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Mexican Street Corn Soup

Mexican Street Corn Soup: A Bowl of Comfort with Bold Flavors

If you’ve ever had the joy of biting into a warm cob of Mexican street corn—known as elote—you already know the magic it carries. Sweet kernels charred to perfection, coated with creamy toppings, dusted in spices, and finished with a squeeze of lime—it’s a flavor explosion that’s both comforting and vibrant. Now imagine all of that goodness transformed into a steaming bowl of soup. That’s exactly what Mexican Street Corn Soup brings to the table: the spirit of a beloved street snack turned into a cozy, spoonable masterpiece.

The base of this soup is fire-roasted corn, which gives every bite a smoky sweetness that feels like summer in a bowl. Layered with spices such as cumin, chili powder, and paprika, the flavor profile becomes bold yet balanced—warming enough for chilly evenings but bright enough to enjoy year-round. The broth carries a creamy richness, often from sour cream or Greek yogurt, that hugs the flavors together without overwhelming the natural sweetness of the corn.

What truly sets this dish apart is the finishing touch of Tajín seasoning. Its unique combination of chili, lime, and salt adds a tangy kick that elevates the soup from delicious to unforgettable. Topped with a crumble of queso fresco, a handful of cilantro, and maybe even an extra squeeze of lime juice, every spoonful bursts with layers of taste and texture.

This isn’t just a soup—it’s an experience. It’s the warmth of Mexican street food reimagined in a way that invites you to slow down, grab a bowl, and savor. Perfect for family dinners, casual get-togethers, or even meal prep, Mexican Street Corn Soup proves that comfort food can also be bold, colorful, and full of life.


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 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)
  • ½ cup shredded Monterey Jack cheese
  • Juice of one lime
  • ¼ cup chopped cilantro
  • ½ cup crumbled queso fresco


Instructions

1️⃣ Sauté the aromatics:

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the diced red onion and jalapeño, cooking until the onions soften, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.


2️⃣ Add chicken and seasonings:

Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and black pepper.


3️⃣ Simmer the soup:

Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook for 25 minutes, allowing the chicken to fully cook and the flavors to meld together.


4️⃣ Shred the chicken:

Remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.


5️⃣ Make it creamy:

Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let the soup simmer on low heat for another 3 minutes until everything is well combined and creamy.


6️⃣ Garnish and serve:

Ladle the soup into bowls and top with crumbled queso fresco. Garnis