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.

You can substitute with chili powder, lime zest, and a pinch of salt.

Absolutely—just replace the chicken with beans or extra corn for a hearty vegetarian option.

Creamy Mexican Street Corn Soup with chicken, fire-roasted corn, Tajín, sour cream, and cheese. A cozy twist on elote in a bowl.

Scale

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

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.

Store leftovers in fridge up to 3 days. Freeze without cream/cheese for up to 2 months.

Keywords: Mexican Street Corn Soup, elote soup, creamy corn soup