Slow Cooker Mexican Street Corn Soup

Slow Cooker Mexican Street Corn Soup is a creamy, flavorful, and comforting dish inspired by the bold and zesty flavors of Mexican street corn (elote). Made with sweet corn, smoky spices, and a touch of cream, this soup is easy to prepare and perfect for cozy weeknight dinners or gatherings. Let your slow cooker do all the work, and enjoy a dish that’s rich, satisfying, and full of authentic Mexican-inspired taste.

Why You’ll Love This Recipe

  • Inspired by elote: Combines the irresistible flavors of Mexican street corn in a warm, hearty soup.
  • Easy to make: The slow cooker does most of the work, making it a hands-off recipe.
  • Crowd-pleaser: A delicious option for family meals or potlucks.
  • Customizable: Adjust the spice level and toppings to suit your preferences.
  • Creamy and indulgent: A perfect balance of richness and zest.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

  • 4 cups corn kernels (fresh, frozen, or canned)
  • 1 medium onion (diced)
  • 2 garlic cloves (minced)
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream or half-and-half
  • 1 cup crumbled cotija cheese (plus extra for garnish)
  • 1 jalapeño (diced, optional for heat)
  • Salt and pepper to taste
  • Juice of 1 lime
  • Optional toppings: chopped cilantro, tortilla strips, diced avocado, sour cream, or hot sauce

Directions

  1. Assemble the ingredients: In the slow cooker, combine corn, onion, garlic, smoked paprika, chili powder, cumin, and broth. Stir well to mix the flavors.
  2. Cook: Cover and cook on low for 6-8 hours or high for 3-4 hours, until the vegetables are tender and the flavors are well combined.
  3. Blend the soup: Use an immersion blender to blend the soup until smooth, or transfer half of the soup to a blender and puree, then return it to the slow cooker for a slightly chunky texture.
  4. Add cream and cheese: Stir in the heavy cream and crumbled cotija cheese. Cook on low for an additional 15-20 minutes to heat through.
  5. Finish with lime juice: Add fresh lime juice and adjust seasoning with salt and pepper.
  6. Serve: Ladle the soup into bowls and top with your favorite garnishes like cilantro, cotija, and tortilla strips.

Servings and Timing

  • Servings: 6
  • Prep time: 10 minutes
  • Cook time: 6-8 hours on low or 3-4 hours on high
  • Total time: 6-8 hours 10 minutes

Variations

  • Spicy kick: Add diced chipotle peppers or a splash of hot sauce for a smoky heat.
  • Vegetarian: Use vegetable broth and ensure all toppings are vegetarian-friendly.
  • Thicker texture: Stir in a slurry of cornstarch and water (1 tablespoon cornstarch mixed with 2 tablespoons water) during the last 30 minutes of cooking.
  • Cheesy upgrade: Add shredded Monterey Jack or pepper jack cheese for extra creaminess.
  • Protein boost: Stir in cooked chicken, shrimp, or black beans for a heartier meal.

Storage/Reheating

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, or microwave individual portions.
  • Freezing: Freeze the soup (without the cream and cheese) for up to 3 months. Add the cream and cheese after reheating.

FAQs

Can I use frozen or canned corn?

Yes, both frozen and canned corn work well. If using canned corn, drain it before adding to the slow cooker.

What is cotija cheese?

Cotija is a crumbly, salty Mexican cheese that adds authentic flavor to this dish. Feta or Parmesan can be used as substitutes.

Can I make this soup dairy-free?

Yes, use coconut milk or a plant-based cream alternative, and omit the cotija cheese or replace it with a dairy-free cheese option.

How do I adjust the spice level?

Add more jalapeños, chipotle peppers, or chili powder for heat, or omit them for a milder soup.

What type of broth works best?

Chicken broth adds depth of flavor, but vegetable broth is a great option for vegetarians.

Can I use an Instant Pot for this recipe?

Yes! Use the sauté function to cook the onion, garlic, and spices, then pressure cook the soup on high for 10 minutes. Release the pressure, blend, and add cream and cheese.

What toppings pair well with this soup?

Tortilla strips, diced avocado, sour cream, fresh cilantro, and a drizzle of hot sauce are great options.

Is this soup gluten-free?

Yes, as long as your broth and toppings are gluten-free.

How can I make this soup healthier?

Use milk or a light cream alternative instead of heavy cream, and reduce or omit the cheese.

Can I make this soup ahead of time?

Yes, this soup reheats beautifully and tastes even better the next day as the flavors meld together.

Conclusion

Slow Cooker Mexican Street Corn Soup is a creamy and flavorful dish that captures the essence of elote in a warm, comforting bowl. Easy to make and endlessly customizable, it’s a perfect recipe for busy days or cozy dinners. Serve it with your favorite toppings and enjoy a taste of Mexico that’s both hearty and delicious!

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Slow Cooker Mexican Street Corn Soup

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  • Author: clara
  • Prep Time: 15 minutes
  • Cook Time: 6–8 hours (low) or 3–4 hours (high)
  • Total Time: 6–8 hours 10 minutes
  • Yield: 46 servings 1x
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican

Description

This Slow Cooker Mexican Street Corn Soup brings the iconic flavors of elote (Mexican street corn) into a creamy and comforting soup. Made with sweet corn, smoky spices, and a touch of lime, this dish is easy to prepare and perfect for a cozy dinner. Serve with tortilla chips for added crunch!


Ingredients

Units Scale
  • 4 cups (600g) corn kernels (fresh, frozen, or canned)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups (1L) chicken or vegetable broth
  • 1 cup (240ml) heavy cream or half-and-half
  • 1/4 cup (60g) sour cream or Mexican crema
  • 1 tsp smoked paprika
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp cayenne pepper (optional)
  • Salt and pepper to taste
  • 1/2 cup (60g) crumbled cotija cheese (or feta as a substitute)
  • 2 tbsp fresh lime juice
For Garnish:
  • Chopped fresh cilantro
  • Additional cotija cheese
  • Tortilla chips or strips
  • Lime wedges

Instructions

  1. Prepare Ingredients:
    • Add corn, onion, garlic, broth, smoked paprika, chili powder, cumin, cayenne (if using), salt, and pepper to the slow cooker. Stir to combine.
  2. Cook in Slow Cooker:
    • Cover and cook on low for 6–8 hours or high for 3–4 hours, until the corn is tender and the flavors are well combined.
  3. Blend the Soup:
    • Use an immersion blender to puree the soup until smooth, or transfer half the mixture to a blender and blend, then return to the slow cooker. For a chunkier soup, blend less.
  4. Add Creamy Ingredients:
    • Stir in the heavy cream, sour cream, and lime juice. Adjust seasoning with salt and pepper as needed. Cook for an additional 15 minutes on low to heat through.
  5. Serve:
    • Ladle the soup into bowls and garnish with cotija cheese, cilantro, and tortilla chips. Serve with lime wedges for extra zest.

Notes

  • For extra protein, add shredded cooked chicken or black beans.
  • Use coconut milk instead of heavy cream for a dairy-free option.
  • If fresh corn is available, roasting or grilling it before adding to the soup enhances the flavor.

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