Mexican Street Corn Soup

This Mexican Street Corn Soup is a delightful twist on the classic elote, capturing all the vibrant and zesty flavors in a comforting bowl. Perfect for any occasion, this soup combines ease of preparation with the rich taste of street food. It’s a great choice for weeknight dinners or cozy gatherings with friends and family.

Why You’ll Love This Recipe

• Bold Flavors: This soup features a blend of spices that delivers a punch of taste in every spoonful.
• Easy to Prepare: With simple steps, you can have this delicious meal ready in under an hour.
• Versatile Ingredients: Use frozen or fresh corn based on availability, making it adaptable for any season.
• Comforting Meal: The creamy texture and warm ingredients create a soothing dish perfect for chilly evenings.
• Crowd-Pleaser: Great for serving at parties or family dinners, satisfying everyone from kids to adults.

Tools and Preparation

To make your cooking experience seamless, gather your essential tools before starting.

Essential Tools and Equipment

• Large pot or Dutch oven
• Knife and cutting board
• Measuring spoons
• Ladle
• Stirring spoon

Importance of Each Tool

• Large pot or Dutch oven: Essential for even cooking and allows ample space for all ingredients.
• Knife and cutting board: Necessary for chopping vegetables; having sharp tools speeds up prep time.
• Measuring spoons: Ensure precise measurements of spices, which is crucial for flavor balance.

Ingredients

Prepare these ingredients to create your flavorful Mexican Street Corn Soup:

For the Soup Base

• 1 tbsp. olive oil
• 1 small red onion, chopped
• 1 medium jalapeno, diced
• 3 cloves garlic, minced
• 2 (12 oz.) skinless, boneless chicken breasts

For the Flavor

• 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

For Creaminess and Garnish

• 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

How to Make Mexican Street Corn Soup

Step 1: Heat the Oil

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

Step 2: Add Chicken and Veggies

Add the skinless chicken breasts, fire-roasted corn, and diced green chiles into the pot. Season with Tajín seasoning, ground cumin, chile powder, table salt, and finely ground black pepper.

Step 3: Simmer the Soup

Pour in the chicken stock and bring it to a boil. Reduce heat to simmer; cover the pot and let it cook for 25 minutes.

Step 4: Shred Chicken

Remove the chicken from the pot after cooking. Shred it into bite-sized pieces using two forks or your hands, then return it to the pot with other ingredients.

Step 5: Add Creaminess

Stir in sour cream (or Greek yogurt), shredded Monterey Jack cheese, lime juice, and chopped cilantro into the soup mixture. Simmer on low heat for another 3 minutes until heated through.

Step 6: Serve

Serve your Mexican Street Corn Soup hot! Top each bowl with crumbled queso fresco, lime wedges, and additional chopped cilantro as desired. Enjoy this comforting dish!

How to Serve Mexican Street Corn Soup

This Mexican Street Corn Soup can be enjoyed in various ways to elevate your dining experience. Whether you’re serving it as a main dish or as an appetizer, these suggestions will enhance its rich, creamy flavors.

Top with Fresh Ingredients

• Chopped Cilantro: Adds a fresh and vibrant touch that complements the soup’s spices.
• Lime Wedges: A squeeze of lime juice brightens the flavors and adds a zesty kick.
• Queso Fresco: Crumbled on top for a creamy, tangy finish that evokes classic street corn.

Pair with Crunchy Elements

• Tortilla Chips: Serve alongside for a delightful crunch that contrasts the soup’s creaminess.
• Grilled Corn on the Cob: A perfect pairing that keeps with the corn theme and adds smoky flavor.
• Pico de Gallo: This fresh salsa brings additional texture and freshness to each spoonful.

How to Perfect Mexican Street Corn Soup

To achieve a delicious pot of Mexican Street Corn Soup, consider these helpful tips. They will ensure that your dish is bursting with flavor and has the perfect texture.

