There’s something magical about turning a street food favorite into a comforting, heartwarming dish. This Elote-Inspired Creamy Corn Soup does just that, combining the smoky, tangy, and creamy flavors of Mexican street corn into a satisfying bowl of goodness. I remember the first time I recreated this recipe at home. The aroma of roasted corn and spices filled the kitchen, and my friend walked in with a smile, asking, “Are we having a fiesta?” That evening turned into an impromptu celebration, and this soup became a staple for cozy nights and gatherings alike.
Why You’ll Love This Elote Creamy Corn Soup
This soup brings together vibrant Mexican flavors in a way that’s simple yet indulgent. Here’s why it’s bound to be a hit:
Rich and Creamy: The combination of sour cream and Monterey Jack cheese creates a velvety texture that feels indulgent.
Smoky and Spicy: Fire-roasted corn, jalapeño, and spices like chili powder and cumin add depth and warmth to every spoonful.
Customizable: Whether you prefer it mild, spicy, vegetarian, or with extra toppings, this recipe adapts beautifully.
Comfort Food with Flair: It’s a dish that feels both familiar and exciting, perfect for weeknight dinners or entertaining guests.
Preparation Time and Serving Size
Prep Time: 15 minutes
Cook Time: 33 minutes
Total Time: 48 minutes
Servings: Serves 6
Ingredients You’ll Need for Elote Creamy Corn Soup
Main Ingredients
- Olive Oil: 1 tablespoon
- Red Onion: 1 small, diced
- Jalapeño: 1 medium, seeded and diced
- Garlic: 3 cloves, minced
- Boneless, Skinless Chicken Breasts: 2 (about 12 oz each)
- Fire-Roasted Corn Kernels: 12 oz (frozen or fresh)
- Diced Green Chiles: 1 can (4 oz)
- Tajín Seasoning: 1 tablespoon
- Ground Cumin: 2 teaspoons
- Chili Powder: 2 teaspoons
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Chicken Stock: 4 cups (32 oz)
Creamy and Cheesy Additions
- Sour Cream or Greek Yogurt: 2 cups
- Monterey Jack Cheese: ½ cup, shredded
- Lime Juice: From one lime
- Fresh Cilantro: ¼ cup, chopped
For Garnish
- Queso Fresco: ½ cup, crumbled
- Lime Wedges: For serving
Step-by-Step Instructions
Step 1: Sauté Aromatics
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced red onion and jalapeño, and sauté for 3–4 minutes until the onions are softened. Stir in minced garlic and cook for an additional 30 seconds until fragrant.
Step 2: Add Chicken and Vegetables
Place the chicken breasts into the pot, followed by the fire-roasted corn kernels and diced green chiles. Sprinkle the mixture with Tajín seasoning, ground cumin, chili powder, salt, and black pepper.
Step 3: Simmer the Soup
Pour in the chicken stock and bring the mixture to a boil. Reduce the heat to a simmer, cover the pot, and let it cook for 25 minutes. This allows the flavors to meld and the chicken to cook through.
Step 4: Shred the Chicken
Carefully remove the chicken breasts from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot, stirring to combine.
Step 5: Incorporate Creamy Elements
Stir in sour cream and shredded Monterey Jack cheese until fully melted and the soup achieves a creamy consistency. Add fresh lime juice and chopped cilantro, stirring gently to combine.
Step 6: Serve and Garnish
Ladle the soup into bowls. Garnish each serving with crumbled queso fresco and additional chopped cilantro. Serve with lime wedges on the side for an extra burst of citrus flavor.
Tips for Success of Elote Creamy Corn Soup
Fire-Roasted Flavor: If fire-roasted corn isn’t available, you can achieve a smoky flavor by searing regular corn kernels in a hot skillet until slightly charred.
Control the Heat: Remove the seeds from the jalapeño and adjust the amount of chili powder for a milder soup.
Thicker Soup: For a heartier texture, mash some of the corn with a potato masher before adding the creamy elements.
Vegetarian Option: Substitute the chicken with tofu, black beans, or extra vegetables like diced zucchini or bell peppers. Use vegetable stock instead of chicken stock.
Recipe Variations
Add Protein: Swap the chicken for shrimp or ground turkey for a different twist.
