CROCKPOT MEXICAN STREET CORN SOUP

I remember the first time I had authentic Mexican street corn, or elote, from a little stand in San Diego. The sweet corn slathered in creamy, tangy sauce and sprinkled with chili powder was an explosion of flavor! Now, imagine that incredible taste transformed into a warm, comforting soup perfect for a chilly evening. Today, I’m sharing all my secrets for the most amazing Mexican Street Corn Soup Crockpot Cozy Nights Recipe you’ll ever make, bringing that street-food magic right to your kitchen with minimal effort!

Mexican Street Corn Soup Crockpot: Your New Favorite Comfort Food

Oh, friend, get ready to fall in love! This isn’t just any soup; it’s a flavor fiesta in a bowl. We’re taking the beloved flavors of Mexican street corn – sweet corn, creamy sauce, spicy chili, and tangy lime – and turning it into a ridiculously easy and comforting crockpot soup. Seriously, you’ll be saying “Olé!” after every spoonful. And the best part? Your trusty slow cooker does most of the work, leaving you free to relax and enjoy those cozy nights.

Forget spending hours slaving over a hot stove. This recipe is all about convenience without sacrificing flavor. Whether you’re a seasoned chef or a beginner in the kitchen, this soup is guaranteed to be a hit. So, gather your ingredients, grab your crockpot, and let’s get cooking! I promise, this will quickly become a family favorite.

Why This Recipe Works

You might be thinking, “Soup in a crockpot? Will it really taste like elote?” And the answer is a resounding YES! Here’s why this recipe is so successful:

• The Slow Cooker Magic: Slow cooking allows all the flavors to meld together beautifully, creating a depth of taste that’s impossible to achieve with stovetop cooking alone. The corn becomes incredibly tender and sweet, and the spices infuse every drop of the broth.
• Layered Flavors: We’re not just dumping ingredients into the crockpot and hoping for the best. We’re building layers of flavor with sautéed onions and garlic, roasted corn (optional, but highly recommended!), and a blend of Mexican spices that will tantalize your taste buds.
• The Creamy Factor: The creamy base of this soup is what truly elevates it to the next level. We’re using a combination of cream cheese and sour cream (or Mexican crema) to create a velvety smooth texture that’s simply irresistible.
• Customizable Heat: You control the spice level! Add more or less chili powder and jalapeño to suit your personal preference.
• It’s Fun!: Making this soup is enjoyable, from prepping the ingredients to savoring that first delicious spoonful.

Step-by-Step Instructions: Let’s Make Some Soup!

Alright, let’s get down to business! Follow these simple steps, and you’ll be enjoying a bowl of warm, comforting Mexican Street Corn Soup in no time.

1. Prep the Veggies: Dice one medium onion and mince 2 cloves of garlic. This forms the aromatic base of our soup.
2. Sauté the Aromatics: In a skillet, sauté the diced onion in 1 tablespoon of olive oil over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant. The kitchen will already be smelling amazing!
3. Roast the Corn (Optional, but Recommended): If using fresh corn on the cob, grill or roast 4 ears of corn until slightly charred. This adds a smoky depth of flavor that’s simply divine. Let the corn cool slightly, then cut the kernels off the cob. You can also use frozen or canned corn, but roasting really takes it to the next level.
4. Combine Ingredients in the Crockpot: Add the sautéed onions and garlic, roasted corn kernels (or 4 cups of frozen or canned corn, drained), 4 cups of chicken broth (or vegetable broth for a vegetarian option), 1 (10-ounce) can of diced tomatoes and green chilies (such as Rotel, undrained), 1 teaspoon of chili powder, 1/2 teaspoon of cumin, 1/4 teaspoon of smoked paprika (optional, but adds a lovely smoky flavor), and a pinch of cayenne pepper (if you like it spicy) to your crockpot.
5. Slow Cook to Perfection: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together.
6. Creamy Finish: During the last 30 minutes of cooking, stir in 4 ounces of softened cream cheese until melted and smooth. This will create a rich and creamy base for the soup.
7. Add the Tang: Just before serving, stir in 1/2 cup of sour cream (or Mexican crema) and the juice of 1 lime. Taste and adjust seasonings as needed. Add more lime juice for extra tang, or more chili powder for extra heat.
8. Serve and Garnish: Ladle the soup into bowls and garnish with your favorite toppings. Some suggestions include: crumbled cotija cheese, chopped cilantro, a drizzle of Mexican crema or sour cream, a sprinkle of chili powder, and lime wedges.

Success Tips for the Perfect Crockpot Mexican Street Corn Soup

Want to ensure your soup is a guaranteed success? Follow these golden tips, and you’ll be enjoying a bowl of creamy, flavorful goodness every time.

• Roast the Corn, Seriously: I know I mentioned it before, but roasting the corn truly makes a difference. The charred kernels add a smoky sweetness that elevates the entire soup. If you don’t have time to roast it, consider using fire-roasted corn from the freezer section.
• Don’t Skip the Sauté: Sautéing the onions and garlic before adding them to the crockpot is crucial. It softens them and brings out their natural sweetness, creating a more complex flavor profile for the soup.
• Adjust the Spice to Your Liking: This recipe is easily customizable to your preferred spice level. If you’re sensitive to heat, reduce the amount of chili powder and omit the cayenne pepper. If you like it spicy, add a pinch of cayenne pepper or a diced jalapeño (seeds removed).
• Don’t Overcook: While slow cooking is forgiving, overcooking can result in mushy corn. Check the soup periodically and adjust the cooking time as needed.
• Garnish Generously: The toppings are what truly make this soup special. Don’t be shy with the cotija cheese, cilantro, crema, and lime wedges. They add texture, flavor, and visual appeal.

