CROCKPOT MEXICAN STREET SOUP

I remember the first time I had elote, Mexican street corn, from a vendor on a scorching summer day. The creamy, spicy, smoky flavor explosion was unlike anything I’d ever tasted. That vibrant memory inspired me to recreate that magic in a bowl of comforting soup. And what better way to do it than with the ease of a slow cooker? Today, I’m sharing my absolute favorite Mexican Street Corn Soup Crockpot Recipe, a recipe that brings all that amazing street corn flavor right into your home – and I promise, it’s going to be a family favorite!

The Magic of Mexican Street Corn Soup, Made Easy!

Okay, let’s be honest, sometimes we crave those complex, authentic flavors but don’t have all day to stand over the stove. That’s where the magic of the crockpot comes in! This Mexican Street Corn Soup Crockpot Recipe is your answer to a weeknight meal that’s packed with flavor, requires minimal effort, and warms you from the inside out. Think creamy, sweet corn, a hint of spice, a touch of lime, and all those irresistible toppings that make Mexican street corn so addictive. Are you ready to dive in?

Why You’ll Absolutely LOVE This Recipe

• Effortless Cooking: Dump, set, and forget! The crockpot does all the heavy lifting.
• Flavor Explosion: All the deliciousness of elote in a comforting soup.
• Customizable: Adjust the spice level and toppings to your liking.
• Perfect for Meal Prep: Makes a large batch, perfect for leftovers or freezing.
• Crowd-Pleaser: Guaranteed to be a hit with kids and adults alike.

Ingredients You’ll Need

Let’s gather our ingredients! Don’t worry if you don’t have everything on hand; I’ll suggest some substitutions along the way.

• 6 cups corn kernels (fresh, frozen, or canned, drained)
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth (or vegetable broth for a vegetarian option)
• 1 (10 ounce) can diced tomatoes and green chilies (like Rotel), undrained
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon smoked paprika
• Salt and pepper to taste
• 4 ounces cream cheese, softened
• 1/2 cup sour cream (or Mexican crema)
• 2 tablespoons lime juice
• Optional toppings: crumbled cotija cheese, chopped cilantro, lime wedges, hot sauce, avocado slices

Ingredient Notes & Substitutions

Corn: Fresh corn is fantastic when it’s in season. Just cut the kernels off the cob. Frozen corn works perfectly too! If using canned, make sure to drain it well.

Broth: Chicken broth adds a richer flavor, but vegetable broth works beautifully for a vegetarian version. You could even use a combination!

Diced Tomatoes and Green Chilies: Rotel adds a nice kick. If you’re sensitive to spice, use a mild version or substitute with a can of plain diced tomatoes and add a pinch of cayenne pepper to control the heat.

Cream Cheese & Sour Cream: These add creaminess and tang. You can use full-fat or reduced-fat versions. For a dairy-free option, try using a plant-based cream cheese and sour cream alternative.

Let’s Get Cooking! Step-by-Step Instructions

Ready to make some magic? Follow these simple steps, and you’ll be enjoying a bowl of delicious Mexican Street Corn Soup in no time!

1. Prep the Veggies: Chop the onion and bell pepper. Mince the garlic. It’s always best to have these ready to go before you start combining everything.
2. Combine Ingredients in the Crockpot: In a 6-quart or larger slow cooker, combine the corn, onion, bell pepper, garlic, chicken broth, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Give it a good stir to ensure everything is evenly distributed.
3. Cook on Low or High: Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender. The aroma filling your kitchen will be absolutely divine!
4. Blend for Creaminess: Using an immersion blender, carefully blend about half of the soup until smooth and creamy. This creates a wonderful texture while still leaving some chunky bits of corn and veggies. If you don’t have an immersion blender, you can carefully transfer about half of the soup to a regular blender, blend until smooth, and then return it to the crockpot. Important: When blending hot liquids, always vent the blender lid to prevent pressure buildup!
5. Stir in the Creamy Goodness: Stir in the softened cream cheese, sour cream, and lime juice until well combined and the soup is smooth and creamy. The soup should now have a beautiful, vibrant color.
6. Taste and Adjust Seasoning: Taste the soup and adjust the seasoning as needed. You might want to add more salt, pepper, chili powder, or lime juice to suit your preferences.
7. Serve and Garnish: Ladle the soup into bowls and top with your favorite garnishes, such as crumbled cotija cheese, chopped cilantro, lime wedges, hot sauce, and avocado slices. The possibilities are endless!

Success Tips for the BEST Mexican Street Corn Soup Crockpot Recipe

Here are a few golden tips to ensure your soup turns out absolutely perfect every time:

• Don’t Skip the Blending Step: Blending a portion of the soup is crucial for achieving that creamy, luxurious texture that we all crave.
• Soften the Cream Cheese: Softened cream cheese will incorporate much more easily into the hot soup, preventing any lumps. Let it sit at room temperature for about 30 minutes before adding it to the crockpot.
• Taste and Season! This is key to any good recipe! Don’t be afraid to adjust the seasoning to your liking. A little extra lime juice can brighten the flavors, while a pinch of cayenne pepper can add a touch of heat.
• Load Up on the Toppings: The toppings are what truly elevate this soup to the next level. Don’t be shy! The more, the merrier!
• Make it Ahead: This soup is even better the next day! The flavors have time to meld together, creating an even richer, more complex flavor profile.

