If you have ever stopped at a street cart for Elote—that perfectly charred corn slathered in crema, cheese, lime, and chili powder—you know it is a flavor experience like no other. This Mexican Street Corn Soup captures all those bold, zesty, and smoky flavors and transforms them into a cozy, comforting bowl. It is creamy, packed with protein, and spiced with Tajín and cumin. It tastes exactly like eating your favorite street food, but with a spoon.
Why You’ll Love This Recipe
- Street Food Vibes: It delivers the authentic tangy, spicy, and savory profile of classic Elote.
- Rich & Creamy: The combination of sour cream and Monterey Jack cheese creates a velvety texture that is pure comfort.
- Protein Packed: Unlike a standard corn chowder, this includes chicken breasts, making it a filling main course.
- Pantry Friendly: Using frozen fire-roasted corn means you get that smoky flavor without having to fire up the grill.
Equipment
- Large Dutch Oven or Soup Pot: Essential for sautéing the aromatics and simmering the soup evenly.
- Forks: You will need two forks to easily shred the poached chicken breasts.
- Chef’s Knife: For dicing the onion, jalapeño, and mincing the garlic.
- Ladle: For serving the creamy, chunky soup into bowls.
Ingredients
- Olive Oil: 1 tbsp; for sautéing the aromatics.
- Red Onion: 1 small, diced; adds a sharp, savory bite that sweetens as it cooks.
- Jalapeño: 1 medium, diced; provides the necessary heat. Keep the seeds in for extra spice, or remove them for a milder soup.
- Garlic: 3 cloves, minced; essential for that aromatic base.
- Chicken Breasts: 2 (12 oz total), skinless and boneless; they poach directly in the broth, keeping them tender.
- Fire-Roasted Frozen Corn: 1 package (12 oz); the star ingredient. The “fire-roasted” variety is crucial for that smoky, charred flavor.
- Diced Green Chiles: 1 can (4 oz); adds a tangy acidity and mild heat.
- Tajín Seasoning: 1 tbsp; a signature chili-lime salt blend that gives the soup its distinct “street corn” zest.
- Spices: 2 tsps ground cumin, 2 tsps chili powder, 1/2 tsp salt, 1/4 tsp black pepper; creates the warm, savory spice profile.
- Chicken Stock: 4 cups (32 oz); the savory liquid base. Low-sodium is recommended so you can control the saltiness.
- Sour Cream: 2 cups (full-fat); creates the luxurious creamy finish. Greek yogurt is a tangy alternative.
- Monterey Jack Cheese: 1/2 cup, shredded; melts smoothly into the broth.
- Finishing Touches: Juice of one lime, 1/4 cup chopped cilantro, 1/2 cup crumbled queso fresco.
Instructions
- Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chopped red onion and jalapeño. Cook until the onions soften, about 3 to 4 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Base Ingredients: Add the whole raw chicken breasts, frozen fire-roasted corn, and canned green chiles to the pot.
- Season: Season the mixture with Tajín, cumin, chili powder, salt, and black pepper.
- Simmer: Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for 25 minutes. The chicken should be fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the pot. Shred them into bite-sized pieces using two forks, then return the meat to the pot.
- Make it Creamy: Turn the heat down to low. Stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Simmer gently for 3 minutes to melt the cheese and marry the flavors. Do not boil at this stage.
- Serve: Ladle into bowls and top generously with crumbled queso fresco, lime wedges, and extra cilantro.
You Must Know
- The Corn Matters: The recipe calls for fire-roasted frozen corn (like Birds Eye brand) because it has that specific char and seasoning. If you use regular frozen or canned corn, the soup will lack that signature smoky depth.
- Dairy Sensitivity: Once you add the sour cream and cheese, do not let the soup come to a rolling boil. High heat can cause full-fat dairy to curdle and separate, ruining the smooth texture.
Storage Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. The flavors often meld and improve overnight.
