When the summer sun begins to set, casting a golden hue over the evening sky, I find myself reminiscing about one of my favorite street foods—elote. This vibrant Mexican street corn, grilled to perfection and topped with a creamy blend of spices, captured my heart long ago. But what if I told you that you can savor those delightful flavors in a cozy bowl of soup?
Welcome to my Creamy Mexican Street Corn Soup! This dish marries the smoky sweetness of grilled corn with rich, comforting textures that will warm you from the inside out. Each spoonful is a celebration of bold flavors, bringing the essence of elote right to your dining table. Whether you’re seeking a quick weeknight dinner or a special treat to impress guests, this customizable soup is here to elevate your culinary experience—complete with dairy-free and vegan options. Ready to delve into a bowl of comfort that’s as satisfying as it is vibrant? Let’s get cooking!
Why Is Mexican Street Corn Soup a Must-Try?
Comforting Creations: This Mexican Street Corn Soup transforms the flavors of your favorite street food into a cozy dish perfect for any occasion.
Boldly Delicious: The smoky sweetness of corn combined with zesty spices creates an irresistible flavor profile that will keep you coming back for more.
Customizable Options: Whether you prefer a dairy-free blend or want to toss in extra veggies, this recipe is designed to suit your dietary needs and personal preferences.
Quick and Easy: In just 30 minutes, enjoy a hearty, satisfying bowl that’s faster than ordering takeout!
Crowd-Pleasing: Impress your family and friends with this unique twist on a beloved classic—perfect for gatherings or an intimate dinner.
A Nourishing Bowl: With tender chicken and creamy textures, every spoonful is a feel-good meal that brings warmth and happiness to your table!
Mexican Street Corn Soup Ingredients
For the Base
• Olive Oil – Adds moisture and flavor; use avocado oil for a neutral taste.
• Red Onion – Provides sweetness and depth; can be substituted with yellow onion or shallots if needed.
• Jalapeño – Brings heat and spice; adjust quantity to taste, or use a mild pepper for less heat.
• Garlic (minced) – Adds aromatic flavor; fresh garlic is preferred for the best taste.
For the Soup
• Chicken Breasts (skinless, boneless) – Acts as protein and adds heartiness; can substitute with rotisserie chicken for convenience.
• Fire-Roasted Corn (frozen or fresh) – Essential for the smoky flavor; charred corn delivers the best results, but regular corn can be used if necessary.
• Diced Green Chiles (canned) – Adds a mild heat and flavor; fresh peppers can be used as a substitute.
• Tajín Seasoning – Provides zesty and citrusy notes; can substitute with lime zest and salt for similar flavor.
• Ground Cumin – Adds earthy warmth; essential for depth of flavor.
• Chile Powder – Contributes heat and complexity; adjust based on your spice preference.
• Table Salt and Pepper – Basic seasonings to enhance overall flavor.
• Chicken Stock/Broth – Forms the soup base; vegetable broth can be used for a vegetarian version.
For Creaminess
• Sour Cream (or Greek Yogurt) – Creates a creamy texture; use cashew cream or dairy-free yogurt for vegan options.
• Monterey Jack Cheese – Adds richness and flavor; substitute with cheddar or dairy-free cheese as desired.
• Lime Juice – Brightens flavors; fresh lime juice is recommended for the best zing.
For Garnishing
• Cilantro – Adds freshness and brightness; can be omitted if you prefer.
• Queso Fresco – For garnishing and additional flavor; substitute with feta or omit for dairy-free versions.
• Lime Wedges & Cilantro (for garnish) – Enhance presentation and flavor; always a festive touch!
Embrace the warmth and flavors of Mexican Street Corn Soup, ensuring each ingredient shines through in this cozy dish!
How to Make Mexican Street Corn Soup
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Heat oil: In a large pot or Dutch oven, pour in olive oil and heat over medium-high. Add chopped red onion and jalapeño, cooking until softened, about 3-4 minutes. Stir in minced garlic for an extra 30 seconds for aromatic bliss.
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Add chicken and corn: Toss in chicken breasts, fire-roasted corn, and diced green chiles. Season this flavorful mix with Tajín, cumin, chili powder, salt, and pepper to enhance those vibrant tastes.
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Simmer: Pour in chicken stock, bringing everything to a boil. Then, reduce the heat, cover, and let it simmer for 25 minutes to allow the flavors to meld perfectly.
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Shred chicken: Remove the chicken from the pot once cooked, shred it into bite-sized pieces, and return it to the pot, adding heartiness to your soup.
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Stir in creaminess: Introduce sour cream, Monterey Jack cheese, lime juice, and cilantro for that creamy, zesty goodness. Simmer for an additional 3 minutes to blend the flavors beautifully.
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Serve and enjoy: Ladle the soup into bowls and top with crumbled queso fresco, lime wedges, and extra cilantro for that final touch of flavor and freshness.
Optional: Serve with crispy tortilla chips or creamy avocado slices for extra texture.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Creamy Mexican Street Corn Soup preparations are perfect for busy home cooks looking to save time! You can chop the red onion, jalapeño, and garlic up to 24 hours in advance, storing them in an airtight container in the refrigerator to maintain freshness. Additionally, you can cook the chicken breasts and prepare the fire-roasted corn (if using fresh corn) ahead of time; simply refrigerate them for up to three days. When you’re ready to enjoy the soup, combine the prepared ingredients, simmer everything together for about 10 minutes, and stir in the sour cream and cheese just before serving. This way, you’ll have comforting soup on the table with minimal fuss!
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store leftovers in an airtight container for up to 3 days. This will help maintain the creamy texture of your Mexican Street Corn Soup.
Freezer: For longer storage, freeze the soup in airtight containers or freezer bags for up to 3 months. Be sure to leave some space for expansion.
