Melania’s Slightly Chaotic Mexican Street Corn Soup Adventure
Okay, picture this: It’s a chilly Tuesday evening. My kitchen is an absolute mess because I thought it was a brilliant idea to reorganize my spice cabinet mid-week. Why? Who knows. But there I was, knee-deep in cumin, thinking about my favorite street food. You know, that sweet, spicy, tangy magic that is Mexican street corn. And suddenly, bam! The idea hit me like Sparky the poodle when he tried to steal my sandwich that one time. Why not make it into a soup? Because clearly, the universe needs more soup.
Why You’ll Love This Recipe
Alright, let’s get real. Here’s why this Mexican Street Corn Soup should be your new BFF:
- It’s Like a Hug in a Bowl: Seriously, it’s warm, cozy, and just a little bit spicy. Perfect for those nights when you want comfort but also a little kick.
- Ridiculously Easy: If I can make this with my spice cabinet chaos and forgetfulness, so can you. Minimal chopping, maximum flavor.
- Customizable: Got a thing for cheese? Add more. Want it spicier? Double the jalapeños. It’s your world, I’m just living in it.
- Make-Ahead Magic: This soup is one of those that tastes even better the next day. Like a fine wine, but with more corn.
- All the Flavors: It’s got that tangy, creamy, spicy, slightly sweet thing going on. Basically, it’s a fiesta in your mouth.
A Little Story Time: That Time I Made This Soup…
Ah, the first time I made this soup. Let me set the scene. It was the middle of summer, and I was craving elote but without the whole grilling corn in the sun scenario. I grabbed my trusty yellow spatula (it’s my lucky one, don’t ask) and got to work. Everything was going smoothly until I realized I had used salt instead of sugar. Classic Melania move, right? I mean, who even keeps those two in identical containers? But hey, sometimes you gotta laugh at yourself. So, I started over, and let me tell you, the second try was pure magic. And that’s what I’m sharing with you today. Minus the salt mishap.
What You’ll Need (And My Thoughts On…): Ingredients
- 1 tbsp. olive oil: Keep it simple. Or fancy. Your call.
- 1 small red onion: If it makes you cry, you’re doing it right.
- 1 medium jalapeño: Spicy? Remove the seeds. Not spicy? Keep ’em in. Live dangerously.
- 3 cloves garlic, minced: Because garlic is life.
- 2 (12 oz.) skinless, boneless chicken breasts: Or thighs, or tofu if you’re feeling rebellious.
- 1 (12 oz.) package fire-roasted frozen corn: Because fire-roasted = flavor, and I’m lazy.
- 1 (4 oz.) can diced green chiles: Adds that extra zing.
- 1 tbsp. Tajín seasoning: If you don’t have this, find it. Trust me.
- 2 tsps. ground cumin: Smells like a taco party.
- 2 tsps. chile powder: For that smoky vibe.
- 1/2 tsp table salt: This time, actually salt. Not sugar.
- 1/4 tsp finely ground black pepper: Just a pinch for balance.
- 4 cups (32 oz.) chicken stock: Or veggie broth for the plant lovers.
- 2 cups sour cream: Full-fat, because life’s too short.
- 1/2 cup shredded Monterey Jack cheese: Optional, but why wouldn’t you?
- Juice of one lime: Fresh is best.
- 1/4 cup chopped cilantro: Or parsley if you have an anti-cilantro soulmate.
- 1/2 cup crumbled queso fresco: For the final flourish.
- Lime wedges and chopped cilantro for garnish: Because presentation matters, right?
Let’s Cook Together: Making Your “Mexican Street Corn Soup”
- Heat the Oil: Grab your pot, and heat that olive oil over medium-high. Add the onion and jalapeño, and let them mingle for about 3 to 4 minutes. They should smell amazing, like a little fiesta for your nose.
- Add the Garlic: Stir in the garlic and cook for another 30 seconds. Quick tip: If you burn it, start over. Burnt garlic is a no-go.
- Chicken and Corn Time: Toss in the chicken, corn, and green chiles. Sprinkle in Tajín, cumin, chili powder, salt, and pepper. This is where the magic happens.
- Simmer Down: Pour in the chicken stock, bring it to a boil (cue the steamy fun), then reduce to a simmer. Cover it up and let it cook for 25 minutes. Patience, my friend.
- Shred the Chicken: Take out the chicken, shred it with a couple of forks like you’re in a cooking show, and then toss it back in.
