Name: Mexican Street Corn Soup
Prep time: 10 min
Cook time: 20 min
Total time: 5 min
Ingredients: 4 cups of chicken broth; 2 cups of cooked, shredded chicken; 4 cups of corn (fresh, frozen, or canned); 1 cup of heavy cream; 1/2 cup of crumbled Cotija cheese; 1 diced onion; 3 minced garlic cloves; 2 tablespoons of butter; 1 teaspoon of chili powder; Fresh lime wedges for serving; Chopped cilantro for garnish; Salt and pepper to taste; Special Equipment:; A large soup pot; Immersion blender (optional for a creamier texture)

Mexican Street Corn Soup

There’s something about Mexican Street Corn Soup that just makes my family’s eyes light up. The flavors, inspired by elote, a popular Mexican street food, create an explosion of creamy, tangy, and slightly spicy goodness that is hard to resist. I remember the first time I made this soup: it was a chilly evening, and we were all craving something warm and comforting yet bursting with flavor. As the soup simmered, the house filled with the aroma of roasted corn and fresh lime, drawing my kids and husband into the kitchen.

My youngest couldn’t wait and kept asking if the soup was ready, while my husband leaned over, eyeing the soup pot with a smile. When we finally sat down to eat, I knew we had a new family favorite. This soup has the perfect blend of sweet corn, savory chicken, and a creamy broth, all topped with crumbled cheese, fresh cilantro, and a squeeze of lime. It’s quick to throw together, and the flavors are so rich, it tastes like you spent hours making it. What I adore most about this recipe is that it’s both indulgent and easy to adjust, making it ideal for a busy weeknight or a cozy weekend meal.

Questions I Often Get Asked About This Recipe:

Can I use frozen or canned corn?
Yes! Fresh corn adds a fantastic texture, but frozen or canned corn works beautifully and saves time.

Is there a vegetarian option?
Absolutely! You can skip the chicken and use vegetable broth instead. Adding extra vegetables, like diced zucchini or bell peppers, also makes a great variation.

How spicy is this soup?
It has a mild kick, but you can easily adjust the spice level. For more heat, add jalapeños or chili powder. To keep it mild, leave out the spicier elements.

Can I make this in advance?
Yes! This soup keeps well in the fridge for up to three days. Just reheat it on the stove and add more broth if it thickens too much.

What You Need to Make Mexican Street Corn Soup:

Ingredients:

4 cups of chicken broth

2 cups of cooked, shredded chicken

4 cups of corn (fresh, frozen, or canned)

1 cup of heavy cream

1/2 cup of crumbled Cotija cheese

1 diced onion

3 minced garlic cloves

2 tablespoons of butter

1 teaspoon of chili powder

Fresh lime wedges for serving

Chopped cilantro for garnish

Salt and pepper to taste

Special Equipment:

A large soup pot

Immersion blender (optional for a creamier texture)

How to Make It:

Sauté the Aromatics: In a large soup pot, melt the butter over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for another minute.

Add the Corn and Broth: Pour in the corn and chicken broth. Bring to a simmer and let it cook for 10-15 minutes to blend the flavors.

Blend (Optional): If you prefer a creamier texture, use an immersion blender to partially blend the soup. Leave some corn pieces whole for texture.

Add the Chicken and Cream: Stir in the shredded chicken and heavy cream. Season with chili powder, salt, and pepper. Simmer for another 5 minutes.

Serve and Garnish: Ladle the soup into bowls, top with crumbled Cotija cheese, chopped cilantro, and a squeeze of lime. Enjoy warm!

Tips:

Use Rotisserie Chicken: For a super quick meal, grab a rotisserie chicken and shred it. It saves time and adds incredible flavor.

Char the Corn: For an authentic, smoky taste, you can char the corn in a skillet before adding it to the soup.

Make It Dairy-Free: Swap out the heavy cream with coconut milk for a dairy-free version. It adds a subtle sweetness that pairs well with the corn.

Latest Reviews:

⭐️⭐️⭐️⭐️⭐️ “This soup is a total game-changer! My whole family devoured it, and it’s now in our regular dinner rotation.” – Sarah L.

⭐️⭐️⭐️⭐️ “I loved the flavors, but next time, I’ll add a bit more spice. Still, a great, easy recipe for busy nights!” – Mike J.

⭐️⭐️⭐️⭐️⭐️ “Made this for a dinner party, and everyone raved about it. So delicious and comforting!” – Emily K.

⭐️⭐️⭐️⭐️ “Super easy and tasty, but I think I’ll add more lime juice next time. Love how customizable it is!” – Rachel P.

⭐️⭐️⭐️⭐️⭐️ “Perfect for a chilly evening! I used frozen corn, and it turned out amazing. Highly recommend!” – Jenna M.

Printable Recipe:

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