As the sun begins to dip below the horizon and the air cools, there’s a certain charm that draws me to the kitchen. One particularly delightful evening, I found myself craving the vibrant flavors of the Mexican street corn that once delighted my taste buds on summer evenings. Thus, this comforting Mexican Street Corn Soup was born, marrying the sweet smokiness of grilled corn with zesty lime and vibrant spices.
Each spoonful delivers warmth as if wrapped in a cozy blanket, transporting you to bustling street corners filled with enticing aromas. Whether you are healing from a long day or simply looking for a clever way to elevate your dinner routine, this soup is not just a meal, but a celebration of flavors. Easy to prepare and customizable to suit your dietary needs, it’s your gateway to a comforting, hearty experience at home. So, let’s dive into this bowl of goodness and unleash the magic of Mexican cuisine in your kitchen!
Why is Mexican Street Corn Soup so special?
Comforting warmth: This soup wraps you in a blanket of flavors, making it the perfect companion for cool evenings.
Zesty brightness: Tangy lime juice and spices elevate the taste, creating a dish that’s both vibrant and comforting.
Quick and easy: With a simple preparation and minimal cooking time, you can enjoy this delicious meal on busy weeknights.
Versatile options: Customize with common substitutions or add ingredients like black beans for extra depth.
Crowd-pleasing delight: Whether for family, friends, or meal prep, this soup is sure to impress and satisfy! For an extra treat, serve alongside tortilla chips or a fresh salad for a complete meal.
Mexican Street Corn Soup Ingredients
For the Soup
- Olive oil – Adds richness and flavor to sauté vegetables; substitute with canola or avocado oil if preferred.
- Red onion – Provides sweetness and depth; yellow onion or shallots can be used as an alternative.
- Jalapeño – Adds heat and flavor; use bell pepper for a milder taste or omit for no heat.
- Garlic – Enhances flavor; fresh garlic is recommended for maximum potency.
- Skinless boneless chicken breasts – Main protein source adds texture; rotisserie chicken is a great time-saving substitute.
- Fire-roasted frozen corn – Delivers a smoky flavor; fresh grilled corn-on-the-cob is an excellent alternative.
- Diced green chiles – Contributes complexity and mild heat; for milder soup, simply omit or use fresh poblano.
- TajÃn seasoning – Provides a tangy spice; a mix of lime zest and chili powder can be an alternative.
- Ground cumin – Adds warm flavors; switch to coriander for a new aromatic experience.
- Chili powder – Adds depth and heat; adjust quantity to taste, or use smoked paprika for extra smokiness.
- Table salt & ground black pepper – Essential for enhancing flavors; adjust according to personal preference.
- Chicken stock or low-sodium chicken broth – Provides a flavorful base; vegetable stock can be used for a vegetarian version.
- Sour cream (or Greek yogurt) – Adds creaminess and tang; dairy-free options like cashew cream are great alternatives.
- Monterey Jack cheese – Melts beautifully for added creaminess; cheddar can substitute or omit for a dairy-free option.
- Lime juice – Brightens the flavor profile; lemon juice works in a pinch.
- Chopped cilantro – Offers freshness; omit if you prefer a non-herbal flavor.
- Crumbled queso fresco – Traditional creamy topping for serving; feta can be a substitute if needed.
- Lime wedges & chopped cilantro for garnish – Enhance both visual and flavor appeal; recommended but optional.
This tempting Mexican Street Corn Soup doesn’t just promise comfort; it invites you to explore a delightful culinary experience!
How to Make Mexican Street Corn Soup
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Heat olive oil: In a large pot, warm the olive oil over medium-high heat. Once shimmering, add the chopped red onion and jalapeño. Sauté for 3-4 minutes until both are soft and fragrant. Don’t rush this step; it builds the foundation of flavor.
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Add garlic and chicken: Toss in the minced garlic and cook for an additional 30 seconds, stirring constantly to avoid burning. Then, add the skinless boneless chicken breasts, fire-roasted corn, and diced green chiles. Season with TajÃn, cumin, chili powder, salt, and pepper.
