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Mexican Street Corn Soup Recipe

ByTaylor
Jump to Recipe· 4.6 from 44 reviews

You’re going to fall in love with this Mexican Street Corn Soup Recipe—it’s like all the best parts of street corn in a cozy, creamy bowl. Trust me, this soup is bursting with flavor from smoky, charred corn, tangy lime, and the right kick of spice that’ll warm you up in no time. Whether it’s for a weeknight dinner or impressing friends, this recipe hits all the notes.

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Why This Recipe Works

  • Balanced Flavors: The smoky fire-roasted corn pairs perfectly with creamy sour cream and zesty lime to make each bite unforgettable.
  • Simple Ingredients: You only need everyday ingredients with a few Mexican flair items—making this both accessible and authentic.
  • Comfort Food with a Twist: It’s a soup that feels indulgent but isn’t heavy—perfect for a crowd or cozy night in.
  • Flexible: Easily adaptable for dairy-free or vegetarian variations, so everyone gets to enjoy.
The image shows a white bowl filled with creamy soup that has a light orange color with small green herb specks. The top layer includes shredded white chicken pieces, yellow corn kernels, and small bits of white cheese, all sprinkled with chopped green herbs. A silver spoon rests inside the bowl on the right side. In the background, there is a white plate with grilled corn topped with white cheese and some green herbs, as well as lime wedges and a small bowl with chopped green herbs, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7 this …

Ingredients & Why They Work

The magic in this Mexican Street Corn Soup Recipe comes from the mix of smoky fire-roasted corn, vibrant spices, and that creamy touch from sour cream or Greek yogurt. When shopping, look for high-quality fire-roasted corn if you want to save time, or grab fresh ears if you’re up for grilling—a tip I’ll share below!

  • Olive oil: Adds a mild, fruity backbone for sautéing your veggies.
  • Red onion: Gives sweetness and depth once softened.
  • Jalapeño: Brings a gentle heat that flavors without overwhelming.
  • Garlic: Essential for that aromatic punch everyone loves in Mexican dishes.
  • Chicken breasts: Lean protein that shreds beautifully right into the soup.
  • Fire-roasted corn: The star of the show with a smoky char that elevates the whole recipe.
  • Diced green chiles: Adds a mild, tangy warmth and color.
  • Tajín seasoning: The classic chili-lime seasoning that brings authentic Mexican street flavor.
  • Ground cumin and chile powder: Earthy, warm spices that build depth.
  • Salt and black pepper: To season everything just right.
  • Chicken stock: Rich base that gives the soup body and savory goodness.
  • Sour cream or Greek yogurt: Creamy tang to mellow the spices and thicken the soup.
  • Monterey Jack cheese: Mild melting cheese adds a smooth finish.
  • Lime juice: Brightens the soup and balances richness.
  • Cilantro: Fresh herb to add brightness and a pop of green color.
  • Queso fresco: Crumbled on top for a salty, crumbly garnish.
  • Lime wedges: Extra zip for those who want more zing.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I like to play around with this Mexican Street Corn Soup Recipe depending on the mood and who I’m feeding. Don’t hesitate to adjust the heat level or swap in ingredients that suit your pantry or dietary needs. You really can’t go wrong here.

  • Spice it up: If you’re a heat lover like me, add an extra jalapeño or a pinch of cayenne pepper—your taste buds will thank you.
  • Make it vegetarian: Skip the chicken and use vegetable stock with extra beans or roasted poblano peppers to keep it hearty.
  • Dairy alternatives: Try coconut yogurt or cashew cream for a luscious, dairy-free twist that still keeps the creaminess intact.
  • Grill your corn: When fresh corn is in season, I love grilling it on the cob for that unbeatable smoky flavor—then I cut the kernels off and toss them in.

Step-by-Step: How I Make Mexican Street Corn Soup Recipe

Step 1: Sauté the aromatics

First up, heat your olive oil over medium-high in a big pot or Dutch oven. Toss in the diced red onion and jalapeño, and cook until the onions turn translucent and soft—usually about 3 to 4 minutes. Don’t rush this; you want the veggies to release their natural sweetness. Then add the minced garlic and cook just 30 seconds more until fragrant. Trust me, getting these flavors right sets the whole soup up for success.

