Name: Mexican Street Corn Soup Recipe
Prep time: 15 min
Cook time: 33 min
Total time: 48 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· 4.8 from 62 reviews

If you love everything about Mexican street corn but want a cozy, heartwarming bowl to curl up with, I’m about to introduce you to the Mexican Street Corn Soup Recipe that’s just bursting with flavor. It’s creamy, slightly spicy, packed with smoky corn goodness, and so easy to whip up any night of the week. Trust me, once you make this, it’ll become your go-to comfort soup!

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Why This Recipe Works

Perfect Balance of Flavors: The smoky fire-roasted corn pairs brilliantly with creamy sour cream and tangy lime, creating layers of taste that satisfy every craving.
Simple Ingredients, Big Impact: With staple pantry spices like cumin and chile powder, plus fresh aromatics, this soup is surprisingly easy yet flavorful.
Comfort Food with a Kick: The subtle heat of jalapeño and Tajín seasoning gives it a gentle spice that warms you up without overwhelming.
Customizable & Quick: You can swap in Greek yogurt or tweak spice levels, and it cooks up in under an hour – perfect for weeknights or casual dinner parties.

The image shows a white bowl filled with creamy soup that has a light orange color with small green herb specks. The top layer includes shredded white chicken pieces, yellow corn kernels, and small bits of white cheese, all sprinkled with chopped green herbs. A silver spoon rests inside the bowl on the right side. In the background, there is a white plate with grilled corn topped with white cheese and some green herbs, as well as lime wedges and a small bowl with chopped green herbs, all on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients & Why They Work

Every ingredient in this Mexican Street Corn Soup Recipe plays a role in building that rich, layered flavor profile we all dream about when imagining Mexican street corn—just transformed into a slurpy, cozy soup. Let me walk you through why each one is a must-have and what to look for when shopping.

Olive oil: The base for sautéing veggies, it adds a nice fruitiness that pairs well with the spices.
Red onion: Adds subtle sweetness and depth; I prefer red for its color and mild flavor.
Jalapeño: Brings gentle heat; adjust based on your spice tolerance, and don’t forget to remove seeds for milder soup.
Garlic: Minced fresh garlic packs essential savory notes you just can’t skip.
Chicken breasts: Tender protein that soaks up the soup’s flavor, keeping it hearty and filling.
Fire-roasted corn: The secret star—this smoky corn flavor is what gives the soup its authentic street corn vibe. If you can’t find fire-roasted frozen corn, fresh grilled corn works beautifully.
Diced green chiles: Adds a mild, earthy heat and a bit of tang to brighten the soup.
Tajín seasoning: This classic chili-lime-salt blend enhances every bite with tang and spice.
Ground cumin & chile powder: These spices add warmth and complexity, making the soup truly Mexican-inspired.
Salt & black pepper: Essential to bring out all these delicious flavors.
Chicken stock: A flavorful base that ties everything together; low-sodium is best so you can control saltiness.
Sour cream or full-fat Greek yogurt: Adds luscious creaminess and a slight tang that balances the spices.
Monterey Jack cheese: Melts perfectly into the soup, giving a mild cheesy richness.
Lime juice: Injects fresh zing and brightness to elevate the soup’s flavor.
Cilantro: Fresh herb aroma that finishes the soup with a punch of green freshness.
Queso fresco: Crumbled over top for a salty, crumbly texture contrast; the garnish that makes it feel authentic.
Lime wedges: Serve on the side so everyone can add a splash of citrus as they like.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love experimenting with this Mexican Street Corn Soup Recipe depending on my mood or what I have on hand. Feel free to tweak it to suit your taste—I promise it’s pretty forgiving and endlessly adaptable.

Variation: Sometimes I swap out the chicken for shrimp or make it fully vegetarian with veggie stock and omit meat altogether; it still tastes fantastic.
Dairy-Free Option: Use coconut yogurt or cashew cream instead of sour cream for a creamy, plant-based version.
Spice Level: If you’re spice shy, reduce or leave out the jalapeño and chill powder, or add more if you love heat.
Seasonal Twist: During summer, fresh grilled corn is unbeatable, but frozen works year-round for convenience.

Step-by-Step: How I Make Mexican Street Corn Soup Recipe

Step 1: Sauté the Aromatics

Heat the olive oil in your favorite large pot or Dutch oven on medium-high—this will be your flavor base. Add diced red onion and minced jalapeño, and stir occasionally until the onions soften and look translucent, which takes about 3 to 4 minutes. Then toss in the garlic and cook for just 30 more seconds. Don’t let the garlic burn; it should just turn fragrant.

Step 2: Add the Chicken and Corn Goodness

Next, nestle in your chicken breasts right into the pot with the aromatics. Pour in the fire-roasted corn and diced green chiles. Sprinkle the Tajín seasoning, ground cumin, chile powder, salt, and black pepper evenly over everything, giving it a gentle stir to combine—this is where the magic starts to happen.

