As I took my first spoonful of this Creamy Mexican Street Corn Soup, I was instantly transported to the vibrant streets of Mexico, where the tantalizing scent of elote fills the air. This dish is more than just a soup; it’s a warm embrace that combines the sweet, succulent flavor of fire-roasted corn with the comforting creaminess and a subtle kick from jalapeños. Perfect for chilly evenings or any time you’re craving a feel-good meal, this recipe is not only customizable for varying spice levels but also offers a fantastic vegetarian option. Whether you’re looking to impress friends with a crowd-pleaser or wanting to indulge in some much-needed comfort food, this delightful bowl is just what you need. Are you ready to dive into this savory adventure?
Why make Mexican Street Corn Soup?
Comforting and Cozy: This soup wraps you in warmth, making it perfect for chilly nights when you crave something heartwarming.
Flavor Explosion: With sweet, fire-roasted corn and zesty jalapeños, every bite is a burst of flavor that dances on your palate.
Customizable Joy: Whether you’re a spice lover or prefer mild flavors, this recipe adapts to your taste, offering both vegetarian and lightened versions.
Quick and Easy: Ready in just 30 minutes, this dish is a fantastic option for weeknight dinners or last-minute gatherings.
Crowd-Pleasing Delight: Impress your family or guests with this unique take on classic comfort food—it’s sure to be a hit! Don’t forget to check out our Marry Tuscan Soup for another great hearty option.
Mexican Street Corn Soup Ingredients
• Whip up this creamy delight with these ingredients.
For the Soup Base
- Fire-roasted corn – This is the key flavor base; you can substitute fresh or canned corn if you’re in a pinch.
- Boneless, skinless chicken breasts – Provides heartiness and protein; swap with black beans or chickpeas for a vegetarian version.
- Chicken stock – This forms the soup base; opt for low-sodium for a healthier choice.
For the Aromatics
- Red onion – Adds sweetness to balance the flavors; yellow onion can be used as a substitute.
- Jalapeño – Introduces heat and spice; remove seeds for a milder taste or exchange with poblano peppers.
- Garlic – Enhances overall flavor; fresh minced garlic brings the best taste, while powdered garlic is a fallback.
For the Seasoning
- Tajín seasoning – Provides a unique tangy spice blend; mix lime juice, chili powder, and salt if necessary.
- Cumin and chili powder – Adds depth and warmth; feel free to substitute chili powder with paprika for a different profile.
For Creaminess
- Sour cream or full-fat Greek yogurt – Creates a lush, creamy texture; Greek yogurt is a lighter option while also keeping it delicious.
- Monterey Jack cheese – Enhances the creaminess; cheddar or a Mexican cheese blend works well too.
For Finishing Touches
- Queso fresco – Adds a soft, crumbly texture that elevates the soup; it’s an optional but tasty garnish.
This Mexican Street Corn Soup is all about the layers of flavor and warmth. With these carefully curated ingredients, you’re just one step away from a delightful culinary experience that warms the heart!
Step‑by‑Step Instructions for Creamy Mexican Street Corn Soup
Step 1: Sauté the Aromatics
Begin by heating 2 tablespoons of olive oil in a large pot over medium-high heat. Once the oil is shimmering, add 1 diced red onion and 1 diced jalapeño, sautéing for about 3-4 minutes until the onion is translucent. Stir in 3 minced garlic cloves and cook for an additional 30 seconds until fragrant, then prepare for the next step.
Step 2: Add Chicken and Seasonings
To the pot, add 1 pound of boneless, skinless chicken breasts, along with 2 cups of fire-roasted corn and 1 can of diced green chiles. Sprinkle in 2 teaspoons of Tajín seasoning, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir everything together to coat the ingredients with the spices, enhancing the flavors for your Mexican Street Corn Soup.
Step 3: Simmer the Soup
Pour in 4 cups of chicken stock, stirring gently as you bring the mixture to a boil over high heat. Once boiling, reduce the heat to low and allow the soup to simmer uncovered for 25 minutes, or until the chicken is cooked through and tender. This simmering step melds the bold flavors beautifully, creating a base for your soup.
Step 4: Shred the Chicken
After 25 minutes, carefully remove the chicken breasts from the pot using tongs. Place them on a cutting board and shred the chicken using two forks. Return the shredded chicken to the pot, mixing it into the soup to ensure an even distribution of flavors.
