If you are craving a burst of vibrant flavors wrapped in a comforting bowl, you are going to love this Mexican Street Corn Soup – A Cozy Twist on a Classic Recipe. It’s a deliciously creamy, slightly spicy soup that captures all the charm of traditional Mexican street corn but transforms it into a heartwarming meal perfect for any season. With tender chicken, fire-roasted corn, and layers of smoky, tangy seasonings, this soup feels like a warm hug that brings the fiesta straight to your kitchen. Whether you’re cooking for family or friends, this recipe is sure to become a beloved staple you’ll turn to again and again.
Ingredients You’ll Need
The magic behind this Mexican Street Corn Soup comes from a handful of simple yet essential ingredients, each contributing its own texture, flavor, and authentic flair. These basics work together beautifully to create a creamy, tangy, and slightly smoky profile that feels both nourishing and indulgent.
- 1 tbsp olive oil: This helps to sauté the aromatics and adds a subtle richness without overpowering the soup.
- 1 small red onion, diced: Brings a mild sweetness and a bit of crunch in the base.
- 1 medium jalapeño, diced: Adds just the right kick of heat to balance the creaminess.
- 3 cloves garlic, minced: Gives that unmistakable depth and warmth to the soup’s flavor.
- 2 skinless, boneless chicken breasts: Provides tender protein that soaks up all the wonderful spices.
- 1 package (12 oz.) fire-roasted frozen corn (or fresh corn): This is the star ingredient, giving that iconic smoky sweetness.
- 1 can (4 oz.) diced green chiles: Adds subtle heat and complexity without overpowering.
- 1 tbsp Tajín seasoning: A zesty Mexican seasoning that brightens up each spoonful with chili, lime, and salt.
- 2 tsp ground cumin: Provides earthy warmth essential in Mexican cuisine.
- 2 tsp chili powder: Deepens the smoky spice profile in the soup.
- ½ tsp table salt: Balances all the flavors perfectly.
- ¼ tsp finely ground black pepper: Adds a gentle heat and complexity.
- 4 cups chicken stock (or low-sodium broth): Forms the flavorful base for the entire soup.
- 2 cups full-fat sour cream (or Greek yogurt): Gives the soup its creamy, tangy body.
- ½ cup shredded Monterey Jack cheese: Melts into the soup, enriching the texture and flavor.
- Juice of one lime: Brings brightness and acidity to perfectly balance the creaminess.
- ¼ cup chopped cilantro: Fresh herbaceous notes for a fresh, lively finish.
- ½ cup crumbled queso fresco: The perfect garnish, adding a mild salty creaminess on top.
- Lime wedges and additional chopped cilantro: For serving and extra garnish.
How to Make Mexican Street Corn Soup – A Cozy Twist on a Classic Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil in a large pot over medium-high heat. Toss in the diced onion and jalapeño and cook them gently for 3 to 4 minutes until they’re softened and translucent. This step releases a wonderful base of fragrant sweetness and that lovely spicy hint from the jalapeño. Then, stir in the minced garlic and sauté for just 30 seconds to ensure it doesn’t burn but releases its irresistible aroma.
Step 2: Add Key Ingredients and Spices
Next, it’s time to build the heart of the soup. Add in the chicken breasts, fire-roasted corn, and diced green chiles. Sprinkle on the Tajín, cumin, chili powder, salt, and pepper. These seasonings are critical, weaving together layers of warmth, smokiness, and a hint of citrus that make the soup unforgettable. Give everything a good stir to blend those flavors perfectly.
Step 3: Simmer the Soup
Pour in the chicken stock and bring the pot to a boil. Once bubbling, reduce the heat to low, cover it, and let the soup simmer for 25 minutes. This gentle cooking time allows the chicken to become tender and soak up all the vibrant spices while melding the flavors of corn and chiles throughout the broth.
Step 4: Shred the Chicken and Stir in Creamy Ingredients
After simmering, remove the chicken breasts and shred them using two forks – it’s a satisfying little step that tells you the soup is getting close! Return the shredded chicken to the pot. Now, gently stir in the sour cream, Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let everything simmer for another 3 minutes so that the cheese melts beautifully and the soup turns luxuriously creamy.
Step 5: Serve and Garnish
Dish out the hot soup into bowls and top with crumbled queso fresco, which adds a cool, salty contrast. Serve alongside lime wedges and extra chopped cilantro for guests to customize each spoonful with an extra burst of brightness and freshness. Every bite is a balance of creamy, smoky, tangy, and spicy that makes this Mexican Street Corn Soup – A Cozy Twist on a Classic Recipe so special.
How to Serve Mexican Street Corn Soup – A Cozy Twist on a Classic Recipe
Garnishes
To elevate your serving game, garnish with fresh cilantro, crumbled queso fresco, and a generous squeeze of lime juice. These finishing touches add pops of freshness and tang that complement the creamy soup perfectly. For a little extra crunch, you can even sprinkle some crushed tortilla chips, which also add a fun textural twist.
