Crockpot Mexican Street Corn Soup is a creamy, flavorful twist on the classic street corn you love, packed with tender corn, smoky spices, and a hint of cheese all slow-cooked to perfection. It’s like a cozy bowl of summer on a chilly day, with the sweetness of corn mixing beautifully with a little kick of chili and a smooth, cheesy finish.
I love making this soup on busy days because the crockpot does all the work for me. Just throw in the ingredients and let it cook while you go about your day. The best part is coming back to a warm, comforting soup that’s full of flavor without much effort. Plus, I often add a squeeze of lime and some fresh cilantro right before serving to brighten it up even more.
This soup is perfect for sharing with friends or family, especially when you serve it with crunchy tortilla chips or a sprinkle of extra cheese on top. It reminds me of casual get-togethers and fun nights where everyone is just in the mood for something simple, tasty, and satisfying. If you enjoy the flavors of Mexican street corn, you’ll find this soup hard to put down!
Key Ingredients & Substitutions
Corn: Fresh corn is ideal to bring a sweet, bright flavor, but frozen corn works great too and is super convenient. Avoid canned corn as it can be too soft for this soup.
Broth: Chicken broth adds nice depth, but vegetable broth is perfect for a vegetarian version. Make sure it’s low-sodium so you can control the salt level.
Cream Cheese & Heavy Cream: Together they give the soup its creamy texture. You can swap heavy cream with half-and-half for a lighter option, and cream cheese with mascarpone for an extra smooth finish.
Jalapeños: These add a gentle heat. If spicy food isn’t your thing, leave them out or use a small amount of mild green chili.
Cotija Cheese: This crumbly cheese brings salty tang and authenticity. If you can’t find it, feta is an okay substitute but has a saltier, stronger flavor.
How Do You Get That Perfect Creamy Texture Without Overcooking?
The key to creamy soup is adding the dairy late in the slow cooking so it doesn’t curdle or separate. Here’s how I do it:
- Sauté aromatics first to build flavor.
- Slow cook the corn and spices until tender.
- About 30 minutes before serving, stir in the cream cheese and heavy cream gently.
- Use an immersion blender halfway if you like it thicker but leave some kernels whole for nice texture.
- Stir carefully after blending to combine everything without breaking it down too much.
This approach keeps the cream cheese smooth and avoids grainy or oily soup. Plus, the late addition of cream brightens the flavor and makes it luscious!
Equipment You’ll Need
- Slow cooker – I love using a slow cooker because it does all the cooking while I relax or get other things done.
- Skillet – for sautéing the onion, garlic, and jalapeños to develop flavor before adding to the crockpot.
- Immersion blender or regular blender – optional, for blending part of the soup to make it thicker and creamier.
- Measuring cups and spoons – to keep everything precise and easy.
- Serving bowls and spoons – for enjoying your soup with toppings and garnishes.
Flavor Variations & Add-Ins
- Spicy kick: Add chopped chipotle peppers in adobo sauce for smoky heat.
- Cheese variation: Swap cotija for shredded Monterey Jack or queso fresco for a different cheesy flavor.
- Protein boost: Stir in cooked chicken, shrimp, or chorizo to make it more filling.
- Veggie add-in: Mix in some sautéed bell peppers or chopped tomatoes for extra color and flavor.
Crockpot Mexican Street Corn Soup
Ingredients You’ll Need:
- 6 cups fresh or frozen corn kernels
- ½ cup diced onion
- 2 cloves garlic, minced
- 1-2 jalapeños, seeded and chopped (optional for heat)
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- Salt and pepper, to taste
- ½ cup crumbled cotija cheese (plus extra for garnish)
- Fresh cilantro, chopped (for garnish)
- 1 lime, cut into wedges (for garnish)
- Butter (for sautéing)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and sauté the veggies before adding everything to the slow cooker. Then, cook on low for 4-6 hours, or high for 2-3 hours until the corn is tender. Finally, spend about 10 minutes stirring in the creaminess and garnishing. Overall, plan for around 4-6 hours with mostly hands-off time.
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat a small pan over medium heat and melt some butter. Add diced onion, garlic, and jalapeños, cooking for 3-4 minutes until softened and fragrant. This step helps bring out their flavors.
2. Combine Ingredients in Crockpot:
Transfer the sautéed mixture to your crockpot. Add the corn kernels, chicken or vegetable broth, chili powder, cumin, smoked paprika, salt, and pepper. Give it a gentle stir to mix.
3. Cook the Soup:
Cover and cook on low for 4-6 hours or on high for 2-3 hours until all the flavors blend and the corn is tender.
4. Add Creaminess:
About 30 minutes before serving, stir in the softened cream cheese and heavy cream. Continue cooking to melt everything smoothly into a creamy texture.
5. Blend (Optional):
If you prefer a thicker, creamier soup, use an immersion blender to blend part of the soup, leaving some corn pieces intact for texture.
6. Final Touches:
Stir in the crumbled cotija cheese and adjust the seasoning with salt and pepper as needed.
7. Serve and Garnish:
Serve the soup hot. Top each bowl with extra cotija cheese, chopped fresh cilantro, a dusting of chili powder or smoked paprika, and a wedge of lime. Squeeze fresh lime juice just before eating to brighten the flavors.
Enjoy your cozy, creamy Crockpot Mexican Street Corn Soup!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works perfectly in this recipe! Just make sure to thaw it slightly and drain any excess water before adding to the crockpot to avoid watering down the soup.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and ensure the cheese and cream products you use are vegetarian-friendly. The flavors will still be delicious and satisfying!
Can I Prepare This Soup Ahead of Time?
Absolutely! You can assemble the soup ingredients in the crockpot insert the night before and refrigerate. Just add the cream cheese and cream when you start cooking the next day for the best texture.
What’s the Best Way to Store Leftovers?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and smooth.