This Mexican Street Corn Soup is creamy, smoky, and just the right amount of zesty—like enjoying a warm bowl of elote with every spoonful. It’s simple enough for a weeknight but flavorful enough to share with friends at a gathering.
I’m Sandy Wilder, and I’ve always believed that cooking doesn’t need to be complicated. I’m not a Michelin-star chef—just a mom who loves making cozy, family-friendly dishes. Recipes like this one remind me why I started sharing my kitchen favorites: quick, comforting meals that bring people together. (If you’re a soup lover, my chicken pot pie soup is another reader favorite!)
What Makes Mexican Street Corn Soup Special
Mexican street corn (elote) is traditionally grilled, slathered in crema, lime, Tajín, and cheese. Transforming it into a soup means you get all those beloved flavors in a warm, spoonable form.
A Flavor Fusion in a Bowl
The combination of fire-roasted corn, smoky spices, creamy sour cream, and Monterey Jack cheese makes this soup rich yet balanced. The lime juice brightens every spoonful, while queso fresco adds a perfect finishing touch.
Perfect for All Occasions
Whether it’s a chilly winter evening or a summer gathering, this soup is adaptable. Serve it as a main dish with crusty bread or alongside lighter meals like Fritos corn salad for a backyard cookout.
Print
Mexican Street Corn Soup – Creamy & Flavorful Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy Mexican Street Corn Soup with chicken, fire-roasted corn, Tajín, sour cream, and cheese. A cozy twist on elote in a bowl.
Ingredients
1 tbsp olive oil
1 small red onion, diced
1 medium jalapeño, seeded and diced
3 cloves garlic, minced
2 (12 oz.) boneless, skinless chicken breasts
1 (12 oz.) package fire-roasted frozen corn (or fresh corn)
1 (4 oz.) can diced green chiles
1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp table salt
¼ tsp black pepper
4 cups chicken stock or broth
2 cups sour cream (or Greek yogurt, full-fat)
½ cup shredded Monterey Jack cheese
Juice of one lime
¼ cup chopped cilantro
½ cup crumbled queso fresco
Instructions
1. Heat olive oil, sauté onion and jalapeño until soft. Add garlic.
2. Add chicken, corn, green chiles, and spices.
3. Pour in chicken stock, bring to boil, then simmer 25 minutes.
4. Shred chicken and return to pot.
5. Stir in sour cream, cheese, lime juice, and cilantro. Simmer 3 minutes.
6. Ladle soup into bowls, top with queso fresco, and serve.
Notes
Store leftovers in fridge up to 3 days. Freeze without cream/cheese for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 740mg
- Fat: 17g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 65mg
Keywords: Mexican Street Corn Soup, elote soup, creamy corn soup
Key Ingredients for Authentic Flavor
Making Mexican Street Corn Soup doesn’t require hard-to-find ingredients. Everything is accessible at most grocery stores.
Essential Ingredients
- Corn: Fire-roasted corn delivers the smoky flavor of street-style elote.
- Chicken: Adds heartiness, but you can swap with beans for a vegetarian version.
- Spices: Tajín, cumin, and chili powder give the soup its authentic kick.
Creamy Add-Ins
Sour cream (or Greek yogurt) and Monterey Jack cheese create the silky, comforting texture. Don’t skip the lime juice—it ties the flavors together beautifully.
How to Make Mexican Street Corn Soup Step by Step
This recipe has been tested in my kitchen, and the method is straightforward even for beginners.
Cooking the Base
Start with sautéing onion, jalapeño, and garlic until fragrant. This builds a flavorful foundation for the soup. Add in chicken, corn, and chiles, then season generously.
Bringing It All Together
After simmering the chicken until tender, shred it and stir it back in. The final touch is adding sour cream, cheese, and lime juice. Just a few minutes later, you’ll have a creamy, zesty soup ready to serve. Pair it with tortilla chips or a slice of crusty bread, similar to how I love serving lasagna soup on cozy nights.
Variations and Serving Ideas
This soup is versatile—you can adjust the heat or make it vegetarian.
Popular Variations
| Variation | What to Do |
|---|---|
| Vegetarian | Skip the chicken and add two cans of white beans. |
| Extra Spicy | Leave the jalapeño seeds in or add chipotle powder. |
| Cheesy Twist | Use pepper jack instead of Monterey Jack for extra flavor. |
Serving Suggestions
Top each bowl with queso fresco, cilantro, and an extra squeeze of lime. Serve it with warm tortillas or try it alongside a street corn chicken rice bowl for the ultimate elote-inspired dinner.
FAQ About Mexican Street Corn Soup
Can I make Mexican Street Corn Soup ahead of time?
Yes! Store it in an airtight container in the fridge for up to 3 days. Add a splash of broth when reheating to loosen the texture.
Is this soup freezer-friendly?
Yes, but freeze it before adding the sour cream and cheese. Stir those in after reheating for best results.
What if I don’t have Tajín seasoning?
You can substitute with chili powder, lime zest, and a pinch of salt.
Can I make it vegetarian?
Absolutely—just replace the chicken with beans or extra corn for a hearty vegetarian option.
Conclusion
This Mexican Street Corn Soup is creamy, smoky, and zesty—all the flavors of elote in a comforting bowl. I tested it several times to keep the process simple and the flavors balanced. Readers love that the ingredients are pantry-friendly, yet the result tastes restaurant-quality.
I encourage you to give it a try, share it at your next family dinner, and make it your own. This recipe proves that great food doesn’t have to be complicated—it just has to be delicious.