- Reheating: Reheat gently on the stove over medium-low heat, stirring frequently. Avoid the microwave if possible, or use low power, to prevent the dairy from separating.
- Freezing: Because this soup contains a large amount of sour cream, it does not freeze perfectly (the texture can become grainy). If you must freeze it, prepare the soup through step 5 (before adding dairy), freeze the base, and add the sour cream and cheese fresh when reheating.
Ingredient Substitutions
- Corn: If you can’t find frozen fire-roasted corn, use 5 ears of fresh corn. Char them on a grill or cast iron skillet before cutting off the kernels to replicate the flavor.
- Chicken: Rotisserie chicken is a great shortcut. Skip cooking the chicken in step 4 and just add shredded rotisserie meat at the end.
- Cheese: If you can’t find Queso Fresco for the topping, Cotija cheese is a more authentic (and saltier) alternative, or Feta works in a pinch.
- Spices: If you don’t have Tajín, increase the chili powder slightly and add extra lime zest.
Serving Suggestions
- Tortilla Chips: Serve with a side of salty tortilla chips for dipping or crushing on top.
- Warm Tortillas: Soft flour tortillas are great for dipping into the creamy broth.
- Avocado Salad: A light side salad with avocado and vinaigrette cuts through the richness of the soup.
Cultural and Historical Context
This soup is inspired by Elote (corn on the cob) and Esquites (corn off the cob), popular Mexican street snacks sold by vendors (eloteros). These snacks typically involve boiling or grilling corn and dressing it with mayonnaise, cream, chili powder, lime, and cheese. This recipe adapts those iconic flavors into the format of an American-style creamy chicken chowder, bridging the gap between spicy street food and comforting home cooking.
Seasonal Adaptations
- Summer: This is the perfect time to use fresh corn on the cob. Char it on the BBQ grill for authentic smokiness before adding it to the soup.
- Winter: The recipe as written is ideal for winter, utilizing frozen and canned ingredients to bring bright, summery flavors to a cold night.
Perfect Occasions
- Cinco de Mayo: A festive and easy main course that feeds a crowd.
- Taco Tuesday: Switch up the routine by serving this soup alongside quesadillas.
- Cold Rainy Nights: The heat from the jalapeño and the richness of the cream make it incredibly warming.
Freezer Meal Conversion
To make this a “dump meal” for the freezer: Combine the raw chicken breasts, frozen corn, green chiles, onions, jalapeños, and all dry spices in a gallon freezer bag. Freeze. When ready to cook, thaw in the fridge overnight. Dump contents into a slow cooker or pot, add the broth, and cook until chicken is done. Shred chicken, then stir in the sour cream, cheese, and lime juice just before serving.
Pro Tips
- Char Your Own: If you are forced to use regular canned or frozen corn, drain it very well (pat dry) and sauté it in a cast-iron skillet with a little oil on high heat until it turns dark brown spots. This mimics the fire-roasted flavor.
- Citrus is Key: Don’t skimp on the lime juice. The acidity is essential to cut through the heavy sour cream and cheese; it wakes up the entire dish.
- Garnish Game: The soup is delicious, but the garnishes make it Elote. Don’t skip the extra queso fresco and cilantro on top!
FAQs About Recipes
Is this soup very spicy?
It has a medium kick due to the jalapeño, green chiles, and Tajín. To make it mild, remove the ribs and seeds from the jalapeño and reduce the chili powder by half.
Can I make this vegetarian?
Absolutely. Omit the chicken and swap the chicken stock for vegetable broth. You might want to add a can of black beans or more corn to bulk it up.
Can I make this in a slow cooker?
Yes. Add everything except the dairy and cilantro to a slow cooker. Cook on Low for 6-7 hours or High for 3-4 hours. Shred chicken, then stir in the sour cream and cheese at the very end.
Creamy Mexican Street Corn Soup
Ingredients
Equipment
Method
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
- Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
- Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
- Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes (do not boil).
- Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
