Amazing Mexican Street Corn Soup

Name: Amazing Mexican Street Corn Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 2 tablespoons Olive Oil; 1 medium Red Onion; 1 medium Jalapeño; 3 cloves Garlic, minced; 2 cups Chicken Breasts, cooked and shredded; 2 cups Fire-Roasted Corn; 1 can Diced Green Chiles; 1 tablespoon Tajín Seasoning; 1 teaspoon Ground Cumin; 1 teaspoon Chile Powder; Salt and Pepper to taste; 4 cups Chicken Stock; 1 cup Sour Cream; 1 cup Monterey Jack Cheese, shredded; 2 tablespoons Lime Juice; 1/4 cup Cilantro, chopped; 1/2 cup Queso Fresco, crumbled; Lime Wedges, for garnish

by Manar Jota

August 29, 2025

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Mexican Street Corn Soup has a way of transporting me straight back to bustling markets and vibrant flavors. I remember the first time I tried authentic elote from a street vendor – that irresistible mix of sweet corn, spicy chili, and creamy sauce was pure magic. Recreating that experience at home led me to this wonderfully Creamy Mexican Corn Soup. It’s so satisfying to capture that smoky, tangy, slightly spicy essence in a comforting bowl. This Easy Mexican corn soup version is perfect for those weeknights when you crave something special without a lot of fuss. Let’s get cooking!

Why You’ll Love This Mexican Street Corn Soup

This isn’t just any soup; it’s a flavor explosion that you’ll adore for so many reasons. Get ready to fall in love with this delightful dish:

Incredible Flavor: It perfectly captures the smoky, spicy, and creamy essence of elote, making every spoonful a delight.
Quick Prep Time: With only 10 minutes of prep, this soup is a lifesaver for busy weeknights.
Healthy & Wholesome: Packed with corn and lean protein, it’s a nutritious choice that tastes amazing.
Budget-Friendly: Uses common, affordable ingredients for a delicious meal that won’t break the bank.
Family Favorite: Even picky eaters will enjoy this comforting and flavorful bowl.
Authentic Taste: If you love an Elote soup recipe, this homemade version delivers all those beloved street corn flavors.
Comfort Food Classic: It’s like a warm hug in a bowl, offering the satisfying heartiness of a good corn chowder.

Ingredients for Mexican Street Corn Soup

Gathering these Mexican street corn soup ingredients is the first step to that incredible flavor. I love that most of these are pantry staples, making this soup accessible any time the craving strikes. The fire-roasted corn adds a beautiful smoky depth, while the Tajín seasoning brings that signature tangy, chili-lime kick that makes elote so special. Don’t worry if you can’t find fire-roasted; regular corn works too, but grilling it yourself is a great option!

2 tablespoons Olive Oil – for sautéing the aromatics
1 medium Red Onion, chopped – adds a touch of sweetness and color
1 medium Jalapeño, finely diced – for a gentle heat; remove seeds for less spice
3 cloves Garlic, minced – essential for that savory base
2 cups Chicken Breasts, cooked and shredded – lean protein for heartiness
2 cups Fire-Roasted Corn – the star of the show, brings smoky flavor
1 can Diced Green Chiles – adds a mild pepperiness
1 tablespoon Tajín Seasoning – for that classic chili-lime tang
1 teaspoon Ground Cumin – adds warm, earthy notes
1 teaspoon Chile Powder – for a little extra depth of flavor
Salt and Pepper to taste – to enhance all the other flavors
4 cups Chicken Stock – the liquid base for our soup
1 cup Sour Cream – makes it wonderfully creamy and rich
1 cup Monterey Jack Cheese, shredded – for a melty, cheesy finish
2 tablespoons Lime Juice – brightens everything up
1/4 cup Cilantro, chopped – for a fresh, herby finish
1/2 cup Queso Fresco, crumbled – for topping, adds a salty tang
Lime Wedges, for garnish – essential for a final squeeze of freshness

How to Make Mexican Street Corn Soup

Making this soup is a breeze, and I promise it’s even easier than it sounds. You’ll have a delicious bowl of comfort ready in no time! This recipe makes it simple to capture those authentic Mexican street food flavors right in your kitchen.

