Name: Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 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; 4 cups (32 oz.) chicken stock or low-sodium chicken broth; 1 tbsp Tajín seasoning; 2 tsp ground cumin; 2 tsp chili powder; ½ tsp table salt; ¼ tsp finely ground black pepper; 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

If you love bold, zesty flavors combined with a comforting, creamy texture, you are going to fall head over heels for this Mexican Street Corn Soup. This dish captures all the vibrant, smoky, and spicy elements inspired by traditional Mexican street corn, but transforms them into a cozy, soul-warming soup that’s perfect for any occasion. It’s bursting with sweet fire-roasted corn, tender shredded chicken, and a luscious blend of creamy cheeses and tangy lime that will have you coming back for seconds — trust me, this Mexican Street Corn Soup is an absolute game changer in your recipe collection.

Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic behind this Mexican Street Corn Soup comes down to a handful of simple ingredients, each playing a crucial role in creating the perfect balance of flavor, texture, and color. From the smoky sweetness of fire-roasted corn to the zing of fresh jalapeño, every component layers beautifully to make this soup irresistible.

Olive oil: Provides a fragrant base to sauté the aromatics and add depth.
Red onion: Adds a mild sweetness and a bit of crunch after cooking.
Jalapeño: Brings just the right amount of gentle heat to awaken your taste buds.
Garlic cloves: Enhances the savory profile with its aromatic richness.
Chicken breasts: Tender protein that soaks up all the wonderful flavors in the soup.
Fire-roasted corn: Sweetness combined with a smoky, charred essence for authentic taste.
Diced green chiles: Adds a mild kick and subtle complexity.
Tajín seasoning: A zesty, tangy spice blend that elevates the corn’s flavor.
Ground cumin and chili powder: Earthy warmth and a hint of smokiness perfect for Mexican cuisine.
Salt and black pepper: Balances and intensifies all other flavors.
Chicken stock: The flavorful liquid base that ties everything together.
Sour cream or Greek yogurt: Adds creaminess and a slight tang to enrich the soup.
Monterey Jack cheese: Melts smoothly into the soup, giving it a luscious, cheesy punch.
Fresh lime juice: Brightens the entire dish with refreshing citrus notes.
Cilantro: Brings fresh herbal brightness and visually pops against the soup’s creamy base.
Queso fresco: Crumbled on top to add a salty, crumbly finish.

How to Make Mexican Street Corn Soup

Step 1: Sauté the Aromatics

Start by heating olive oil in a large pot or Dutch oven over medium-high heat. Toss in the diced red onion and jalapeño and sauté until the onions soften and become translucent, about 3 to 4 minutes. Then add the minced garlic and cook for just 30 seconds until it releases its fragrant aroma. This step builds a flavorful foundation you won’t want to skip.

Step 2: Add Chicken and Seasonings

Next, add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season the mixture generously with Tajín, ground cumin, chili powder, salt, and black pepper. The combination of spices here creates that iconic Mexican street corn taste that makes this soup so special.

Step 3: Simmer the Soup

Pour in the chicken stock and bring everything to a boil. Once boiling, lower the heat to a gentle simmer, cover the pot, and let it cook for 25 minutes. This lets the chicken cook through completely while the flavors have plenty of time to meld into a rich, cohesive broth.

Step 4: Shred the Chicken

Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks—it’s super easy and satisfying! Once shredded, return the chicken back into the soup so it can soak up even more of that delicious broth.

Step 5: Make It Creamy

Stir in the full-fat sour cream (or Greek yogurt if you prefer), shredded Monterey Jack cheese, freshly squeezed lime juice, and chopped cilantro. Allow the soup to simmer gently for another 3 minutes to meld the creaminess perfectly with the smoky, spicy flavors, creating that luscious texture everyone will love.

Step 6: Garnish and Serve

Finally, ladle the soup into bowls and sprinkle with crumbled queso fresco for a salty, crumbly contrast. This last touch takes your Mexican Street Corn Soup from comforting to downright irresistible.

