As I ladled the first spoonful of this vibrant Mexican Street Corn Soup, I could almost hear the lively chatter of a bustling mercado, the air thick with the aroma of spices and roasted corn. This dish is not just a warm hug in a bowl; it’s the perfect fusion of comfort food and vibrant tastes, making it a delightful escape from the routine of fast food meals. With just 40 minutes from start to finish, this soup is both quick to prepare and a guaranteed crowd-pleaser. Whether it’s a cozy weeknight dinner or a festive gathering with friends, trust me, this recipe will have everyone coming back for seconds. Who's ready to dive into a bowl of warmth and flavor?
Why is this soup a must-try?
Comforting Warmth: Each bowl of this Creamy Mexican Street Corn Soup delivers a hug of warmth and flavor, making it perfect for chilly evenings or casual gatherings.
Quick and Easy: With just 40 minutes of your time, you can whip up this delightful dish—ideal for busy weeknights.
Bursting with Flavor: The combination of fire-roasted corn, spices, and creamy toppings creates a rich taste that'll tantalize your taste buds.
Versatile Recipe: Customize it to suit your taste by adding your favorite proteins or swapping toppings, making it adaptable for every palate. Get inspired by our other delicious soup recipes for more ideas!
Crowd-Pleasing: Whether you're hosting a dinner party or enjoying a meal with family, this soup is guaranteed to be a hit, leaving everyone eager for more.
Mexican Street Corn Soup Ingredients
Your taste buds are in for a treat!
For the Soup Base
- 1 tablespoon olive oil – A great choice for sautéing, adding a touch of richness.
- 1 cup diced red onion – Sweetness and color to enhance every spoonful.
- 1 jalapeño, diced – For a spicy kick, feel free to adjust based on your heat preference.
- 2 cloves garlic, minced – Brings aromatic depth to your soup.
- 2 boneless, skinless chicken breasts – A hearty protein that pairs beautifully with the flavors.
- 2 cups fire-roasted corn – The star of this Mexican Street Corn Soup, providing that signature smokiness.
- 1 can diced green chiles – Adds a mild heat and extra flavor.
- 2 teaspoon Tajín seasoning – A flavorful blend that infuses a hint of citrus and spice.
- 1 teaspoon ground cumin – Perfect for adding earthy warmth to your dish.
- 1 teaspoon chili powder – Enhances the overall flavor with a gentle spice.
- ½ teaspoon salt – Essential for elevating all the other delicious notes.
- ½ teaspoon black pepper – A touch of spice that balances the flavors.
- 4 cups chicken stock – Creates an inviting broth that warms you from the inside out.
For the Creamy Finish
- ½ cup sour cream or full-fat Greek yogurt – Makes the soup luscious and smooth.
- 1 cup shredded Monterey Jack cheese – Melts beautifully, adding creaminess and flavor.
- 1 tablespoon lime juice – Brightens up the flavors to perfect harmony.
- ¼ cup chopped cilantro – Freshness that adds color and a burst of flavor.
- ¼ cup crumbled queso fresco – A finishing touch that provides a pleasant, salty flavor.
Let's gather these vibrant ingredients, and soon you’ll be savoring a bowl of comfort that dances with flavor!
Step‑by‑Step Instructions for Mexican Street Corn Soup
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of diced red onion and 1 diced jalapeño, cooking until the onions become soft and translucent, about 3-4 minutes. Stir in 2 minced cloves of garlic and sauté for an additional 30 seconds, allowing the garlic to become fragrant.
Step 2: Add the Chicken and Corn
Next, introduce 2 boneless, skinless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles to the pot. Sprinkle in 2 teaspoons of Tajín seasoning, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir everything well to ensure the chicken and vegetables are coated in the spices.
Step 3: Create the Flavorful Broth
Pour in 4 cups of chicken stock and bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and allow it to cook for 25 minutes. This simmering time will fully cook the chicken and help the flavors of your Mexican Street Corn Soup meld together beautifully.
Step 4: Shred the Chicken
After 25 minutes, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the simmering soup in the pot, stirring to combine everything once again.
