Mexican Street Corn Soup has a way of transporting me straight to a bustling market in Mexico, even when I’m just in my own kitchen. I remember the first time I tasted authentic esquites – that magical blend of sweet corn, creamy mayo, tangy lime, and a hint of spice. I knew I had to capture that vibrant flavor in a comforting soup. This easy Mexican Street Corn Soup recipe brings all those incredible tastes together, with fire-roasted corn, a touch of jalapeño heat, and a wonderfully creamy texture. It’s a corn chowder Mexican style that’s perfect for a quick weeknight meal or a cozy weekend dinner. Let’s get cooking!
Why You’ll Love This Mexican Street Corn Soup
This isn’t just any soup; it’s a flavor fiesta in a bowl! Here’s why you’ll be making this Mexican Street Corn Soup again and again:
- Incredibly Flavorful: It captures the essence of street corn with every spoonful.
- So Creamy and Comforting: The blend of sour cream and cheese makes for a luxuriously smooth texture.
- Quick and Easy Prep: This easy Mexican Street Corn Soup comes together in under an hour, perfect for busy nights.
- Vibrant Mexican Flavors: Tangy lime, smoky chili powder, and zesty Tajín create an authentic taste.
- Adaptable to Your Taste: Easily adjust the spice level with jalapeño or add extra chili for a spicy corn chowder recipe kick.
- Uses Simple Ingredients: Most items are pantry staples, making this a go-to recipe.
- Family-Friendly: Even picky eaters will love this delicious corn chowder Mexican style.
- Perfect for Any Season: While inspired by summer street corn, it’s delicious year-round.
Ingredients for Mexican Street Corn Soup
Gathering these ingredients is the first step toward an amazing bowl of Mexican Street Corn Soup. This recipe uses pantry staples and a few key items to bring that authentic street corn flavor to your kitchen. You’ll find that the combination of spices and creamy elements creates a truly delicious corn chowder Mexican style.
- 1 tbsp olive oil – for sautéing our base aromatics
- 1 small red onion, chopped – adds a mild, sweet onion flavor
- 1 medium jalapeño, diced – adjust to your spice preference for a spicy corn chowder recipe
- 3 cloves garlic, minced – essential for depth of flavor
- 2 skinless, boneless chicken breasts – the protein base for our hearty soup
- 1 (12 oz.) package fire-roasted frozen corn – provides that signature smoky street corn taste
- 1 (4 oz.) can diced green chiles – for a mild, earthy heat
- 1 tbsp Tajín seasoning – this chili-lime spice blend is key to authentic flavor
- 2 tsps ground cumin – adds warm, earthy notes
- 2 tsps chile powder – for a mild chili flavor and color
- 1/2 tsp table salt – to enhance all the other flavors
- 1/4 tsp black pepper – a classic pairing with chili spices
- 4 cups chicken stock or low-sodium chicken broth – the liquid base that ties everything together
- 2 cups sour cream or full-fat Greek yogurt – for that signature creamy Mexican corn soup texture
- 1/2 cup shredded Monterey Jack cheese – melts beautifully for extra creaminess
- juice of one lime – crucial for brightening and balancing the flavors
- 1/4 cup chopped cilantro – fresh, herbaceous finish
- 1/2 cup crumbled queso fresco for garnish – a salty, crumbly topping
- lime wedges and additional cilantro for garnish – for serving
How to Make Mexican Street Corn Soup
This recipe for Mexican Street Corn Soup is designed to be straightforward and delicious, bringing the vibrant flavors of elote right to your bowl. Follow these simple steps, and you’ll have a comforting, creamy corn chowder Mexican style ready in no time. I love how the aroma fills my kitchen as it simmers!
Step 1: Sauté Aromatics
Start by heating the 1 tbsp olive oil in a large pot or Dutch oven over medium-high heat. Add the 1 small red onion, chopped, and 1 medium jalapeño, diced. Sauté these for about 3-4 minutes until the onions begin to soften and smell wonderfully fragrant. Then, stir in the 3 cloves garlic, minced, and cook for just 30 seconds more until you can smell its pungent aroma.
Step 2: Add Chicken and Corn
Next, add the 2 skinless, boneless chicken breasts, the 1 (12 oz.) package fire-roasted frozen corn, and the 1 (4 oz.) can diced green chiles to the pot. Sprinkle everything generously with 1 tbsp Tajín seasoning, 2 tsps ground cumin, 2 tsps chile powder, 1/2 tsp table salt, and 1/4 tsp black pepper. This spice blend is key to our street corn inspired soup.
Step 3: Simmer and Shred Chicken
Pour in the 4 cups chicken stock or low-sodium chicken broth. Bring this mixture to a rolling boil, then immediately reduce the heat to a gentle simmer. Cover the pot and let it cook for about 25 minutes. This allows the chicken to cook through and the flavors to meld beautifully. Carefully remove the cooked chicken breasts from the pot using tongs, shred them into bite-sized pieces, and return the shredded chicken back into the soup.
