Can I use canned corn instead of frozen in this Crockpot corn soup?

Yes! Canned corn works just as well in this recipe. Just be sure to drain it first. You’ll need about 3–4 cups, which equals roughly two 15-ounce cans. While frozen corn gives a slightly fresher texture, canned is a great pantry-friendly alternative.

How do I make this Mexican Street Corn Soup spicier?

To turn up the heat, add an extra jalapeño, a dash of cayenne pepper, or a spoonful of chipotle in adobo. For smoky heat, stir in hot sauce or Tajín at the end. Taste as you go; spice builds fast!

Can I freeze leftover street corn soup?

Absolutely. Let the soup cool completely, then transfer it to airtight containers or freezer bags. Freeze for up to 3 months. Reheat on the stovetop over medium-low heat, stirring frequently. The dairy may separate slightly but will smooth out once warmed.

What goes well with this Mexican corn soup?

It pairs beautifully with tortilla chips, warm cornbread, grilled cheese, or a crisp side salad.

Mexican Street Corn Soup: 5-Star Crockpot Dinner Recipe

Name: Mexican Street Corn Soup Crockpot Recipe
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Mexican
Ingredients: 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

Ingredients

Scale

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