Name: Mexican Street Corn Soup (Crockpot)
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican-Inspired
Ingredients: 4 cups frozen or canned corn (or fresh corn, cut off the cob); 1 yellow onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth or vegetable broth; 1 tsp chili powder; 1/2 tsp smoked paprika; Salt and pepper to taste; 4 oz cream cheese, cubed; 1 cup heavy cream or half-and-half; 2 tbsp lime juice; 1/3 cup crumbled cotija or feta cheese; Optional toppings: tortilla strips, chopped cilantro, sliced jalapeños, extra cheese, hot sauce

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This Mexican street corn soup takes all the flavors I love from classic elote — creamy, cheesy, spicy, and limey — and turns them into a comforting soup made effortlessly in the crockpot. It’s rich, satisfying, and perfect for easy weeknight meals.

Why You’ll Love This Recipe

I love how I can just toss everything into the crockpot and come back to a creamy, flavorful soup that tastes like street corn in a bowl. It’s warm, cozy, and loaded with corn, cheese, and spices — with hardly any cleanup. Mexican Street Corn Soup (Crockpot)

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

frozen or canned corn (or fresh if in season)
yellow onion, chopped
garlic, minced
chicken broth or vegetable broth
cream cheese, cubed
heavy cream or half-and-half
cotija or feta cheese
chili powder
smoked paprika
lime juice
salt and pepper

Optional toppings:

tortilla strips
chopped cilantro
jalapeños
extra cheese
hot sauce

Directions

In the crockpot, I combine corn, onion, garlic, broth, chili powder, paprika, salt, and pepper.
I cook on low for 6–7 hours or high for 3–4 hours, until the flavors are blended and the veggies are tender.
About 30 minutes before serving, I stir in the cream cheese and heavy cream. I cover and let it melt into the soup, stirring occasionally.
I add lime juice and adjust seasoning to taste.
I serve the soup hot, topped with cotija cheese, cilantro, and tortilla strips.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 6 hours on low (or 3 hours on high)
Total time: About 6 hours 10 minutes

Variations

I’ve added diced potatoes or black beans for extra heartiness.
For a spicy version, I stir in chipotle peppers in adobo.
I sometimes blend half the soup for a thicker, creamier texture.
A handful of shredded chicken turns this into a full meal.

Storage/Reheating

I store leftovers in the fridge for up to 4 days. I reheat the soup gently on the stove or in the microwave, stirring well as it heats. It also freezes well — I just avoid freezing if it has added cream cheese, as the texture may change slightly. Mexican Street Corn Soup (Crockpot)

FAQs

Can I make this soup vegetarian?

Yes — I just use vegetable broth and skip any meat-based toppings.

How do I make it thicker?

I blend about half the soup with an immersion blender and stir it back in. It gets creamy without needing a roux.

Can I make it without cream cheese?

Yes, I use just heavy cream, or a dairy-free alternative like coconut cream or cashew cream for a similar texture.

What kind of corn is best?

I usually use frozen sweet corn for convenience, but fresh grilled corn off the cob gives it a smoky boost.

Does it work in an Instant Pot?

Yes, I cook everything on high pressure for 8–10 minutes, then stir in the cream and cheese after quick-releasing.

Conclusion

This crockpot Mexican street corn soup is a bowl of comfort that’s bursting with flavor. I love how creamy and cheesy it is, with the perfect kick from lime and chili. It’s a dump-and-go recipe I come back to anytime I want an easy dinner that delivers big flavor.