Mexican Street Corn Soup in the crockpot is like a warm hug in a bowl! It’s creamy, slightly spicy, and filled with sweet corn, smoky chipotle, tangy lime, and a sprinkle of cheese that melts perfectly. This soup takes all the best flavors of classic Mexican street corn and turns them into a comforting, creamy meal that’s so easy to make.
I love how simple it is to toss everything into the crockpot and let it do the work while I go about my day. The slow cooker really helps all the flavors blend together beautifully, and the texture is just right – creamy but with just enough corn kernels for a little bite. I always add extra cheese on top before serving because, well, cheese just makes everything better, doesn’t it?
This soup is perfect for chilly evenings when you want something cozy and satisfying without a lot of fuss. I like serving it with some crunchy tortilla chips for dipping or alongside a fresh green salad to keep things light. It reminds me of those fun summer fairs where you grab street corn, but in soup form—comfort food with a twist that everyone seems to love!
Key Ingredients & Substitutions
Corn: Fresh corn on the cob is best for the sweet, smoky flavor. You can use frozen corn if fresh isn’t available, but fresh really makes the soup shine. Don’t forget to use the cobs for extra flavor in the broth!
Chipotle Peppers: These give the soup its smoky heat. If you want it milder, start with just one pepper or swap for smoked paprika. For more heat, add a jalapeño or extra chipotles.
Cream Cheese & Cotija: Cream cheese adds creaminess and body, while Cotija adds a salty, crumbly texture that’s classic for this dish. You can substitute cream cheese with sour cream or Greek yogurt for a tangier taste.
Broth: Chicken broth adds richness, but for a vegetarian option, use vegetable broth. This keeps the soup flavorful without meat.
Lime & Cilantro: Lime juice adds fresh brightness, balancing the creamy soup. Cilantro brings a fresh herb note. If you’re not a cilantro fan, try fresh parsley instead.
How Do You Get That Authentic Charred Corn Flavor in the Soup?
The key to capturing that street corn taste is lightly charring the corn kernels before adding them to the soup. Here’s how I do it:
- Heat a skillet over medium-high heat, add a little oil or butter.
- Cook the corn kernels for 3-5 mins, stirring occasionally, until some kernels have browned spots.
- This step enhances natural sweetness and adds a subtle smoky flavor without needing a grill.
- The cobs go into the crockpot with broth to infuse deep corn flavor while the soup cooks.
Skipping this step means missing out on that slightly smoky note that makes it feel like street corn in a bowl. You can also char extra corn pieces as a garnish to boost flavor and presentation.
Equipment You’ll Need
- Slow cooker (Crockpot) – I love it because it frees up my stove and lets the flavors develop slowly.
- Skillet or frying pan – for sautéing the onions, garlic, and corn to develop extra flavor.
- Immersion blender or regular blender – to blend part of the soup for a creamy texture while keeping some texture intact.
- Knife and cutting board – for prepping the corn, onion, garlic, and optional jalapeño.
- Measuring cups and spoons – for accurate seasoning and liquids.
- Grater or cheese knife – to crumble Cotija cheese or shred additional cheese for topping.
- Citron squeezer or small fork – for juicing the lime easily.
Flavor Variations & Add-Ins
- Protein boost: Stir in cooked, shredded chicken or crumbled crispy bacon for extra heartiness.
- Cheese swap: Use feta or queso fresco instead of Cotija for different salty, creamy textures.
- Veggie twist: Add roasted poblano peppers or sautéed zucchini for more fresh flavor and color.
- Spice level: Increase heat with additional chipotle peppers or a dash of hot sauce; tone it down with more cream or cheese.
Mexican Street Corn Soup Crockpot
Ingredients You’ll Need:
Main Ingredients:
- 6 ears fresh corn, husked and kernels cut off (reserve cobs)
- 1 small onion, finely chopped
- 2-3 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream or Mexican crema
- 1 cup milk
- 1-2 chipotle peppers in adobo sauce, minced (adjust for spice preference)
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon black pepper
- Salt to taste
- 4 ounces cream cheese, softened
- 1/2 cup crumbled Cotija cheese (plus extra for garnish)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime (plus lime wedges for garnish)
- 2 tablespoons olive oil or butter
- Optional: 1 jalapeño, seeded and finely chopped (for extra heat)
How Much Time Will You Need?
This recipe requires about 15 minutes of preparation to chop and sauté ingredients, then 4 to 6 hours of slow cooking on low (or 2 to 3 hours on high) in the crockpot. After cooking, blending and finishing touches take around 10 minutes, so plan for about 5 to 6 hours total.
Step-by-Step Instructions:
1. Sauté Aromatics & Corn:
Heat olive oil or butter in a skillet over medium heat. Add the chopped onion, garlic, and optional jalapeño. Cook until softened and fragrant, about 3-5 minutes. Next, add the corn kernels and cook a few minutes to lightly char some kernels — this adds a lovely smoky flavor. Then remove from heat.
2. Prepare the Crockpot:
Place the reserved corn cobs in the slow cooker along with the sautéed onion and corn mixture. Add chicken broth, minced chipotle peppers, smoked paprika, ground cumin, chili powder, salt, and black pepper. Stir gently to combine.
3. Slow Cook the Soup:
Cover the crockpot and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. This slow cooking deepens the flavors beautifully.
4. Blend and Finish:
After cooking, remove the corn cobs and discard. Use an immersion blender to blend the soup slightly, keeping some corn kernels whole for texture. Stir in softened cream cheese, crumbled Cotija cheese, heavy cream (or crema), milk, lime juice, and chopped cilantro. Mix well until the cheeses melt and the soup is creamy. Taste and adjust salt and pepper if needed. Warm gently if necessary before serving.
5. Serve and Garnish:
Ladle the soup into bowls and garnish with extra Cotija cheese, fresh cilantro, a sprinkle of smoked paprika or chili powder, and lime wedges on the side. For added flavor and texture, you can top with extra charred corn pieces.
Can I Use Frozen Corn Instead of Fresh Corn?
Yes! Frozen corn works well if fresh isn’t available. Just thaw it completely before sautéing to avoid extra moisture and ensure you still get that nice charred flavor.
How Do I Store Leftover Mexican Street Corn Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to keep the soup creamy and smooth.
Can I Make This Soup Vegetarian?
Absolutely! Just swap the chicken broth for vegetable broth and skip any meat add-ins. The chipotle and spices provide plenty of rich flavor to keep it delicious.
Is There a Way to Make This Soup Spicier or Milder?
To spice it up, add more chipotle peppers or jalapeños. If you prefer it milder, reduce the chipotle quantity or omit the jalapeño entirely and add extra cream or cheese to mellow the heat.
