This Mexican Street Corn Soup made in the crockpot is a creamy, comforting bowl full of fresh corn, a hint of spice, and lots of cheesy goodness. It captures all the flavors of the classic Mexican street corn—think sweet kernels, a little tang from lime, and a touch of smoky chili powder—all simmered together slowly in a warm, rich broth.
I love how easy it is to make in the crockpot. You just toss everything in and let it cook while you go about your day, which means the flavors have plenty of time to come together perfectly. I also like adding a bit of cilantro and extra cheese on top when I serve it to give it that fresh, bright finish. It’s one of those recipes that always feels cozy but still bright and fresh at the same time.
My favorite way to enjoy this soup is with some crunchy tortilla chips on the side or even dipped right into the bowl. It’s perfect for a casual dinner or when friends come over—it’s warm, filling, and fun to eat. Plus, it’s a nice twist on regular corn soup that always gets everyone asking for seconds!
Key Ingredients & Substitutions
Corn Kernels: Fresh corn is best for sweetness, but frozen works well too. If you want more texture, mix half fresh and half frozen.
Chicken Broth: Adds rich flavor. For a vegetarian option, swap with vegetable broth, and it’s just as tasty.
Cream Cheese & Heavy Cream: These make the soup creamy and smooth. For a lighter soup, try using half-and-half or a dairy-free cream alternative.
Queso Fresco: This cheese adds a mild saltiness and crumbly texture. If you can’t find it, feta or cotija cheese are good options.
Spices (Chili Powder, Smoked Paprika, Cumin): They give the soup a smoky, slightly spicy kick. Adjust amounts to match your heat preference.
How Can I Get the Right Creamy Texture Without Overblending?
The goal is to have some soup blended for creaminess but still keep corn kernels whole for bite and texture. Here’s my easy way:
- Cook everything in the crockpot until soft.
- Before serving, blend about half the soup using an immersion blender or regular blender.
- Be careful not to overblend; you want a thick, creamy base, not a puree.
- Return the blended portion to the crockpot and stir well with the rest.
This method keeps your soup rich and creamy, with just enough corn texture that makes each bite interesting.
equipment you’ll need
- Crockpot or slow cooker: The main tool for cooking everything slowly without fuss. I love how it frees up stove space.
- Immersion blender or regular blender: To blend part of the soup to make it creamy while leaving some texture. An immersion blender is easiest.
- Cutting board and knife: For chopping onion, garlic, jalapeño, and herbs easily.
- Measuring spoons and cups: To get your seasonings and liquids just right.
- Serving bowls and spoons: For serving and enjoying your soup.
flavor variations & add-ins
- Cheese swaps: Use feta or cotija instead of queso fresco for a different salty tang.
- Protein boost: Stir in cooked chicken, shrimp, or crumbled tofu for extra filling.
- Veggie mix-ins: Add diced peppers, zucchini, or chopped spinach for more veggies.
- Spice level: Adjust the chili powder and jalapeño to make it milder or hotter, depending on your taste.
Mexican Street Corn Soup Crockpot
Ingredients You’ll Need:
Main Soup Ingredients:
- 6 cups fresh or frozen corn kernels (about 6 ears or 2 bags frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and finely chopped (optional, for heat)
- 4 cups chicken broth (or vegetable broth for vegetarian)
Creamy & Flavorful Add-ins:
- 1 cup heavy cream or half-and-half
- 4 oz cream cheese, softened
- 2 tablespoons butter
Spices & Seasoning:
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
Cheese & Fresh Herbs:
- 1 cup crumbled queso fresco or feta cheese
- ¼ cup chopped fresh cilantro, plus more for garnish
- 1 lime, cut into wedges (for serving)
Optional Garnishes:
- Additional queso fresco
- Chopped cilantro
- A sprinkle of chili powder
- Lime wedges
How Much Time Will You Need?
This soup takes about 5 to 6 hours on low or 2 to 3 hours on high in your crockpot to cook and develop its flavors. You’ll spend just about 10-15 minutes prepping your ingredients upfront. Blending and finishing the soup will take a few extra minutes at the end before serving.
Step-by-Step Instructions:
1. Add Base Ingredients to Crockpot:
Place the corn kernels, chopped onion, minced garlic, and chopped jalapeño (if you like some spice) into the crockpot. Pour in the chicken broth, and sprinkle in chili powder, smoked paprika, cumin, salt, and pepper. Give everything a good stir to combine.
2. Slow Cook for Flavor:
Cover your crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours. You want the corn and veggies soft and all the flavors to mix together nicely.
3. Add Creaminess:
About 30 minutes before serving, add the softened cream cheese and butter to the crockpot. Stir it around until fully melted and blended into the soup.
4. Blend the Soup:
Use an immersion blender to carefully blend about half the soup, creating a creamy texture while leaving some corn kernels whole for a nice bite. If you don’t have an immersion blender, blend half the soup in a regular blender and then pour it back into the crockpot.
5. Finish with Cream, Cheese & Herbs:
Stir in the heavy cream (or half-and-half), crumbled queso fresco, and chopped cilantro. Taste and adjust salt, pepper, or chili powder if you want a bit more flavor or heat.
6. Serve & Garnish:
Spoon the soup into bowls and top with extra queso fresco, fresh cilantro, a sprinkle of chili powder, and lime wedges. Serve it warm with tortilla chips on the side if you like some crunch!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly in this recipe. Just make sure to thaw it before adding to the crockpot for even cooking and the best texture.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup a day ahead. Store it in the fridge in an airtight container and reheat gently on the stove or in the microwave. Add a splash of cream to refresh the texture if needed.
How Do I Adjust the Spice Level?
If you prefer less heat, leave out the jalapeño and reduce the chili powder. For more spice, add extra jalapeño or a pinch of cayenne pepper.
What’s the Best Way to Store Leftovers?
Keep leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over low heat, stirring occasionally to prevent sticking.
