Crockpot Mexican Street Corn Soup is a delicious, creamy blend of sweet corn, tangy cheese, and warm spices that you can set and forget all day. It’s like taking a favorite street food favorite and turning it into a cozy bowl of soup, with flavors that feel bright and comforting at the same time.
I love how easy this soup is to make—just toss ingredients into the crockpot and let it do the work while you go about your day. The combination of corn, a bit of chili powder, lime juice, and creamy cheese makes every spoonful taste fresh and satisfying. I also add some fresh cilantro at the end for a little extra pop of green and flavor.
Whenever I serve this soup, I like to top it with a sprinkle of shredded cheese and a squeeze of lime, plus some crunchy tortilla chips on the side for dipping. It’s a great dish to warm you up and bring a little fiesta to any weeknight dinner or casual get-together. Plus, it’s a recipe that everyone always asks for again!
Key Ingredients & Substitutions
Corn: Frozen corn works great here because it’s sweet and easy. Fresh corn can be used if in season for a brighter flavor. Canned corn will work too, just drain it well.
Cheese: Cream cheese adds creaminess, and Cotija provides that salty, crumbly touch. If Cotija isn’t available, feta or queso fresco are good swaps.
Broth: Chicken broth gives depth, but vegetable broth is perfect for a vegetarian version. I like low-sodium broth to control the saltiness.
Spices: Chili powder and cumin bring warmth. Adjust the chili powder to your heat preference or swap with smoked paprika for a milder, smoky note.
Lime: Fresh lime juice is key to brighten the soup. Bottled lime juice can be used in a pinch, but the fresh stuff really makes a difference.
How Can You Get the Soup Creamy Without Losing the Corn Texture?
This soup shines when it’s creamy but still has some bite from whole corn kernels. Here’s how you can do that:
- After slow cooking, add the cream cheese, shredded cheese, and cream. Stir until the cheeses melt smoothly.
- Use an immersion blender to pulse the soup just a couple of times. This breaks down part of the corn, thickening the soup, but leaves plenty of kernels whole.
- If you don’t have an immersion blender, blend about a third of the soup in a regular blender, then mix it back in.
This technique keeps things creamy and thick without losing the sweet corn’s satisfying bite.
Equipment You’ll Need
- Slow cooker – It’s perfect for hands-off cooking and softening all the flavors together.
- Immersion blender or regular blender – For blending part of the soup to make it creamier while keeping some corn whole.
- Stirring spoon – To mix in cheeses and seasonings smoothly.
- Measuring cups and spoons – For accurate ingredient amounts.
- Knife and chopping board – To chop onion, garlic, jalapeño, and cilantro.
Flavor Variations & Add-Ins
- Swap chicken broth for vegetable broth to make it vegetarian.
- Add cooked, crumbled bacon or pancetta for extra richness and crunch.
- Use smoked paprika instead of chili powder for a smoky flavor.
- Mix in cooked poblano or bell peppers for more veggie flavor and color.
Crockpot Mexican Street Corn Soup
Ingredients You’ll Need:
- 6 cups frozen corn kernels
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 jalapeño pepper, seeded and chopped (plus extra slices for garnish)
- 1 to 2 teaspoons chili powder
- ½ teaspoon ground cumin
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream or half-and-half
- 4 ounces cream cheese, softened
- 1 cup shredded Mexican blend cheese or sharp cheddar cheese
- ½ cup crumbled Cotija cheese (plus extra for garnish)
- Juice of 1 lime (plus slices for garnish)
- Fresh cilantro, chopped (for garnish)
- Salt and black pepper to taste
- Optional: cooked crumbled bacon or chopped pancetta for garnish
- Optional: tortilla chips for serving
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time, then 4 to 6 hours cooking on low in the crockpot (or 2 to 3 hours on high). You’ll finish with about 10 minutes of stirring in cheeses and blending for the perfect creamy texture before serving.
Step-by-Step Instructions:
1. Combine Ingredients in the Crockpot:
Put the frozen corn, chopped onion, minced garlic, chopped jalapeño, chili powder, cumin, and chicken broth into your crockpot. Give it a quick stir to mix everything together well.
2. Cook the Soup:
Cover and cook the mixture on low for 4 to 6 hours or on high for 2 to 3 hours, until the onion and corn are tender and the flavors are blended.
3. Add Creaminess:
About 30 minutes before serving, stir in the softened cream cheese, heavy cream, and shredded Mexican blend cheese. Keep stirring until all the cheese melts smoothly.
For a smooth yet chunky texture, use an immersion blender to pulse the soup a few times. This will puree some of the corn while leaving plenty of kernels whole. If you don’t have an immersion blender, you can blend about one-third of the soup in a regular blender and then stir it back in.
4. Brighten and Season:
Stir in the lime juice, then add salt and black pepper to taste. Taste and adjust seasoning as needed for a nice balance of creamy, tangy, and spicy flavors.
5. Serve and Garnish:
Ladle the soup into bowls and top with crumbled Cotija cheese, sliced jalapeño, fresh cilantro, and a lime wedge or slice. Sprinkle a little chili powder or smoked paprika over the top for some extra color and flavor. If you like, add some crispy bacon bits for crunch.
6. Optional Crunch:
Serve with tortilla chips on the side. They are great for dipping and add a fun crunchy texture.
Enjoy your easy, creamy, and flavorful Crockpot Mexican Street Corn Soup! Perfect for a cozy meal any time you want the taste of summer street food in a comforting bowl.
Can I Use Fresh Corn Instead of Frozen?
Yes! Fresh corn works wonderfully when in season. Just cut the kernels off the cob and add them directly to the crockpot. You might need to reduce the cooking time slightly since fresh corn cooks faster than frozen.
How Can I Make This Soup Vegetarian?
Simply swap the chicken broth for vegetable broth and omit any bacon garnish. The soup will still be creamy and flavorful with all the cheeses and spices.
Can I Prepare This Soup Ahead of Time?
Absolutely! You can assemble it in the crockpot insert the night before, store it in the fridge, and then start it on low the next day. Alternatively, make the full soup and refrigerate leftovers for up to 3 days.
What’s the Best Way to Reheat Leftovers?
Reheat the soup gently on the stove over medium-low heat, stirring often to prevent sticking and to keep it creamy. You can add a splash of broth or cream if the soup thickens up too much.