Step 5: Make It Creamy
Lower the heat and stir in 1 cup of sour cream or full-fat Greek yogurt, followed by 1 cup of shredded Monterey Jack cheese. Add the juice of 1 lime and mix everything until well combined, maintaining low heat for about 3 minutes to achieve a creamy texture. The addition of these ingredients brings the comforting aspect of the Creamy Mexican Street Corn Soup to life.
Step 6: Garnish and Serve
Once the soup is well mixed, ladle it into bowls. Top each bowl with crumbled queso fresco, a sprinkle of fresh cilantro, and additional lime wedges for a fresh burst of flavor. This final touch not only enhances the presentation but also adds a delightful contrast to the rich, creamy soup, making it a true delight for all to enjoy.
Mexican Street Corn Soup Variations
Get ready to explore delicious twists for your Mexican Street Corn Soup that elevate flavors and textures.
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Vegetarian Delight: Substitute chicken with black beans or chickpeas for a hearty vegetarian meal. The beans add protein while keeping the comforting essence.
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Vegan Option: Omit dairy altogether, or replace sour cream with coconut cream or cashew yogurt for a creamy texture without animal products. This variation ensures everyone can enjoy the soup!
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Cheese Twist: Experiment with different types of cheese, such as sharp cheddar or pepper jack, for a unique flavor profile. The sharpness can create a delightful contrast to the sweetness of the corn.
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Extra Spice: For those who love heat, add diced serrano peppers along with the jalapeño. This boosts the spice level significantly, crafting an extraordinary experience for heat seekers.
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Smoky Flavor: Incorporate smoked paprika into the spice blend for a deeper, smokier flavor. It adds another layer of complexity that enhances the overall taste of the soup.
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Creamy Coconut: Swap regular chicken stock for coconut milk to give your soup a rich, tropical twist. This variation introduces a unique flavor that pairs wonderfully with the corn.
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Fresh Herbs: Garnish the soup with chopped fresh basil or cilantro to brighten the flavors. A touch of freshness can elevate the entire dish, making every spoonful a delight.
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Corn Variations: Use roasted sweet corn from the grill or add fresh corn on the cob for a delicious crunch. Grilling brings out even more depth and flavor to the corn, enhancing your soup’s character.
The beauty of this recipe lies in its versatility—don’t hesitate to mix and match. After enjoying these variations, you might also want to explore our comforting Roasted Tomato Soup or the satisfying Vegan Beet Soup. Happy cooking!
Expert Tips for Mexican Street Corn Soup
• Choose Fresh Ingredients: Fresher ingredients will elevate your Mexican Street Corn Soup’s flavor. Look for ripe corn and quality spices for the best results.
• Control the Heat: For a milder soup, remove the seeds from the jalapeño or swap it for a poblano pepper. Adjusting the spice level can make all the difference!
• Rotisserie Shortcut: Consider using rotisserie chicken to save time without sacrificing the flavor of your soup. This easy tip adds convenience to your cooking!
• Store Properly: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on low heat to avoid curdling the creamy ingredients.
• Add a Twist: Experiment with different cheese varieties for a unique flavor profile. Sharp cheddar or pepper jack can add just the right kick to your Mexican Street Corn Soup!
Make Ahead Options
These Creamy Mexican Street Corn Soup preparations are perfect for busy weeknights! You can sauté the aromatics and store them in the fridge for up to 3 days. Additionally, cook the chicken and shred it ahead of time, keeping it in an airtight container for maximum freshness. When you’re ready to enjoy the soup, simply reheat the aromatics and chicken in the pot, add the fire-roasted corn and chicken stock, and let it simmer. For the best results, stir in the sour cream or Greek yogurt and cheese just before serving, to ensure your soup remains as creamy and delicious as the day you made it. Meal prep has never been easier!
What to Serve with Creamy Mexican Street Corn Soup
Elevate your dining experience by pairing this delicious soup with delightful accompaniments that harmonize with its rich flavors.
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Crispy Tortilla Chips: These crunchy chips add a satisfying texture, perfect for dipping into the creamy soup and soaking up flavors.
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Avocado Slices: Creamy, ripe avocado complements the soup beautifully, enhancing both flavor and richness while adding a fresh, cool element.
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Fresh Cilantro Salad: A vibrant salad with cilantro, lime, and diced tomatoes briskly balances the creamy soup, introducing brightness and flavor.
