Name: Easy Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Ingredients: 1 tablespoon olive oil; 1 small red onion, diced; 1 medium jalapeño, seeded and diced; 3 cloves garlic, minced; 2 (12 oz.) boneless, skinless chicken breasts; 1 (12 oz.) package fire-roasted frozen corn; 1 (4 oz.) can diced green chiles, undrained; 1 tablespoon Tajín seasoning; 2 teaspoons ground cumin; 2 teaspoons chili powder; ½ teaspoon table salt; ¼ teaspoon finely ground black pepper; 4 cups (32 oz.) chicken stock or low-sodium chicken broth; 2 cups sour cream or Greek yogurt; ½ cup shredded Monterey Jack cheese

Mexican Street Corn Soup is a vibrant and comforting bowl that captures the essence of summer fiestas and smoky grilled flavors. If you’ve ever indulged in elote, the beloved Mexican street corn, you understand its irresistible charm – that perfect harmony of sweet corn, creamy mayonnaise, tangy lime, and a hint of spice. Now, imagin extracte all of that deliciousness transformed into a soul-warming soup! We’ve taken that iconic taste agin extractreimagined it, creating a velvety broth brimming with tender kernels of corn, infused with the smoky depth of roasted poblano peppers and the warmth of chili powder. What makes this Mexican Street Corn Soup truly special is its ability to transport you with every spoonful, evoking the lively atmosphere of a bustling market. It’s a simple yet sophisticated dish that’s both deeply satisfying and wonderfully easy to prepare, making it a perfect weeknight treat or a delightful starter for any gathering.

Ingredients:

1 tablespoon olive oil
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
2 (12 oz.) boneless, skinless chicken breasts
1 (12 oz.) package fire-roasted frozen corn (or fresh corn kernels from 3-4 ears)
1 (4 oz.) can diced green chiles, undrained
1 tablespoon Tajín seasoning
2 teaspoons ground cumin
2 teaspoons chili powder
½ teaspoon table salt
¼ teaspoon 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)
½ cup shredded Monterey Jack cheese

Cooking Phases

Sautéing the Aromatics and Chicken

Let’s get started by building a fantastic flavor base for our Mexican Street Corn Soup. First, place a large pot or Dutch oven over medium heat. Add the 1 tablespoon of olive oil and let it shimmer. Once the oil is warm, add the diced red onion and the seeded and diced jalapeño. We want to cook these down until they’ve softened and the onion is translucent, which usually takes about 5-7 minutes. Stir them occasionally to prevent sticking and ensure even cooking. This process not only softens the vegetables but also sweetens the onions and mellows the jalapeño’s heat. Next, add the minced garlic to the pot. Garlic is quite delicate, so we only want to cook it for about 1 minute more, until it’s fragrant. Be careful not to burn the garlic, as burnt garlic can impart a bitter flavor to your soup.

Now, it’s time to introduce the chicken. Add the two boneless, skinless chicken breasts to the pot. We’re going to sear them for a few minutes on each side until they’re lightly browned. This step adds another layer of flavor to the soup and helps to lock in the juices. You don’t need to cook the chicken all the way through at this stage; we’ll be simmering it later to ensure it’s tender and easily shredded.

Building the Flavor Profile

With our aromatics and chicken nicely seared, we can now amp up the flavors of our Mexican Street Corn Soup. Add the entire 12 oz. package of fire-roasted frozen corn to the pot. If you’re using fresh corn, make sure to cut the kernels off the cob first. The fire-roasting of the corn adds a wonderful smoky depth that is characteristic of Mexican street corn, so don’t skip this if possible! Next, pour in the 4 oz. can of diced green chiles, including their liquid. The chiles add a mild, earthy heat and a touch of acidity.

Now for the spices! Sprinkle in the 1 tablespoon of Tajín seasoning. This blend of chili peppers, lime, and salt is a game-changer for that authentic street corn taste. Follow this with the 2 teaspoons of ground cumin and 2 teaspoons of chili powder. Cumin brings warmth and earthiness, while chili powder provides a deeper, smoky chili flavor. Don’t forget to season with ½ teaspoon of table salt and ¼ teaspoon of finely ground black pepper. Stir everything together well, allowing the spices to coat the chicken and vegetables. Let this mixture cook for another minute or two, stirring frequently, to toast the spices and release their full aromatic potential. This brief toasting step really makes a difference in the vibrancy of the spice flavors.

