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Mexican Street Corn Soup Crockpot shown as a creamy and flavorful soup, perfect for a cozy meal.
Lady Maria

Mexican Street Corn Soup (Crockpot)

This Mexican Street Corn Soup brings the beloved flavors of elote into a creamy and comforting crockpot soup. It's an easy and flavorful weeknight meal that's packed with corn, smoky spices, and a touch of heat, topped with classic Mexican street corn garnishes.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Soup
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups frozen corn about 1 pound
  • 4 cups chicken broth low sodium preferred
  • 4 ounces cream cheese, softened
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper optional
  • 2 tablespoons lime juice, fresh
  • Salt and pepper to taste
  • Cotija cheese, crumbled for topping
  • Cilantro, chopped for topping
  • Mexican crema or sour cream for topping
  • Lime wedges for topping
  • Hot sauce for topping optional

Equipment

  • Crockpot (slow cooker)
  • Cutting board
  • knife
  • measuring cups and spoons
  • Immersion blender (optional)
  • Ladle
  • Bowls

Method
 

  1. Chop the onion and mince the garlic. Seed and mince the jalapeño if using.
  2. Add the frozen corn, chicken broth, onion, garlic, jalapeño (if using), chili powder, cumin, smoked paprika, cayenne pepper (if using), salt, and pepper to the crockpot.
  3. Stir to combine all ingredients in the crockpot.
  4. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours.
  5. Once the soup is cooked, stir in the softened cream cheese and lime juice.
  6. Stir until the cream cheese is fully melted and the soup is creamy. Use an immersion blender to partially or fully blend for a smoother texture, if desired.
  7. Ladle the soup into bowls.
  8. Top with crumbled cotija cheese, chopped cilantro, a drizzle of Mexican crema or sour cream, a squeeze of lime, and a dash of hot sauce (if desired).
  9. Serve immediately and enjoy!

Notes

Adjust spice level by using less jalapeño or omitting cayenne pepper. If the soup is too thick, add more chicken broth. For a dairy-free option, substitute cream cheese with a can of full-fat coconut milk in the last 30 minutes of cooking. Fresh corn can be used instead of frozen. This soup can be made ahead of time and stored in the refrigerator or freezer. Thaw overnight before reheating.