There’s something magical about the first bite of elote, that smoky, creamy, tangy explosion of charred corn, lime, and cotija cheese that just feels like summer evenings on a busy street corner. This Mexican Street Corn Soup takes all of that magic and folds it into a comforting, spoonable bowl. Think of it as a hug from your favorite street vendor, warm, bold, and impossible to stop eating.

Whether you grew up with elote or you’re just discovering it, this recipe brings together the same street-style energy in a simple, make-at-home way. It’s perfect for cozy nights, weekend gatherings, or when you just want something creamy and full of life.

Ingredients You’ll Need

Base & Aromatics

1 tbsp olive oil
1 small red onion, chopped
1 medium jalapeño, diced (remove seeds for less heat)
3 cloves garlic, minced

Protein & Veggies

2 (12 oz) skinless, boneless chicken breasts (or thighs for richer flavor)
1 (12 oz) package fire-roasted frozen corn (or 5 grilled corn cobs, kernels removed)
1 (4 oz) can diced green chiles

Seasonings & Spices

1 tbsp Tajín seasoning
2 tsp ground cumin
2 tsp chili powder
½ tsp salt
¼ tsp freshly ground black pepper

Liquid & Creamy Base

4 cups (32 oz) chicken stock or low-sodium chicken broth
2 cups full-fat sour cream (or Greek yogurt)
½ cup shredded Monterey Jack cheese
Juice of 1 lime
¼ cup chopped cilantro

Toppings

½ cup crumbled queso fresco
Extra cilantro and lime wedges for garnish

How to Make Mexican Street Corn Soup

Step 1: Build the Flavor Base

Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chopped onion and jalapeño; cook 3–4 minutes until softened. Stir in garlic and cook another 30 seconds — just until fragrant.

Step 2: Layer in the Good Stuff

Add chicken, corn, and green chiles. Season generously with Tajín, cumin, chili powder, salt, and pepper. Stir to coat everything in those smoky spices.

Step 3: Simmer Until Tender

Pour in chicken stock and bring to a boil. Reduce heat to low, cover, and simmer for about 25 minutes — long enough for the chicken to become tender and the flavors to meld beautifully.

Step 4: Shred and Return

Remove the chicken, shred it with two forks, and return it to the pot. Stir everything together.

Step 5: Make It Creamy

Turn the heat to low and stir in sour cream, Monterey Jack cheese, lime juice, and cilantro. Let it gently warm for about 5 minutes — don’t boil it, or the cream might split.

Step 6: Serve and Garnish

Ladle the soup into bowls and top with crumbled queso fresco, a sprinkle of Tajín, fresh cilantro, and lime wedges. Each spoonful should taste smoky, tangy, and perfectly cozy.

Tips & Tricks for the Perfect Elote Soup

Use full-fat dairy: It keeps the soup creamy without curdling.
No fire-roasted corn? Grill fresh corn or sauté frozen corn in a cast-iron skillet until lightly charred.
Adjust the spice: Skip jalapeño seeds or halve the chili powder for mild heat.
Make ahead: Store in the fridge up to 5 days; reheat gently over low heat. Avoid freezing — dairy doesn’t hold texture well.

Substitutions & Variations

Vegetarian: Skip the chicken and use vegetable stock. Add black beans or tofu for protein.
Vegan: Use coconut cream or cashew cream instead of sour cream; omit cheese or replace with vegan queso.
Instant Pot: Combine all ingredients except sour cream, cheese, lime, and cilantro. Pressure cook on High for 12 minutes, natural release, then stir in creamy ingredients at the end.
Add-ins: Try roasted poblano peppers, smoked paprika, or even a handful of black-eyed peas for Southern flair.

Frequently Asked Questions

Can I make this soup ahead of time?

Yes! It tastes even better the next day. Just reheat gently over low heat.

What if I don’t have Tajín?

Mix 1 tsp chili powder + ¼ tsp lime zest + a pinch of salt for a quick substitute.

Can I freeze it?

Not ideal — the sour cream may separate when thawed. Better to refrigerate and finish within 5 days.

How do I make it thicker?

Simmer uncovered for a few minutes, or stir in a spoonful of masa harina for extra body.

Nutrition Information (per serving)

Nutrient	Amount	% Daily Value*
Calories	465	—
Fat	31g	48%
Saturated Fat	13.7g	86%
Cholesterol	110mg	37%
Sodium	701mg	30%
Carbohydrates	21g	7%
Fiber	4.1g	17%
Protein	25g	50%
Vitamin C	18mg	22%
Calcium	309mg	31%

*Percent Daily Values are based on a 2000-calorie diet.

This Mexican Street Corn Soup is everything you love about elote, smoky corn, creamy lime-spiked sauce, and that salty crumble of cheese, turned into a soul-warming meal. It’s quick, comforting, and wildly satisfying.

So the next time you’re craving something cozy but full of character, grab a pot and a handful of corn, and make this bowl of street-food nostalgia come to life in your kitchen.

If you try it, leave a comment and let me know how it turned out, I’d love to hear your spin on it!