Simmering to Perfection

It’s time to bring it all together and let the magic happen! Pour in the 4 cups (32 oz.) of chicken stock or low-sodium chicken broth. Make sure to scrape the bottom of the pot with your spoon to loosen any browned bits – these are packed with flavor! Bring the soup to a gentle boil over medium-high heat, then immediately reduce the heat to low, cover the pot, and let it simmer. We’re going to let this simmer for about 20-25 minutes, or until the chicken is completely cooked through and tender. This simmering process allows all the wonderful flavors to meld together beautifully, and it ensures that the chicken will be incredibly easy to shred. The heat of the liquid will gently cook the chicken, making it moist and succulent.

Shredding the Chicken and Creamy Finish

Once the chicken is cooked through, carefully remove the chicken breasts from the pot and place them on a clean cutting board. The broth should still be simmering gently. Using two forks, shred the chicken into bite-sized pieces. This is the easiest way to get nice, even shreds. Once shredded, return the chicken back to the pot.

Now, we’re going to make our Mexican Street Corn Soup wonderfully creamy and rich. In a separate bowl, whisk together the 2 cups of sour cream or Greek yogurt with about a cup of the hot broth from the pot. This tempering process is important to prevent the sour cream or yogurt from curdling when added to the hot soup. Gradually whisk in the tempered sour cream/yogurt mixture into the pot with the soup. Stir until it’s completely combined and the soup has taken on a beautiful, creamy texture. Be sure to stir gently; we don’t want to over-agitate the soup at this stage. Taste and adjust seasoning if necessary, adding a pinch more salt or a dash of Tajín if desired. The goal is a harmonious blend of smoky, spicy, and creamy.

Final Touches and Serving Suggestions

Our delicious Mexican Street Corn Soup is almost ready to be enjoyed! Ladle the hot soup into bowls. To finish it off, sprinkle a generous amount of the ½ cup shredded Monterey Jack cheese over the top of each serving. The cheese will melt beautifully into the hot soup, adding another layer of creamy goodness and that classic Mexican flavor. For an authentic Mexican street corn experience, consider these optional garnishes: a dollop of extra sour cream, a sprinkle of fresh cilantro, a squeeze of fresh lime juice, or even a few extra shakes of Tajín seasoning. These little additions can elevate the soup to a whole new level. Serve immediately and savor every delicious, comforting spoonful of this vibrant and flavorful soup!

Conclusion:

And there you have it – a hearty and flavorful bowl of Mexican Street Corn Soup! We hope you enjoyed this journey into creating a dish that perfectly balances the sweet corn, creamy base, and zesty lime, just like its inspiration. This soup is incredibly satisfying and offers a unique taste of summer all year round. It’s a perfect option for a quick weeknight meal or a comforting weekend treat.

Serve your Mexican Street Corn Soup piping hot, garnished with your favorite toppings. A dollop of sour cream or Mexican crema, a sprinkle of cotija cheese, a squeeze of fresh lime, and a scattering of fresh cilantro are absolute musts for that authentic street corn experience. For an extra kick, add a dash of your favorite hot sauce.

Don’t be afraid to get creative with variations! You can easily add shredded chicken or pulled beef for a heartier meal. If you’re looking for a dairy-free option, coconut milk can be a delightful substitute for the milk and cream. For a spicier soup, incorporate jalapeños or serrano peppers along with the corn.

We encourage you to try this recipe and make it your own. We’re confident that Mexican Street Corn Soup will become a new favorite in your recipe repertoire. Enjoy every delicious spoonful!

Frequently Asked Questions:

Can I make this soup ahead of time?

Yes, absolutely! Mexican Street Corn Soup can be made a day or two in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of milk or broth if it has thickened too much. The flavors often meld even better overnight.

What can I use if I can’t find cotija cheese?

If cotija cheese is unavailable, crum extractbled feta cheese is a good substitute, though it will have a slightly different flavor profile. A mild goat cheese can also work in a pinch. For a vegan option, nutritional yeast can add a cheesy flavor.