CROCKPOT MEXICAN STREET CORN SOUP

I vividly remember the first time I tasted authentic Mexican street corn, or elote, from a street vendor during a summer trip – the explosion of flavors was simply unforgettable. Now, imagine taking that same incredible taste and transforming it into a comforting, easy-to-make soup that’s perfect for a weeknight dinner. Today, I’m sharing all my secrets for the most amazing Mexican Street Corn Soup Crockpot- Easy Dinner you’ll ever make, guaranteeing a taste of sunshine in every spoonful!

Why You’ll Absolutely Love This Crockpot Mexican Street Corn Soup

Okay, friends, let’s talk about why this Mexican Street Corn Soup is about to become your new go-to recipe. First and foremost, it’s ridiculously easy. We’re talking “dump-and-go” level easy, which is exactly what we need on those busy weeknights. But don’t let the simplicity fool you – the flavor is absolutely incredible! It’s sweet, savory, a little spicy, and oh-so-creamy. Plus, it’s naturally gluten-free, and you can easily adapt it to be vegetarian or vegan. Seriously, what’s not to love?

Beyond the ease and flavor, this soup is incredibly versatile. You can serve it as a starter, a side, or a complete meal. Top it with all your favorite fixings – think crumbled cotija cheese, a squeeze of lime, a dollop of sour cream, and a sprinkle of chili powder. The possibilities are endless! And the best part? Your crockpot does all the work, leaving you free to tackle other things (like maybe finally getting around to that book you’ve been meaning to read!).

Ingredients You’ll Need

Let’s gather our ingredients! Don’t worry, you probably have most of these staples in your pantry already.

• Corn: The star of the show! I prefer using frozen corn kernels because they’re readily available and super convenient. You can also use fresh corn kernels (about 6 ears) or canned corn (drained).
• Onion & Garlic: These aromatic powerhouses are essential for building a flavorful base. I recommend using a yellow or white onion for its mild sweetness.
• Chicken Broth (or Vegetable Broth): Provides the liquid base for the soup. For a vegetarian version, simply substitute with vegetable broth.
• Diced Tomatoes: Adds acidity and a touch of sweetness. I like using canned diced tomatoes with green chilies for an extra kick, but plain diced tomatoes work just as well.
• Chili Powder, Cumin, Smoked Paprika: This trio of spices is what gives the soup its signature Mexican flavor. Feel free to adjust the amounts to your liking.
• Cream Cheese: This is the secret ingredient that makes the soup incredibly creamy and rich. Make sure it’s softened before adding it to the crockpot.
• Lime Juice: A squeeze of fresh lime juice brightens up the flavors and adds a zesty tang.
• Optional Toppings: Cotija cheese, sour cream, cilantro, chili powder, avocado, lime wedges, tortilla strips – the more, the merrier!

Step-by-Step Instructions: Your Guide to Crockpot Perfection

Alright, let’s get cooking! Follow these simple steps, and you’ll have a delicious pot of Mexican Street Corn Soup bubbling away in no time.

1. Prep the Ingredients: Dice the onion and mince the garlic. If using frozen corn, no need to thaw it. Soften the cream cheese by leaving it at room temperature for about 30 minutes.
2. Combine Ingredients in the Crockpot: In your crockpot, combine the corn, onion, garlic, chicken broth (or vegetable broth), diced tomatoes, chili powder, cumin, and smoked paprika. Stir everything together to ensure the spices are evenly distributed. The mixture should look colorful and smell wonderfully aromatic.
3. Cook on Low: Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The longer it cooks, the more the flavors will meld together. The corn should be tender and the onion should be softened.
4. Add Cream Cheese and Lime Juice: During the last 30 minutes of cooking, stir in the softened cream cheese until it’s completely melted and the soup is smooth and creamy. Then, stir in the lime juice. Taste and adjust seasonings as needed. Perhaps a pinch more chili powder, or a bit of salt?
5. Serve and Garnish: Ladle the soup into bowls and top with your favorite garnishes. I highly recommend crumbled cotija cheese, a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime.