• Use Fresh Ingredients: Whenever possible, opt for fresh corn and herbs. Fresh produce can significantly enhance the soup’s taste.
• Adjust Spice Levels: Feel free to customize the heat by adding more or fewer jalapeños according to your preference.
• Blend for Creaminess: For an ultra-smooth soup, blend a portion of it before adding back the chicken. This creates a creamy consistency without extra dairy.
• Let it Simmer Longer: Allowing the soup to simmer longer can deepen the flavors even more. Just be sure not to overcook the chicken!
• Experiment with Toppings: Try adding avocado slices or pickled onions for different textures and flavors.

Best Side Dishes for Mexican Street Corn Soup

Complementing your Mexican Street Corn Soup with side dishes enhances your meal experience. Here are some delightful options that pair perfectly with this comforting soup.

1. Mexican Rice: Fluffy rice cooked with tomatoes and spices adds a hearty element.
2. Black Bean Salad: A refreshing mix of black beans, corn, bell peppers, and lime dressing for added protein and fiber.
3. Guacamole: Creamy avocado dip pairs well with tortilla chips and balances the soup’s spice.
4. Crispy Tostadas: These crunchy shells can be topped with beans or cheese for an additional bite-sized treat.
5. Roasted Vegetables: Seasonal veggies roasted until caramelized provide a sweet contrast to the savory soup.
6. Spicy Slaw: A crunchy cabbage slaw dressed in lime juice adds brightness and crunch to the meal.

Common Mistakes to Avoid

Making Mexican Street Corn Soup can be a delightful experience, but avoid these common pitfalls for the best results.

• Skipping the seasoning: Not using enough spices can lead to bland soup. Ensure you measure your Tajín, cumin, and chili powder accurately for a flavorful dish.
• Overcooking the chicken: Leaving chicken in the pot too long can make it tough. Cook it just until it’s done, then shred it and return it to keep it tender.
• Ignoring the broth quality: Using low-quality broth can affect the soup’s flavor. Opt for low-sodium chicken stock to enhance taste without excess salt.
• Not adjusting for consistency: If your soup is too thick or thin, adjust by adding more broth or letting it simmer longer. Aim for a creamy yet pourable texture.
• Neglecting garnishes: Skipping garnishes like queso fresco and cilantro can diminish presentation and taste. These add freshness and a burst of flavor that elevates the dish.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftover Mexican Street Corn Soup in an airtight container.
• It will keep well in the refrigerator for up to 3 days.

Freezing Mexican Street Corn Soup

• Use freezer-safe containers for storing soup.
• The soup can be frozen for up to 3 months; just remember to leave space at the top of the container as it expands.

Reheating Mexican Street Corn Soup

• Oven: Preheat to 350°F (175°C) and place the soup in an oven-safe dish covered with foil. Heat for about 20 minutes or until warmed through.
• Microwave: Pour into a microwave-safe bowl, cover loosely, and heat on medium power for 2-3 minutes, stirring halfway through.
• Stovetop: Heat gently in a saucepan over medium heat, stirring occasionally until hot.

Frequently Asked Questions

Here are some commonly asked questions about making Mexican Street Corn Soup.

How do I make my Mexican Street Corn Soup spicier?

Add more jalapeño or include some diced serrano peppers. You can also increase the amount of chile powder for an extra kick.

Can I use frozen corn instead of fresh?

Yes! Fire-roasted frozen corn is perfect for this recipe and adds great flavor without needing any prep.

What can I substitute for sour cream?

Greek yogurt is an excellent alternative that provides similar creaminess with added protein.

How do I make this Mexican Street Corn Soup vegetarian?

Replace chicken with plant-based protein like tofu or chickpeas and use vegetable broth instead of chicken stock.

How long does this soup last in the fridge?

Mexican Street Corn Soup will stay fresh in your refrigerator for up to 3 days when stored properly in an airtight container.

Final Thoughts

This Mexican Street Corn Soup offers a unique twist on traditional street food flavors, making it both comforting and exciting. Feel free to customize it with your favorite toppings or spice levels to suit your taste preferences!