Step 3: Simmer and Shred

Pour in the chicken stock and bring the whole pot to a rolling boil. Once it’s bubbling, lower the heat to maintain a gentle simmer. Cover the pot and let it cook for 25 minutes. During this time, the chicken will cook through and all those smoky, spicy flavors meld beautifully. After that, remove the chicken breasts, shred them into bite-sized pieces using two forks, then stir them back into the pot.

Step 4: Cream It Up & Finish

Lower the heat to the lowest setting and stir in the sour cream (or Greek yogurt), shredded Monterey Jack cheese, fresh lime juice, and chopped cilantro. Let the soup gently simmer for another 3 minutes so the cheese melts and the flavors fully combine. Keep the heat low—you don’t want the dairy to curdle; just warm it through.

Step 5: Serve with Love

Ladle the soup into bowls and generously top each serving with crumbled queso fresco, extra cilantro, and a lime wedge on the side. The fresh toppings add texture and that signature street corn vibe that makes every spoonful sing.

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Tips from My Kitchen

Fire-Roasted Corn Hack: If you can’t find fire-roasted frozen corn, grill fresh corn on the cob until charred, then cut kernels off for the best smoky flavor.
Don’t Overheat Dairy: Adding sour cream or yogurt on low heat prevents curdling and keeps your soup luxuriously creamy.
Shred Chicken While Warm: Shred your chicken right after cooking to keep it tender and juicy before adding it back to the soup.
Adjust Spices Gradually: Taste as you go — sometimes a little extra Tajín or lime juice makes all the difference for your perfect bowl.

How to Serve Mexican Street Corn Soup Recipe

A white bowl filled with creamy chicken corn soup, showing shredded white chicken and bright yellow corn kernels mixed in a light orange broth with green herbs scattered throughout; a silver spoon rests inside the bowl. Near it, a white plate holds three grilled corn on the cobs with charred edges, topped with white cheese and sprinkled with reddish seasoning. Around these are small white bowls, one with chopped green herbs and another with crumbly white cheese, along with lime wedges placed directly on the white marbled surface. Fresh sprigs of green cilantro add color near the plate. The scene is bright and clean, with a white and black striped cloth partially visible on the corner. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I can’t recommend enough topping this soup with crumbled queso fresco—the slight saltiness and crumbly texture contrast beautifully with the creamy broth. A handful of fresh chopped cilantro and a few lime wedges on the side really brighten the bowl up. Sometimes, I even sprinkle a pinch of extra Tajín on top for an added kick that wakes up your taste buds.

Side Dishes

This soup stands strong on its own, but when I’m feeling a bit extra, I serve it alongside warm corn tortillas or a fresh avocado salad. Sometimes a simple Mexican street corn salad pairs perfectly if you want a crunchier sidekick. You could also round out the meal with some refried beans or cilantro-lime rice if you want a heartier dinner.

Creative Ways to Present

For a festive night in, I like to serve this soup in mini cast iron skillets or sturdy soup mugs, garnished with edible flowers or microgreens for color. You can even transform it into a creamy dip by reducing the broth slightly and serving with tortilla chips for a fun party twist. Trust me, your guests will love it!

Make Ahead and Storage

Storing Leftovers

I usually store leftover Mexican Street Corn Soup in an airtight container in the fridge for up to 3 days. The flavors deepen overnight, which is always a win. Just give it a good stir before reheating because the cheese and sour cream sometimes separate a bit as it cools.

Freezing

Freezing this soup is possible but I recommend freezing before adding the sour cream and cheese. Dairy can sometimes separate after thawing, so add them fresh when reheating. Simply thaw overnight in the fridge and reheat gently.

Reheating

I gently reheat leftovers on the stove over low heat, stirring often to keep things creamy. If the soup seems a bit thick, I add a splash of chicken stock or water to loosen it up without losing flavor.

FAQs

Can I make this Mexican Street Corn Soup Recipe vegetarian or vegan?

Absolutely! Swap the chicken stock for vegetable broth and omit the chicken. Use a plant-based sour cream or cashew cream and vegan cheese or nutritional yeast in place of dairy products, and you’ve got a hearty, vegan-friendly version.
What if I can’t find fire-roasted corn?

No worries! You can grill fresh corn on the cob over high heat to get that charred flavor, then slice off the kernels. Alternatively, sear fresh kernels in a cast iron skillet until slightly blackened. Both methods replicate that smoky essence well.
Can I prepare this soup ahead of time?

Yes, you can prep and even cook it completely a day ahead. Just be sure to store it well in the fridge and add fresh toppings when serving for best texture and flavor.
How spicy is this Mexican Street Corn Soup Recipe?

The soup has a gentle heat from jalapeño and Tajín seasoning, but it’s not overwhelmingly spicy. You can always adjust the jalapeño amount or remove seeds to lessen the heat, or add more chili powder if you want it spicier.

Final Thoughts

This Mexican Street Corn Soup Recipe is truly one of my favorite ways to enjoy those bold, smoky street corn flavors in a cozy, comforting bowl. It’s easy enough to make on a weeknight but special enough to impress guests, and I hope you find yourself coming back to it again and again. Once you taste that creamy, tangy, lightly spicy goodness with a squeeze of fresh lime, you’ll see why it’s a keeper. Give it a try and let me know how it becomes part of your kitchen rotation!