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Slow Cooker Mexican Street Corn Soup

Slow Cooker Mexican Street Corn Soup simmers sweet corn with smoky spices, onions, and chicken broth until tender. Blend part of the soup for a creamy, thick street-corn texture, then finish with heavy cream and cotija.
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Prep Time 10 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 40 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

6 cups corn kernels (fresh, frozen, or canned)
  • 6 cup corn kernels
1 onion, diced
  • 1 onion Dice for even melting into the soup.
4 cups chicken broth
  • 4 cup chicken broth
1 cup heavy cream
  • 1 cup heavy cream
1 tsp smoked paprika
  • 1 tsp smoked paprika
1 tsp chili powder
  • 1 tsp chili powder
1/2 cup cotija cheese, crumbled
  • 0.5 cup cotija cheese Crumbled for sprinkling on top.
1/4 cup chopped cilantro
  • 0.25 cup cilantro Chopped; reserve some for finishing.
Lime wedges, for serving
  • 1 lime wedges Serve with extra lime on the side.

Equipment

  • 1 slow cooker

Method
 

Slow cook
  1. Add the corn kernels, diced onion, chicken broth, smoked paprika, and chili powder to the slow cooker. Stir once to combine so the spices coat the corn.
  2. Cover and cook on low for 6-7 hours, or on high for 3-4 hours. Cook until the onion is very soft and the corn is tender, with visible bubbling at the edges.
Blend for street-corn thickness
  1. Blend a portion of the soup until smooth, then stir it back into the slow cooker. Mix until the texture looks thicker and creamy, with no big chunks in the blended portion.
Finish and serve
  1. Stir in the heavy cream and let the soup warm through for 10-15 minutes. Heat until steaming hot and slightly thickened, without boiling aggressively.
  2. Ladle the soup into bowls and top with crumbled cotija cheese, chopped cilantro, and a squeeze of lime. Serve right away so the cheese melts just slightly and the lime flavor stays bright.

Notes

Pro tip: if you’re using fresh corn, char the kernels in a hot skillet for 2-4 minutes before adding them to the slow cooker for extra smoky depth. Refrigerate leftovers in a covered container for up to 4 days; rewarm gently on the stove or in the microwave, adding a splash of broth if it thickens. Freezing is not recommended because dairy can change texture after thawing. For a lighter option, use half-and-half instead of heavy cream.