Hearty Mexican Street Corn

This hearty Mexican street corn soup brings the beloved flavors of elote into a comforting bowl that satisfies like a meal. The combination of fire-roasted corn, tender chicken, and creamy broth creates a truly special dish that captures the essence of Mexican street food but in a spoonable form perfect for family dinners.

I first made this soup after returning from a trip to Mexico City where I fell in love with street corn. My family now requests this soup weekly, especially my teenagers who add extra Tajín to their bowls for that authentic street corn experience.

Ingredients

• Boneless skinless chicken breasts provide lean protein and become perfectly tender when simmered
• Fire roasted corn delivers that essential smoky char flavor that makes street corn so special
• Tajín seasoning brings the authentic lime chili flavor that defines elote
• Sour cream creates the signature creaminess reminiscent of the mayo coating on traditional street corn
• Queso fresco for garnishing adds that final authentic touch with its mild salty finish
• Red onion and jalapeño create the aromatic base with just the right amount of heat
• Monterey Jack cheese melts beautifully into the soup creating velvety richness
• Lime juice brightens all the flavors and cuts through the richness

Step-by-Step Instructions

Sauté the Aromatics

Heat olive oil in a Dutch oven over medium high heat until it shimmers. Add diced red onion and jalapeño, cooking until the onions become translucent and just begin to get golden edges about 3 to 4 minutes. This step builds the flavor foundation for the entire soup. Add the minced garlic and cook just until fragrant about 30 seconds being careful not to let it brown which would create bitterness.

Add Chicken and Seasonings

Place the whole chicken breasts directly into the pot followed by the fire roasted corn and green chiles. Sprinkle all the seasonings evenly across the top. This layering method allows the spices to bloom in the hot pot before being diluted by the broth.

Simmer the Soup

Pour in the chicken stock making sure all ingredients are fully submerged. Bring to a gentle boil then immediately reduce to a steady simmer. Cover with a lid slightly ajar and cook for exactly 25 minutes which perfectly cooks the chicken while allowing the corn to maintain some texture.

Shred the Chicken

Remove the chicken breasts to a cutting board and shred using two forks pulling in opposite directions. The chicken should pull apart easily but still remain moist. Return the shredded pieces to the pot distributing them evenly throughout the soup.

Make it Creamy

Reduce heat to low before stirring in the sour cream to prevent curdling. Add the shredded cheese in small handfuls allowing each addition to melt before adding more. Finally stir in the lime juice and cilantro which add brightness at the end of cooking to preserve their fresh flavors.

Garnish and Serve

Ladle the hot soup into warmed bowls and immediately top with crumbled queso fresco which will slightly melt into the soup. Add additional garnishes like extra cilantro lime wedges or a sprinkle of Tajín for that authentic street corn experience.

Bookmark

The Tajín seasoning is truly the secret ingredient that transforms this from a simple corn soup to an authentic Mexican street food experience. My grandmother who lived in Oaxaca for years always said the right seasoning makes all the difference, and this soup proves her right every time.

Adjusting the Heat Level

While this recipe creates a moderately spicy soup that most family members can enjoy, you can easily customize the heat level. For a milder version, remove all seeds and membranes from the jalapeño or substitute with a quarter of a green bell pepper. For those who enjoy more heat, keep some seeds or add a second jalapeño. Remember that heat builds as the soup simmers, so start conservatively if unsure about your preferred spice level.

Make It Your Own

This soup welcomes customization based on what you have available. No chicken? Substitute with black beans or pulled pork for equally delicious results. Vegetarians can skip the meat entirely and use vegetable broth for a satisfying meatless meal. The heart of this recipe is the corn and creamy base, so feel free to experiment with proteins and vegetables while keeping those elements consistent.

Serving Suggestions

Serve this soup with warm corn tortillas or crispy tortilla strips for textural contrast. A simple side salad with avocado and a lime vinaigrette complements the flavors perfectly. For a full Mexican inspired meal, pair smaller portions of this soup with chicken enchiladas or a fresh taco salad. The soup also makes an excellent starter for a dinner party featuring Mexican cuisine.

The History Behind the Bowl

Mexican street corn or elote has been a beloved street food throughout Mexico for generations. Traditionally served on the cob slathered with mayonnaise, cotija cheese, chili powder and lime, it represents the perfect combination of creamy, tangy, spicy and sweet flavors. This soup honors that tradition while transforming it into a complete meal. Street vendors throughout Mexico City and beyond have been perfecting these flavor combinations for centuries, and this soup brings those authentic tastes to your family table.

Your Questions Answered About This Recipe

→ Can I make this soup vegetarian?

Yes! Omit the chicken and substitute vegetable broth for chicken stock. For added protein, consider adding black beans or pinto beans. The soup will still have plenty of flavor from the fire-roasted corn, spices, and creamy elements.

→ What is Tajín seasoning and can I substitute it?

Tajín is a Mexican seasoning blend containing chili peppers, lime, and salt. If unavailable, substitute with a mixture of chili powder, lime zest, and salt. For similar flavor, you could also use a combination of paprika, cayenne, and lime zest.

→ How can I make this soup spicier?

To increase heat, leave the jalapeño seeds in when dicing, add a second jalapeño, incorporate a diced chipotle pepper in adobo sauce, or finish with a dash of your favorite hot sauce. Cayenne pepper or red pepper flakes also work well for adding heat.

→ Can I freeze this Mexican street corn soup?

Yes, but for best results, freeze the soup before adding the dairy components. When ready to eat, thaw completely, reheat, and then stir in the sour cream, cheese, and lime juice. This prevents the dairy from separating when frozen and reheated.

→ What can I serve with this soup?

This hearty soup pairs wonderfully with warm tortillas, a simple green salad, or Mexican cornbread. For a complete meal, serve with sliced avocado on top or guacamole and tortilla chips on the side. Lime wedges for extra squeezing are always a nice touch.

→ How long will leftovers keep in the refrigerator?

Stored in an airtight container, leftovers will keep for 3-4 days in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally to prevent the dairy from separating. The soup may thicken when stored, so add a splash of broth when reheating if needed.