Step 5: Add Creaminess and Flavor
Stir in ½ cup of sour cream or full-fat Greek yogurt, along with 1 cup of shredded Monterey Jack cheese. Squeeze in 1 tablespoon of lime juice and fold in ¼ cup of chopped cilantro. Let the soup simmer on low heat for an additional 3 minutes, allowing everything to meld into a creamy, rich texture.
Step 6: Serve and Garnish
Ladle the warm Mexican Street Corn Soup into bowls, and top each serving with a generous sprinkle of crumbled queso fresco. This finishing touch not only adds flavor but also beautifully contrasts the creaminess of the soup, making every spoonful a delight!
What to Serve with Mexican Street Corn Soup
Nothing complements the vibrant flavors of this soup better than a thoughtful selection of sides and drinks.
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Crispy Tortilla Chips: The perfect crunchy contrast, tortilla chips can scoop up every last drop of soup, enhancing your meal experience.
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Fresh Guacamole: Creamy and rich, this avocado dip adds a luscious texture and coolness that pairs beautifully with the warmth of the soup.
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Zesty Mexican Rice: Flavored with cilantro and lime, this side dish offers a fresh, tangy contrast that balances the richness of your Mexican Street Corn Soup.
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Grilled Veggies: Smoky grilled bell peppers and zucchini create a colorful addition that complements the soup’s flavors while adding a healthy, hearty element.
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Cornbread Muffins: Soft and slightly sweet, cornbread muffins are a comforting side that offers a delightful contrast to the soup’s creaminess.
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Spicy Margarita: Bright and invigorating, this cocktail echoes the zesty notes of the soup, making for a refreshing sip between bites.
Embrace the flavors of Mexico with these delightful pairings, turning your meal into a vibrant feast!
Make Ahead Options
Preparing this Mexican Street Corn Soup in advance is a wonderful time-saver for busy weekdays! You can chop the onions, jalapeño, and garlic up to 24 hours ahead and store them in an airtight container in the refrigerator to maintain freshness. Additionally, you can cook the soup completely and refrigerate it for up to 3 days; just ensure to allow it to cool before storing to keep the flavors intact. When you're ready to enjoy, simply reheat the soup on the stove over low heat until warmed through, then stir in the sour cream, cheese, and lime juice right before serving for that creamy finish. This method preserves the soup's delightful flavors, making mealtime stress-free and equally delicious!
How to Store and Freeze Mexican Street Corn Soup
Fridge: Store your Mexican Street Corn Soup in an airtight container for up to 3 days. Allow it to cool completely before refrigerating to maintain its creamy texture.
Freezer: To freeze, portion the soup into freezer-safe containers, leaving some space at the top for expansion. It can be frozen for up to 3 months; just thaw in the fridge overnight before reheating.
Reheating: When ready to enjoy leftovers, reheat the soup on the stove over low heat, stirring occasionally. Adding a splash of chicken stock or water can help restore its creaminess if it thickens.
Serve Fresh: For the best flavor and texture, it’s ideal to consume the Mexican Street Corn Soup within the first few days of storage!
Helpful Tricks for Mexican Street Corn Soup
Perfectly Shredded Chicken: Use two forks to shred your chicken while it's still warm for easier handling and ideal texture.
Temperature Check: Ensure your chicken is cooked through before shredding. Use a meat thermometer—165°F means it’s perfectly done!
Balance the Flavors: Don’t skip the lime juice! It brightens and balances the rich flavors of your Mexican Street Corn Soup, making each bite vibrant.
Avoid Overcooking: Simmer the soup gently after adding the sour cream and cheese. Overheating can cause the dairy to curdle—keep it warm and creamy!
Customize Toppings: Feel free to add fresh avocado slices or extra cilantro for a personal twist that takes your soup to the next level.
Store Wisely: Leftovers are best stored in an airtight container in the fridge, but reheat gently to maintain the creamy texture.
Mexican Street Corn Soup Customizations
Feel free to make this delicious Mexican Street Corn Soup your own by experimenting with different ingredients and flavors!
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Dairy-Free: Substitute sour cream with coconut cream and use a dairy-free cheese for a creamy finish without the dairy.
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Spicy Kick: Add extra diced jalapeño or a dash of cayenne pepper for those who crave a bolder heat in every spoonful. Spice lovers can also throw in some red pepper flakes when sautéing the aromatics.
