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Creamy Mexican Street Corn Soup Crockpot featuring vibrant corn kernels, chili powder, cilantro, and lime wedges, showcasing a delicious and easy slow cooker recipe.
Isabella

Easy Mexican Street Corn Soup Crockpot

This creamy and flavorful Mexican Street Corn Soup is a comforting twist on classic elote. Made easily in a crockpot, it combines sweet corn, smoky spices, and a touch of creaminess for a satisfying and customizable meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course, Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups corn kernels fresh, frozen, or canned
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced optional
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • Salt to taste
  • Pepper to taste
  • 4 ounces cream cheese, softened
  • 1/2 cup heavy cream or sour cream
  • Cotija cheese, crumbled, for topping
  • Fresh cilantro, chopped, for topping
  • Lime wedges, for serving
  • Chili powder, for garnish

Equipment

  • Slow cooker (6-quart or larger)
  • measuring cups and spoons
  • knife
  • Cutting board
  • Ladle
  • Bowls
  • Immersion blender or regular blender (optional)

Method
 

  1. Combine corn kernels, chicken broth, diced tomatoes and green chilies, onion, garlic, jalapeño (if using), chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper in a 6-quart or larger slow cooker.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
  3. During the last 30 minutes of cooking, stir in the softened cream cheese until fully melted and incorporated.
  4. Stir in the heavy cream (or sour cream).
  5. Ladle the soup into bowls and top with crumbled cotija cheese, fresh cilantro, a squeeze of lime juice, and a sprinkle of chili powder.
  6. Serve immediately and enjoy!

Notes

Fresh, frozen, or canned corn can be used. Adjust the spice level by adding more or less jalapeño and cayenne pepper. Make sure the cream cheese is softened before adding. For a thicker soup, blend a portion of it or add a cornstarch slurry (1-2 tablespoons cornstarch mixed with cold water) during the last 30 minutes of cooking. Get creative with toppings: sour cream, avocado, tortilla chips, or hot sauce. The soup can be made ahead of time and stored in the refrigerator for up to 3 days or frozen for up to 3 months.