Mexican Street Corn Soup

Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Mexican
Ingredients: 1-2 Tablespoons olive oil; ½ cup onion, chopped; 3 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon chili powder; 1 teaspoon salt; ¼ teaspoon ground black pepper; 1 can (4 ounces) diced green chiles; 4 cups chicken stock; 1 package (12 ounces) fire roasted frozen corn; 1 cup sour cream; 2 cups shredded chicken; 1 cup Monterey jack cheese, pepper jack, or Mexican style, shredded; Juice of 1 lime; ¼ cup cilantro, chopped; Garnish: crumbled queso fresco, avocado, lime wedges, and cilantro

Last Sunday, after a fun-filled day exploring Manhattan's farmers market with Alex and Sarah, I craved something comforting yet quick to prepare. The Mexican Street Corn Soup became my go-to choice, bringing warmth and flavor straight to our cozy kitchen table. Known for its rich, creamy texture, and bursting with those signature street corn flavors, it's the soup that always brings our family together. Plus, with just a few simple ingredients and minimal prep, it’s ready in under half an hour - perfect for our busy city life. Check out my gluten-free lemon crinkle cookies for a sweet treat to follow.

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Why you'll love this recipe
Ingredients
Step-by-step instructions
Recipe tips & variations
Storage & reheating
FAQs
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Mexican Street Corn Soup

Why you'll love this recipe

This Mexican Street Corn Soup is a family favorite because it combines comforting warmth with vibrant flavors. It's quick (ready in 25 minutes), easily adaptable (you can tweak the spices), and the best part? Both Alex and Sarah give it rave reviews every time! Even Donald appreciates how satisfying and filling it is, making it a weeknight staple in our household.

Ingredients

1–2 Tablespoons olive oil
½ cup onion, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon salt
¼ teaspoon ground black pepper
1 can (4 ounces) diced green chiles
4 cups chicken stock
1 package (12 ounces) fire roasted frozen corn
1 cup sour cream
2 cups shredded chicken
1 cup Monterey jack cheese, pepper jack, or Mexican style, shredded
Juice of 1 lime
¼ cup cilantro, chopped
Garnish: crumbled queso fresco, avocado, lime wedges, and cilantro

Step-by-step instructions

Add 1-2 Tablespoons of olive oil to a large Dutch oven or pot and heat on medium-high. Add ½ cup chopped onion and cook until soft, about 3 minutes. Add 3 cloves minced garlic and cook for another 30 seconds.
Add 1 can of diced green chiles, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon salt, and ¼ teaspoon ground black pepper, along with 4 cups chicken stock. Bring the soup to a light simmer.
Add 1 package of fire roasted frozen corn to the soup. Do not stir the corn; add 1 cup sour cream on top and let it sit for a minute before stirring to prevent curdling.
Add 2 cups shredded chicken, 1 cup shredded cheese, ¼ cup chopped cilantro, and the juice of 1 lime. Stir until combined. Simmer for an additional 5 minutes or until hot.
Ladle into bowls and garnish with crumbled queso fresco, chopped cilantro, and a lime wedge.

Recipe tips & variations

Want to switch it up? Swap the shredded chicken for black beans to make it vegetarian or toss in some jalapeños for extra heat. If you're a cheese lover like Donald, feel free to increase the cheese for a richer flavor. And remember, using fire-roasted corn is essential for that smoky, authentic taste.

Storage & reheating

Store any leftover soup in an airtight container in the fridge for up to three days. When you're ready to enjoy it again, reheat slowly on the stove over medium heat, stirring occasionally to maintain that creamy texture. Adding a splash of chicken stock can help restore any lost moisture.

FAQs

Can I make Mexican Street Corn Soup without chicken?

Absolutely! Substitute the chicken with black beans or extra corn for a delicious vegetarian version.

What can I use instead of fire-roasted corn in Mexican Street Corn Soup?

Regular frozen corn works in a pinch, but for that unique smoky flavor, try roasting corn kernels in the oven before adding them to the soup.

How do I prevent the sour cream from curdling in Mexican Street Corn Soup?

Adding the sour cream on top of the hot soup and letting it sit before stirring helps prevent curdling. Stir gently to maintain that smooth consistency.

Can Mexican Street Corn Soup be made ahead or stored for later?

Certainly! This soup keeps well when stored properly in the refrigerator, making it a great make-ahead option for those busy weeknights.

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