Spicy Mexican Street Corn Soup Recipe: A Bowlful of Joy

Corn sizzles with vibrant spices in this delightful Mexican street corn soup that captures the essence of street-side culinary magic.

Every spoonful brims with rich, smoky flavors reminiscent of bustling markets in Mexico City.

Creamy and robust, the soup blends sweet kernels with zesty seasonings that dance across your palate.

Jalapeños add a gentle heat while cotija cheese sprinkled on top provides a salty, tangy finish.

You’ll savor the charred corn’s deep, caramelized notes that elevate this comfort dish from ordinary to extraordinary.

Fresh cilantro and a squeeze of lime brighten the entire experience with a burst of freshness.

This soup promises a delectable journey through authentic Mexican street food flavors that will transport you straight to the heart of culinary tradition.

How to Store and Reheat Corn Soup

• Store leftover soup in an airtight container for up to 4 days in the refrigerator, keeping flavors and texture intact.
• Transfer cooled soup to freezer-safe containers, leaving space for expansion, and freeze for maximum 3 months.
• Warm soup over medium-low heat, stirring occasionally to prevent scorching and maintain creamy consistency.
• Heat in short 30-second intervals, stirring between each interval to distribute heat evenly and prevent separation of dairy ingredients.

What to Eat With Street Corn Soup

Elevate Your Mexican Street Corn Soup Experience

• Crisp Cerveza Companion: Pair a light Mexican beer like Modelo Especial or Corona Extra to complement the soup's spicy and creamy profile. The crisp, refreshing beer cuts through the richness and enhances the corn's sweetness.
• Zesty Margarita Match: Serve a classic lime margarita alongside the soup. The citrusy cocktail's brightness mirrors the lime in the recipe and provides a tangy counterpoint to the creamy texture.
• Cilantro Lime Tortilla Crunch: Top the soup with homemade or store-bought crispy tortilla strips seasoned with lime zest and chopped cilantro. These add a delightful crunch and reinforce the soup's Mexican street food inspiration.
• Fresh Avocado Salad Side: Create a simple avocado, red onion, and lime salad as a cool, refreshing accompaniment. The creamy avocado and bright lime echo the soup's flavors while offering a light contrast.

Street Corn-Inspired Variations

• Vegetarian Corn Soup: Replace chicken with extra firm tofu or black beans for a plant-based protein source. Add roasted cauliflower or zucchini for additional texture and nutrition.
• Dairy-Free Version: Swap sour cream with coconut cream and use vegan cheese alternatives like cashew cheese. Select nutritional yeast for creating a cheesy flavor profile without dairy products.
• Gluten-Free Adaptation: Ensure chicken stock is certified gluten-free. Verify all spices and seasonings are gluten-free certified. Double-check ingredient labels to prevent cross-contamination.
• Low-Sodium Option: Use low-sodium chicken stock. Reduce added salt and replace Tajín with fresh herbs like oregano and thyme. Control sodium levels by measuring seasonings carefully.

FAQs

• Is Mexican Street Corn Soup spicy?

The heat level depends on the jalapeño and chili powder you use. You can control the spiciness by removing jalapeño seeds or reducing chili powder for a milder version.

• Can I make this soup vegetarian?

Absolutely! Replace chicken with extra corn, add black beans, or use vegetable stock instead of chicken stock. The core flavors will remain delicious and authentic.

• What type of corn works best for this recipe?

Fire-roasted corn is ideal for creating that classic Mexican street corn flavor. If unavailable, fresh or frozen corn kernels work well. Grilling corn before adding gives an extra smoky dimension.

• Do I need special equipment to make this soup?

No special equipment required. A large pot or Dutch oven, basic kitchen utensils like a knife and cutting board, and two forks for shredding chicken are all you’ll need to create this comforting soup.

Why Mexican Street Corn Soup Is a Hit

• Quick and Easy Comfort: Whip up a hearty Mexican-inspired soup that delivers bold flavors with minimal kitchen effort, perfect for busy weeknights or when craving something deliciously satisfying.
• Customize Your Spice: Adjust the heat level by controlling jalapeño and chili powder amounts, making this soup adaptable for different taste preferences and spice tolerances.
• Protein-Packed Meal: Loaded with tender chicken and fire-roasted corn, this soup provides a nutritious one-pot meal that keeps you full and energized without complicated cooking techniques.
• Crowd-Pleasing Flavor Explosion: Combines classic Mexican street corn elements with creamy, zesty ingredients like Tajín, lime juice, and queso fresco, creating an irresistible dining experience that will impress family and friends.

Key Ingredients for Corn Soup

• Chicken Breasts: Tender white meat that soaks up all the delicious Mexican flavors.
• Corn: Fire-roasted kernels that bring sweet and smoky goodness to the soup.
• Red Onion, Jalapeño, Green Chiles: Spicy and sharp additions that create a vibrant base.
• Garlic: Tiny flavor powerhouse that adds depth to the dish.
• Sour Cream: Creamy element that smooths out the soup's spiciness.
• Monterey Jack Cheese: Mild and melty cheese that adds richness.
• Queso Fresco: Crumbly cheese that provides a fresh topping.
• Chicken Stock: Flavorful liquid that forms the soup's foundation.
• Tajín, Cumin, Chili Powder: Spice blend that gives authentic Mexican street corn taste.
• Salt, Black Pepper: Essential seasonings that enhance overall flavor.
• Lime Juice: Bright citrus touch that brings freshness.
• Cilantro: Fresh herb that adds a classic Mexican garnish.

