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; 1 medium jalapeno; 3 cloves garlic, minced; 2 (12 oz.) skinless, boneless chicken breasts; 1 (12 oz.) package fire-roasted frozen corn* or fresh corn or other frozen corn; 1 (4 oz.) can diced green chiles; 1 tbsp. Tajin seasoning; 2 tsps. ground cumin; 2 tsps. chile powder; 1/2 tsp table salt; 1/4 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); 1/2 cup shredded Monterey Jack cheese; juice of one lime; 1/4 cup chopped cilantro; 1/2 cup crumbled queso fresco; lime wedges and chopped cilantro for garnish

Jump to Recipe

Whenever I want to bring the spirit of a lively Mexican street market into my own kitchen, I turn to this Mexican street corn soup. It’s packed with everything I adore: sweet fire-roasted corn, a gentle kick from jalapeño and Tajín, tender shreds of chicken, a creamy swirl of sour cream, bright cilantro, and loads of cheese (plus all the fun garnishes that make eating it downright festive). This dish delivers the savory comfort of soup and the playful, bold flavors of elote, all in one steaming bowl.

Mexican street corn soup Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this soup has a delicious job to do, and nothing is here by accident! Together, they create layers of flavor, color, and texture that make Mexican street corn soup so irresistible. Here’s what you’ll need, along with why each one matters.

Olive oil: A splash to sauté your veggies and kickstart those aromatic flavors.
Red onion: Adds a mellow sweetness and gorgeous color to the base of your soup.
Jalapeño: For just the right amount of heat—leave the seeds in for a spicier twist!
Garlic: Minced fresh for plenty of savory depth and aromatic punch.
Chicken breasts: Lean, tender protein that absorbs all those bold seasonings as it cooks.
Fire-roasted frozen corn: Delivers sweet, smoky flavor; fresh or regular frozen corn also work.
Diced green chiles: Bring a mild, tangy brightness that balances the creaminess of the soup.
Tajín seasoning: That signature chili-lime-salt zing that sets this soup apart from any other.
Ground cumin: For wonderful earthiness and warm, savory undertones.
Chili powder: Little bursts of color and smoky, peppery heat in every spoonful.
Table salt: Essential for enhancing and rounding out all your flavors.
Finely ground black pepper: Adds a subtle bite and extra body.
Chicken stock: The backbone of your broth—use low-sodium if you like to control your salt levels.
Sour cream (full-fat) or Greek yogurt: Adds heavenly creaminess and a lovely little tang.
Monterey Jack cheese: Melts smoothly into the soup for a gentle, nutty cheesiness.
Lime juice: A spritz at the end brings brightness and balances out the richness.
Cilantro: Herbaceous and fresh, both in the soup and as a finishing touch.
Queso fresco: Crumbled over the top for that classic elote finish—it’s salty, creamy, and so satisfying.
Lime wedges & chopped cilantro for garnish: Garnishes that encourage everyone to customize their own bowl with extra bursts of citrus and color.

How to Make Mexican street corn soup

Step 1: Sauté Your Veggies

Begin by heating the olive oil in a large pot or Dutch oven over medium-high heat. Once shimmering, toss in the chopped red onion and jalapeño. Sauté for 3 to 4 minutes until the onions go soft and the jalapeño smells toasty. That’s your first layer of flavor, and it sets the stage for a deliciously aromatic base. Stir in the minced garlic and let it cook for just 30 seconds, stirring frequently so it doesn’t scorch. The kitchen will smell absolutely inviting at this point!

Step 2: Add Chicken, Corn, and Seasonings

Nestle your chicken breasts into the pot, then add the fire-roasted corn and green chiles. Sprinkle in the Tajín seasoning, cumin, chili powder, salt, and black pepper. Each of these ingredients starts building that signature Mexican street corn soup flavor—smoky, zingy, and just a little bit spicy! Give everything a quick stir so the seasonings coat each piece, allowing every bite to be packed with flavor.

Step 3: Pour In Broth and Simmer

Pour in the chicken stock, which will bring everything together and become the heart of your soup. Crank the heat to bring the pot to a gentle boil, then reduce it to a simmer. Cover and let your soup bubble away for 25 minutes, giving the chicken just enough time to become perfectly tender and soak up all those beautiful spices.

