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Mexican Street Corn Soup Crockpot simmering in a crockpot, ready to be enjoyed.

Best Mexican Street Corn Soup Crockpot

This crockpot Mexican Street Corn Soup captures the vibrant flavors of elote with a creamy, slightly spicy broth. It's a simple, hands-off way to enjoy a comforting and flavorful soup, perfect for a weeknight meal.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6
Course: Main Course
Cuisine: Mexican
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 6 cups frozen corn kernels about 2 pounds
  • 1 medium yellow onion, finely diced
  • 2 cloves garlic, minced
  • 1 red bell pepper, finely diced
  • 1 jalapeno, seeded and minced optional, for heat
  • 4 cups chicken broth low sodium preferred
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • Salt to taste
  • Freshly ground black pepper to taste
  • 4 ounces cream cheese, softened
  • 1/2 cup mayonnaise
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup lime juice from about 2 limes
  • Optional toppings: crumbled cotija cheese
  • Optional toppings: extra cilantro
  • Optional toppings: lime wedges
  • Optional toppings: chili powder

Equipment

  • 6-quart Crockpot
  • knife
  • cutting board
  • Measuring cups
  • Measuring spoons
  • Immersion blender (optional)
  • Regular blender (optional)
  • Ladle
  • Bowls

Method
 

  1. Combine the frozen corn, diced onion, minced garlic, diced bell pepper, jalapeno (if using), chicken broth, diced tomatoes and green chilies, chili powder, cumin, smoked paprika, salt, and pepper in the crockpot.
  2. Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until the vegetables are tender.
  3. For a creamier soup, use an immersion blender to partially blend the soup. Alternatively, carefully transfer about 2 cups of the soup to a regular blender, blend until smooth, and return to the crockpot. This step is optional.
  4. Stir in the softened cream cheese until melted and smooth.
  5. Remove the crockpot insert from the heat source, or turn off the crockpot. Stir in the mayonnaise, cilantro, and lime juice.
  6. Taste and adjust seasonings as needed.
  7. Ladle the soup into bowls and garnish with crumbled cotija cheese, extra cilantro, lime wedges, and a sprinkle of chili powder, if desired.

Notes

For a smoky flavor, roast some of the corn kernels before adding them to the crockpot. Store leftovers in an airtight container in the refrigerator for up to 3 days. To prevent curdling, ensure the cream cheese is fully softened before adding it to the soup. The cream cheese stabilizes the soup and prevents the other dairy from separating.