Success Tips for the BEST Mexican Street Corn Soup EVER!

Want to guarantee a home run with this recipe? Here are my top tips for achieving crockpot Mexican Street Corn Soup perfection!

• Don’t Skip the Cream Cheese! I know it might seem like an unusual ingredient, but it’s the key to that irresistibly creamy texture. Make sure it’s softened for easy blending.
• Spice it Up (or Down)! This recipe is easily customizable to your spice preference. If you like things mild, use plain diced tomatoes and reduce the amount of chili powder. If you want a fiery kick, add a pinch of cayenne pepper or a chopped jalapeño.
• Fresh vs. Frozen vs. Canned Corn: While frozen corn is my go-to for convenience, feel free to use fresh or canned corn. If using fresh, grill the corn on the cob first for an extra smoky flavor!
• Make it Vegetarian/Vegan: Easily adapt this recipe by using vegetable broth instead of chicken broth and substituting the cream cheese with a plant-based cream cheese alternative.
• Garnish Like a Pro! Don’t underestimate the power of toppings! They add texture, flavor, and visual appeal. Get creative with your garnishes and let everyone customize their own bowls.

Variations to Make It Your Own

One of the best things about this recipe is how easily you can customize it to suit your taste preferences. Here are a few ideas to get you started:

• Add Protein: For a heartier soup, add shredded chicken, cooked chorizo, or black beans. Simply stir them into the crockpot during the last hour of cooking.
• Smoked Flavor: If you love a smoky flavor, add a teaspoon of smoked paprika or a splash of liquid smoke to the crockpot.
• Roasted Vegetables: Roast some bell peppers, poblano peppers, or sweet potatoes before adding them to the crockpot for a deeper, more complex flavor.
• Cornbread Croutons: For a fun and tasty twist, top your soup with cornbread croutons. Simply cube some cornbread, toss it with olive oil and spices, and bake until golden brown.
• Spicy Chorizo: For those that like a kick. add a 1/2 cup of Mexican Chorizo (removed from its casing) to the Crockpot with the other ingredients in Step 2.

Serving Suggestions: Complete Your Meal

This Mexican Street Corn Soup is delicious on its own, but it’s even better when paired with some tasty sides. Here are a few of my favorite serving suggestions:

• Tortilla Chips & Salsa: A classic combination that’s always a crowd-pleaser.
• Quesadillas: Crispy, cheesy quesadillas are the perfect complement to the creamy soup.
• Mexican Rice: Add some fluffy Mexican rice for a more substantial meal.
• Grilled Chicken or Fish: Serve the soup as a side dish with grilled chicken or fish for a light and healthy dinner.
• Cornbread: A slice of warm, buttery cornbread is the perfect accompaniment to this comforting soup.

More Delicious Soup Recipes to Explore

If you’re a soup lover like me, you’re always on the lookout for new and exciting recipes to try. Here are a few of my other favorite crockpot soup recipes that I think you’ll enjoy:

For a comforting and veggie-packed option, you absolutely MUST try my CREAMY VEGETABLE SOUP. It’s pure magic!

And if you’re looking for something with a little more *oomph*, my CRACK SOUP is guaranteed to be a hit. Don’t let the name scare you – it’s just incredibly addictive!

Craving some cheesy goodness? You can’t go wrong with CHICKEN ENCHILADA. It’s a flavor explosion in every bite!

For a hearty and satisfying meal, CHILI MAC is the way to go. It’s comfort food at its finest.

Finally, if you’re a fan of Italian flavors, you’ll adore my LASAGNA SOUP. It’s like a warm hug in a bowl!

Mexican Street Corn Soup Recipe

Here’s the full recipe, ready for you to print or save for later!