How to Make Street Corn Soup

Step 1: Sizzle Aromatics

Heat olive oil in a large pot over medium-high heat.

Toss in diced red onion and jalapeño, cooking until onions turn soft and translucent.

Add minced garlic and cook briefly until its aroma fills the kitchen.

Step 2: Build Flavor Foundation

• Chicken breasts
• Fire-roasted corn
• Diced green chiles

Sprinkle in Tajín, cumin, chili powder, salt, and black pepper to create a robust flavor profile.

Step 3: Develop Soup Base

Pour chicken stock into the pot and bring the mixture to a rolling boil.

Reduce heat, cover, and let simmer for 25 minutes.

This allows chicken to cook completely and ingredients to blend harmoniously.

Step 4: Prepare Chicken

Remove chicken breasts from the pot.

Shred into tender bite-sized pieces using two forks.

Return shredded chicken back into the simmering soup.

Step 5: Create Creamy Texture

• Sour cream
• Shredded Monterey Jack cheese
• Lime juice
• Chopped cilantro

Let the soup simmer on low heat for 3 minutes, allowing ingredients to meld and create a luxurious, creamy consistency.

Step 6: Finish and Serve

Ladle soup into bowls.

Top with crumbled queso fresco for an authentic Mexican street corn experience.

Enjoy immediately while hot and steamy.

Tips for Rich, Creamy Corn Flavor

• Adjust jalapeño quantity to control soup's spiciness, removing seeds for milder flavor or adding extra for more kick.
• Swap chicken with rotisserie chicken, shredded turkey, or plant-based alternatives like tofu for dietary flexibility.
• Add cheese gradually and stir continuously to prevent clumping and ensure smooth, creamy texture throughout the soup.
• Use fire-roasted corn for deeper, smoky character, or char fresh corn kernels on a skillet before adding to intensify natural sweetness.
• Refrigerate soup in airtight container for up to 3-4 days, noting cream-based soups might separate slightly when reheated, so stir well before serving.

Mexican Street Corn Soup Recipe

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4.6 from 27 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Creamy Mexican street corn soup blends smoky, zesty flavors with sweet corn kernels, bringing authentic street food charm directly to your kitchen. Warm spices and charred corn create a comforting bowl that celebrates Mexico’s rich culinary heritage while delivering pure, delicious satisfaction.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 (1/2 ounces) boneless, skinless chicken breasts

Vegetables and Corn:

• 1 small red onion, diced
• 1 medium jalapeno, seeded and diced
• 3 cloves garlic, minced
• 1 (1/2 ounces) package fire-roasted frozen corn (or fresh corn)
• 1 (4 ounces) can diced green chiles

Seasonings and Dairy:

• 1 tablespoon Tajin seasoning
• 2 teaspoons ground cumin
• 2 teaspoons chili powder
• 1/2 teaspoon table salt
• 1/4 teaspoon finely ground black pepper
• 1 tablespoon olive oil
• 4 cups (32 ounces) 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
• 1/2 cup crumbled queso fresco
• Juice of 1 lime
• 1/4 cup chopped cilantro

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Instructions

1. Heat olive oil in a spacious cooking vessel over medium-high temperature, introducing diced red onion and jalapeño. Allow vegetables to soften and become translucent, releasing their aromatic essence for approximately 3-4 minutes.
2. Incorporate minced garlic and briefly toast until fragrant, creating a robust flavor foundation for the soup.
3. Layer in chicken breasts, fire-roasted corn, and green chiles into the simmering mixture. Generously season with Tajín, cumin, chili powder, salt, and ground black pepper to enhance the Mexican-inspired profile.
4. Pour chicken stock into the pot, elevating the liquid to a rolling boil. Immediately reduce heat, cover, and allow ingredients to gently simmer and meld together for 25 minutes, ensuring chicken reaches perfect tenderness.
5. Extract chicken breasts from the liquid and methodically shred into delicate, bite-sized morsels using two forks. Reintroduce shredded meat back into the soup.
6. Transform the soup’s texture by stirring in sour cream, creating a luxurious, velvety consistency. Fold in Monterey Jack cheese, fresh lime juice, and chopped cilantro.
7. Allow soup to rest on low heat for an additional 3 minutes, enabling flavors to harmonize and ingredients to integrate seamlessly.
8. Serve in individual bowls, crowning each portion with crumbled queso fresco for a traditional Mexican street corn presentation.

Notes

• Swap jalapeños with bell peppers for a milder version that kids will enjoy.
• Add extra protein by including black beans or diced rotisserie chicken for quick preparation.
• Use Greek yogurt instead of sour cream to reduce fat and boost protein content for health-conscious eaters.
• Customize heat levels by adjusting chili powder and jalapeño quantities to suit different spice tolerances.

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Dinner, Appetizer
• Method: Sautéing
• Cuisine: Mexican

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 5 g
• Sodium: 750 mg
• Fat: 25 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 37 g
• Fiber: 4 g
• Protein: 27 g
• Cholesterol: 90 mg