Mexican Street Corn Soup Crockpot Recipe

If you’ve never had a warm, comforting bowl of Mexican Street Corn Soup, you’re in for a treat. This Mexican Street Corn Soup Crockpot recipe delivers all the flavors of elote. sweet corn, tangy lime, a touch of heat, and creamy cheese? in a slow cooker version that’s incredibly easy. Whether you’re prepping for a family dinner or just craving a cozy night in, this recipe brings restaurant-level flavor with everyday ingredients. You’ll love how the crockpot does all the heavy lifting. Let’s dive into what makes this one of the easiest (and most requested!) soups in my kitchen.

Why You’ll Love This Mexican Street Corn Soup Crockpot Recipe

It’s creamy, dreamy, and made for comfort

Hi, I’m Saly. I’m a wife, a home cook, and someone who firmly believes that cozy soups can fix almost anything? especially when they taste like a Mexican fiesta in a bowl. The first time I made this Mexican Street Corn Soup Crockpot recipe, it was meant to be a side dish. But my husband took one bite, looked up, and said, “Wait, this is dinner now, right?”

From that moment on, it became a weekly request.

What’s special? The balance. The soup is creamy from the cream cheese and sour cream, but not too rich. It’s sweet from the corn, spicy from jalapeños, and tangy from lime juice. And the best part? The slow cooker handles the hard part while you go about your day.

This is the kind of recipe that transforms humble pantry staples into a restaurant-worthy meal. I’ve even served it at potlucks and had people ask for the recipe on the spot. Whether you serve it with warm tortillas, tortilla chips, or just straight from the bowl, it’s a no-fail dinner win.

I recommend pairing this soup with something like my Crockpot Garlic Parmesan Chicken Pasta if you’re feeding a crowd. The two together? Total showstoppers.

If you’re the type who loves recipes that are big on flavor and low on stress, you’re going to be obsessed with this one.

Mexican Street Corn Soup Crockpot Recipe

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This Crockpot Mexican Street Corn Soup is creamy, cheesy, and packed with all the bold flavors of elote, made easy in your slow cooker.

• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x

Ingredients

Scale 1x2x3x

4 cups frozen corn

4 cups chicken broth

1 medium yellow onion, diced

3 garlic cloves, minced

1 jalapeño, minced

1 (8 oz) cream cheese, cubed

1/2 cup sour cream

1/4 cup mayonnaise

1 tsp chili powder

1/2 tsp cumin

Juice of 1 lime

Salt and pepper to taste

Cotija cheese, cilantro, and lime wedges for garnish

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Instructions

1. Add corn, broth, onion, garlic, jalapeño, chili powder, cumin, salt, and pepper to the slow cooker.

2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.

3. Blend half the soup for a creamy texture (optional).

4. Add cream cheese, sour cream, and mayo. Stir until melted.

5. Stir in lime juice just before serving.

6. Top with cotija, cilantro, and lime.

Notes

Optional: Add shredded chicken or black beans for more protein.

Double the jalapeño or add chipotle for extra heat.

Store leftovers in fridge up to 4 days or freeze up to 3 months.

• Author: Chef Saly
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Category: Soup
• Method: Slow Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1.5 cups
• Calories: 310
• Sugar: 5g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 3g
• Protein: 9g
• Cholesterol: 48mg

What You’ll Need for the Best Crockpot Corn Soup

A few simple ingredients = big street corn flavor

One of the best parts of this Mexican Corn Soup is how uncomplicated it is. You don’t need fancy tools or rare spices. just a few pantry and fridge staples. Most of these ingredients are probably sitting in your kitchen already.

Here’s what you’ll need to gather for your slow cooker:

Base Ingredients:

• 4 cups frozen corn (or fresh off the cob in summer)
• 4 cups chicken broth
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 jalapeño, seeded and minced (use two for more heat)

Creamy Components:

• 1 (8 oz) block cream cheese, cubed
• 1/2 cup sour cream
• 1/4 cup mayonnaise (for that street corn flavor)

Flavor Boosters:

• 1 tsp chili powder
• 1/2 tsp cumin
• Juice of 1 lime
• Salt and pepper to taste

Toppings (optional but highly recommended):

• Crumbled cotija or feta cheese
• Chopped cilantro
• Extra lime wedges
• Hot sauce or Tajín

What really makes this Street Corn Soup shine is the combo of creaminess and spice. The cream cheese melts into the broth and makes everything velvety smooth, while the jalapeño and lime add that signature kick. The chili powder gives it depth, and once you top it with cotija and cilantro, you’ve got all the magic of Mexican street corn… but in a spoonable version.

