This Mexican Street Corn Soup is a delightful blend of flavors inspired by the popular street food, elote. With its rich, creamy texture and zesty notes, it’s perfect for cozy nights or gatherings with friends and family. The combination of ingredients creates a comforting bowl that captures the essence of Mexican cuisine while being easy to prepare. Whether you’re enjoying it as a main dish or a side, this soup is sure to impress.
Why You’ll Love This Recipe
- Quick and Easy: This soup can be made in under an hour, making it perfect for busy weeknights.
- Bursting with Flavor: The combination of Tajín, jalapeño, and lime ensures every spoonful is packed with deliciousness.
- Versatile Serving Options: Enjoy it on its own or pair it with tortilla chips for added crunch.
- Nutritious Ingredients: Packed with chicken, corn, and healthy fats from sour cream or yogurt, this soup is as wholesome as it is tasty.
- Great for Meal Prep: Make a big batch ahead of time and store leftovers for lunches throughout the week.
Tools and Preparation
To make your cooking experience smooth and enjoyable, having the right tools on hand is essential. A few key items will help you create this flavorful Mexican Street Corn Soup effortlessly.
Essential Tools and Equipment
- Large pot or Dutch oven
- Cutting board
- Sharp knife
- Measuring spoons
- Ladle
Importance of Each Tool
- Large pot or Dutch oven: Ideal for simmering soups evenly without burning.
- Sharp knife: Ensures quick and safe chopping of vegetables and herbs.
- Ladle: Perfect for serving soup without spills.
Ingredients
This Mexican Street Corn Soup features fresh ingredients that come together beautifully.
Protein & Vegetables
- 1 tbsp. olive oil
- 1 small red onion
- 1 medium jalapeno
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless chicken breasts
Base Ingredients
- 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
Creamy Elements
- 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
Finishing Touches
- 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 the Aromatics
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.
Step 2: Combine Chicken and Vegetables
Add the chicken, fire-roasted corn, and 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 it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
Step 4: Shred Chicken
Remove the chicken from the pot. Shred it into bite-sized pieces using two forks or your hands. Return it to the pot.
Step 5: Add Creaminess
Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro. Let it simmer on low for another 3 minutes until heated through.
Step 6: Serve
Serve the soup topped with queso fresco crumbles. Garnish each bowl with lime wedges and additional chopped cilantro for an extra pop of flavor.
Enjoy this comforting Mexican Street Corn Soup any time you crave something warm and delicious!
How to Serve Mexican Street Corn Soup
Serving Mexican Street Corn Soup can elevate your dining experience. There are many delicious ways to enjoy this hearty dish, whether as a main course or paired with sides.
Garnish Ideas
- Fresh Lime Wedges: A squeeze of lime adds zesty brightness to each bowl.
- Chopped Cilantro: Fresh cilantro enhances the flavor and adds a vibrant color.
- Crumbled Queso Fresco: This creamy cheese brings a delightful texture and flavor contrast.
Accompaniments
- Tortilla Chips: Crunchy chips provide a perfect contrast to the creamy soup.
- Guacamole: Creamy avocado dip complements the bold flavors beautifully.
- Sour Cream Drizzle: A swirl of sour cream adds richness and balances spice.
Bread Pairings
- Cornbread Muffins: These sweet muffins pair wonderfully with the soup’s savory elements.
- Warm Tortillas: Soft tortillas are ideal for dipping into the flavorful broth.
How to Perfect Mexican Street Corn Soup
To achieve the best flavor and texture in your Mexican Street Corn Soup, consider these helpful tips.
- Use Fresh Ingredients: Fresh corn and high-quality chicken stock make a noticeable difference in taste.
- Adjust Spice Levels: Modify the jalapeño quantity based on your heat preference for a milder or spicier soup.
- Let It Simmer: Allowing the soup to simmer longer allows flavors to meld beautifully.
- Experiment with Toppings: Try adding avocado slices or radish for added texture and flavor.
Best Side Dishes for Mexican Street Corn Soup
Pairing side dishes with Mexican Street Corn Soup enhances your meal experience. Here are some excellent options to consider:
- Mexican Rice: Fluffy rice seasoned with spices complements the soup’s rich flavors.