Step 2: Add chicken and spices

Slide in your chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle on the Tajín, cumin, chili powder, salt, and pepper. I like to give everything a good stir so those spices wake up and start mingling with the other ingredients.

Step 3: Simmer to perfection

Pour in the chicken stock and crank the heat up to bring it to a boil. Once bubbling, immediately reduce to a gentle simmer. Cover the pot and let it cook low and slow for 25 minutes. This gives the chicken time to tenderize and infuses the broth with all those incredible flavors.

Step 4: Shred chicken and blend in creamy ingredients

Take the chicken out and shred it with two forks—bite-sized pieces are the best. Return the shredded chicken back to the pot. Now stir in the sour cream, Monterey Jack cheese, lime juice, and fresh cilantro. Let the soup simmer gently on low for another 3 minutes to meld those flavors and soften the cheese.

Step 5: Serve and garnish

Ladle the soup into bowls and sprinkle with crumbled queso fresco, extra chopped cilantro, and lime wedges on the side. Each bite gets that perfect balance of smoky, creamy, spicy, and fresh.

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Pro Tips for Making Mexican Street Corn Soup Recipe

  • Use fire-roasted corn for flavor: Getting that charred taste really brings the soup alive, so if you can’t find it, grill your own fresh corn for the best effect.
  • Don’t overheat after adding dairy: When stirring in sour cream and cheese, keep the heat low to prevent curdling and keep the soup silky smooth.
  • Shred chicken carefully: Shred the chicken against the grain while it’s still warm for tender, juicy pieces that blend perfectly into the soup.
  • Adjust seasoning at the end: After everything’s combined, taste and add extra salt, lime, or Tajín to make it your own signature bowl.

How to Serve Mexican Street Corn Soup Recipe

A white bowl filled with creamy chicken corn soup, showing shredded white chicken and bright yellow corn kernels mixed in a light orange broth with green herbs scattered throughout; a silver spoon rests inside the bowl. Near it, a white plate holds three grilled corn on the cobs with charred edges, topped with white cheese and sprinkled with reddish seasoning. Around these are small white bowls, one with chopped green herbs and another with crumbly white cheese, along with lime wedges placed directly on the white marbled surface. Fresh sprigs of green cilantro add color near the plate. The scene is bright and clean, with a white and black striped cloth partially visible on the corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping this soup with crumbled queso fresco for that salty crumbly texture. Fresh cilantro adds a bright green pop, and lime wedges on the side let everyone squeeze in as much zesty freshness as they like. A sprinkle of extra Tajín is my personal favorite final flourish.

Side Dishes

Pair this Mexican Street Corn Soup Recipe with warm corn tortillas or a simple avocado and black bean salad for a complete meal. I’ve also served it alongside fresh tortilla chips to scoop and dip—instant crowd-pleaser!

Creative Ways to Present

If you want to impress guests, try serving the soup in hollowed small mini pumpkins or colorful terra-cotta bowls. A sprinkle of edible flowers or microgreens on top adds a touch of special occasion elegance.

Make Ahead and Storage

Storing Leftovers

Leftover soup stores beautifully in an airtight container in the fridge for up to 3 days. I like to let it cool completely before refrigerating to keep everything fresh and flavorful.

Freezing

Freezing this soup works well if you exclude the sour cream or yogurt before freezing. Freeze in portions, then add your creamy ingredients fresh when reheating to keep the texture smooth and fresh-tasting.

Reheating

Reheat gently on the stove over low heat, stirring often to prevent sticking or separation. If the soup thickens too much, loosen it with a splash of water or broth. Add any extra lime juice or fresh cilantro at the end for that just-made zing.

