred flavor adds the tastiest twist to this soup.
The blend of creamy and tangy ingredients always makes this dish a crowd-pleaser.

Ingredients

Here’s a quick rundown of the ingredients for this creamy corn soup.

Oil – Just a splash to get things going
Onion & Jalapeño – Sweet, savory, and a little kick
Garlic – Always a good idea
Chicken – I use boneless skinless breasts, but thighs work too
Fire-Roasted Corn – The standout
Canned Green Chiles – Mild heat and great flavor
Tajín – Zesty, citrusy, and a little unexpected
Cumin & Chili Powder – Warm spice vibes
Salt & Pepper – Season it up
Chicken Stock – The base that brings it all together
Sour Cream & Monterey Jack Cheese – Creamy, tangy, and melty
Lime Juice & Cilantro – Fresh and bright
Queso Fresco – Crumbly and cool on top

How To Make Mexican Street Corn Soup

Find the complete recipe with measurements in the recipe card at the bottom of the post.

Step One (get things going)
Start by heating up a little oil in a big pot or Dutch oven over medium-high heat. Once it’s hot, toss in your chopped onion and jalapeño. Cook them for about 3 to 4 minutes until the onion softens up. Stir in the garlic and let that go for about 30 seconds. I give it a quick stir so nothing sticks.
Step Two (build the base)
Now throw in the chicken, fire-roasted corn, and green chiles. Sprinkle in your Tajín, cumin, chili powder, salt, and pepper. I don’t measure too precisely here—just season until it smells good to you.
Step Three (let it simmer)
Pour in the chicken stock and crank the heat to get it boiling. Once it’s bubbling, drop the heat down to low, cover the pot, and let it simmer for 25 minutes. This is when everything starts to taste amazing.
Step Four (shred the chicken)
After 25 minutes, pull the chicken out and shred it up into bite-sized pieces. Toss it right back into the pot so it keeps soaking up all that flavor.
Step Five (make it creamy)
Stir in the sour cream, Monterey Jack cheese, lime juice, and chopped cilantro. Let it hang out on the heat for another 5 minutes until the cheese melts and everything’s nice and creamy.
Step Six (serve it up)
Spoon the soup into bowls and top with crumbled queso fresco, a few lime wedges, and some extra cilantro if you’ve got it. That little extra on top makes a big difference.

Recipe Tips

Here are a few handy tips to help you get the most out of this street corn soup recipe:

When cooking with cream, stick to full-fat sour cream or Greek yogurt for the best results. Avoid boiling the soup after adding these ingredients. Crème fraîche is another good option since it has a higher fat content and is less likely to split.
You can definitely make this ahead of time. Just store it in the fridge and reheat it when you’re ready to serve. It’ll stay fresh for up to 5 days.
For a milder version, remove the seeds from the jalapeño before dicing it. You can also cut back the chili powder to 1 teaspoon for less heat.
To make this soup vegetarian, just skip the chicken and use tofu instead or leave it out entirely. Swap out the chicken stock for vegetable stock to keep it plant-based.
Using frozen fire-roasted corn isn’t a must. If you go with plain corn, sear it in a skillet to get that charred, smoky flavor. Alternatively, grill fresh corn on the cob, cut it off, and add it to the soup. See more tips about this in the recipe card below.

Storage and Leftovers

To keep your Mexican street corn soup tasting its best, follow these storage tips:

Store in an airtight container in the refrigerator for up to 5 days.
Avoid freezing the soup, as the sour cream may affect the texture.
Gently reheat leftovers on the stove over low heat, stirring occasionally for even warming. Avoid bringing it to a boil.

More Corn Recipes

Explore more delicious ways to enjoy corn with these tasty recipes.

For a cold, version, my Mexican street corn pasta salad uses the same flavors in an easy potluck side.

This post may contain affiliate links. Please read my disclosure policy.

Print Recipe

4.94 from 30 votes

Mexican Street Corn Soup

This Mexican Street Corn Soup is inspired by elote, bringing all those bold, zesty flavors into a cozy, comforting bowl. It's like eating favorite street food with a spoon.

Prep Time15

Cook Time33

Total Time48

Course: Main Course, Side Dish

Cuisine: American, Mexican

Keyword: Mexican Street Corn Soup

Servings:

Calories: 465kcal

Author: Cathy Pollak

Equipment

Ingredients

1 tbsp. olive oil
1 small red onion
1 medium jalapeno
3 cloves garlic, minced
2 (12 oz.) skinless, boneless chicken breasts
1 (12 oz.) package fire-roasted frozen corn* or fresh corn or other frozen corn
1 (4 oz.) can diced green chiles
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 (32 oz.) chicken stock or low-sodium chicken broth
2 cups sour cream (full-fat) or Greek yogurt (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

Instructions

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.
1 tbsp. olive oil, 1 small red onion, 1 medium jalapeno , 3 cloves garlic, minced
Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
2 (12 oz.) skinless, boneless chicken breasts, 1 (12 oz.) package fire-roasted frozen corn*, 1 (4 oz.) can diced green chiles, 1 tbsp. Tajin seasoning, 2 tsps. ground cumin, 2 tsps. chile powder, 1/2 tsp table salt, 1/4 tsp finely ground black pepper
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 cups (32 oz.) chicken stock
Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
2 cups sour cream (full-fat), 1/2 cup shredded Monterey Jack cheese, juice of one lime, 1/4 cup chopped cilantro
Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
1/2 cup crumbled queso fresco, lime wedges and chopped cilantro for garnish

Notes

*Fire-Roasted Corn: Packaged fire-roasted corn (Birds Eye is a common brand) is corn that’s been charred and seasoned with salt, onion, and garlic powder. You can replicate this using fresh corn on the cob by charring it on the grill, seasoning it, and then cutting the kernels off the cobs. You'll need about 5 medium-sized ears. Alternatively, you can cut the corn off the cob and char it in a cast iron skillet. While you can try charring frozen or canned corn, any moisture in the corn will prevent a good char and that fire-roasted flavor we’re aiming for.

For optimal outcomes when making this Mexican street corn soup, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.

The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.

Nutrition

Nutrition Facts

Mexican Street Corn Soup

Amount Per Serving (269 g)

Calories 465 Calories from Fat 279

% Daily Value*

Fat 31g48%

Saturated Fat 13.7g86%

Polyunsaturated Fat 1.5g

Monounsaturated Fat 7.8g

Cholesterol 110mg37%

Sodium 701mg30%

Potassium 554mg16%

Carbohydrates 21g7%

Fiber 4.1g17%

Sugar 9g10%

Protein 25g50%

Vitamin A 184IU4%

Vitamin C 18mg22%

Calcium 309mg31%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Have you tried this Mexican Street Corn Soup? Share your experience in the comments below and let me know how it turned out.

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Comments

4.94 from 30 votes