Name: MEXICAN STREET CORN SOUP Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tbsp 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); 1 (4 oz.) can diced green chiles; 1 tbsp Tajín seasoning; 2 tsp ground cumin; 2 tsp chili powder; ½ tsp table salt; ¼ 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); ½ cup shredded Monterey Jack cheese; Juice of one lime; ¼ cup chopped cilantro; ½ cup crumbled queso fresco

Jump to Recipe· 4.8 from 30 reviews

If you love the vibrant, tangy, and cheesy goodness of elote, you’ll be absolutely smitten with this MEXICAN STREET CORN SOUP! Imagine a spoonful of creamy, spiced broth packed with juicy fire-roasted corn and tender chicken, topped with loads of fresh garnishes—it’s pure comfort in a bowl and somehow both familiar and exciting all at once. Whether you’re craving comfort food or just want something special for dinner, this soup is the kind of meal that brings everyone to the table eager for seconds.

MEXICAN STREET CORN SOUP Recipe - Recipe Image

Ingredients You’ll Need

The beauty of MEXICAN STREET CORN SOUP is how simple, fresh, and craveable the ingredients are. Each one has a purpose, adding either that perfect hint of heat, a smoky punch, a creamy finish, or a pop of color. Here’s what you’ll need and why you shouldn’t skip a single thing:

Olive oil: The start of something good—helps soften the veggies and builds the soup’s base flavor.
Red onion: Adds sweetness, color, and depth that’s essential for that authentic street corn taste.
Jalapeño: Brings a gentle heat; leave in some seeds for extra spice or remove them for a milder soup.
Garlic: Infuses the soup with aromatic savoriness, making everything irresistible.
Boneless, skinless chicken breasts: The protein star—soak up all those bright spices and create a hearty texture.
Fire-roasted frozen corn: The shortcut to deep grilled flavor; fresh or regular frozen corn works but the fire-roasted kind is magic.
Diced green chiles: Adds zing and a subtle, fresh pepper flavor without overpowering spice.
Tajín seasoning: Brings a zingy chili-lime saltiness that’s the signature of elote—don’t skip this!
Ground cumin: Gives a warm, earthy undertone that pairs perfectly with the sweet corn.
Chili powder: Adds gentle heat and classic southwestern flavor.
Salt & pepper: The seasoning foundation—highlight the other flavors without overshadowing them.
Chicken stock: The liquid backbone, rich and full of depth.
Sour cream or full-fat Greek yogurt: Makes the whole soup creamy with a slight tang.
Monterey Jack cheese: Melts in perfectly for the ultimate gooey, cheesy bite.
Lime juice: Squeezes in freshness and brightness at the end.
Cilantro: Pops vibrant color and herby goodness into every spoonful.
Queso fresco: The crumbly, salty crowning glory—just like you’d find on real street corn.

How to Make MEXICAN STREET CORN SOUP

Step 1: Sauté the Aromatics

Start by heating up your olive oil in a large pot or Dutch oven over medium-high heat. Toss in that diced red onion and jalapeño, letting them get soft and fragrant for about 3 to 4 minutes. You want the onions to go a bit translucent and the jalapeño to mellow out. Add the garlic and cook it just until it smells irresistible—about 30 seconds. This base lays down huge flavor for the rest of your MEXICAN STREET CORN SOUP.

Step 2: Add Chicken and Seasonings

Drop in the chicken breasts, pour in the fire-roasted corn and the diced green chiles. Here’s where the magic happens: sprinkle the Tajín, cumin, chili powder, salt, and pepper right over the top. Stir gently so the chicken gets that seasoning love and everything is tucked under layers of flavor.

Step 3: Simmer the Soup

Pour in all that good chicken stock and crank up the heat to bring it to a gentle boil. As soon as you see those happy bubbles, turn the heat down low and cover the pot. Let your MEXICAN STREET CORN SOUP gently simmer for 25 minutes—the chicken cooks through, and all those spices infuse right into every bite.

Step 4: Shred the Chicken

Pull out the chicken breasts and shred them up using two forks into bite-sized, juicy pieces. This is my favorite part—there’s something so satisfying about shredding tender chicken! Slide it all back into the soup where it belongs, soaking up even more flavor.