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Mexican Rice: Serve this comforting soup with fragrant Mexican rice. The fluffy grains offer a perfect base that absorbs the soup’s heartiness.
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Grilled Shrimp Tacos: These flavorful tacos provide a beautiful contrast to the soup, bringing a smoky touch that enriches your meal.
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Sweet Cornbread: A slice of moist, sweet cornbread is the ideal sidekick, balancing the soup’s spice and adding a homey touch.
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Chilled Agua Fresca: Pair your meal with a refreshing agua fresca, such as watermelon or hibiscus, to cleanse your palate and enhance the overall experience.
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Sliced Jalapeños: With a little heat, these add a bold crunch and zing, allowing spice lovers to customize their bowls.
Each of these delightful pairings complements the Creamy Mexican Street Corn Soup, making for a nourishing, satisfying meal you’ll want to savor again and again.
Storage Tips for Mexican Street Corn Soup
Fridge: Store your Mexican Street Corn Soup in an airtight container for up to 3 days. Ensure it’s cooled before sealing to maintain freshness.
Freezer: For longer storage, freeze the soup in individual portions for up to 3 months. Leave some space in the container as the soup will expand while freezing.
Reheating: When reheating, add a splash of chicken stock or water to adjust the consistency and avoid curdling the cream. Warm it gently on the stove over low heat for even heating.
Serving Suggestions: To reinvigorate the flavor, consider adding fresh toppings like cilantro or lime juice just before serving after reheating!
Mexican Street Corn Soup Recipe FAQs
How do I choose the right corn for this soup?
Absolutely! For the best flavor, look for fire-roasted corn as it brings a sweet, smoky essence to the soup. If that’s unavailable, fresh corn on the cob works beautifully—just grill or roast it yourself. Canned corn is a convenient option too, but make sure to look for non-GMO or organic varieties for better taste!
How should I store leftovers of Mexican Street Corn Soup?
Very simple! Store your Mexican Street Corn Soup in an airtight container in the fridge for up to 3 days. Make sure it’s cooled completely before sealing to maintain its freshness. When reheating, gently warm it on low to avoid curdling the creamy ingredients.
Can I freeze Mexican Street Corn Soup?
Of course! To freeze, ladle the soup into individual portions or airtight containers and store in the freezer for up to 3 months. Make sure to leave some space in the container as the soup will expand while freezing. When you’re ready to enjoy it, thaw overnight in the fridge and reheat gently on the stove.
What if my soup is too spicy?
The more the merrier! If your soup has turned out spicier than you intended, try adding a scoop of sour cream or Greek yogurt to soften the heat. A little sugar can also help balance out the flavors. If you’re still finding it too spicy, mixing in some additional chicken stock can dilute the heat without sacrificing creaminess.
Is this soup suitable for people with dietary restrictions?
Absolutely! You can easily make this soup vegetarian by swapping the chicken for black beans or chickpeas and omitting any dairy. For those avoiding gluten, this recipe is naturally gluten-free. If you have allergies, be cautious with the spices—Tajín contains chili powder and lime, so alternatives should be sought for those specific ingredients.
How do I ensure the soup’s texture is perfect?
Great question! To achieve the perfect creamy texture, maintain a low heat after adding the dairy ingredients and stir gently to combine. Avoid boiling after adding the sour cream or cheese, as high heat can cause these to separate. If it’s too thick when reheating, simply add a splash of stock or water to adjust the consistency.
Creamy Mexican Street Corn Soup for Cozy Nights
Ingredients
Equipment
Method
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 diced red onion and 1 diced jalapeño and sauté for 3-4 minutes until translucent. Stir in 3 minced garlic cloves and cook for an additional 30 seconds.
- Add 1 pound of boneless, skinless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles to the pot. Sprinkle in 2 teaspoons of Tajín seasoning, 1 teaspoon of cumin, 1 teaspoon of chili powder, and salt and pepper to taste. Stir to coat the ingredients.
- Pour in 4 cups of chicken stock, bring to a boil over high heat, then reduce heat to low and simmer uncovered for 25 minutes.
- Remove chicken from the pot, shred it using two forks, and return to the soup.
- Stir in 1 cup of sour cream or full-fat Greek yogurt, followed by 1 cup of shredded Monterey Jack cheese and the juice of 1 lime. Mix well and maintain low heat for about 3 minutes.
- Ladle soup into bowls, topping with crumbled queso fresco, fresh cilantro, and lime wedges.
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