Make It Vegan: Use plant-based sour cream, vegan cheese, and a vegetable stock base. Skip the queso fresco garnish or replace it with a vegan alternative.
Spice It Up: Add a splash of hot sauce or extra diced green chiles for a fiery kick.
Top It Off: Experiment with toppings like avocado slices, crushed tortilla chips, or a dollop of guacamole.
Serving Suggestions of Elote Creamy Corn Soup
This soup is a meal in itself, but it pairs wonderfully with these side dishes:
Warm Tortillas: Serve with soft flour or corn tortillas for dipping.
Mexican Rice: A side of fluffy Mexican-style rice complements the soup’s bold flavors.
Simple Salad: A crisp salad with a zesty lime vinaigrette balances the creamy richness of the soup.
Storage and Reheating
Storage: Transfer leftovers to an airtight container and refrigerate for up to 5 days.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of chicken stock if the soup thickens too much.
Nutritional Information (Per Serving)
Calories: 465
Fat: 25g
Carbohydrates: 20g
Protein: 40g
Conclusion: A Fiesta in Every Spoonful
This Elote-Inspired Creamy Corn Soup is a celebration of bold flavors and comforting textures. The smoky corn, creamy broth, and zesty toppings come together to create a dish that’s both hearty and vibrant. Whether you’re enjoying it on a cozy night in or serving it at a gathering, this soup is sure to impress.
I’d love to know how this recipe turns out for you! Did you add your own twist or try a creative topping? Share your photos and feedback by tagging me on social media—I can’t wait to see your creations.
Happy cooking, and enjoy this warm, flavorful bowl of Mexican-inspired comfort!
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Elote-Inspired Creamy Corn Soup: A Cozy Take on a Mexican Classic
- Total Time: 48 minutes
- Yield: Serves 6
Description
This Elote-Inspired Creamy Corn Soup takes the beloved flavors of Mexican street corn and transforms them into a warm, comforting bowl of creamy soup. It’s smoky, slightly spicy, and incredibly satisfying—perfect for family dinners, cozy nights, or entertaining guests.
Ingredients
Main Ingredients
- Olive Oil: 1 tablespoon
- Red Onion: 1 small, diced
- Jalapeño: 1 medium, seeded and diced
- Garlic: 3 cloves, minced
- Boneless, Skinless Chicken Breasts: 2 (about 12 oz each)
- Fire-Roasted Corn Kernels: 12 oz (frozen or fresh)
- Diced Green Chiles: 1 can (4 oz)
- Tajín Seasoning: 1 tablespoon
- Ground Cumin: 2 teaspoons
- Chili Powder: 2 teaspoons
- Salt: ½ teaspoon
- Black Pepper: ¼ teaspoon
- Chicken Stock: 4 cups (32 oz)
Creamy and Cheesy Additions
- Sour Cream or Greek Yogurt: 2 cups
- Monterey Jack Cheese: ½ cup, shredded
- Lime Juice: From one lime
- Fresh Cilantro: ¼ cup, chopped
For Garnish
- Queso Fresco: ½ cup, crumbled
- Lime Wedges: For serving
Instructions
- Sauté Aromatics: Heat olive oil in a large pot. Sauté red onion and jalapeño until softened. Add garlic and cook until fragrant.
- Add Chicken and Vegetables: Place chicken breasts in the pot. Add fire-roasted corn, diced green chiles, Tajín, cumin, chili powder, salt, and pepper.
- Simmer Soup: Pour in chicken stock. Bring to a boil, then reduce heat to a simmer. Cover and cook for 25 minutes.
- Shred Chicken: Remove chicken, shred with forks, and return to the pot.
- Make It Creamy: Stir in sour cream, cheese, lime juice, and cilantro until creamy and smooth.
- Serve: Garnish with queso fresco and lime wedges. Serve hot.
Notes
- Adjust Spice: For a milder soup, reduce chili powder and jalapeño.
- Vegetarian Option: Substitute chicken with tofu or black beans, and use vegetable stock.
- Corn Tip: Sear regular corn in a skillet to mimic the smoky flavor of fire-roasted corn.
- Prep Time: 15 minutes
- Cook Time: 33 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Mexican-Inspired