Variations and Adaptations: Make It Your Own!

The beauty of this recipe is that it’s incredibly versatile. Feel free to experiment with different ingredients and flavors to create your own unique version of Mexican Street Corn Soup.

• Add Protein: For a heartier soup, add shredded chicken, cooked black beans, or crumbled chorizo. Just stir them into the crockpot along with the other ingredients. Maybe you’d like to combine this with MARRY ME CHICKEN SOUP for a richer flavor?
• Make It Vegetarian or Vegan: Use vegetable broth instead of chicken broth. For a vegan version, substitute the cream cheese and sour cream with plant-based alternatives, like cashew cream or coconut cream.
• Add More Veggies: Incorporate other vegetables, such as bell peppers, zucchini, or potatoes, for added nutrients and flavor.
• Spice It Up: Add a diced jalapeño or a pinch of cayenne pepper for extra heat. You could also use a few dashes of your favorite hot sauce.
• Make It Cheesy: Stir in some shredded cheddar cheese or Monterey Jack cheese along with the cream cheese for an even cheesier soup.
• Inspired by other recipes: If you loved this recipe, I think you might love MEXICAN STREET CORN BRUSSELS! and MEXICAN STREET CORN PASTA and MEXICAN STREET CORN SALAD!

Serving Suggestions: Complete Your Cozy Night

This Mexican Street Corn Soup is delicious on its own, but it’s even better when paired with some complementary dishes and sides. Here are a few serving suggestions to complete your cozy night:

• Tortilla Chips and Guacamole: A classic pairing! Serve the soup with warm tortilla chips and a side of homemade guacamole for dipping.
• Quesadillas: Grilled cheese and soup? Yes, please! Serve the soup with cheesy quesadillas for a satisfying and comforting meal.
• Mexican Rice: Add a side of flavorful Mexican rice for a complete and balanced meal.
• Cornbread: A slice of warm cornbread is the perfect accompaniment to this soup.
• Salad: A light and refreshing salad, such as a simple green salad or a Mexican chopped salad, can help balance the richness of the soup. Or you might be interested in MEXICAN STREET CORN SALAD!

Make-Ahead and Storage Instructions

Planning ahead? No problem! This soup is perfect for making in advance and storing for later. Here’s how:

• Make-Ahead: You can prepare the soup up to 2 days in advance. Simply follow the recipe instructions, but don’t add the cream cheese or sour cream until just before serving. Store the soup in an airtight container in the refrigerator.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave. If the soup has thickened too much, add a splash of broth or water to thin it out.
• Freezing: This soup can also be frozen for longer storage. Allow the soup to cool completely, then transfer it to a freezer-safe container. Freeze for up to 2 months. When ready to serve, thaw the soup in the refrigerator overnight, then reheat as directed above. The texture may change slightly after freezing, but the flavor will still be delicious. I’d recommend that if you like a creamy soup, then you might be interested in CREAMY POTATO SOUP!

Recipe: Mexican Street Corn Soup (Crockpot Version)

Here’s the complete recipe, ready for you to print and keep in your kitchen!

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups corn kernels (fresh, frozen, or canned, drained. Fresh or frozen roasted corn is best!)
• 4 cups chicken broth (or vegetable broth)
• 1 (10-ounce) can diced tomatoes and green chilies (Rotel), undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika (optional)
• Pinch of cayenne pepper (optional)
• 4 ounces cream cheese, softened
• 1/2 cup sour cream (or Mexican crema)
• Juice of 1 lime
• Salt and pepper to taste
• Garnish: Crumbled cotija cheese, chopped cilantro, Mexican crema or sour cream, chili powder, lime wedges

Instructions:

1. Sauté the diced onion in olive oil over medium heat until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
2. Add the sautéed onions and garlic, corn kernels, chicken broth, diced tomatoes and green chilies, chili powder, cumin, smoked paprika (if using), and cayenne pepper (if using) to your crockpot.
3. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
4. During the last 30 minutes of cooking, stir in the softened cream cheese until melted and smooth.
5. Just before serving, stir in the sour cream (or Mexican crema) and lime juice. Taste and adjust seasonings as needed.
6. Ladle the soup into bowls and garnish with your favorite toppings.

Notes:

• For a spicier soup, add a diced jalapeño (seeds removed) or a pinch of cayenne pepper.
• For a richer soup, add shredded chicken, cooked black beans, or crumbled chorizo.
• For a vegan soup, use vegetable broth and substitute the cream cheese and sour cream with plant-based alternatives.
• Roasting the corn before adding it to the crockpot adds a delicious smoky flavor.
• Get inspired by others, and consider trying SAUSAGE TORTELLINI SOUP for additional ideas.

Enjoy your delicious and cozy Mexican Street Corn Soup!