Step 4: Shred the Chicken

Once your kitchen smells irresistible, carefully remove the chicken breasts and shred them into bite-sized pieces using two forks. This step really infuses the hearty chicken with all the flavors from the pot. Slide the shredded chicken right back in—no flavor lost!

Step 5: Add Creamy, Cheesy Goodness

Now, it’s time for that signature street corn silkiness. Stir in the sour cream (or Greek yogurt), Monterey Jack cheese, a squeeze of lime, and chopped cilantro. Let it simmer gently, just long enough for the cheese to melt and everything to blend together—about 3 minutes. It will look and smell dreamy!

Step 6: Serve and Garnish

Ladle the soup into bowls and finish each serving with a generous sprinkle of queso fresco. Add a wedge of lime and a shower of fresh cilantro for maximum festivity. That’s it! You’ve just made Mexican street corn soup that rivals anything you could order from a street cart.

How to Serve Mexican street corn soup

Garnishes

Garnishing Mexican street corn soup is half the fun, and it’s your chance to make each bowl truly your own. A crumble of queso fresco, juicy lime wedges, and a handful of chopped cilantro add not just color but also contrasting flavor and brightness. Want even more? Feel free to toss on some sliced radishes, crunchy tortilla strips, a pinch of Tajín, or even a drizzle of Mexican crema—you really can’t go wrong! Just remember: more toppings, more joy.

Side Dishes

This soup is hearty enough to be a meal on its own, but if you’re serving a crowd or want to round things out, there are plenty of sides that complement it beautifully. Try a warm pile of corn tortillas or tortilla chips for dipping and scooping. A simple cabbage slaw with lime, a scoop of Mexican rice, or a platter of fresh avocado slices all bring fantastic texture and flavor contrast, perfectly echoing the soup’s zesty spirit.

Creative Ways to Present

Don’t be afraid to get playful with the presentation of your Mexican street corn soup! Serve it in colorful ceramic bowls for that street-style flair, or offer it in small mugs or shooters at a party so guests can customize their toppings buffet-style. If you’re feeling extra fancy, line the rims of your bowls with a bit of Tajín for pop and serve with mini skewers of grilled corn or jalapeño on the side for a creative touch.

Make Ahead and Storage

Storing Leftovers

Leftover Mexican street corn soup is a treat the next day! Let the soup cool to room temperature, then transfer it to an airtight container. It will stay fresh in the fridge for up to three days. The flavors deepen overnight, making it extra delicious for lunch or a quick dinner.

Freezing

You can absolutely freeze this soup, but for the best texture, leave out the sour cream and cheese when you freeze it. Just freeze the broth, chicken, veggies, and seasonings in an airtight, freezer-safe container for up to three months. When you’re ready to enjoy it, reheat and then stir in the creamy ingredients to finish.

Reheating

To reheat, gently warm your soup on the stovetop over medium heat, stirring occasionally until heated through. If it thickens up too much, add an extra splash of broth or water. You can also microwave it in short bursts, stirring between each, to ensure even heating. Top with fresh garnishes for that just-made taste!

FAQs

Can I make Mexican street corn soup vegetarian?

Definitely! Swap the chicken for canned or drained black beans, and use vegetable broth in place of chicken stock. You’ll still get all those fabulous flavors and textures that make this soup so crave-worthy.

Is it possible to make this soup spicier?

Absolutely. For more heat, keep the jalapeño seeds in, add another pepper (like serrano), or sprinkle in extra chili powder or hot sauce at the end. You control the fire!

Can I use rotisserie chicken for a shortcut?

Yes! Shredded rotisserie chicken is a fantastic time-saver. Simply add it after simmering the broth and veggies, warming everything together before stirring in your dairy and cheese.

What if I can’t find Tajín seasoning?

No worries! You can make a quick substitute using equal parts chili powder, lime zest, and a pinch of salt. It’s not identical, but it gives a similar zesty kick to your Mexican street corn soup.

Can I make this recipe dairy-free?

That’s easy too. Substitute full-fat coconut yogurt or a plant-based sour cream for the dairy, and use your favorite dairy-free cheese for the garnish. The soup will still be impossibly creamy and delicious!

Final Thoughts

If you’re looking for a way to bring a burst of fun, flavor, and heart to your table, I can’t recommend this Mexican street corn soup enough. It’s everything you love about elote—comforting, spicy, creamy, and vibrant—all in one easy pot. Give it a try, pile on your favorite toppings, and let each spoonful take you right to the heart of a Mexican street festival!