Mexican Street Corn Soup – Easy Crockpot Comfort Food
Warm up with this Mexican Street Corn Soup made in the Crockpot! Creamy, cheesy, and loaded with smoky, zesty flavors, this slow cooker recipe is inspired by classic elote. Perfect for cozy weeknights, meal prep, or family dinners. Simple to make, comforting, and absolutely irresistible!
Equipment
- Crockpot
- immersion blender or blender
- Ladle
- Mixing spoon
- Serving bowls
- optional cast-iron pan for charring corn.
Ingredients
- 4 cups corn (fresh or frozen)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken or vegetable stock
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp cumin
- ½ cup heavy cream or cream cheese
- ½ cup cotija or queso fresco, crumbled (plus extra for garnish)
- 2 tbsp fresh lime juice
- Salt to taste
- Garnishes: cilantro, jalapeños, crema, lime wedges
Instructions
- Prep corn; char if desired.
- Add corn, onion, garlic, broth, and spices to crockpot.
- Cook on low 4–5 hours or high 2–3 hours.
- Blend partially for creaminess.
- Stir in cream/cheese, lime juice, and season to taste.
- Serve with garnishes.
Notes
- Adjust spice and lime to taste.
- Freeze soup before adding dairy for best texture.
- Optional: add proteins like shredded chicken or shrimp.