Mexican Street Corn Soup

Why You’ll Love This Recipe

This soup captures the vibrant, bold flavors of Mexican street corn with its combination of smoky roasted corn, tangy sour cream, spicy jalapeño, and fresh lime. The addition of chicken makes it a hearty and satisfying meal, while the creamy texture and zesty seasonings create a unique and addictive taste experience. It’s perfect for warming up on cool evenings or serving at casual gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 tablespoon olive oil
• 1 small red onion, chopped
• 1 medium jalapeño, seeded and chopped
• 3 cloves garlic, minced
• 2 (12-ounce) skinless, boneless chicken breasts
• 1 (12-ounce) package fire-roasted frozen corn (or fresh or other frozen corn)
• 1 (4-ounce) can diced green chiles
• 1 tablespoon Tajín seasoning
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon table salt
• 1/4 teaspoon finely ground black pepper
• 4 cups (32 ounces) 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 additional chopped cilantro for garnish

Directions

1. Heat olive oil in a large pot over medium heat. Add chopped red onion, jalapeño, and garlic; sauté until softened and fragrant, about 3-4 minutes.
2. Add chicken breasts to the pot and sear lightly on both sides, about 2-3 minutes per side.
3. Stir in fire-roasted corn, diced green chiles, Tajín seasoning, cumin, chili powder, salt, and black pepper. Mix well to coat the ingredients with spices.
4. Pour in chicken stock, bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the chicken is cooked through.
5. Remove chicken breasts from the pot and shred with two forks. Return shredded chicken to the soup.
6. Stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro. Heat gently without boiling to avoid curdling.
7. Taste and adjust seasoning if needed.
8. Serve hot, garnished with crumbled queso fresco, lime wedges, and extra cilantro.

Servings and timing

This recipe serves 6 people. Preparation takes about 10 minutes, with a cooking time of approximately 30 minutes.

Variations

• Substitute chicken with cooked shrimp or keep it vegetarian by omitting meat.
• Use crema Mexicana instead of sour cream for a more authentic flavor.
• Add diced potatoes or black beans for added texture and substance.
• Spice it up with extra jalapeños or hot sauce.
• Garnish with crushed tortilla chips or strips for crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. Avoid boiling after adding sour cream or yogurt to keep the soup creamy.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works beautifully; roast it for extra flavor.

Is this soup spicy?

It has mild to moderate heat; adjust jalapeño and spices to your preference.

Can I make this soup dairy-free?

Use a dairy-free yogurt or omit the sour cream and cheese.

Can I prepare this soup in advance?

Yes, but add fresh lime juice and cilantro just before serving.

How do I prevent sour cream from curdling?

Heat soup gently after adding sour cream and avoid boiling.

Can I freeze Mexican Street Corn Soup?

Freezing is possible, but texture may change. Reheat gently and stir well.

What is Tajín seasoning?

Tajín is a Mexican spice blend of chili powder, lime, and salt, adding tangy heat.

Can I make this soup vegetarian?

Omit chicken and use vegetable broth; add beans or tofu for protein.

What cheese can I substitute for queso fresco?

Cotija or feta cheese are good alternatives.

How do I store leftover soup?

Keep in a sealed container in the refrigerator for up to 3 days.

Conclusion

Mexican Street Corn Soup is a vibrant, creamy, and satisfying dish that brings the delicious flavors of classic street corn into a comforting soup form. With smoky roasted corn, tender chicken, and a touch of zesty lime and spice, it’s a flavorful and hearty meal that’s easy to make and sure to please. Whether for a casual dinner or a festive gathering, this soup offers a fresh take on traditional Mexican flavors.

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