Variations and Customization

This recipe is incredibly versatile! Here are a few ideas to make it your own:

• Add Protein: Shredded chicken, black beans, or chorizo would be delicious additions. If adding chicken, toss it in the crockpot along with the other ingredients at the beginning of cooking. For black beans or chorizo, add them during the last hour of cooking.
• Spice it Up: Add a chopped jalapeño or a pinch of cayenne pepper to the crockpot for a spicier soup.
• Make it Vegetarian/Vegan: Use vegetable broth instead of chicken broth. For a vegan version, use plant-based cream cheese and sour cream alternatives.
• Add Different Vegetables: Diced potatoes, zucchini, or carrots would also be great additions to this soup.
• Smoked Corn: If you have the time, grilling the corn before adding it to the crockpot adds an amazing smoky flavor.

Serving Suggestions

This Mexican Street Corn Soup Crockpot Recipe is fantastic on its own, but here are a few ideas to make it a complete meal:

• Serve with a side of crusty bread or tortilla chips for dipping.
• Pair it with a simple salad for a light and refreshing meal.
• Use it as a topping for nachos or tacos.
• Serve it as a starter for a Mexican-themed dinner party.

Other Amazing Soup Recipes You’ll Love

If you love this Mexican Street Corn Soup, I have a feeling you’ll also enjoy these other delicious soup recipes:

For another creamy and comforting soup, try my SAUSAGE POTATO CHOWDER. It’s hearty, flavorful, and perfect for a chilly evening.

Craving something with a bit of a kick? You absolutely MUST try my CHILE RELLENO SOUP! It captures all the cheesy, spicy goodness of chile rellenos in a comforting soup form.

If you’re looking for a full meal in a bowl, check out this Street Corn Chicken Rice Bowl. It has all the amazing flavors of Mexican street corn, chicken and rice for a filling and delicious weeknight meal.

Looking for another easy crockpot classic? My Crockpot Potato Soup is a family favorite and requires minimal effort. Seriously, forget the stovetop!

For a truly unforgettable flavor experience, you’ve got to try my Mexican Birria Crockpot Recipe. It’s seriously simple and magically delicious!

And for a lighter, yet equally satisfying option, my Crockpot White Chicken Chili is an easy dump-and-forget dinner that’s packed with flavor.

Storage and Reheating Instructions

Storage: Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in 1-2 minute intervals, stirring in between, until heated through.

Freezing: This soup freezes beautifully! Allow it to cool completely before transferring it to freezer-safe containers or freezer bags. Freeze for up to 2-3 months. Thaw in the refrigerator overnight before reheating.

Final Thoughts: Your New Go-To Soup!

This Mexican Street Corn Soup Crockpot Recipe is more than just a soup; it’s a celebration of flavor, a hug in a bowl, and a testament to the fact that delicious meals don’t have to be complicated. I hope you love it as much as I do! Don’t forget to share your creations with me – I can’t wait to see your amazing soup masterpieces!

Crockpot Mexican Street Corn Soup

Amelia Chen-Morrison

This Crockpot Mexican Street Corn Soup brings the vibrant flavors of elote into a comforting and easy-to-make soup. With minimal effort, the slow cooker transforms simple ingredients into a creamy, slightly spicy, and utterly delicious meal that’s perfect for any night of the week.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 6 hours hrs

Total Time 6 hours hrs 15 minutes mins

Course Main Course

Cuisine Mexican

Servings 6

Calories 350 kcal

Equipment

• 6-quart or larger slow cooker
• Cutting board
• Knife
• Measuring cups and spoons
• immersion blender (or regular blender)
• Ladle
• Bowls for serving

Ingredients

  

• 6 cups corn kernels fresh, frozen, or canned, drained
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth or vegetable broth
• 1 teaspoon chili powder
• ½ teaspoon cumin
• ¼ teaspoon smoked paprika
• Salt to taste
• Pepper to taste
• 4 ounces cream cheese, softened
• ½ cup sour cream or Mexican crema
• 2 tablespoons lime juice
• Optional toppings: crumbled cotija cheese
• Optional toppings: chopped cilantro
• Optional toppings: lime wedges
• Optional toppings: hot sauce
• Optional toppings: avocado slices

Instructions

 

• Chop the onion and bell pepper. Mince the garlic.
• In a 6-quart or larger slow cooker, combine the corn, onion, bell pepper, garlic, chicken broth, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, salt, and pepper. Stir well.
• Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
• Using an immersion blender, carefully blend about half of the soup until smooth and creamy. If using a regular blender, carefully transfer about half of the soup to the blender, blend until smooth, and then return it to the crockpot. Remember to vent the blender lid when blending hot liquids.
• Stir in the softened cream cheese, sour cream, and lime juice until well combined and the soup is smooth and creamy.
• Taste the soup and adjust the seasoning as needed. Add more salt, pepper, chili powder, or lime juice to suit your preferences.
• Ladle the soup into bowls and top with your favorite garnishes, such as crumbled cotija cheese, chopped cilantro, lime wedges, hot sauce, and avocado slices. Serve immediately.

Notes

For a richer flavor, consider using roasted corn kernels. To roast corn, toss with olive oil and roast at 400°F (200°C) for 20-25 minutes, or until lightly charred, before adding to the slow cooker. Ensure the cream cheese is fully softened for easy incorporation. The soup can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 2-3 months. Thaw overnight in the refrigerator before reheating. Add shredded chicken or black beans for extra protein.