Reheating: To reheat, thaw in the fridge overnight if frozen. Heat gently on the stove over low heat, adding extra broth or water as necessary to achieve your desired consistency.
Serving Tip: When ready to serve, consider fresh toppings like cilantro and lime for an added burst of flavor.
What to Serve with Mexican Street Corn Soup?
Elevate your dining experience by complementing your cozy bowl of soup with delightful sides and fresh flavors.
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Crispy Tortilla Chips: Add a satisfying crunch that pairs perfectly with the creamy soup, perfect for dipping or topping.
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Creamy Avocado Slices: The rich, buttery texture of avocado contrasts beautifully with the warm soup, enhancing its comforting vibe.
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Zesty Lime Wedges: A squeeze of fresh lime juice brightens flavors and brings a refreshing tang that elevates the entire meal.
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Homemade Cornbread: Serve warm, sweet cornbread on the side for a delightful balance of flavors and textures that echoes the corn theme.
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Fresh Salad: A light, citrus-dressed salad with greens like arugula or cilantro can provide a fresh crunch and a pop of color.
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Spicy Margaritas: Pair your meal with a refreshing margarita that features a hint of spice, echoing the flavors in the soup.
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Grilled Shrimp Skewers: Juicy shrimp infused with spices can serve as both a protein boost and a tantalizing addition to your cozy dinner.
Exploring these pairings will surely enhance your Mexican Street Corn Soup experience, inviting warmth and flavor into your meal!
Expert Tips for Mexican Street Corn Soup
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Grill Your Corn: For a more intense smoky flavor, consider grilling fresh corn before adding it to the soup. This elevates the taste beautifully!
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Spice Control: If you prefer a milder soup, reduce the jalapeño quantity or remove the seeds before chopping. Balance the heat to your liking.
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Avoid Soggy Corn: Ensure to properly char your corn for optimal smoky flavor; using wet frozen corn directly can dampen the taste and texture.
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Creamy Alternatives: For a dairy-free option, replace sour cream with cashew cream or dairy-free yogurt, keeping the comfort in your Mexican Street Corn Soup.
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Add More Greens: To boost nutrition, toss in chopped spinach or kale during the last few minutes of cooking for vibrant greens without losing flavor.
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Storage Smartly: Store leftovers in an airtight container for up to 3 days in the refrigerator, and reheat gently over low heat, adding broth if needed.
Mexican Street Corn Soup Variations
Feel free to put your personal spin on this cozy dish for a unique twist!
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Vegetarian: Omit chicken and replace with black beans for a protein boost while keeping it hearty and filling.
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Dairy-Free: Swap sour cream with coconut cream or cashew cream to maintain that creamy texture without dairy.
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Spicy Kick: Add more jalapeño or include a dash of cayenne pepper for an extra layer of heat that will tantalize your taste buds.
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Herbaceous Delight: Toss in fresh herbs like oregano or basil along with the cilantro for a fragrant garden-fresh note in every bite.
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Smoky Flavor Boost: Use smoked paprika in place of regular chili powder to enhance that beloved smoky taste reminiscent of grilled elote.
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Creamy Avocado: Blend in mashed avocado towards the end of cooking for an indulgently creamy texture and delightful taste upgrade.
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Add Veggies: Incorporate chopped zucchini or bell peppers into the mix for added color, texture, and nutrition in your comforting bowl.
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Cheesy Options: Experiment with different cheeses like feta or piquant queso blanco for a unique and flavorful creamy topping that elevates the dish.
Explore these variations to discover new favorites that will keep your taste buds dancing!
Mexican Street Corn Soup Recipe FAQs
What type of corn should I use for Mexican Street Corn Soup?
Absolutely! Fire-roasted corn is the star of this recipe, capturing that smoky flavor we all love. If you can find it, fresh corn grilled to perfection creates an even richer taste. If not, frozen fire-roasted corn works too. Just avoid wet frozen corn, as it won’t char properly.
How long can I store leftovers of Mexican Street Corn Soup?
You can store leftovers of your Mexican Street Corn Soup in an airtight container in the refrigerator for up to 3 days. Just make sure it’s cooled down before sealing it. This allows the flavors to meld even more!
Can I freeze Mexican Street Corn Soup?
Certainly! To freeze the soup, transfer it to airtight containers or freezer bags, leaving a bit of space for it to expand. It will keep well in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw it in the fridge overnight and then reheat gently on the stove.
What should I do if my soup is too thick?
If your soup becomes too thick, don’t worry! Just add a bit of chicken stock or water while reheating to reach the desired consistency. Stir well until combined, and heat it gently on low to avoid scorching the bottom.
Are there any dietary considerations for Mexican Street Corn Soup?
Absolutely! This recipe is easily customizable for various dietary needs. You can make it dairy-free by using cashew cream instead of sour cream and dairy-free cheese. For a vegetarian option, simply substitute the chicken with beans or additional vegetables for protein.
How can I adjust the spice level in the soup?
If you prefer a milder flavor, you can reduce the amount of jalapeño or remove the seeds before chopping. For an extra kick, feel free to enhance the heat with more chili powder, adjusting it to your taste preferences. Enjoy customizing it to fit your palate!
Creamy Mexican Street Corn Soup with a Twist of Comfort
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium-high. Add chopped red onion and jalapeño, cooking until softened, about 3-4 minutes. Stir in minced garlic for an extra 30 seconds.
- Add chicken breasts, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock, bringing everything to a boil. Reduce heat, cover, and simmer for 25 minutes.
- Remove chicken from the pot, shred it, and return it to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Simmer for an additional 3 minutes.
- Ladle the soup into bowls and top with crumbled queso fresco and lime wedges.