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Mexican Street Corn Soup (Crockpot)

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This crockpot Mexican street corn soup transforms all the classic elote flavors — creamy, cheesy, spicy, and tangy — into a rich and comforting soup. It’s an easy dump-and-go recipe that’s perfect for cozy weeknights.

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

Instructions

  1. In the crockpot, combine corn, onion, garlic, broth, chili powder, paprika, salt, and pepper.
  2. Cook on low for 6–7 hours or high for 3–4 hours, until vegetables are tender and flavors melded.
  3. About 30 minutes before serving, stir in cream cheese and heavy cream. Cover and cook until fully melted, stirring occasionally.
  4. Add lime juice and adjust seasoning to taste.
  5. Serve hot, topped with cotija cheese, cilantro, tortilla strips, and other desired toppings.

Notes

  • Add black beans or diced potatoes for extra texture and heartiness.
  • For spice, stir in chipotle peppers in adobo or jalapeños.
  • Blend half the soup with an immersion blender for a thicker texture.
  • Shredded chicken can be added for a more filling meal.
  • Freezing is best without the cream cheese added — stir it in after reheating.

Nutrition

Find it online: https://recipesbyliza.com/mexican-street-corn-soup-crockpot/