Yields: 6-8 servings

Prep time: 15 minutes

Cook time: 6-8 hours (low) or 3-4 hours (high)

Ingredients:

• 6 cups frozen corn kernels (or fresh kernels from 6 ears of corn)
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth)
• 1 (14.5 ounce) can diced tomatoes (or diced tomatoes with green chilies), undrained
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 4 ounces cream cheese, softened
• 2 tablespoons lime juice
• Salt and pepper to taste

Optional Toppings:

• Crumbled cotija cheese
• Sour cream
• Chopped cilantro
• Chili powder
• Avocado, diced
• Lime wedges
• Tortilla strips

Instructions:

1. Prep the Ingredients: Dice the onion and mince the garlic. Soften the cream cheese.
2. Combine Ingredients in the Crockpot: In your crockpot, combine the corn, onion, garlic, chicken broth (or vegetable broth), diced tomatoes, chili powder, cumin, and smoked paprika. Stir well.
3. Cook on Low: Cover and cook on low for 6-8 hours, or on high for 3-4 hours.
4. Add Cream Cheese and Lime Juice: During the last 30 minutes of cooking, stir in the softened cream cheese until melted. Stir in the lime juice.
5. Season and Serve: Season with salt and pepper to taste. Ladle into bowls and top with your favorite garnishes.

How to Store and Reheat Leftovers

Lucky enough to have leftovers? Here’s how to store and reheat them for optimal enjoyment:

• Storage: Allow the soup to cool completely before transferring it to an airtight container. Store in the refrigerator for up to 3-4 days.
• Reheating: You can reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. Alternatively, you can microwave individual portions for 1-2 minutes, or until heated through.
• Freezing: This soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Note: The texture of the cream cheese might change slightly after freezing, but the flavor will still be delicious.

Conclusion: Enjoy Your Delicious Crockpot Creation!

There you have it, friends! A simple, flavorful, and utterly satisfying Mexican Street Corn Soup Crockpot- Easy Dinner that’s sure to become a family favorite. I hope you enjoy this recipe as much as I do. Remember, cooking should be fun and stress-free, so don’t be afraid to experiment and make it your own. Happy cooking!

Crockpot Mexican Street Corn Soup

This Crockpot Mexican Street Corn Soup transforms the beloved flavors of elote into a creamy, comforting, and easy-to-make soup. Perfect for a weeknight dinner, it’s customizable with your favorite toppings and requires minimal effort thanks to the slow cooker.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 hours hrs

Total Time 7 hours hrs 15 minutes mins

Servings: 6

Course: Main Course

Cuisine: Mexican

Calories: 300

Ingredients Equipment Method Notes

Ingredients

  

• 6 cups frozen corn kernels
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 tablespoons chili powder
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 4 ounces cream cheese, softened
• 2 tablespoons lime juice
• Salt to taste
• Pepper to taste
• Optional: Crumbled cotija cheese
• Optional: Sour cream
• Optional: Chopped cilantro
• Optional: Chili powder
• Optional: Diced avocado
• Optional: Lime wedges
• Optional: Tortilla strips

Equipment

• Crockpot (Slow Cooker)
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Ladle
• Bowls
• Can opener

Method

 

1. Dice the onion and mince the garlic. Soften the cream cheese by leaving it at room temperature for about 30 minutes.
2. In your crockpot, combine the corn, onion, garlic, chicken broth, diced tomatoes, chili powder, cumin, and smoked paprika. Stir everything together to ensure the spices are evenly distributed.
3. Cover the crockpot and cook on low for 6-8 hours, or on high for 3-4 hours. The corn should be tender and the onion should be softened.
4. During the last 30 minutes of cooking, stir in the softened cream cheese until it’s completely melted and the soup is smooth and creamy.
5. Stir in the lime juice. Taste and adjust seasonings as needed, adding salt and pepper to taste.
6. Ladle the soup into bowls and top with your favorite garnishes, such as crumbled cotija cheese, a dollop of sour cream, a sprinkle of cilantro, and a squeeze of lime.

Notes

For a vegetarian version, use vegetable broth instead of chicken broth and substitute the cream cheese with a plant-based cream cheese alternative. Spice it up by adding a pinch of cayenne pepper or a chopped jalapeño. To store leftovers, allow the soup to cool completely before transferring it to an airtight container and refrigerate for up to 3-4 days. The soup can also be frozen for up to 2-3 months; thaw overnight in the refrigerator before reheating.