Step 5: Make It Creamy

Now, stir in the sour cream (or Greek yogurt if you’re feeling light) and the Monterey Jack cheese until both melt right in, turning your soup velvety and rich. Squeeze in the juice of one lime and scatter in your chopped cilantro. Let it simmer on low for about 3 minutes, just enough time for everything to come together in creamy, cheesy harmony.

Step 6: Garnish and Serve

Ladle your steaming MEXICAN STREET CORN SOUP into bowls and go wild with the crumbled queso fresco on top. That creamy, salty sprinkle is the perfect street corn finish, and now—dinner is ready to wow!

How to Serve MEXICAN STREET CORN SOUP

Garnishes

This is your chance to go all out: top each bowl with extra crumbled queso fresco, a big handful of chopped cilantro, maybe a sprinkle of Tajín, and a few lime wedges on the side. For extra crunch, toss on some tortilla strips or roasted pepitas. Every garnish brings this dish closer to authentic street corn bliss—and you’ll love the contrast of cool, creamy, and zippy flavors.

Side Dishes

MEXICAN STREET CORN SOUP is hearty enough to stand alone, but why not make it a full fiesta? Serve with warm, charred flour tortillas or toasty tortilla chips to scoop up every last bit. For extra comfort, pair it with a fresh avocado salad or a light cabbage slaw. And of course, a side of Mexican rice rounds everything out beautifully for a feast.

Creative Ways to Present

Get festive! Try serving the soup in small mugs for a party, topped with mini skewers of grilled corn or shrimp. Layer it up in shallow bowls with toppings in neat rows for a colorful, Instagram-worthy moment, or go rustic and ladle it into classic enamel camp bowls for cozy, backyard vibes. However you present it, this soup always steals the spotlight!

Make Ahead and Storage

Storing Leftovers

Tuck any remaining MEXICAN STREET CORN SOUP in an airtight container and chill it in the fridge for up to 3 days. The flavors actually get even better after a night together—just be sure to give it a gentle stir when you reheat so all the creamy elements blend again.

Freezing

You can absolutely freeze this soup, but hold off on adding the dairy until you’re ready to serve. Pour the cooled base (without sour cream, cheese, or lime) into freezer-safe containers, freeze up to 2 months, then add the creamy components when you reheat. This keeps the texture dreamy and smooth.

Reheating

To reheat, pour the soup into a pot and warm over medium-low, stirring occasionally until hot. If the soup looks a bit thick after chilling, just splash in a little more chicken stock or water to get it back to your favorite consistency. Add fresh garnishes just before serving for that just-made feel.

FAQs

Can I make MEXICAN STREET CORN SOUP vegetarian?

Yes! For a meat-free version, skip the chicken and use vegetable broth instead of chicken stock. You can bulk it up with extra fire-roasted corn, black beans, or even diced potatoes.

What if I can’t find Tajín seasoning?

No worries! A mix of chili powder, a squeeze of lime, and a little extra salt can mimic the bright, tangy flavor of Tajín. It won’t be exactly the same, but the soup will still be delicious.

Can I make it spicier?

Definitely! Keep the seeds in your jalapeño, or add a dash of hot sauce or a pinch of crushed red pepper with the other seasonings. You control the heat, so make it just the way you like.

How do I make the soup even creamier?

If you’re after ultra-creamy MEXICAN STREET CORN SOUP, blend a cup or so of the soup with an immersion blender before adding the cheese and sour cream. Then stir it all together for a thick, rich finish.

Can I prep any components ahead?

Absolutely! You can dice the veggies and measure out the seasonings a day or two in advance. If you’re making your own fire-roasted corn, grill it ahead and keep it in the fridge until you’re ready to cook.

Final Thoughts

If you’re craving something that brings the spirit of Mexican street food right to your kitchen, I can’t recommend MEXICAN STREET CORN SOUP enough. It’s vibrant, cozy, and packed with unforgettable flavor in every spoonful. Gather your people and give it a try—you’ll be making this one again and again!