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Pour in the stock: Next, pour in the chicken stock and bring the mixture to a lively boil. Once boiling, lower the heat, cover the pot, and let it simmer for 25 minutes. The aromas will fill your kitchen and make your tummy rumble!
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Shred the chicken: After simmering, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken back into the pot, stirring to combine all those wonderful flavors together.
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Mix in the creamy goodness: Stir in the sour cream, shredded Monterey Jack cheese, lime juice, and chopped cilantro. Let it simmer on low for another 3 minutes until everything is heated through and the cheese is melted.
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Serve and garnish: Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and more chopped cilantro. This not only adds flavor but also a lovely pop of color!
Optional: Serve with crispy tortilla chips for an extra crunch!
Exact quantities are listed in the recipe card below.
What to Serve with Mexican Street Corn Soup?
Dive into vibrant flavors and textures that complement your comforting soup beautifully!
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Tortilla Chips: Crispy and salty, they add a delightful crunch that contrasts with the creamy soup, perfect for scooping.
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Fresh Garden Salad: A crisp, refreshing salad with vinaigrette cuts through the richness, balancing out the warmth of the soup.
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Grilled Shrimp Tacos: These bright, zesty tacos bring a seafood twist as an extra protein, enhancing the Mexican flavors of the meal.
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Avocado Toast: Creamy avocado with a sprinkle of lime and salt provides a smooth texture that pairs seamlessly with the soup’s spices.
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Cornbread Muffins: Sweet and soft, cornbread muffins echo the sweet notes of corn in the soup while offering a cozy, hearty side.
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Margaritas: A refreshing cocktail with lime and tequila adds a festive flair, perfect for celebrating a bowl of deliciousness!
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Churros: End your meal with a sweet treat! These cinnamon-sugar doughnuts provide a lovely, crunchy contrast for a delightful dessert experience.
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Pickled Jalapeños: For those who love extra spice, these tangy toppings can be served on the side, enhancing each spoonful with bold flavor.
Mexican Street Corn Soup Variations
Customize your Mexican Street Corn Soup with these delightful twists and substitutions that spark creativity in your kitchen!
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Vegetarian: Omit the chicken and use vegetable broth for a deliciously hearty soup that retains all its comfort.
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Dairy-Free: Swap sour cream for cashew cream and omit cheese for a rich and creamy vegan alternative.
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Protein Boost: Add black beans for an extra protein kick and a lovely texture contrast, making your soup even more filling.
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Milder Heat: Replace jalapeño with sweet bell peppers for a delightful flavor that caters to those who prefer a milder kick.
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Smoky Addition: Stir in some smoked paprika for an extra layer of depth, reminiscent of slow-cooked flavors found in traditional recipes.
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Zesty Kick: Incorporate diced avocado for creaminess and a fresh pop, elevating your soup with colorful flair.
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Herbal Twist: Use fresh oregano or thyme in place of cilantro for a surprising dimension that complements the other flavors beautifully.
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Flavorful Broth: Experiment with Thai green curry paste in your chicken stock for a unique fusion twist that elevates the flavor profile to new heights.
With these variations, your Mexican Street Corn Soup can become a personalized masterpiece that delights both your taste buds and your loved ones!
Make Ahead Options
Preparing your Mexican Street Corn Soup ahead of time is a fantastic way to save on weeknight stress! You can chop the vegetables and sauté them in advance, up to 24 hours before serving. Simply refrigerate the sautéed mixture in an airtight container. The chicken can also be shredded and stored separately so that when you’re ready to enjoy the soup, all you need to do is reheat the sauté with the chicken, add the remaining ingredients (like broth, corn, and spices), and simmer for about 10 minutes until warm. This method keeps the flavors fresh while ensuring the soup remains just as delicious and comforting!
Expert Tips for Mexican Street Corn Soup
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Sauté with Care: Avoid overcrowding the pot when sautéing the onions and jalapeños. This ensures they caramelize nicely, enhancing the flavors of your Mexican Street Corn Soup.