Side Dishes
This soup pairs wonderfully with simple sides like warm corn tortillas or crusty bread to soak up every delicious drop. For a heartier meal, serve it alongside a light avocado salad or a fresh tomato salsa to keep the meal bright and balanced without overwhelming the pronounced flavors of the soup.
Creative Ways to Present
For a festive dinner party, consider serving the soup in small, hollowed-out mini pumpkins or bread bowls for a unique and cozy presentation. You could also offer a DIY garnish bar with options like extra cheese, jalapeños, sour cream, and chopped herbs, letting guests personalize their bowls for a fun interactive experience.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Mexican Street Corn Soup – A Cozy Twist on a Classic Recipe, simply transfer it to an airtight container and refrigerate. It will stay fresh and flavorful for up to 3 days, making it perfect for quick lunches or easy dinners during a busy week.
Freezing
This soup freezes beautifully! Cool it completely before pouring into freezer-safe containers. It’s best to freeze without the fresh cilantro garnish, which you can add in after reheating. When kept properly, the soup will last up to 3 months in the freezer without losing any of its delicious flavors.
Reheating
To reheat, gently warm the soup on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or water if it’s too thick. Avoid boiling, as this can cause the sour cream to curdle and change the texture. Once warmed through, add fresh cilantro and serve immediately.
FAQs
Can I make this soup vegetarian?
Absolutely! To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken stock. You can add extra corn or beans for protein and texture.
Can I substitute sour cream with Greek yogurt?
Yes, plain full-fat Greek yogurt works wonderfully as a tangy and creamy alternative to sour cream. Just be sure to add it towards the end of cooking and avoid boiling to prevent curdling.
Is fire-roasted corn necessary?
While fire-roasted corn adds a smoky depth that is truly authentic, if you can’t find it, fresh or frozen corn will work just fine. You might want to add a pinch of smoked paprika to replicate some of that smoky flavor.
How spicy is this soup?
The heat is moderate thanks to the jalapeño and chili powder but can be adjusted. Removing the seeds from the jalapeño or using mild green chiles will mellow it out, while adding extra jalapeños or a dash of cayenne can ramp up the heat.
Can I prepare this recipe in a slow cooker?
Definitely! After sautéing the aromatics, transfer everything to a slow cooker and cook on low for 4 to 6 hours. Add the sour cream, cheese, lime juice, and cilantro at the end to preserve their freshness.
Final Thoughts
If there’s ever a perfect time to bring together the bright zest of Mexican street corn with the warming comfort of soup, it’s now. This Mexican Street Corn Soup – A Cozy Twist on a Classic Recipe is more than just a meal; it’s a celebration in a bowl that invites you to share warmth and flavor with those around you. Trust me, once you try it, it will quickly become a cherished favorite for countless cozy nights.
Print
Mexican Street Corn Soup – A Cozy Twist on a Classic Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Description
This Mexican Street Corn Soup is a comforting and flavorful twist on the classic Mexican street corn, featuring tender chicken, fire-roasted corn, and a creamy, zesty broth enhanced with traditional spices and fresh toppings like queso fresco and cilantro.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeño, diced
- 3 cloves garlic, minced
- 2 (12 oz.) skinless, boneless 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 chicken stock (or low-sodium broth)
- 2 cups full-fat sour cream (or Greek yogurt)
- ½ cup shredded Monterey Jack cheese
- Juice of one lime
- ¼ cup chopped cilantro
Toppings
- ½ cup crumbled queso fresco
- Lime wedges
- Chopped cilantro
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium-high heat. Add the diced red onion and jalapeño and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
- Add Main Ingredients and Spices: Add the chicken breasts, fire-roasted corn, and diced green chiles to the pot. Season the mixture with Tajín seasoning, ground cumin, chili powder, salt, and black pepper, stirring to combine all ingredients evenly.
- Simmer the Soup: Pour in the chicken stock and bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes, allowing the chicken to cook thoroughly and flavors to meld.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup pot, stirring to incorporate.
- Finish with Cream and Cheese: Stir in the full-fat sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Allow the soup to simmer another 3 minutes to meld flavors and warm the dairy ingredients.
- Serve and Garnish: Ladle the hot soup into bowls and top with crumbled queso fresco, additional lime wedges, and fresh chopped cilantro for garnish. Serve immediately for a cozy, flavorful meal.
Notes
- For a lighter version, substitute sour cream with Greek yogurt.
- Adjust the heat level by removing seeds from the jalapeño or adding extra if you prefer spicier soup.
- Tajín seasoning adds a tangy, slightly spicy flavor—if unavailable, a mix of chili powder, lime zest, and salt can be used instead.
- Use fresh corn in season for an even sweeter flavor.
- Leftovers can be refrigerated for up to 3 days; reheat gently to prevent curdling of the sour cream.
