There’s something so comforting about coming home to the smell of a warm, creamy soup that’s been simmering all day. This Mexican Street Corn Soup Crockpot Recipe brings all the bold, zesty flavors of elote (Mexican street corn) into a cozy bowl of goodness—without needing to stand over the stove.
It’s creamy, slightly smoky, with a touch of spice and tang from fresh lime. Made in the slow cooker with simple pantry staples, this recipe is perfect for busy weeknights, chilly evenings, or when you’re craving a hearty yet fun family dinner.
Recipe Info
| Field | Info |
|---|---|
| Category | Soup / Dinner |
| Prep Time | 10 minutes |
| Cook Time | 4–6 hours (Crockpot) |
| Servings | 6 servings |
| Calories | ~280 kcal per serving |
Ingredients You’ll Need
- 4 cups frozen corn (or fresh if in season)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- ½ teaspoon cumin
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream (or half-and-half for lighter option)
- 1 cup crumbled cotija cheese (or feta as a substitute)
- Juice of 1 lime
- 2 tablespoons fresh cilantro, chopped (plus extra for garnish)
- Optional toppings: diced jalapeños, avocado, tortilla strips, or extra cheese
Step-By-Step Instructions
- Layer the base
Add corn, onion, garlic, chicken broth, and spices (chili powder, smoked paprika, cumin, salt, pepper) into your crockpot. Stir to combine. - Cook low and slow
Cover and cook on low for 6 hours or high for 3–4 hours, until the corn and onions are tender. - Add the creaminess
Stir in heavy cream and cotija cheese. Mix until smooth and creamy. - Finish with brightness
Add lime juice and chopped cilantro. Stir, then taste and adjust seasoning as needed. - Serve & enjoy
Ladle into bowls and top with your favorite garnishes like tortilla strips, avocado, or jalapeños.
Helpful Notes & Tips
- Thicker soup: For a creamier texture, blend half the soup with an immersion blender before adding cream and cheese.
- Make-ahead tip: Prep ingredients the night before so you can dump everything in the slow cooker in the morning.
- Storage: Store leftovers in the fridge for up to 4 days. Reheat gently on the stove, adding a splash of broth if needed.
Recipe Variations
- Protein boost: Add shredded chicken or ground turkey for a heartier meal.
- Vegetarian: Use vegetable broth and swap the cotija for a plant-based cheese.
- Extra spice: Add a diced jalapeño or a pinch of cayenne for more heat.
Serving Suggestions
- Pair with warm flour or corn tortillas for dipping.
- Serve alongside a crisp green salad for a balanced meal.
- Top with tortilla strips, diced avocado, or extra cheese for added flavor and crunch.
Conclusion
This Mexican Street Corn Soup Crockpot Recipe is proof that comfort food can also be bold and exciting. With its creamy texture, smoky spices, and tangy lime finish, it’s the kind of dish that brings everyone to the table with smiles. Make it ahead, let the crockpot do the work, and enjoy the cozy results with your loved ones.