FAQs

  1. Can I make this Mexican Street Corn Soup Recipe vegetarian?

    Absolutely! To keep it vegetarian, swap the chicken stock for vegetable broth and omit the chicken. You can add hearty veggies like roasted peppers, black beans, or zucchini to make it filling.

  2. What’s the best way to get the fire-roasted corn flavor without buying packaged corn?

    Grilling fresh corn on the cob until it’s nicely charred is my go-to method. Then cut off the kernels to use in the soup. Alternatively, you can char the kernels in a hot cast iron skillet until you get that smoky blackened look.

  3. Can I use Greek yogurt instead of sour cream?

    Yes, full-fat Greek yogurt works beautifully and adds a bit of extra protein and tang. Just be sure to stir it in slowly on low heat to avoid curdling.

  4. Is this soup spicy?

    It has a mild to moderate heat from jalapeño and chili powder, which is adjustable. You can always reduce the jalapeño or add more if you love spicy food!

Final Thoughts

This Mexican Street Corn Soup Recipe is one of those dishes that feels like a warm hug on a chilly day but also brightens up summer nights. Every time I make it, friends ask for the recipe because it’s just that good and satisfying. I can’t recommend enough grabbing those fresh ingredients, giving it a go, and making it your own—this soup really delivers on comfort and flavor in every spoonful. Enjoy!

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Mexican Street Corn Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 44 reviews
  • Author: Taylor
  • Prep Time: 15 minutes
  • Cook Time: 33 minutes
  • Total Time: 48 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mexican
Print Recipe

Description

This Mexican Street Corn Soup combines the smoky, spicy flavors of charred fire-roasted corn with tender chicken, creamy sour cream, and zesty lime for a comforting and delicious bowl inspired by classic Mexican street corn.

Ingredients

Main Ingredients

  • 1 tbsp. olive oil
  • 1 small red onion
  • 1 medium jalapeno
  • 3 cloves garlic, minced
  • 2 (12 oz.) skinless, boneless chicken breasts
  • 1 (12 oz.) package fire-roasted frozen corn
  • 1 (4 oz.) can diced green chiles
  • 1 tbsp. Tajin seasoning
  • 2 tsps. ground cumin
  • 2 tsps. chile powder
  • 1/2 tsp table salt
  • 1/4 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)
  • 1/2 cup shredded Monterey Jack cheese
  • juice of one lime
  • 1/4 cup chopped cilantro
  • 1/2 cup crumbled queso fresco
  • lime wedges for garnish
  • chopped cilantro for garnish

Instructions

  1. Heat Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and jalapeno, cooking until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds to release its aroma.
  2. Add Main Ingredients and Season: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajin seasoning, ground cumin, chili powder, table salt, and black pepper. Stir to combine all ingredients evenly.
  3. Simmer Soup: Pour in the chicken stock, bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer gently for 25 minutes, allowing the chicken to cook through and flavors to meld.
  4. Shred Chicken: Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
  5. Add Creamy and Fresh Elements: Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer on low heat for another 3 minutes to warm through and blend flavors.
  6. Garnish and Serve: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and extra chopped cilantro for garnish. Serve immediately while hot.

Notes

  • Fire-Roasted Corn: Use packaged fire-roasted corn for the best smoky flavor, or char fresh corn on the cob on a grill or in a cast iron skillet before cutting off the kernels. Avoid using canned corn as moisture prevents a proper char.
  • For a dairy-free version, substitute sour cream and cheese with dairy-free alternatives like coconut yogurt and vegan cheese.
  • To make the soup gluten-free, ensure all seasonings and chicken stock are gluten-free certified.
  • Adjust the heat level by reducing or omitting the jalapeno or chile powder if desired.
  • Use Greek yogurt instead of sour cream for a tangier and slightly healthier option.
  • The nutrition information is an approximation and may vary by ingredient brands used.

Nutrition

  • Serving Size: 1 cup
  • Calories: 320 kcal
  • Sugar: 6 g
  • Sodium: 580 mg
  • Fat: 18 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 9 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 3 g
  • Protein: 25 g
  • Cholesterol: 65 mg

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