This Mexican Street Corn Soup is a delightful twist on the classic street food elote. With its creamy texture, zesty flavors, and comforting warmth, it’s perfect for any occasion—from cozy family dinners to festive gatherings. This soup brings all the bold tastes of Mexican street corn into a bowl, making it a fun and satisfying dish.
Why You’ll Love This Recipe
- Flavors: This soup combines sweet corn, spicy jalapeño, and zesty Tajín seasoning for a taste explosion.
- Easy to Prepare: With just one pot needed and simple steps, you’ll have dinner ready in no time.
- Versatile Dish: Enjoy it as a main course or as a side with your favorite tacos or grilled meats.
- Perfect for Meal Prep: Make a big batch in advance and store it for quick lunches throughout the week.
- Crowd-Pleaser: Its rich flavors make it a hit among family and friends, sure to impress anyone who tries it.
Tools and Preparation
To prepare this delicious Mexican Street Corn Soup, having the right tools can make all the difference. Here’s what you’ll need:
Essential Tools and Equipment
- Large pot or Dutch oven
- Wooden spoon or spatula
- Knife and cutting board
- Measuring spoons and cups
Importance of Each Tool
- Large pot or Dutch oven: A sturdy pot is essential for even cooking and allows ample space for ingredients.
- Wooden spoon or spatula: Perfect for stirring without scratching your cookware while ensuring even mixing of flavors.
- Knife and cutting board: Essential for chopping vegetables quickly and safely.
Ingredients
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 (or fresh corn or other 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 and chopped cilantro for garnish
How to Make Mexican Street Corn Soup
Step 1: Sauté Aromatics
Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and diced jalapeño. Cook until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds.
Step 2: Combine Ingredients
Add the skinless chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
Step 3: Simmer the Soup
Pour in the chicken stock and bring everything to a boil. Reduce the heat to simmer; cover the pot and let it cook for about 25 minutes.
Step 4: Shred Chicken
Remove the cooked chicken from the soup. Shred it into bite-sized pieces using two forks, then return it back to the pot.
Step 5: Add Creamy Elements
Stir in sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro into the soup. Let it simmer on low heat for another 3 minutes until heated through.
Step 6: Serve Up!
Serve this delicious Mexican Street Corn Soup hot. Top each bowl with crumbled queso fresco, lime wedges, and extra chopped cilantro for garnish. Enjoy!
How to Serve Mexican Street Corn Soup
This Mexican Street Corn Soup is as versatile as it is delicious. Whether you’re enjoying it on a chilly evening or serving it at a gathering, there are plenty of ways to elevate your dining experience.
Garnish Ideas
- Fresh Cilantro: Sprinkle chopped cilantro on top for a burst of color and flavor.
- Lime Wedges: Serve lime wedges on the side for guests to squeeze over their soup for added zest.
Accompanying Proteins
- Grilled Shrimp: Add grilled shrimp for a seafood twist that complements the soup’s flavors.
- Spicy Chorizo: Crumble spicy chorizo on top to introduce a smoky and hearty element.
Crunchy Toppings
- Tortilla Strips: Top with crispy tortilla strips for a satisfying crunch.
- Corn Chips: Serve alongside corn chips for dipping and extra texture.
Bread Pairings
- Crusty Bread: A slice of crusty bread can soak up the delicious broth.
- Garlic Bread: Garlic bread adds a savory note that pairs perfectly with the soup’s creaminess.
How to Perfect Mexican Street Corn Soup
To achieve the best version of Mexican Street Corn Soup, consider these handy tips.
- Use Fresh Ingredients: Opt for fresh corn when in season. It enhances the soup’s sweetness and flavor.
- Adjust Spice Levels: Modify the amount of jalapeño and chile powder to suit your spice tolerance.
- Add More Cheese: For an extra creamy texture, feel free to add more Monterey Jack cheese or even cheddar.
- Let It Rest: Allowing the soup to sit for a few minutes after cooking enhances the flavors as they meld together.
Best Side Dishes for Mexican Street Corn Soup
Pairing your Mexican Street Corn Soup with complementary side dishes can create a well-rounded meal. Here are some great options.