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Use Fresh Corn: Whenever possible, opt for fresh corn instead of frozen for a superior taste. Grill your fresh corn for an extra smokiness that will elevate your soup.
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Adjust Heat Level: Customize the spice level by tweaking the amount of jalapeño and chili powder. Start with less, and gradually add more to find your perfect balance!
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Store Properly: Leftovers can be stored in airtight containers for up to 3 days. Reheat gently on the stovetop with a splash of broth to maintain the soup’s creamy texture.
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Creamy Alternatives: For a dairy-free option, consider using cashew cream instead of sour cream and omit the cheese. This keeps the comfort of the soup while accommodating dietary needs.
Storage Tips for Mexican Street Corn Soup
Room Temperature: This soup is best enjoyed hot and fresh, but if necessary, it can be kept at room temperature for up to 2 hours before refrigeration.
Fridge: Store any leftovers in airtight containers in the refrigerator for up to 3 days to keep the flavors fresh and rich.
Freezer: Mexican Street Corn Soup can also be frozen for up to 3 months. Allow it to cool completely before transferring to freezer-safe containers.
Reheating: To reheat, thaw your soup overnight in the refrigerator, then warm on the stovetop over low heat, adding a splash of broth to restore its creamy texture.
Mexican Street Corn Soup Recipe FAQs
What type of corn should I use for the best flavor?
Absolutely! For the best flavor, I recommend using fire-roasted frozen corn or, even better, fresh corn-on-the-cob that’s been grilled. The grilling adds a smoky depth that really elevates the dish and captures the essence of elote!
How should I store leftovers of Mexican Street Corn Soup?
Store any leftovers in airtight containers in the refrigerator for up to 3 days. If you’re refrigerating, remember to let the soup cool completely before sealing it. When reheating, I suggest warming it gently on the stovetop with a splash of broth to maintain that creamy texture.
Can I freeze Mexican Street Corn Soup for later?
Yes, you can freeze this soup! Just let it cool completely, then transfer it to freezer-safe containers. It can be stored for up to 3 months. To reheat, thaw it overnight in the fridge, then warm slowly on the stovetop over low heat, adding a splash of chicken or vegetable broth to restore creaminess.
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What should I do if the soup is too spicy for my liking?
If your soup turns out too spicy, don’t worry! You can balance it back by adding in more sour cream or cheese, which will mellow the heat. Additionally, incorporating more chicken stock or broth can dilute the spice level while keeping that comforting flavor.
Can I customize this recipe for dietary restrictions?
Very much so! This Mexican Street Corn Soup is versatile and can be made vegetarian by simply omitting the chicken and using vegetable broth instead. For vegan alternatives, try cashew cream instead of sour cream and omit the cheese. There are plenty of delicious ways to cater to various diets!
How should I select ripe ingredients for my Mexican Street Corn Soup?
When selecting corn, look for firm, bright yellow kernels without dark spots or blemishes. For peppers, choose ones that are firm, unblemished, and vibrant in color. Fresh garlic should be plump and dry with no signs of sprouting. Choosing fresh, ripe ingredients will significantly enhance the soup’s flavors!
Delicious Mexican Street Corn Soup: A Cozy Bowl of Comfort
Ingredients Â
Equipment
MethodÂ
- In a large pot, warm the olive oil over medium-high heat. Add the chopped red onion and jalapeño. Sauté for 3-4 minutes until soft and fragrant.
- Toss in the minced garlic and cook for an additional 30 seconds. Add the chicken breasts, fire-roasted corn, and diced green chiles. Season with TajÃn, cumin, chili powder, salt, and pepper.
- Pour in the chicken stock and bring to a boil. Lower the heat, cover, and let it simmer for 25 minutes.
- Carefully remove the chicken breasts, shred, and return to the pot.
- Stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Let it simmer on low for 3 minutes.
- Ladle the soup into bowls and top each serving with crumbled queso fresco, lime wedges, and more cilantro.