Name: Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 1 tbsp. olive oil; 1 small red onion; 1 medium jalapeno; 3 cloves garlic, minced; 2 (12 oz.) skinless, boneless chicken breasts; 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; 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

Jump to Recipe

If you’ve ever strolled past a Mexican street corn stand, you know that irresistible blend of smoky, tangy, creamy flavors can stop you in your tracks. Imagine capturing all that joy in a cozy bowl! That’s what Mexican Street Corn Soup is all about—rich roasted corn, zesty spices, creamy cheese, and bright lime in every spoonful. With layers of flavor and satisfying textures, this soup turns humble ingredients into something truly spectacular. Whether you’re craving a simple weeknight comfort dish or want to wow your next dinner guests, this is a recipe you’ll come back to again and again.

Ingredients You’ll Need

The magic of Mexican Street Corn Soup comes from starting with just a handful of vibrant and easy-to-find ingredients. Each one plays a special role: bold heat, creamy richness, or a pop of color and freshness. Here’s what you’ll need to bring this flavorful dish together:

Olive oil: Helps all the flavors meld and gives the veggies a silky texture as they cook.
Red onion: Adds sweet-savory depth and a pop of color to your soup base.
Jalapeño: Gives that signature gentle heat; remove seeds for a milder soup or leave them in for a kick.
Garlic: Brings aromatic complexity that ties all the flavors together.
Chicken breasts: Offers a lean, protein-packed foundation, keeping the soup light but hearty.
Fire-roasted frozen corn: Delivers smoky sweetness and that essential street corn flavor with minimal prep.
Diced green chiles: Lends a mild, bright bite and authentic Mexican flair.
Tajín seasoning: Adds citrusy tang and chili spice, amping up the street corn vibe.
Ground cumin: Brings earthy, warming undertones that deepen the soup.
Chile powder: Infuses an extra layer of chili flavor that’s fragrant but not overwhelming.
Salt: Balances and elevates every ingredient in the pot.
Black pepper: Rounds out the flavor profile with gentle, sharp warmth.
Chicken stock: Forms a savory, sippable base for all the goodies you’ll add.
Sour cream or Greek yogurt: Swirled in at the end, this makes the soup ultra-creamy and rich.
Monterey Jack cheese: Melts smoothly for extra creaminess and a subtle cheesy bite.
Lime juice: Brightens and sharpens every flavor, giving you that signature street corn zing.
Cilantro: Perks up each spoonful with fresh, herby flavor and color.
Queso fresco: Crumbled on top, it’s salty, creamy, and perfect for finishing.
Lime wedges and chopped cilantro: The finishing touches for a burst of color and freshness right before serving.

How to Make Mexican Street Corn Soup

Step 1: Sauté Your Aromatics

Start by heating your olive oil in a large pot or Dutch oven over medium-high heat. Toss in your chopped red onion and jalapeño, and let them sizzle and soften, about three to four minutes. This first step unlocks their sweet and spicy flavors and gives your soup a wonderful foundation. When the onions look translucent, stir in the minced garlic for 30 more seconds—just long enough to wake up its aroma!

Step 2: Add the Main Ingredients

Now, add your chicken breasts right to the pot alongside the fire-roasted frozen corn and diced green chiles. Sprinkle in Tajín, cumin, chili powder, salt, and black pepper. Each of these spices is essential—they layer in smokiness, heat, tang, and a pinch of that classic street corn magic. Give everything a big stir so the chicken gets coated with all that seasoning!

Step 3: Pour and Simmer

Pour in your chicken stock to cover everything and give it a gentle stir. Bring the mixture to a boil, then lower the heat so it simmers calmly. Cover with a lid and let it all cook together for 25 minutes—this melds the flavors and cooks the chicken through until it’s juicy and tender.

Step 4: Shred the Chicken

Carefully lift the chicken breasts out of the pot (a pair of tongs works great!). Shred the meat into bite-sized pieces using two forks, then add it right back to the soup. Shredding helps every piece soak up those savory, spicy flavors and makes every spoonful hearty and satisfying.

Step 5: Stir in Creamy Goodness

Lower the heat so your soup is gently simmering, then stir in the sour cream, shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Just a couple minutes of gentle stirring will melt the cheese and make the whole soup luscious and creamy. The aroma at this stage is almost impossible to resist!