How to Serve Mexican Street Corn Soup

Garnishes

Garnishes make all the difference in presentation and flavor! Fresh cilantro adds a bright green pop, while crumbled queso fresco offers a pleasant contrast in texture. A sprinkle of extra Tajín seasoning or a squeeze of lime on top can add an additional layer of zing just before serving.

Side Dishes

This soup pairs beautifully with simple sides like warm tortillas, crispy tortilla chips, or a fresh green salad with avocado and mango. These accompaniments complement the soup’s bold flavors and make for a wholesome, satisfying meal.

Creative Ways to Present

Try serving this soup in small cups or mini mason jars for a fun appetizer at parties. You could also turn it into a hearty topping over rice or quinoa bowls or stuff it into warm pita pockets with a little extra cheese and cilantro for a handheld treat. The possibilities with Mexican Street Corn Soup are endless!

Make Ahead and Storage

Storing Leftovers

Mexican Street Corn Soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors tend to deepen and meld even more after sitting, making your leftovers just as tasty, if not better, the next day.

Freezing

You can freeze this soup successfully, but it’s best to leave out the sour cream or yogurt until you reheat it for serving to avoid curdling. Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat Mexican Street Corn Soup gently on the stovetop over low heat, stirring occasionally to prevent sticking and to re-incorporate the creamy ingredients that may separate. If needed, add a splash of chicken stock to loosen the soup back up. Avoid microwave reheating for the best texture.

FAQs

Can I make this soup vegetarian?

Absolutely! Simply substitute the chicken stock with vegetable stock and omit the chicken. You could add more corn or beans for extra protein and texture.

What can I use if I don’t have Tajín seasoning?

Tajín adds a unique tangy, spicy flavor, but you can substitute it with a mix of chili powder, lime zest, and a pinch of salt for a similar effect.

Is Greek yogurt a good substitute for sour cream?

Yes! Full-fat Greek yogurt works great as a healthier alternative that offers a similar creamy texture and tangy flavor in the soup.

Can I use fresh corn instead of frozen?

Definitely! Fresh corn adds a beautiful sweetness and crunch. Just cut the kernels off the cobs and measure about the same amount as the frozen package.

How spicy is the soup?

The heat is moderate thanks to the jalapeño and spices, but you can adjust the amount of jalapeño or chili powder to suit your heat preference.

Final Thoughts

There is something truly special about this Mexican Street Corn Soup that feels like a warm hug in a bowl. It takes the vibrant, festive flavors of beloved Mexican street corn and transforms them into a creamy, comforting experience perfect for family dinners or entertaining friends. I can’t recommend enough that you give this recipe a try—you’ll find yourself reaching for the spoon again and again!

Mexican Street Corn Soup Recipe

★★★★★

4.7 from 14 reviews

Author: Hugo
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Low Salt

Print Recipe

Description

A flavorful and creamy Mexican Street Corn Soup featuring fire-roasted corn, tender shredded chicken, and classic Mexican spices blended with sour cream and fresh lime for a comforting and aromatic bowl of goodness.

Instructions

Sauté the Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Add Chicken and Seasonings: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, ground cumin, chili powder, salt, and black pepper.
Simmer the Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 25 minutes to allow the chicken to cook through and for the flavors to meld.
Shred the Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Make it Creamy: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.
Garnish and Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco. Serve immediately and enjoy the vibrant flavors of Mexican street corn in soup form.

Notes

For a vegetarian version, omit the chicken and use vegetable broth instead.
Adjust jalapeño quantity for desired spice level or substitute with poblano for milder heat.
If fresh corn is unavailable, frozen fire-roasted corn provides excellent flavor.
Greek yogurt can be used instead of sour cream for a tangier, healthier alternative.
Tajín seasoning can be found in most grocery stores or online specialty spice shops.
This soup reheats well; store leftovers in airtight containers in the refrigerator for up to 3 days.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering, sautéing
Cuisine: Mexican