This Crockpot Mexican Street Corn Soup is a creamy, delicious mix that brings all the best flavors of street corn right to your bowl. It’s full of sweet corn, a touch of cheese, and some gentle spice that warms you up without being too hot. The slow cooker makes everything super easy by letting the flavors blend together all day.
I love making this soup when I want something cozy but still fresh and fun. The way the corn keeps its little pop and the soup gets thick and cheesy is just perfect. I usually add a squeeze of lime and a sprinkle of cilantro on top because that brightens up every bite just the way I like it.
This soup is one of those recipes that always gets compliments when I bring it to a get-together. It’s easy to prepare in the crockpot, so I can spend time with friends or family instead of standing in the kitchen. Plus, it feels like a little celebration of summer flavors, even when it’s chilly outside.
Key Ingredients & Substitutions
Corn: Fresh corn gives the best crunch and sweetness. If fresh isn’t available, frozen works well too. Just thaw it before cooking to keep the texture nice.
BROTH: Chicken broth adds a lot of flavor, but vegetable broth makes this soup vegetarian-friendly without losing taste.
Cheese: Cotija cheese is traditional for Mexican street corn. It crumbles nicely and has a salty, tangy kick. If you can’t find it, feta or queso fresco are great substitutes.
Cream Cheese & Heavy Cream: These make the soup creamy and smooth. For a lighter version, try using half-and-half or Greek yogurt added at the end off heat.
Green Chilies: Mild or hot canned diced chilies bring gentle heat and flavor. Adjust the amount or type depending on how spicy you like it.
How Do You Get That Perfect Creamy but Chunky Soup Texture?
The key is blending part of the soup, not all of it. You want some corn kernels whole to enjoy their pop.
- Use an immersion blender right in the crockpot for easy blending.
- Blend about half the soup until smooth, then stir it with the rest of the unblended corn.
- If you don’t have an immersion blender, blend in batches carefully before returning to the slow cooker.
- This technique keeps the texture lively but makes the soup creamy enough to coat a spoon nicely.
Equipment You’ll Need
- Crockpot / Slow cooker – I like it because it does all the cooking while I relax or do other things.
- Immersion blender – makes blending part of the soup quick and easy right in the crockpot.
- Measuring cups and spoons – ensures your ingredients are just right for balanced flavors.
- Wooden spoon or spatula – good for stirring everything together without scratching your crockpot.
- Serving bowls and spoons – to enjoy your soup comfortably and stylishly.
Flavor Variations & Add-Ins
- Swap chicken broth for vegetable broth for a vegetarian version that’s equally tasty.
- Try adding cooked bacon or chorizo for extra smoky, meaty flavors.
- Mix in diced roasted peppers or jalapeños for an extra kick of heat and color.
- Top with sliced avocado or a dollop of sour cream for creamy richness and freshness.
Crockpot Mexican Street Corn Soup
Ingredients You’ll Need:
- 6 cups fresh or frozen corn kernels (about 6 ears fresh corn or equivalent frozen)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup diced green chilies (canned, mild or hot based on preference)
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- Salt and black pepper, to taste
- 4 oz cream cheese, softened
- 1 cup heavy cream
- ½ cup crumbled cotija cheese (plus more for garnish)
- ¼ cup fresh cilantro, chopped (plus more for garnish)
- Juice of 1 lime (plus lime wedges for serving)
- ¼ cup finely diced red onion (for garnish)
- 1 teaspoon chili powder or smoked paprika (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare your ingredients, then slow cook for 6 to 8 hours on low or 3 to 4 hours on high. After cooking, a few minutes blend and stir time will get it perfect for serving.
Step-by-Step Instructions:
1. Combine Ingredients in the Crockpot
Put the corn kernels, broth, green chilies, chopped onion, garlic, cumin, chili powder, smoked paprika, salt, and pepper into your crockpot. Give it a gentle stir to mix everything together.
2. Cook Low and Slow
Cover your crockpot and cook the mixture on low for 6-8 hours or high for 3-4 hours. This slow cooking lets the corn get tender and all those flavors blend nicely.
3. Blend Part of the Soup
Once cooked, use an immersion blender right in the crockpot to partially blend the soup. Leave some corn whole to keep a nice texture. If you don’t have an immersion blender, carefully blend a portion in a regular blender, then stir it back in.
4. Make It Creamy
Add the softened cream cheese, heavy cream, and crumbled cotija cheese into the soup. Stir gently until all the cheeses melt and the soup becomes creamy and smooth.
5. Add Fresh Flavors
Stir in the fresh lime juice and chopped cilantro. Taste and add more salt or pepper if you like.
6. Serve and Enjoy
Ladle the soup into bowls and top with extra cotija cheese, diced red onion, more cilantro, and a sprinkle of chili powder or smoked paprika. Don’t forget a lime wedge on the side to squeeze over for a bright finish!
Can I Use Frozen Corn Instead of Fresh?
Yes, frozen corn works great! Just thaw it before adding to the crockpot so the soup’s texture stays nice and fresh.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth, and you’ll have a delicious vegetarian-friendly version without sacrificing flavor.
What If I Don’t Have an Immersion Blender?
No worries! Carefully transfer half the soup to a regular blender, puree until smooth, then stir it back into the crockpot to maintain the creamy texture with some chunky bits.
How Should I Store Leftovers?
Store leftover soup 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 it creamy.