Step 4: Finish and Serve
Now for the creamy magic! Lower the heat to its lowest setting. Stir in the 2 cups sour cream or full-fat Greek yogurt, 1/2 cup shredded Monterey Jack cheese, the juice of one lime, and the 1/4 cup chopped cilantro. Gently simmer for just 3 minutes, stirring constantly, until the soup is smooth, creamy, and everything is well combined. Serve this delicious Mexican corn soup with lime hot, garnished with 1/2 cup crumbled queso fresco, extra lime wedges, and more cilantro.
Pro Tips for the Best Mexican Street Corn Soup
I’ve made this Mexican Street Corn Soup more times than I can count, and I’ve picked up a few tricks to make it absolutely perfect every time. These simple tips will elevate your corn chowder Mexican style from good to unforgettable.
- Always use fire-roasted corn; it adds that authentic smoky depth you can’t get from regular corn.
- Don’t skip the lime juice at the end! It brightens all the flavors and cuts through the richness.
- For an even richer flavor, consider using a combination of chicken stock and milk for the base.
- Taste and adjust seasonings before serving – you might want a little more Tajín or salt depending on your preference.
What’s the secret to perfect Mexican Street Corn Soup?
The real secret to an amazing Mexican Street Corn Soup is layering those authentic flavors. Using fire-roasted corn and Tajín seasoning is non-negotiable for that true street corn taste. Plus, finishing with fresh lime juice and cilantro makes all the difference! For more information on authentic Mexican flavors, you can explore resources on traditional Mexican cuisine.
Can I make Mexican Street Corn Soup ahead of time?
Yes, absolutely! This soup is fantastic for meal prep. You can prepare it up to the point of adding the sour cream and cheese, then store it in the fridge for up to 3 days. Reheat gently on the stovetop and stir in the creamy elements just before serving to maintain the best texture. You can find more tips on meal prepping here.
How do I avoid common mistakes with Mexican Street Corn Soup?
A common pitfall is overcooking the soup after adding the dairy, which can cause it to curdle. Always simmer on low heat. Also, avoid using low-fat sour cream if possible; full-fat versions provide the best creamy texture for this Mexican corn chowder with cheese. For more on preventing dairy curdling in soups, consult this guide.
Best Ways to Serve Mexican Street Corn Soup
This vibrant Mexican Street Corn Soup is fantastic on its own, but it also pairs beautifully with a few simple sides. For a light lunch, I love serving it alongside a simple green salad dressed with a lime vinaigrette. If you’re looking for something a bit more substantial, consider some crusty bread for dipping into that creamy goodness. It’s also wonderful with a side of tortilla chips for scooping, making it a complete and satisfying meal. This corn chowder Mexican style is perfect for a cozy night in or a casual gathering. You can find more recipe ideas on our site.
Nutrition Facts for Mexican Street Corn Soup
This delightful Mexican Street Corn Soup offers a balance of flavor and nutrition. Each serving provides a satisfying meal with a good amount of protein and fiber. Enjoy this creamy Mexican corn soup knowing it’s packed with taste and goodness.
- Calories: 450
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Sugar: 3g
- Protein: 25g
- Cholesterol: 80mg
- Sodium: 800mg
Nutritional values are estimates and may vary based on specific ingredients used. For more information about nutritional guidelines, please refer to the privacy policy.
How to Store and Reheat Mexican Street Corn Soup
Properly storing and reheating this delicious Mexican Street Corn Soup ensures you can enjoy its creamy goodness for days to come. Once the soup has cooled slightly, transfer it to airtight containers. You can store it in the refrigerator for up to 3-4 days. For longer storage, this corn soup with cilantro and lime freezes beautifully for up to 3 months. Just be sure to thaw it completely in the refrigerator before reheating. This makes it a perfect candidate for batch cooking and enjoying leftovers of your easy Mexican Street Corn Soup. You can learn more about our approach to recipes here.
When you’re ready to reheat, gently warm the soup on the stovetop over low heat, stirring occasionally. Avoid boiling, especially if you’ve added dairy elements like sour cream or cheese, as this can cause curdling. If reheating from frozen, allow it to thaw overnight in the fridge. You can also reheat individual portions in the microwave. If the soup seems a bit too thick after reheating, you can always stir in a splash of chicken broth or milk to reach your desired consistency for this delightful street corn inspired soup.
Frequently Asked Questions About Mexican Street Corn Soup
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a creamy, flavorful soup inspired by the popular Mexican street food known as esquites or elote. It captures the delicious combination of sweet corn, tangy lime, spicy chili, and creamy textures in a comforting soup format. This corn chowder Mexican style is a fantastic way to enjoy those beloved flavors.
