Mexican Street Corn Soup from the crockpot is like having all the best parts of street corn in a warm, creamy bowl. This soup is loaded with sweet corn, a little bit of spice, cheese, and plenty of comforting flavors that make it feel just like your favorite summer treat on a chilly day. Using the crockpot makes it super simple to throw everything together and let it cook low and slow, while you get on with your day.
I love making this soup when I want something cozy but don’t want to fuss in the kitchen for hours. The crockpot does most of the work, and the smell that fills the house is amazing—like a gentle reminder of outdoor markets and good times with friends. I usually add a pinch of chili powder and a squeeze of lime to brighten it up, plus a handful of fresh cilantro when it’s done. It’s those simple touches that really make it my favorite.
My go-to way to serve this soup is with a sprinkle of cotija cheese and some crunchy tortilla chips on the side. It’s such a fun and easy meal that everyone loves, whether it’s a casual weeknight or a small gathering. Plus, any leftovers taste even better the next day, so it’s perfect for making ahead or meal prepping. Mexican Street Corn Soup is definitely a recipe I keep coming back to when I want comfort and a little fiesta all in one bowl!
Key Ingredients & Substitutions
Corn Kernels: Fresh corn gives the best sweet flavor, but frozen works well too. If fresh is not in season, frozen corn is a great and easy backup.
Broth: Chicken broth adds a richer taste, but vegetable broth makes this soup vegetarian-friendly without losing flavor.
Cheese: Cotija is classic for that slightly salty, crumbly texture. If you can’t find it, feta or queso fresco are good substitutes.
Cream: Heavy cream gives a nice richness, but Mexican crema adds a tangy kick. For a lighter option, you can use half-and-half or coconut milk.
Jalapeño: This adds heat and depth, but feel free to leave it out or reduce the amount if you prefer less spice.
How Do I Get the Perfect Texture in This Soup?
Balancing creamy and chunky textures is key. Here’s how to get it right:
- Cook corn and veggies fully in the crockpot so flavors meld.
- Use an immersion blender to puree half the soup—this keeps some kernels intact, so you get creaminess plus bite.
- If you don’t have an immersion blender, blend half the soup in a regular blender and return it to the pot.
- Stir in cheese and cream last, warming gently to avoid curdling and keeping the soup smooth.
These steps help the soup feel hearty but still silky, much like eating traditional Mexican street corn off the cob!
Equipment You’ll Need
- Backyard-sized Crockpot – I like a large one so everything cooks evenly without spilling over.
- Immersion blender – Makes blending part of the soup super easy, no transferring hot liquids around.
- Measuring cups and spoons – To keep everything precise so flavors turn out just right.
- Cutting board and knife – For chopping the onion, garlic, jalapeño, and optional potatoes.
- Stirring spoon – To mix everything well and adjust seasonings as needed.
Flavor Variations & Add-Ins
- Swap chicken broth for vegetable broth for a veggie version that’s just as flavorful.
- Include cooked, crumbled chorizo or bacon for a smoky, meaty boost.
- Top with diced avocado and extra cilantro for added freshness and creaminess.
- Add a pinch of cumin or smoked paprika to deepen the smoky, spicy flavor profile.
Mexican Street Corn Soup Crockpot
Ingredients You’ll Need:
Main Ingredients:
- 6 cups corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and minced (optional, for heat)
- 4 cups chicken broth or vegetable broth
- 1 cup heavy cream or Mexican crema
- 1 cup crumbled cotija cheese (plus extra for garnish)
- 2 tablespoons butter
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 lime, juiced (plus wedges for serving)
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Optional: 1 cup diced potatoes (if you want a heartier soup)
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare ingredients, plus 4 to 6 hours cooking time on low in the crockpot (or 2 to 3 hours on high). Add about 30 minutes at the end for blending and finishing the soup. It’s perfect to start in the morning and have ready for lunch or dinner!
Step-by-Step Instructions:
1. Add Ingredients to the Crockpot:
Place the corn kernels, chopped onion, minced garlic, jalapeño (if using), and diced potatoes (if using) into your crockpot. Pour in your chicken or vegetable broth. Sprinkle in the chili powder, smoked paprika, salt, and pepper. Give everything a gentle stir to combine.
2. Cook the Soup:
Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours. You’ll know it’s ready when the onions and potatoes are tender and all the flavors have nicely blended together.
3. Blend to Your Preferred Texture:
About 30 minutes before serving, use an immersion blender right in the crockpot to puree part of the soup, leaving some chunks of corn for texture. If you don’t have an immersion blender, carefully transfer half the soup to a regular blender, puree it, and then stir it back into the crockpot.
4. Add Cream, Cheese, and Butter:
Stir in the butter, heavy cream (or Mexican crema), crumbled cotija cheese, and lime juice. Taste and adjust salt and pepper if needed. Let the soup cook for another 15 to 20 minutes on low to warm everything through and let the flavors meld beautifully.
5. Serve and Garnish:
Spoon the warm soup into bowls and top with extra cotija cheese, chopped fresh cilantro, a sprinkle of chili powder, and lime wedges on the side. Serve it with tortilla chips or warm tortillas for dipping and enjoy!
Can I Use Frozen Corn for This Soup?
Absolutely! Frozen corn works great and is super convenient. Just make sure to thaw it slightly before adding to the crockpot for even cooking.
Can I Make This Soup Ahead of Time?
Yes! You can prepare the soup a day ahead and store it in the fridge. Reheat gently on the stove or in the crockpot on low, stirring occasionally and adding a splash of broth or cream if it thickens too much.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently, and note the flavor may even deepen after resting overnight!
Can I Add Protein to This Soup?
Definitely! Cooked shredded chicken, chorizo, or crumbled bacon make tasty additions and turn the soup into a more filling meal. Simply stir them in near the end of cooking or when reheating.