If you’re looking for more comforting crockpot recipes with rich, creamy textures, try this Slow Cooker Salisbury Steak Meatballs next. It’s cozy, satisfying, and pairs beautifully with mashed potatoes.

This ingredient combo makes enough for about 6 hearty servings, and trust me, leftovers are just as good the next day; if you have any.

How to Make Mexican Street Corn Soup in the Crockpot

Set it and forget it, your slow cooker does all the work

This Crockpot Corn Soup couldn’t be easier. It’s a one-pot recipe that gives you the rich flavor of slow-simmered soup with almost zero hands-on effort. Everything gets tossed into the slow cooker, and in a few hours, you’ve got a velvety, cheesy, flavor-packed bowl of Mexican comfort.

Here’s how to make it:

1. Load up the crockpot.
   Add frozen corn, chicken broth, onion, garlic, jalapeño, chili powder, cumin, and a pinch of salt and pepper into your slow cooker. Give it all a stir.
2. Let it cook.
   Set your crockpot to LOW for 6–7 hours or HIGH for 3–4 hours. This gives time for the corn to release sweetness and for the spices to bloom.
3. Blend it (optional).
   For a slightly creamier texture, use an immersion blender to blend half the soup directly in the pot. Or, scoop out a few cups, blend in a regular blender, and return it to the pot. This gives the Mexican Street Corn Soup a thick and satisfying consistency while still keeping some chunky texture.
4. Add the creamy stuff.
   About 30 minutes before serving, stir in the cubed cream cheese, sour cream, and mayo. Cover again and let it melt, then stir until fully smooth and combined.
5. Finish with lime and toppings.
   Right before serving, squeeze in the fresh lime juice. Ladle into bowls and top with crumbled cotija, chopped cilantro, a dash of Tajín, or even crushed tortilla chips for crunch.

Serve hot and enjoy every spoonful!

This soup goes wonderfully alongside a cozy main like Slow Cooker Garlic Butter Beef Bites or just a loaf of crusty bread. And cleanup? Just one pot. Your future self will thank you.

Tips, Tricks & Tasty Twists for Street Corn Soup

Make it yours with easy customizations

This Mexican Street Corn Soup Crockpot recipe is a winner as-is, but it’s also flexible enough to make it your own. Whether you’re cooking for picky eaters, spice lovers, or someone who swears by extra cheese, here are some helpful tips and variations to keep in your back pocket.

• Make it a meal with protein.
  Want to bulk it up? Shredded rotisserie chicken, browned chorizo, or even leftover taco meat make great add-ins. Just stir it in during the final 30 minutes. For a lighter protein, add black beans or white beans with the corn at the beginning.
• Adjust the heat.
  If you like spicy, double the jalapeño or add a pinch of cayenne pepper. Not into heat? Skip the jalapeño altogether or use just half.
• Go dairy-free.
  Swap the cream cheese and sour cream for dairy-free alternatives, like vegan cream cheese or coconut yogurt. It still creates that luscious texture with a slight coconut twist.
• Want it thicker?
  Add one peeled, diced potato in the beginning, it will break down as it cooks and naturally thicken the soup. Or stir in a cornstarch slurry at the end if you prefer.
• Serve it smart.
  Garnishes take this soup to the next level. Crumbled tortilla chips add crunch, while avocado slices add richness. A drizzle of hot sauce or chipotle crema is the ultimate finishing touch.

And if you love creamy crockpot dinners like this one, I highly recommend trying the Crockpot Caramel Apple Dump Cake for dessert. It’s the sweet, cozy combo your slow cooker was made for.

This Mexican Corn Soup recipe is the kind you’ll come back to all season long, easy to change up, impossible to mess up, and always a crowd-pleaser.

Frequently Asked Questions

Final Note

This Mexican Street Corn Soup Crockpot recipe brings together everything we love about comfort food: simple prep, bold flavor, and a cozy, creamy texture. Whether you’re cooking on a chilly day or feeding a hungry group, this soup never fails to impress.

From the sweet corn to the tangy lime and spicy jalapeño, every bite is layered with the flavors of traditional street corn, but with a laid-back, hands-off twist. And with endless ways to customize it, you’ll never get bored.

Once you try this once, don’t be surprised if it becomes a weeknight regular. One bowl and you’ll see why my husband always asks, “Is there more?”

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