Zesty Mexican Street Corn

This hearty Mexican Street Corn Soup transforms the beloved street food flavors of elote into a comforting bowl that satisfies both your craving for bold flavors and comfort food. The combination of charred corn, zesty lime, and creamy elements creates a soup that's become a regular request in my home.

I first created this soup after returning from a trip to Mexico City where I couldn't get enough street corn. When winter hit and I was craving those flavors, this soup was born and quickly became a family favorite that bridges the gap between comfort food and vibrant street food.

Ingredients

• Olive oil: Creates the foundation for sautéing without overwhelming the other flavors
• Red onion: Adds a mild sweetness and beautiful color contrast in the finished soup
• Jalapeño: Provides adjustable heat; choose a smaller pepper for less spice or remove seeds for milder flavor
• Garlic cloves: Bring essential aromatic depth; never substitute powder for the fresh version here
• Boneless chicken breasts: Add protein and substance while absorbing all the wonderful flavors
• Fire roasted corn: Delivers that authentic charred flavor that makes elote special
• Diced green chiles: Contribute earthy heat without overwhelming the dish
• Tajin seasoning: Provides the signature lime chili flavor profile authentic to Mexican street corn
• Cumin and chile powder: Create the warm spice backbone of the soup
• Chicken stock: Forms the rich liquid base; look for quality stock with no additives
• Sour cream: Creates the signature creaminess reminiscent of traditional elote
• Monterey Jack cheese: Melts beautifully into the soup creating strings of cheese in every bite
• Fresh lime juice: Brightens all flavors and cuts through the richness
• Cilantro: Adds the fresh herbal note essential to Mexican cuisine
• Queso fresco: Provides the authentic finishing touch with its crumbly texture and mild flavor

Step by Step Instructions

Sauté The Aromatics:

Heat olive oil in a large Dutch oven over medium high heat until it shimmers. Add diced red onion and minced jalapeño, stirring frequently until onions become translucent and edges begin to soften about 3 to 4 minutes. The onions should not brown but become fragrant and slightly golden. Add minced garlic and cook just until fragrant about 30 seconds being careful not to burn it which would create bitterness.

Build The Flavor Base:

Add raw chicken breasts whole to the pot they will poach in the liquid. Add fire roasted corn kernels and diced green chiles. Sprinkle in all seasonings Tajín cumin chile powder salt and pepper distributing evenly. Stir gently to coat everything in the spice mixture allowing the heat to bloom the spices for about one minute. This step is crucial for developing depth of flavor.

Create The Soup:

Pour chicken stock into the pot and bring the mixture to a full rolling boil. Once boiling immediately reduce heat to maintain a gentle simmer. Cover the pot with a tight fitting lid and let everything cook together for 25 minutes. This allows the chicken to cook through and all flavors to meld together beautifully.

Prepare The Chicken:

Remove the fully cooked chicken breasts to a cutting board and use two forks to shred the meat into bite sized pieces. The chicken should pull apart easily. Return all shredded chicken to the pot ensuring even distribution throughout the soup.

Add Creaminess And Brightness:

Reduce heat to low. Stir in sour cream creating swirls of creaminess throughout the broth. Add shredded Monterey Jack cheese in handfuls stirring between additions to promote even melting. Squeeze in fresh lime juice and stir in chopped cilantro. Simmer gently for 3 more minutes allowing all flavors to harmonize without boiling which could cause the dairy to separate.

Serve And Garnish:

Ladle the hot soup into bowls and top generously with crumbled queso fresco. Add a sprinkle of additional cilantro and serve with lime wedges on the side for guests to add extra brightness according to their preference.

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You Must Know

• This soup freezes beautifully without the dairy components; add cream and cheese after reheating
• The flavor actually improves after sitting overnight in the refrigerator
• Can be made spicier by adding more jalapeño or a dash of your favorite hot sauce
• Perfect make ahead meal for busy weeknights; just reheat gently

My absolute favorite ingredient in this recipe is the fire roasted corn. I discovered its transformative power when I accidentally charred corn too much for a salad. Rather than waste it I incorporated it into a soup and the depth of flavor was remarkable. Now my family specifically requests that I get a good char on the corn for this soup.

Make Ahead And Storage

This soup can be prepared up to three days in advance stored in an airtight container in the refrigerator. For best results prepare through the chicken shredding step then refrigerate. When ready to serve reheat gently on the stovetop before adding the dairy components. This prevents any separation issues while still allowing you to enjoy the convenience of make ahead cooking. The soup will maintain optimal flavor and texture for up to three days.

Customization Options

This versatile soup welcomes many variations to suit dietary needs or ingredient availability. For a vegetarian version omit the chicken and substitute vegetable broth adding black beans or additional corn for substance. To make it dairy free replace sour cream with coconut cream and skip the cheese or use your favorite plant based alternatives. For a heartier meal add diced potatoes or cooked rice to the base. My family loves adding diced avocado as a topping for extra creaminess and healthy fats.

Serving Suggestions

Transform this soup into a complete meal by serving it with warm corn tortillas or a crusty sourdough bread for dipping. For an authentic Mexican feast pair it with a simple side salad dressed in lime vinaigrette or serve smaller portions as a starter before enchiladas or tacos. During summer months I often serve this soup alongside grilled chicken or fish for a complete meal that highlights seasonal corn. The leftovers make an incredible sauce for enchiladas simply reduce the soup slightly and use as a flavorful coating.

Pro Tips

• Char your own corn on a grill or in a cast iron skillet for the most authentic flavor
• Allow the soup to rest for 5 minutes before serving to let flavors fully develop
• Reserve some corn kernels to add as a garnish for textural contrast in each bowl

Recipe FAQs

→ Can I make this soup dairy-free?

Yes, you can make a dairy-free version by substituting the sour cream with coconut cream or cashew cream. Replace the Monterey Jack and queso fresco with your favorite dairy-free cheese alternatives that melt well. The soup will have a slightly different flavor profile but will still capture the essence of the dish.

→ What if I can't find Tajin seasoning?

If Tajin isn't available, you can make your own substitute by mixing chili powder, lime zest, and salt. Use about 2 teaspoons chili powder, 1 teaspoon lime zest, and 1/2 teaspoon salt to replace 1 tablespoon of Tajin. Alternatively, any Mexican-style chili-lime seasoning will work well.

→ How can I make this soup spicier?

To increase the heat level, leave the seeds in the jalapeño when chopping it, add an extra jalapeño, or incorporate a diced serrano pepper. You could also add a pinch of cayenne pepper or a few dashes of your favorite hot sauce to the finished soup.

→ Can I make this soup ahead of time?

Absolutely! This soup actually develops more flavor when made a day ahead. Store it in the refrigerator for up to 3 days. When reheating, do so gently over medium-low heat to prevent the dairy from separating. Add the fresh garnishes just before serving.

→ What can I serve with Mexican Street Corn Soup?

This hearty soup pairs wonderfully with warm corn tortillas, a fresh green salad with lime vinaigrette, or crispy tortilla chips. For a more substantial meal, serve alongside quesadillas, a Mexican-inspired salad, or even simple grilled chicken tacos.

→ Can I freeze this soup?

Due to the high dairy content from sour cream and cheese, this soup doesn't freeze well as it may separate when thawed. If you want to prepare it ahead for freezing, make the soup without adding the dairy components, freeze it, then add the sour cream and cheeses after thawing and reheating.