Mexican Street Corn Soup made in the crockpot is a creamy, comforting dish packed with the sweet flavor of corn, a hint of smoky spice, and a touch of tangy cheese. This soup brings together that classic street corn taste—charred corn, a little mayo, lime, and lots of flavor—all in a warm, easy-to-make bowl. It’s perfect for chilly days when you want something cozy but still bright and fresh.
I love making this soup in the crockpot because it’s so hands-off. You just toss in the corn, broth, spices, and creamy ingredients, then let it cook while you go about your day. The slow cooking really helps the flavors blend beautifully, and the finished soup has a velvety texture that feels like a warm hug. I often add a little extra cotija cheese and a squeeze of lime right before serving to give it that extra zing.
This soup is so fun to serve when friends come over. I like to top it with some fresh cilantro, a sprinkle of chili powder, and crispy tortilla strips for a bit of crunch. It reminds me of summer nights at the food trucks but in a cozy bowl. It’s also great as a quick weeknight dinner that feels special without a lot of fuss.
Key Ingredients & Substitutions
Corn Kernels: Fresh corn is best for natural sweetness and texture, but frozen works great too. If fresh isn’t available, frozen corn is an easy, tasty option.
Cotija Cheese: This salty, crumbly cheese is classic here. If you can’t find cotija, feta or queso fresco make good substitutes with a similar tang.
Mayonnaise: It adds creamy richness and mimics the street corn flavor. For a lighter option, use Greek yogurt or sour cream instead.
Jalapeño: Optional but delivers a nice gentle heat. Remove seeds to control spiciness, or replace with a mild chili powder if preferred.
Chicken Broth: Provides depth to the soup. Vegetable broth works well for a vegetarian version.
How Can You Get the Perfect Creamy Texture Without Losing Corn’s Bite?
Using an immersion blender is key here. Instead of fully pureeing the soup, blend just half or until a creamy base forms but some kernels remain whole. This keeps the soup thick and creamy with nice chunks of corn to enjoy.
- Cook ingredients fully in crockpot to let flavors blend.
- Use immersion blender carefully—pulse a few times until creamy in parts.
- Stir in cream, mayo, and cheese after blending to keep richness and body.
- Warm through gently after adding dairy to avoid curdling.
Equipment You’ll Need
- Crockpot – I love how it cooks everything evenly and hands-off, making it easy to prepare.
- Immersion blender – It helps blend part of the soup right in the crockpot for a creamy, textured finish.
- Measuring cups and spoons – Keep things accurate, especially for seasoning and liquids.
- Knife and chopping board – Useful for chopping onion, garlic, and jalapeño.
- Soup ladle – Perfect for serving the hot, delicious soup.
Flavor Variations & Add-Ins
- Skip the meat and add roasted poblano peppers for smokiness and extra flavor.
- Stir in cooked shrimp or chicken after blending for added protein.
- Mix in a splash of hot sauce or a pinch of cayenne for more heat.
- Add a dollop of sour cream or a sprinkle of chopped avocado for creaminess and texture.
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 for vegetarian)
- 1 cup heavy cream or half-and-half
- ½ cup mayonnaise
- 1 cup crumbled cotija cheese (plus extra for garnish)
Spices and Seasonings:
- 1 teaspoon chili powder (plus extra for garnish)
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime (plus wedges for serving)
Garnishes:
- Fresh cilantro, chopped
- Sour cream or Mexican crema
Time Needed:
Prepare this soup in about 10 minutes of hands-on time. Cooking in the crockpot takes around 4-6 hours on low or 2-3 hours on high. Add 15-20 minutes at the end for blending and finishing touches. Perfect for a relaxed day or meal prep!
Step-by-Step Instructions:
1. Combine Ingredients in the Crockpot
Start by adding the corn kernels, finely chopped onion, minced garlic, and jalapeño (if using) into your crockpot. Pour in the chicken broth, then sprinkle in chili powder, smoked paprika, and ground cumin. Stir everything together so the spices are evenly mixed.
2. Cook Until Tender
Cover the crockpot with its lid and cook on low for 4-6 hours or on high for 2-3 hours. The goal is for the vegetables to become tender and all the flavors to come together beautifully.
3. Partially Blend the Soup
Once the soup has cooked, use an immersion blender to blend about half of the soup. Leave some corn kernels whole for a nice, chunky texture that adds heartiness without losing creaminess.
4. Add Creamy Ingredients and Season
Stir in the heavy cream (or half-and-half), mayonnaise, cotija cheese, and the fresh lime juice. Taste and add salt and pepper as you like. Let the soup cook on low for another 15-20 minutes to warm through and allow flavors to meld.
5. Serve and Garnish
Ladle the soup into bowls. Top each serving with extra crumbled cotija cheese, a dollop of sour cream or Mexican crema, chopped cilantro, a light sprinkle of chili powder, and a fresh lime wedge on the side for squeezing.
6. Enjoy!
This soup is creamy, zesty, and comforting — a fantastic way to enjoy all those delicious Mexican street corn flavors in a warm bowl. Perfect for cozy days or casual gatherings with friends!
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works perfectly and is a great convenience. Just thaw it before adding to the crockpot for best results, or add it straight frozen—the longer cooking time will soften it nicely.
Can I Make This Soup Ahead of Time?
Yes, you can prepare the soup in advance. Keep it refrigerated in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the creamy texture.
How Do I Adjust the Spiciness of This Soup?
To make it milder, simply omit the jalapeño or remove its seeds before chopping. For more heat, leave the seeds in or add a pinch of cayenne pepper or hot sauce when blending the soup.
What’s the Best Way to Store Leftovers?
Store leftover soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm on the stove or microwave until heated through, adding a splash of broth or cream if it’s too thick.