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Vegetarian Delight: Omit the chicken and replace it with cubed sweet potatoes or chickpeas for a hearty, plant-based version that’s equally satisfying.
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Extra Flavor: Stir in some fresh lime zest or a splash more of lime juice before serving to enhance the brightness of the soup even more.
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Toppings Galore: Get creative with toppings! Try adding crispy tortilla strips, avocado slices, or even a dollop of guacamole to elevate the presentation and flavor.
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Broth Variation: Use vegetable stock instead of chicken stock for a lighter base, keeping all flavors intact while catering to vegetarian diets.
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Additional Veggies: Toss in chopped bell peppers, zucchini, or spinach towards the end of cooking for a nourishing boost and added texture.
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Creamy Swap: For a lighter option, replace half the sour cream withGreek yogurt while keeping the flavor intact. This adds a tangy richness without compromising on creaminess.
Enjoy exploring these variations while crafting your own unique spin on this delightful soup! If you’re curious about more scrumptious takes, don’t forget to check out our soup recipes collection for further inspiration!
Mexican Street Corn Soup Recipe FAQs
How do I choose the best corn for this soup?
Absolutely! For the best flavor, opt for fresh fire-roasted corn when in season. If using frozen corn, ensure it’s unsweetened and without additives for a more genuine taste.
How should I store leftovers of Mexican Street Corn Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. Allow the soup to cool completely before sealing it, which helps retain its creamy texture.
Can I freeze Mexican Street Corn Soup?
Yes, you can! To freeze, portion the soup into freezer-safe containers, leaving about an inch of space at the top for expansion. It can stay good in the freezer for up to 3 months. Just be sure to thaw in the fridge overnight before reheating.
What’s the best way to reheat this soup?
When it’s time to enjoy your leftovers, gently reheat the soup on the stove over low heat. Stir occasionally, and if needed, add a splash of chicken stock or water to restore its creamy consistency.
Can I make this soup vegetarian or dairy-free?
Very! To make a vegetarian version, swap the chicken with black beans or additional corn, and replace the chicken stock with vegetable broth. For a dairy-free option, use cashew cream or coconut milk in place of sour cream and cheese, ensuring a delightful creaminess without the dairy.
What if my soup turns out too thick?
If you find your soup has thickened too much, don’t worry! Simply add a bit of chicken stock or water while reheating, stirring until you reach your desired consistency. It’s a simple fix that keeps your Mexican Street Corn Soup luscious and delightful!
Creamy Mexican Street Corn Soup that Comforts Every Spoonful
Ingredients
Equipment
Method
- In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat. Add 1 cup of diced red onion and 1 diced jalapeño, cooking until the onions become soft and translucent, about 3-4 minutes. Stir in 2 minced cloves of garlic and sauté for an additional 30 seconds, allowing the garlic to become fragrant.
- Next, introduce 2 boneless, skinless chicken breasts, 2 cups of fire-roasted corn, and 1 can of diced green chiles to the pot. Sprinkle in 2 teaspoons of Tajín seasoning, 1 teaspoon of ground cumin, 1 teaspoon of chili powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Stir everything well to ensure the chicken and vegetables are coated in the spices.
- Pour in 4 cups of chicken stock and bring the mixture to a boil over high heat. Once boiling, reduce the heat to a simmer, cover the pot, and allow it to cook for 25 minutes. This simmering time will fully cook the chicken and help the flavors of your Mexican Street Corn Soup meld together beautifully.
- After 25 minutes, carefully remove the chicken breasts from the pot and place them on a cutting board. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the simmering soup in the pot, stirring to combine everything once again.
- Stir in ½ cup of sour cream or full-fat Greek yogurt, along with 1 cup of shredded Monterey Jack cheese. Squeeze in 1 tablespoon of lime juice and fold in ¼ cup of chopped cilantro. Let the soup simmer on low heat for an additional 3 minutes, allowing everything to meld into a creamy, rich texture.
- Ladle the warm Mexican Street Corn Soup into bowls, and top each serving with a generous sprinkle of crumbled queso fresco. This finishing touch not only adds flavor but also beautifully contrasts the creaminess of the soup, making every spoonful a delight!
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