- Black Bean Salad: A refreshing salad packed with protein that adds a nice contrast.
- Elote (Mexican Street Corn): Grilled corn on the cob dressed in mayo, cheese, and chili powder echoes the soup’s theme.
- Chips and Salsa: Classic tortilla chips served with fresh salsa create a fun appetizer option.
- Stuffed Peppers: Colorful peppers filled with rice, beans, and spices provide a hearty side dish.
- Caesar Salad: Crisp romaine tossed in creamy dressing adds freshness that balances the richness of the soup.
Common Mistakes to Avoid
Making Mexican Street Corn Soup can be simple, but there are a few common mistakes to watch out for.
- Skipping the seasoning: Not adding enough spices can lead to bland soup. Always measure your seasonings accurately for a flavorful result.
- Overcooking the chicken: If you cook the chicken too long, it may become dry. Remove it from the pot as soon as it’s cooked, shred it, and return it.
- Using low-quality ingredients: Fresh or high-quality ingredients make a big difference in flavor. Opt for fresh corn or premium chicken stock whenever possible.
- Ignoring texture: If you blend the soup too much, it can lose its delightful chunky texture. Blend just enough to combine the flavors while keeping some corn bits intact.
- Not adjusting acidity: Every lime may vary in juiciness. Taste as you go and adjust the lime juice according to your preference for brightness.
Storage & Reheating Instructions
Refrigerator Storage
- Store in airtight containers for up to 3 days.
- Allow soup to cool before refrigerating to maintain freshness.
Freezing Mexican Street Corn Soup
- Freeze in freezer-safe containers for up to 3 months.
- Leave room for expansion when freezing liquids.
Reheating Mexican Street Corn Soup
- Oven: Preheat your oven to 350°F (175°C). Place soup in an oven-safe dish and cover with foil. Heat until warmed through.
- Microwave: Pour soup into a microwave-safe bowl. Heat on high in 1-minute intervals, stirring between each until hot.
- Stovetop: Reheat on medium heat in a pot, stirring occasionally until heated through.
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 and flavorful dish inspired by elote, featuring sweet corn, spices, and rich toppings.
Can I make this soup vegetarian?
Yes! Substitute chicken with black beans or chickpeas and use vegetable broth instead of chicken stock for a vegetarian version.
How can I customize my Mexican Street Corn Soup?
Feel free to add extra vegetables like bell peppers or zucchini, or adjust the spice level by adding more jalapeños or chili powder.
What toppings go well with Mexican Street Corn Soup?
Popular toppings include crumbled queso fresco, chopped cilantro, lime wedges, and even crispy tortilla strips for added crunch.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn can enhance flavor and texture; just make sure to cook it thoroughly before adding it to the soup.
Final Thoughts
This Mexican Street Corn Soup is not only delicious but also versatile. You can easily customize the recipe based on your preferences or what you have on hand. Enjoy this comforting dish any day of the week!
Mexican Street Corn Soup
Indulge in the comforting warmth of Mexican Street Corn Soup, a delightful dish inspired by the beloved elote street food. This creamy soup is a harmonious blend of sweet corn, zesty spices, and rich toppings, making it perfect for cozy dinners or gatherings. With layers of flavor from Tajín, jalapeño, and lime, every spoonful celebrates the essence of Mexican cuisine. Not only is this soup easy to prepare in under an hour, but it’s also versatile—enjoy it on its own or as a flavorful side dish with tortilla chips. This hearty recipe is sure to impress family and friends alike!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: Approximately 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
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
Instructions
- In a large pot, heat olive oil over medium-high heat. Sauté diced red onion and jalapeño until softened (3-4 minutes); add minced garlic and cook for 30 seconds more.
- Incorporate chicken, fire-roasted corn, and diced green chiles. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in chicken stock and bring to a boil; reduce heat to simmer and cover for 25 minutes.
- Remove chicken to shred into bite-sized pieces; return to the pot.
- Mix in sour cream, Monterey Jack cheese, lime juice, and cilantro; simmer on low for 3 minutes until heated through.
- Serve topped with crumbled queso fresco and garnish with lime wedges and cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg
