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Cozy up with this easy Mexican street corn soup crockpot recipe, perfect for a comforting and flavorful meal on chilly nights.
Lady Maria

Crockpot Mexican Street Corn Soup

Enjoy the flavors of Mexican street corn in a warm and comforting soup made easily in your crockpot. This creamy and flavorful soup combines sweet corn, creamy sauce, and spicy chili for a delicious and effortless meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 4 cups corn kernels fresh, frozen, or canned, drained
  • 4 cups chicken broth or vegetable broth
  • 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 to taste
  • Pepper to taste
  • Garnish: Crumbled cotija cheese
  • Garnish: Chopped cilantro
  • Garnish: Mexican crema or sour cream
  • Garnish: Chili powder
  • Garnish: Lime wedges

Equipment

  • Crockpot (slow cooker)
  • Skillet
  • mixing spoon
  • measuring cups and spoons
  • knife
  • Cutting board
  • Ladle
  • Bowls for serving
  • Grill or oven (optional, for roasting corn)
  • Tongs (optional, for roasting corn)

Method
 

  1. Sauté the diced onion in olive oil over medium heat in a skillet 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 with salt and pepper.
  6. Ladle the soup into bowls and garnish with your favorite toppings such as cotija cheese, cilantro, crema, chili powder, and lime wedges.

Notes

For a richer, smokier flavor, roast fresh corn on the cob before cutting off the kernels and adding them to the crockpot. To customize the spice level, adjust the amount of chili powder and cayenne pepper. This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months. If freezing, add the cream cheese and sour cream after thawing and reheating for best results. Consider adding shredded chicken or black beans for a heartier meal.