Name: Easy 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

Every spoonful of this Easy Mexican Street Corn Soup Recipe delivers the savory, smoky, and creamy flavors that make elote such an irresistible street snack. Imagine the sweetness of fire-roasted corn, the tang of lime, and the comforting richness of chicken and cheese, all swirling together in a bowl that warms you inside and out. It’s hearty enough for dinner, yet packed with zesty character, turning a weeknight meal into something festive. Whether you’re feeding your family or impressing friends at a casual dinner, this soup brings the joy of Mexican street food right to your table—no grilling required!

Easy Mexican Street Corn Soup Recipe - Recipe Image

Ingredients You’ll Need

The magic of the Easy Mexican Street Corn Soup Recipe is in its simple, wholesome ingredients. Each one plays a starring role: bold spices add excitement, corn brings sweetness and color, and a touch of cheese and lime rounds everything out for that authentic street corn flavor.

Olive oil: A splash helps sauté the aromatics, enriching the base with depth and just the right amount of silkiness.
Red onion: Brings sweetness and a pop of color; the milder bite works perfectly with the spicy elements.
Jalapeño: Seeds removed for gentle heat, but leave some in if you crave that extra kick!
Garlic: Adds aromatic warmth and authentic flavor that melds smoothly into the broth.
Chicken breasts: Lean and protein-packed, they become incredibly tender when simmered in the soup.
Fire-roasted corn: The smoky char takes the soup to another level—if you can’t find it, regular corn works, but you may miss that subtle smokiness.
Diced green chiles: They offer mild heat and bright acidity, balancing out the creamy elements.
Tajín seasoning: This classic Mexican spice mix infuses tang and a little heat—absolutely key for street corn flavor.
Ground cumin: Earthy and warm, cumin anchors the soup’s spice blend.
Chili powder: Rounds out the heat and layers on earthy, slightly sweet flavor.
Table salt: Essential for bringing all those bold flavors together—season to taste.
Black pepper: Freshly ground is best for a subtle, spicy bite.
Chicken stock or broth: Provides savory depth; opt for low-sodium if you want more control over the seasoning.
Sour cream or Greek yogurt: Creamy and tangy, they give the soup that luscious, elote-inspired texture—choose Greek yogurt for a lighter touch.
Monterey Jack cheese: Melts beautifully for the ultimate creamy finish; feel free to swap for another mild melting cheese.
Lime juice: A final squeeze brightens the whole pot, making each bite sing with freshness.
Cilantro: Chopped fresh for a fresh, herbal note that’s unmistakably Mexican.
Queso fresco: Crumbled on top for that authentic, creamy-tangy finish—don’t skip it!

How to Make Easy Mexican Street Corn Soup Recipe

Step 1: Sauté the Aromatics

Begin by heating olive oil in a large pot or Dutch oven over medium-high heat. Add your diced red onion and jalapeño, stirring occasionally until the onion is soft and translucent, about three to four minutes. Toss in the minced garlic for the last half-minute, just until it releases its inviting aroma. This step jump-starts the soup’s flavor and lays a fragrant, savory foundation.

Step 2: Add Chicken and Seasonings

Once the aromatics are shimmering and fragrant, nestle the chicken breasts right into the pot. Add fire-roasted corn, diced green chiles, and sprinkle over the Tajín, cumin, chili powder, salt, and pepper. This creates a riot of color and an aroma that will have everyone peeking into the kitchen!

Step 3: Simmer the Soup

Pour in the chicken stock, giving everything a good stir. Crank up the heat until it just hits a boil, then dial it back and let the soup gently simmer, covered, for about 25 minutes. During this time, the chicken will become wonderfully tender and the flavors will meld together, transforming the pot into a bowl of pure comfort.

Step 4: Shred the Chicken

Using tongs, lift the chicken breasts out onto a plate and shred them into bite-sized pieces with two forks. This rustic technique gives the soup a hearty texture. Slide the shredded chicken right back into the pot, ensuring every spoonful is loaded with flavor and protein.

Step 5: Make It Creamy

Time to make things luxuriously creamy! Stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, zippy lime juice, and fresh cilantro. Let them melt and mingle over low heat for a few minutes, transforming the broth into a rich, velvety soup that’s impossible to resist.

Step 6: Garnish and Serve

Ladle the soup into bowls and crown each one with a generous sprinkle of crumbled queso fresco. It’s the classic finishing touch that captures everything you love about elote in every beautiful bowl.

How to Serve Easy Mexican Street Corn Soup Recipe

Garnishes

No bowl of Easy Mexican Street Corn Soup Recipe is complete without a vibrant array of garnishes! Classic choices like extra queso fresco, fresh chopped cilantro, a sprinkle of Tajín, and a few lime wedges take the flavor up a notch and let everyone customize their bowl. For a little crunch, toss on some toasted tortilla strips or even a bit of crispy bacon.

Side Dishes

Pair your soup with warm tortillas or crusty bread for dunking, and you have a meal that’s not only satisfying but utterly fun to eat. If you want a little more substance, serve it alongside a Mexican-style salad or simply some sliced avocado for creamy contrast.

Creative Ways to Present

Think beyond the bowl! Serve Easy Mexican Street Corn Soup Recipe in little mugs or glasses as an appetizer at your next gathering, or set up a toppings bar for a build-your-own elote soup experience. It’s also fantastic poured over cooked rice or with crispy tortilla chips for dipping.

Make Ahead and Storage

Storing Leftovers

Cool any leftover soup to room temperature before transferring it to an airtight container. It’ll keep beautifully in the fridge for up to three days. The flavors only deepen and improve overnight, making it a fantastic choice for meal prep!

Freezing

You can freeze Easy Mexican Street Corn Soup Recipe for up to two months. Portion it into freezer-safe bags or containers, but wait to add the garnishes and cilantro until after reheating, so those flavors stay fresh.

Reheating

To reheat, warm the soup gently over medium heat on the stove, stirring occasionally. If using the microwave, cover your bowl and heat in short bursts, stirring between each, until the soup is piping hot. Add a splash of broth or milk if it’s thickened up in the fridge.

FAQs

Can I make this soup vegetarian?

Absolutely! Swap the chicken for drained canned white beans or extra corn, and use vegetable broth instead of chicken stock. You’ll still capture all the vibrant, zesty flavors that make the Easy Mexican Street Corn Soup Recipe so addictive.

How spicy is this soup?

The spice level is totally customizable. With one seeded jalapeño and a can of mild green chiles, it’s usually just a gentle warmth. If you love heat, keep the jalapeño seeds in or add a dash of your favorite hot sauce.

What’s the best way to get that smoky “street corn” flavor?

Fire-roasted corn is ideal, but if it’s unavailable, you can quickly char regular corn in a hot skillet until it takes on a bit of color. The Tajín seasoning also adds classic zing and smokiness, capturing the essence of authentic street corn.

Can I make this ahead for a party?

Yes! This soup is party-perfect because the flavors improve as it sits. Make it a day ahead and reheat before serving. Add the garnishes fresh just before your guests arrive—everyone will love helping themselves!

Is there a dairy-free version?

Definitely. For a dairy-free Easy Mexican Street Corn Soup Recipe, use a plant-based yogurt for creaminess and a vegan cheese or simply omit the cheese altogether. The soup will still be rich, flavorful, and ultra-comforting.

Final Thoughts

If you’ve never tried the Easy Mexican Street Corn Soup Recipe before, now is the perfect time—it’s the kind of comforting, bold dish that brings everyone around the table, laughing and asking for seconds. Don’t be surprised if it quickly becomes your go-to favorite for any occasion!