Crockpot Mexican Street Corn Soup
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.
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.