Step 1: Preheat your oven to 350°F (175°C). While the oven heats, grab a large pot or Dutch oven and place it over medium-high heat.
Step 2: Add the 2 tablespoons olive oil to the hot pot. Once shimmering, add the chopped red onion and finely diced jalapeño. Sauté them until they start to soften and smell fragrant, which should take about 3 to 4 minutes.
Step 3: Stir in the minced garlic. Cook for just another 30 seconds until you can really smell its wonderful aroma – be careful not to let it burn!
Step 4: Now, add the shredded cooked chicken, the fire-roasted corn (or your prepared corn), and the can of diced green chiles to the pot. Give everything a good stir to combine.
Step 5: It’s time for the seasonings! Sprinkle in the Tajín seasoning, ground cumin, chili powder, and add salt and pepper to your taste. Mix it all up so the spices coat the ingredients.
Step 6: Pour in the 4 cups chicken stock. Bring the entire mixture to a rolling boil.
Step 7: Once boiling, reduce the heat to low, cover the pot tightly, and let it simmer gently for 25 minutes. This time allows all those amazing flavors to meld together beautifully.

Amazing Mexican Street Corn Soup - Mexican Street Corn Soup - additional detail

Step 8: Uncover the pot and stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Stir until the cheese is completely melted and the soup is creamy and luscious.
Step 9: Let the soup simmer for an additional 3 minutes, uncovered, just to heat everything through and ensure the creamy elements are perfectly blended. This is where the magic happens for a truly creamy Mexican corn soup.
Step 10: Ladle this delightful Mexican Street Corn Soup into your favorite bowls.
Step 11: Garnish generously with crumbled queso fresco and a few fresh lime wedges. Squeeze a little extra lime over the top right before serving for that perfect finishing touch. Enjoy your delicious, homemade spicy Mexican corn chowder!

Pro Tips for the Best Mexican Street Corn Soup

I’ve made this soup more times than I can count, and these little tricks have really elevated it from good to absolutely amazing. They ensure you get that perfect balance of flavors and textures every single time you whip up this comforting dish.

Don’t skip the fire-roasted corn; it adds a depth of smoky flavor that regular corn just can’t match. If you can’t find it, grilling fresh corn on the cob yourself is a fantastic alternative.
Taste and adjust seasonings before adding the sour cream and cheese. This is your chance to perfect the salt, spice, and tang to your liking.
For an extra layer of flavor, consider toasting your spices briefly in the dry pot before adding the oil and aromatics.
Letting the soup simmer covered for at least 25 minutes is crucial for the flavors to meld beautifully.
Fresh lime juice and cilantro added at the end make a huge difference – they really brighten up the soup!

What’s the secret to perfect Mexican Street Corn Soup?

The real secret to an authentic elote soup lies in layering those distinct elote flavors: smoky corn, a hint of spice, creamy richness, and that essential chili-lime tang. Using fire-roasted corn and Tajín seasoning is key! For more inspiration on flavorful dishes, check out our recipes.

Can I make Mexican Street Corn Soup ahead of time?

Yes, you absolutely can! You can prepare the soup base (up to step 7) a day in advance. Just refrigerate it. When ready to serve, gently reheat the base, then stir in the sour cream, cheese, lime juice, and cilantro as directed in the final steps.

How do I avoid common mistakes with Mexican Street Corn Soup?

A common pitfall is overcooking the garlic, which can make it bitter. Also, be careful not to boil the soup after adding the sour cream and cheese, as this can cause it to separate. Gentle simmering is best! For more cooking tips, you might find resources on cooking techniques helpful.

Best Ways to Serve Mexican Street Corn Soup

This soup is so versatile and delicious, it pairs wonderfully with so many things! For a complete meal that really highlights those wonderful corn soup with Mexican flavors, I love serving it alongside some warm, crusty bread or homemade tortilla chips for dipping. A simple side salad with a zesty lime vinaigrette also offers a refreshing contrast.