- Creamy Dreamy: Stir in the sour cream, cheese, lime juice, and cilantro. Let it simmer for another 3 minutes.
- Serve It Up: Dish it out, top with queso fresco, lime wedges, and cilantro. Boom, done.
Melania’s Little Secrets (Things I’ve Learned)
- Fresh Corn Wins: If it’s summer and you have fresh corn, use it. Fire up that grill, get those kernels charred. It’s worth it.
- Tajin is Life: Seriously, it’s what gives this soup its zing. If you don’t have it, grab some from your local spice aisle. You’ll thank me later.
- Lime Juice Last: Always add your lime juice at the end. Keeps it fresh, keeps it tangy.
- Cheese Choices: No Monterey Jack? No problem. Cheddar works too. Or go wild and try pepper jack for extra heat.
- Soup Thickening Hack: Want it thicker? Mix a little cornstarch with water and stir it in. Just don’t go overboard, or you’ll have pudding.
Fancy Trying Something Different? Variations
- Veggie Delight: Skip the chicken, add black beans and more veggies like bell peppers or zucchini. It’s like a garden in a bowl.
- Spice Level Madness: Add chipotle peppers for a smoky kick, or a splash of hot sauce if you’re feeling brave.
- Cheesy Twist: Mix in some cream cheese for a super creamy version. It’s like a cozy blanket for your taste buds.
Serving it Up Nicely
Here’s the fun part: ladle your soup into bowls like you’re serving royalty (or just yourself on a Tuesday). Top with extra cilantro, a sprinkle of queso fresco, and a lime wedge or two. Pair it with some crusty bread or tortilla chips for scooping. Or just go rogue and eat it straight from the pot. No judgment here.
Keeping it Yummy: Storage Tips
Got leftovers? Lucky you! Store your soup in an airtight container in the fridge. It’ll last about 3 days, but let’s be honest, you’ll eat it before then. When reheating, do it gently on the stove over low heat so the sour cream doesn’t split. Or nuke it in the microwave if you’re impatient like me.
Quick Q&A (Things You Might Wonder)
- Can I freeze this soup? Absolutely! Just skip the sour cream and cheese before freezing. Add them in when you reheat.
- What if I don’t have Tajín? Try a mix of chili powder and lime zest. It’s not the same, but it’s close enough.
- Is this soup spicy? Depends on your jalapeño. Deseed for mild, keep seeds for spicy. You do you.
- Can I make this in a slow cooker? Yep! Toss everything in, minus the sour cream and cheese, and cook on low for 6-8 hours. Stir in the creamy stuff at the end.
- How can I make this vegetarian? Swap chicken stock for veggie broth and chicken for more beans or veggies. Simple!
Wrapping Up Our Cooking Chat
So there you have it, folks. A soup that’s as easy as it is delicious, with just enough spice to keep things interesting. Whether you’re a seasoned chef or someone who once burned water (we’ve all been there), this Mexican Street Corn Soup is sure to become a staple in your recipe rotation. Give it a whirl, share it with friends, and maybe even impress your Aunt Carol who always brings store-bought desserts to family dinners.
Final Thoughts From My Brain
Alright, let’s wrap this up. Remember that first attempt with the salt? Yeah, me too. But you know what? Cooking is a journey. It’s about the little mishaps and big wins. This Mexican Street Corn Soup is one of those wins, a testament to the fact that even when life gives you salt, you can still make something amazing. So, grab your yellow spatula, embrace the chaos, and get cooking. Because at the end of the day, it’s not just about the food. It’s about the memories and laughter shared around the table—or standing over the stove. You get me, right? Now go make some soup and tell me all about it. Cheers!
Mexican Street Corn Soup
Equipment
- Dutch Oven
Ingredients
Main 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 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
- 1 Juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
- Lime wedges and chopped cilantro for garnish
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and jalapeño, cooking until the onions soften, about 3 to 4 minutes.
- Stir in the garlic and cook for another 30 seconds.
- Add the chicken, fire-roasted corn, and green chiles to the pot. Season with Tajín, cumin, chili powder, salt, and pepper.
- Pour in the chicken stock and bring it to a boil. Reduce the heat to a simmer, cover, and let the soup cook for 25 minutes.
- Remove the chicken and shred it into bite-sized pieces, then return it to the pot. Stir in the sour cream, Monterey Jack cheese, lime juice, and cilantro, and simmer on low for another 3 minutes.
- Serve the soup topped with queso fresco crumbles, lime wedges, and chopped cilantro.
