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Slow Cooker Mexican Street Corn Soup

Slow cooker Mexican street corn soup with sweet corn and smoky elote-style flavor—blended just enough for creamy texture and tender corn bite. Finished with tangy cotija cheese and fresh cilantro plus a squeeze of lime for the classic street corn taste.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

Corn kernels
  • 6 cup corn kernels Fresh or frozen
  • 1 onion Diced
  • 2 bell peppers Diced
  • 4 cup chicken broth
Cream base and seasoning
  • 1 cup heavy cream
  • 0.5 cup mayonnaise
  • 1 tsp chili powder
  • 1 cup cotija cheese Crumbled
Garnish
  • 1 fresh cilantro For garnish
  • 1 lime For garnish

Equipment

  • 1 slow cooker
  • 1 immersion blender

Method
 

Slow-cook the corn base
  1. Add corn kernels, diced onion, diced bell peppers, and chicken broth to the slow cooker and stir to combine. Cover and cook on low for 6 hours (or high for 3 hours) until the vegetables are tender.
Make it creamy and smoky
  1. Stir in heavy cream, mayonnaise, and chili powder until evenly incorporated and the soup turns creamy. Cook on low for 10 minutes so flavors meld, then turn off the heat.
Blend for elote texture
  1. Use an immersion blender to partially blend the soup, leaving some corn kernel texture. Blend a portion separately if needed and stir it back in to keep a chunky, elote-like bite.
Serve with street corn toppings
  1. Ladle the soup into bowls and top each serving with crumbled cotija cheese. Finish with fresh cilantro and a squeeze of lime just before eating.

Notes

For the best “street corn in a bowl” texture, blend only part of the soup so you keep visible corn kernels instead of fully pureeing. Store leftovers in an airtight container in the fridge up to 4 days; reheat gently on the stovetop or in the microwave. Freezing is not recommended because the cream may separate when thawed. If you want a lighter option, use half-and-half or light cream in place of heavy cream for a similar creamy result.