This Mexican Street Corn Soup made in the crockpot is a cozy, comforting bowl full of sweet corn, creamy broth, and a little bit of zing from spices and lime. It’s like taking the fun of classic Mexican street corn and turning it into a warm, hearty soup that’s perfect for chilly days or when you want something easy to throw together and let cook slow and steady.
I love how simple this recipe is—just toss everything into the crockpot and come back hours later to a soup that’s full of flavor and texture. The corn kernels give a nice pop with every spoonful, while the creamy broth feels just right, not too heavy but totally satisfying. I usually add a sprinkle of fresh cilantro or a little crumbled cheese on top to make each serving feel special.
One of my favorite ways to enjoy this soup is with a side of crunchy tortilla chips or warm cornbread—something to scoop up every last bit. It’s also great for sharing because it’s colorful, tastes like a little celebration in a bowl, and almost everyone I’ve served it to loves it. Plus, the slow cooker means I can set it and forget it until it’s time to eat, which is a win in my book!
Key Ingredients & Substitutions
Corn: Fresh corn is great for the best flavor, but frozen works well too and saves time. Just make sure it’s thawed before adding to the crockpot to cook evenly.
Cotija Cheese: This crumbly, salty cheese adds a nice tang. If you can’t find cotija, feta or parmesan are good substitutes. For a dairy-free option, try a sprinkle of nutritional yeast.
Half-and-Half/Heavy Cream: This gives the soup its creamy texture. You can swap with coconut milk for a dairy-free twist or use whole milk for a lighter version.
Spices (chili powder, cumin, smoked paprika): These bring warmth and smokiness. Adjust the chili powder for your preferred heat level or leave out the smoked paprika if you don’t have it.
Lime & Cilantro: These fresh ingredients brighten the soup and add that signature Mexican street corn flavor. If fresh cilantro isn’t your thing, parsley is a mild alternative.
How Can I Blend the Soup Without Making It Too Smooth?
Blending the soup until it’s too smooth can lose that lovely corn texture. Here’s what I do to keep it just right:
- Use an immersion blender to pulse and blend only about half the soup right in the crockpot.
- Blend until creamy but still chunky, so you keep little corn bits for texture.
- If you don’t have an immersion blender, transfer half the soup in batches to a blender, pulse a few times, and return it.
- Give the soup a good stir after blending to mix smooth and chunky parts well.
This method keeps a creamy soup with a nice bite of whole corn kernels, making every spoonful interesting and flavorful!
Equipment You’ll Need
- 1 Crockpot – I love using it because it cooks everything evenly and you can set it to cook all day for full flavor.
- Skillet – allows you to sauté the onions, garlic, and jalapeño for extra flavor before adding to the crockpot.
- Immersion blender or regular blender – helps you blend part of the soup to get that creamy, chunky texture.
- Measuring cups and spoons – keep things precise, especially with spices and liquids.
- Grater or cheese crumbles – for sprinkling cotija or your favorite cheese on top.
- Lime squeezer – makes it super easy to add fresh lime juice just before serving.
Flavor Variations & Add-Ins
- Extra protein: Add cooked chicken, shrimp, or chorizo for a filling twist that turns this into a meal.
- Cheese options: Use queso fresco, feta, or shredded cheddar instead of cotija for different cheesy flavors.
- Spicy kick: Mix in chopped jalapeños, a dash of hot sauce, or a sprinkle of cayenne pepper for more heat.
- Veggie boost: Stir in diced bell peppers, zucchini, or a handful of spinach for added nutrients and color.
Mexican Street Corn Soup Crockpot
Ingredients You’ll Need:
- 6 cups fresh or frozen corn kernels (about 6 ears if using fresh)
- 1 small white onion, diced
- 3 cloves garlic, minced
- 1 cup half-and-half or heavy cream
- 4 cups chicken or vegetable broth
- 1 cup crumbled cotija cheese (plus extra for garnish)
- 2 tablespoons butter
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/2 teaspoon ground cumin
- Salt and pepper, to taste
- 1 lime, juiced (plus lime wedges for serving)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- 1 jalapeño, seeded and minced (optional, for heat)
- 1-2 tablespoons olive oil or butter for sautéing
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, plus 4-6 hours of cooking time in the crockpot on low (or 2-3 hours on high). It’s mostly hands-off cooking, so you can set it and relax while the flavors develop slowly.
Step-by-Step Instructions:
1. Sauté the Veggies:
Heat olive oil or butter in a skillet over medium heat. Add diced onion and cook until soft and translucent, about 4-5 minutes. Add minced garlic and jalapeño if using, cook for 1-2 more minutes until fragrant. This step brings out their flavor beautifully.
2. Combine Ingredients in Crockpot:
Transfer the sautéed mixture to your crockpot. Add corn kernels, chili powder, smoked paprika, cumin, salt, pepper, broth, and butter. Stir everything together well.
3. Cook Low and Slow:
Cover the crockpot and cook on low for 4-6 hours, or high for 2-3 hours. You want the corn to get tender and all the spices to blend well.
4. Blend for Creaminess:
Using an immersion blender, blend about half of the soup right in the crockpot. Leave some chunks of corn for texture! If you don’t have an immersion blender, pour half the soup into a blender, blend until creamy, then add it back.
5. Finish with Cream and Cheese:
Stir in the half-and-half (or heavy cream) and crumbled cotija cheese. Taste and season with more salt or pepper if needed. Let it warm on low for 15-20 minutes, but don’t let it boil once cream is added.
6. Brighten and Serve:
Just before serving, stir in fresh lime juice and chopped cilantro. Ladle soup into bowls and top with more cotija cheese, cilantro, a sprinkle of chili powder or smoked paprika, and lime wedges on the side for squeezing.
This Mexican Street Corn Soup is creamy, flavorful, and comforting – it’s just like enjoying your favorite street corn but in a cozy soup form. Serve with crunchy tortilla chips or warm bread for a delicious meal!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works perfectly! Just thaw it before adding to the crockpot to ensure it cooks evenly and blends well with the other ingredients.
Can I Make This Soup Ahead of Time?
Absolutely! Prepare the soup completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
How Do I Store Leftovers?
Store leftovers in the fridge in a sealed container for up to 3 days. When reheating, do so over low heat to prevent the cream from curdling.
Can I Add Protein to This Soup?
Yes! Stir in cooked shredded chicken, cooked chorizo, or sautéed shrimp during the last 15-20 minutes of cooking to make it more filling.