Step 6: The Grand Finish

Just before serving, ladle Mexican Street Corn Soup into bowls and top each with crumbled queso fresco, a few extra sprigs of cilantro, and lime wedges on the side. The garnishes might be simple, but they make every bite taste and look like a celebration.

How to Serve Mexican Street Corn Soup

Mexican Street Corn Soup Recipe - Recipe Image

Garnishes

Adding the right garnishes takes Mexican Street Corn Soup from delicious to unforgettable. Crumbled queso fresco gives each spoonful a creamy, salty pop, while extra chopped cilantro and fresh lime wedges provide color and bright flavor. Don’t skip these—they make the soup feel festive and true to its street food roots.

Side Dishes

This soup is wonderful on its own, but a few well-chosen sides make the meal even more special. Try serving with warm corn tortillas, a crisp salad tossed with avocado and radishes, or tortilla chips for crunch. A simple side of rice or black beans pairs perfectly too!

Creative Ways to Present

Turn Mexican Street Corn Soup into a dinner party star by serving it in colorful mugs or mini cocottes for an appetizer or light lunch. For a fun gathering, offer a toppings bar with extra queso fresco, hot sauces, and fun toppings like sliced jalapeños or pickled onions so guests can customize their bowls. The presentation is only limited by your imagination!

Make Ahead and Storage

Storing Leftovers

Leftover Mexican Street Corn Soup keeps beautifully in the refrigerator for up to three days. Store it in an airtight container to maintain its flavor and creamy texture. The seasonings meld and deepen overnight, so some claim it’s even tastier the next day!

Freezing

If you’d like to freeze your soup, skip the dairy until reheating—freeze the base without the sour cream and cheese, as they can change texture when thawed. Place the cooled soup in freezer-safe containers, leaving a little room at the top for expansion. It’ll keep well for up to two months.

Reheating

Gently reheat Mexican Street Corn Soup on the stovetop over low heat, stirring often to prevent scorching. If you’re reheating a dairy-free base, this is when you can swirl in the sour cream and cheese. Add a splash of broth if it’s too thick and don’t forget to re-garnish!

FAQs

Can I make Mexican Street Corn Soup vegetarian?

Absolutely! Swap in vegetable broth for the chicken stock and use hearty plant-based proteins like black beans or roasted tofu instead of chicken for a delicious meatless version. The flavors are still just as bold and satisfying.

Is this soup spicy?

The heat comes mostly from the jalapeño, Tajín, and chili powder, but you have total control. Remove jalapeño seeds and adjust the spices to your taste for a milder soup, or add extra chili powder if you love more heat.

Can I use fresh corn instead of frozen?

Yes! Fresh corn, especially if you give it a quick char on the grill or stovetop, amps up the flavor and adds extra sweetness. Simply cut the kernels off the cob and use them just like the frozen version.

What can I substitute for sour cream?

Full-fat Greek yogurt is a fantastic substitute and will still give your Mexican Street Corn Soup a creamy, tangy finish. For a dairy-free option, try your favorite unsweetened plant-based yogurt or cashew cream.

Can I make this soup in a slow cooker?

Definitely! Sauté your onions, jalapeño, and garlic first, then add everything (except the dairy and cheese) to the slow cooker, and cook on low for 4–5 hours. Stir in the creamy ingredients right before serving for the best texture.

Final Thoughts

If you’re ready for a soup that perks up dinnertime and brings a little fiesta spirit to your kitchen, you have to try Mexican Street Corn Soup. It’s vibrant, hearty, and truly comforting—just the kind of recipe you’ll want to share. Give it a go, and don’t forget the extra lime!

Mexican Street Corn Soup Recipe

★★★★★

4.8 from 15 reviews

Author: lilan
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delicious and comforting Mexican street corn soup that combines the flavors of roasted corn, chicken, and spices in a creamy broth, topped with fresh cilantro and queso fresco.

Instructions

Heat: Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes. Stir in the garlic and cook for another 30 seconds.
Add: Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
Pour: Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
Remove: Remove the chicken and shred it into bite-sized pieces, then return it to the pot.
Stir: Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
Serve: Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: Mexican