- Mexican Rice: Fluffy rice seasoned with spices makes for a perfect accompaniment.
- Black Bean Salad: A refreshing salad with black beans, corn, and lime dressing adds nutrition and flavor.
- Elote (Mexican Street Corn): Serve traditional elote on the side for an authentic touch.
- Guacamole: Creamy guacamole brings richness that balances the soup’s tanginess.
- Quesadillas: Cheese-filled quesadillas offer a cheesy bite that pairs well with every spoonful of soup.
- Chips and Salsa: A classic pairing; crunchy chips with fresh salsa provide delightful contrast.
Common Mistakes to Avoid
When making Mexican Street Corn Soup, it’s easy to run into a few pitfalls that can affect the final dish. Here are some common mistakes to watch out for:
Using the wrong type of corn: Not all corn is created equal! Ensure you use fire-roasted corn for that smoky flavor or fresh corn when in season.
Overcooking the chicken: Chicken can become tough if cooked too long. Remove it as soon as it’s done and shred it to keep it tender.
Skipping seasoning adjustments: Tasting is crucial! Don’t forget to adjust salt, pepper, and spices according to your preference for a balanced flavor.
Neglecting garnishes: Garnishes like cilantro and queso fresco add freshness and depth. Don’t skip them; they enhance the overall experience!
Using low-quality broth: A good broth makes all the difference. Opt for low-sodium chicken stock or homemade broth for better taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container.
- It lasts up to 4 days in the fridge.
Freezing Mexican Street Corn Soup
- Use freezer-safe containers or bags.
- Can be frozen for up to 3 months; thaw overnight in the fridge before reheating.
Reheating Mexican Street Corn Soup
- Oven: Preheat to 350°F (175°C) and bake covered until heated through.
- Microwave: Heat in short intervals, stirring between, until hot.
- Stovetop: Warm over medium heat, stirring occasionally until steaming.
Frequently Asked Questions
Here are some common questions about making Mexican Street Corn Soup:
What is Mexican Street Corn Soup?
Mexican Street Corn Soup is a creamy, flavorful dish inspired by elote, featuring corn, spices, and rich toppings like cheese and cilantro.
Can I make this soup vegetarian?
Yes! Substitute chicken with beans or additional vegetables and use vegetable broth instead of chicken stock for a delicious vegetarian version of Mexican Street Corn Soup.
How spicy is Mexican Street Corn Soup?
The spice level can vary. Adjust the amount of jalapeño according to your taste. For less heat, remove the seeds before adding them to the soup.
What can I serve with this soup?
Mexican Street Corn Soup pairs well with tortilla chips, quesadillas, or a fresh salad for a complete meal.
Final Thoughts
This Mexican Street Corn Soup offers a delightful blend of flavors that captures the essence of street food in a cozy bowl. Its versatility allows you to customize ingredients based on what you have on hand or your personal taste preferences. Give this recipe a try—it’s perfect for any occasion!
Mexican Street Corn Soup
Mexican Street Corn Soup is a vibrant, creamy homage to the beloved elote street food. This comforting dish combines sweet corn, spicy jalapeños, and zesty Tajín seasoning, delivering a delightful explosion of flavors in every spoonful. Perfect for family dinners or festive gatherings, it’s both easy to prepare and highly customizable, making it an ideal meal for any occasion. Serve it hot with your favorite toppings and watch it become a crowd-pleaser that warms hearts and bellies alike.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Soup
- Method: Simmering
- Cuisine: Mexican
Ingredients
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeño
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
- 1 (12 oz.) package fire-roasted frozen corn (or fresh corn or other 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 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 and chopped cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Sauté chopped red onion and diced jalapeño for 3–4 minutes until softened. Add minced garlic and cook for an additional 30 seconds.
- Stir in chicken breasts, fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock; bring to a boil. Reduce heat to simmer and cover for 25 minutes.
- Remove chicken, shred it using two forks, then return it to the pot.
- Add sour cream, shredded cheese, lime juice, and cilantro; simmer on low for another 3 minutes.
- Serve hot with crumbled queso fresco and lime wedges as garnish.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 9g
- Sodium: 780mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 75mg