Another fantastic option is to top your bowl with a dollop of guacamole or some avocado slices for extra creaminess and healthy fats. If you’re feeling adventurous, a sprinkle of cotija cheese or a few crispy fried tortilla strips adds wonderful texture and visual appeal. It’s a meal that feels special but is so easy to put together! If you enjoy flavorful chicken dishes, you might also like our Mediterranean Chicken Gyros.

Nutrition Facts for Mexican Street Corn Soup

Here’s a breakdown of what you can expect in each serving of this delicious soup. It’s a hearty and flavorful meal that’s surprisingly balanced!

Calories: 400 kcal
Fat: 20 g
Saturated Fat: 10 g
Protein: 25 g
Carbohydrates: 30 g
Fiber: 6 g
Sugar: 5 g
Sodium: 700 mg

Nutritional values are estimates and may vary based on specific ingredients used.

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How to Store and Reheat Mexican Street Corn Soup

This soup is fantastic for meal prep, making it a Quick Mexican corn soup option even on busy days. Once it’s cooked and cooled down a bit, I like to transfer any leftovers into airtight containers. These can be stored in the refrigerator for about 3 to 4 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. Just make sure to cool it completely before sealing and freezing to prevent ice crystals. If you’re looking for other make-ahead meals, consider our Ground Beef Zucchini Casserole.

When you’re ready to enjoy it again, reheating is a simple process. You can gently warm it on the stovetop over low heat, stirring occasionally until it’s heated through. Alternatively, a microwave-safe bowl works too; just heat in bursts, stirring between each, until it’s piping hot. If the soup seems a little thick after storage, you can always stir in a splash of chicken stock or milk to reach your desired consistency.

Frequently Asked Questions About Mexican Street Corn Soup

What is Mexican Street Corn Soup?

Mexican Street Corn Soup is a comforting and flavorful dish inspired by the popular Mexican street food, elote. It captures the essence of grilled corn, chili, lime, and creamy toppings in a warm, hearty soup. It’s a fantastic way to enjoy those beloved flavors in a different format. For more information on the origins of elote, you can explore resources on authentic Mexican cuisine.

Is this an Easy Mexican corn soup recipe?

Absolutely! This recipe is designed to be straightforward, making it an Easy Mexican corn soup to prepare, even on a weeknight. With simple steps and readily available ingredients, you can create a delicious, authentic-tasting soup without much fuss. If you enjoy easy recipes, you might also like our Chinese Style Mango Chicken Stir Fry.

Can I make this soup vegetarian?

Yes, you can easily make this a vegetarian delight! Simply substitute the chicken stock with a good quality vegetable broth. You can also omit the chicken or add some black beans or pinto beans for extra protein and heartiness. The core flavors of corn, chili, and lime remain.

What can I serve with Mexican Street Corn Soup?

This soup is wonderful on its own, but it also pairs beautifully with a few sides. Consider serving it with warm tortilla chips for dipping, a simple side salad dressed with a lime vinaigrette, or even some crusty bread. A dollop of sour cream or avocado slices on top also adds a lovely touch. For another great chicken dish, check out our Coconut Chicken Meatballs.

Variations of Mexican Street Corn Soup You Can Try

Once you’ve mastered the classic version, there are so many fun ways to customize this soup and make it your own! I love experimenting with different flavors and dietary needs, and this soup is so forgiving.

Add Protein: While the base recipe often includes chicken, you can easily adapt it. For a heartier meal, try adding shredded pork or even ground beef. If you’re making a Mexican street corn soup with chicken, feel free to use rotisserie chicken for a super quick shortcut. You might also enjoy our Indian Butter Chicken Recipe.
Vegetarian Delight: To create a delicious Mexican street corn soup vegetarian option, simply swap the chicken stock for vegetable broth. You can also add a can of black beans or pinto beans, drained and rinsed, to boost the protein and heartiness.
Smoky Grilled Corn: For an even more intense smoky flavor, grill fresh corn on the cob until nicely charred before cutting the kernels off. This extra step really elevates the elote experience in your soup.
Spicy Kick: If you love it hot, don’t be afraid to add a pinch of cayenne pepper or a dash of your favorite hot sauce. Leaving the seeds in the jalapeño will also increase the heat level.