Can I make this Mexican Street Corn Soup vegetarian?
Absolutely! To make a vegetarian Mexican corn soup, simply swap the chicken breasts for a can of black beans or chickpeas drained and rinsed. You can also use vegetable broth instead of chicken stock. This easy Mexican Street Corn Soup variation is just as delicious and satisfying. For more vegetarian options, check out our terms of use which may include other vegetarian recipes.
How spicy is this Mexican corn soup with lime?
The spice level in this Mexican corn soup with lime comes primarily from the jalapeño and Tajín seasoning. The recipe includes one diced jalapeño, which provides a moderate heat. If you prefer a spicier corn soup with jalapeño, feel free to add more jalapeño, a serrano pepper, or a dash of your favorite hot sauce. You can also adjust the amount of Tajín for a tangier, spicier kick.
What are the best garnishes for this corn and chili soup recipe?
For a truly authentic experience, I love topping this corn and chili soup recipe with crumbled queso fresco, fresh cilantro, and lime wedges. Other delicious options include a dollop of sour cream or Greek yogurt, some sliced avocado for extra creaminess, or even some crushed tortilla chips for a delightful crunch. These garnishes really enhance the street corn inspired soup.
Variations of Mexican Street Corn Soup You Can Try
This versatile Mexican Street Corn Soup is a fantastic base for all sorts of delicious twists. Whether you’re looking for a dietary modification or a new flavor profile, there’s a variation for everyone. I love experimenting with these ideas to keep things exciting!
- Spicy Corn Chowder Recipe Twist: For an extra kick, add a finely minced serrano pepper along with the jalapeño. You can also stir in a teaspoon of chipotle powder for a smoky heat that complements the fire-roasted corn beautifully. This makes for a truly exciting spicy corn chowder recipe.
- Vegetarian Mexican Corn Soup: Easily make this a vegetarian Mexican corn soup by swapping the chicken broth for vegetable broth and the chicken breasts for a can of drained and rinsed black beans or chickpeas. This is a hearty and satisfying plant-based option.
- Slow Cooker Elote Soup Recipe: For a hands-off approach, combine all ingredients except the sour cream, cheese, lime juice, and cilantro in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the creamy elements just before serving.
- Creamy Mexican Corn Chowder with Cheese: Elevate the cheesy factor by using a blend of Monterey Jack and pepper jack cheese. This adds a delightful spicy meltiness that makes this already creamy Mexican corn soup even more decadent.
Creamy Mexican Street Corn Soup: A Flavorful 1-Hour Meal
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Mexican Street Corn Soup is a creamy and flavorful soup inspired by classic Mexican street corn. It’s easy to make, perfect for busy nights, and delivers a comforting taste of vibrant Mexican flavors.
Ingredients
- 1 tbsp olive oil
- 1 small red onion, chopped
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn
- 1 (4 oz.) can diced green chiles
- 1 tbsp Tajín seasoning
- 2 tsps ground cumin
- 2 tsps chile powder
- 1/2 tsp table salt
- 1/4 tsp black pepper
- 4 cups chicken stock or low-sodium chicken broth
- 2 cups sour cream or full-fat Greek yogurt
- 1/2 cup shredded Monterey Jack cheese
- juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco for garnish
- lime wedges and additional cilantro for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped red onion and diced jalapeño; sauté for 3-4 minutes until onions soften. Stir in minced garlic and cook for 30 seconds more.
- Add chicken breasts, fire-roasted corn, and diced green chiles to the pot. Sprinkle with Tajín seasoning, ground cumin, chili powder, salt, and pepper.
- Pour in chicken stock or broth. Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
- Carefully remove the chicken from the pot. Shred it into bite-sized pieces and return it to the pot. Stir well.
- Lower the heat and stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Simmer on low for 3 minutes until creamy and well combined.
- Serve the Mexican Street Corn Soup hot. Garnish with crumbled queso fresco, lime wedges, and additional cilantro.
Notes
- Use fresh corn when in season for a sweeter flavor.
- Adjust jalapeño amount for desired spice level.
- Rotisserie chicken can be used for faster prep.
- Soup can be made ahead and reheats well.
- Lime juice is essential for brightening flavors.
- Add avocado slices for extra creaminess.
- For a vegetarian version, substitute chicken with black beans or chickpeas.
- Add a serrano pepper or hot sauce for a spicier kick.
- Use skim milk or low-fat yogurt for a lower-fat option.
- Top with grilled corn or crushed tortilla chips for a street-style crunch.
- Experiment with basil or parsley instead of cilantro.
- Add pepper jack cheese for a spicy, melty finish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 25g
- Cholesterol: 80mg
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