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Creamy and delicious Mexican Street Corn Soup simmers in a crockpot, promising an easy and flavorful dinner.

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.
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Prep Time 15 minutes
Cook Time 7 hours
Total Time 7 hours 15 minutes
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.