Slow Cooker Mexican Street Corn Soup

If you’re a fan of Mexican street corn, also known as elote, then this cozy Slow Cooker Mexican Street Corn Soup will soon be a favorite! It captures all the bold flavors of the classic street food—sweet corn, a touch of heat, tangy lime, and creamy toppings—but in a warm, comforting bowl of soup that’s perfect for any chilly day. This recipe is straightforward, and because it’s made in a slow cooker, it’s an ideal choice for busy days or lazy weekends when you want something delicious without too much effort.

Why You’ll Love This Recipe

This soup is a combination of hearty and creamy textures, making it satisfying and flavorful. It’s a unique twist on a classic, bringing the iconic flavors of Mexican street corn into a one-pot meal that’s super easy to put together. Plus, you can customize it by adjusting the spice level or adding your favorite toppings, making it versatile for any taste preference.

Ingredients You’ll Need

  • Corn: 4–6 cups corn kernels (fresh or frozen). Blending half the corn with the broth gives the soup a creamy, thick base, while the whole kernels add texture.
  • Broth: 4 cups chicken or vegetable broth for a rich, flavorful base.
  • Seasonings: 1 tablespoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder to infuse the soup with classic Mexican flavors.
  • Creaminess: 1/2 cup heavy cream or half-and-half for a velvety finish.
  • Extras: 1/2 cup crumbled Cotija cheese, 1/4 cup mayonnaise (for a richer consistency), fresh cilantro, and lime juice to brighten up the flavors.
  • Optional Add-Ins: Chipotle in adobo for a smoky kick, diced jalapeños for heat, or diced avocado for garnish.

How to Make Slow Cooker Mexican Street Corn Soup

Step-by-Step Instructions

  1. Prepare the Soup Base: Start by blending half of the corn with 2 cups of the broth until it reaches a smooth consistency. This blended mixture will help give the soup a creamy, thick texture.
  2. Combine Ingredients in the Slow Cooker: Pour the blended corn and broth mixture into your slow cooker. Add the remaining broth, whole corn kernels, cumin, chili powder, and garlic powder. Stir everything together so the flavors start to blend.
  3. Slow Cook: Cover the slow cooker with the lid and cook on low for 4–6 hours or on high for 3–4 hours. During this time, the flavors will meld, and the soup will become perfectly savory and aromatic.
  4. Finish with Cream and Mayo: About 15 minutes before you’re ready to serve, stir in the heavy cream and mayonnaise. This step gives the soup its final creamy texture. Taste and adjust the seasonings, adding salt, pepper, or extra lime juice if needed.
  5. Serve and Garnish: Ladle the soup into bowls and top with crumbled Cotija cheese, fresh cilantro, and any of your favorite garnishes. Diced jalapeños or a few avocado cubes can add a delicious extra touch. Serve with a squeeze of lime for that authentic street corn vibe.

Helpful Tips

  • Use Fire-Roasted Corn: Fire-roasted corn adds a touch of smokiness to the soup. You can find it frozen or in cans at most grocery stores.
  • Adjust Texture with Cornstarch: If you prefer a thicker soup, mix a tablespoon of cornstarch with cold water and add it to the slow cooker during the last hour of cooking.
  • Authentic Garnish Ideas: Top each bowl with a squeeze of lime and a dash of Tajín seasoning for the true Mexican street corn experience.

Details

  • Prep Time: 10 minutes
  • Cook Time: 4–6 hours
  • Total Time: 4–6 hours 10 minutes
  • Yield: 4–6 servings
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican
  • Diet: Vegetarian option available (using vegetable broth)

 

Notes

  • For a dairy-free version, substitute the heavy cream with coconut milk and use vegan cheese or skip the Cotija cheese.
  • This soup can be as mild or as spicy as you like. Adding chipotle in adobo or fresh jalapeños can enhance the heat without overpowering the creamy base.

Nutritional Information

Each serving has approximately:

  • Calories: 546 kcal
  • Fat: 30g
  • Carbohydrates: 60g
  • Protein: 12g

Frequently Asked Questions

Can I use canned corn?
Yes, canned corn can work if that’s what you have on hand. Be sure to drain it before adding to the slow cooker.

What if I don’t have Cotija cheese?
Feta cheese is a good substitute as it has a similar texture and tangy flavor.

Is there a substitute for mayonnaise?
If you’re not a fan of mayo, you can use Greek yogurt or sour cream instead. Both add a creamy texture and slight tanginess that work well in this soup.

Storage Instructions

Refrigerator: Store any leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: This soup freezes well! Place it in a freezer-safe container, leaving some space at the top, and freeze for up to 3 months. To reheat, simply thaw overnight in the fridge and warm on the stovetop or in the microwave.

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Conclusion

This Slow Cooker Mexican Street Corn Soup is a simple and delicious way to enjoy the bold flavors of elote in a cozy, warm bowl. Whether you’re prepping for a busy weeknight or a lazy weekend, this soup is sure to satisfy your craving for something creamy, tangy, and full of Mexican flair. Enjoy with a side of tortilla chips, and don’t forget that squeeze of lime!

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Slow Cooker Mexican Street Corn Soup


  • Author: Martha

Description

If you’re a fan of Mexican street corn, also known as elote, then this cozy Slow Cooker Mexican Street Corn Soup will soon be a favorite! It captures all the bold flavors of the classic street food—sweet corn, a touch of heat, tangy lime, and creamy toppings—but in a warm, comforting bowl of soup that’s perfect for any chilly day. This recipe is straightforward, and because it’s made in a slow cooker, it’s an ideal choice for busy days or lazy weekends when you want something delicious without too much effort.


Ingredients

  • Corn: 4–6 cups corn kernels (fresh or frozen). Blending half the corn with the broth gives the soup a creamy, thick base, while the whole kernels add texture.
  • Broth: 4 cups chicken or vegetable broth for a rich, flavorful base.
  • Seasonings: 1 tablespoon cumin, 1 teaspoon chili powder, and 1 teaspoon garlic powder to infuse the soup with classic Mexican flavors.
  • Creaminess: 1/2 cup heavy cream or half-and-half for a velvety finish.
  • Extras: 1/2 cup crumbled Cotija cheese, 1/4 cup mayonnaise (for a richer consistency), fresh cilantro, and lime juice to brighten up the flavors.
  • Optional Add-Ins: Chipotle in adobo for a smoky kick, diced jalapeños for heat, or diced avocado for garnish.

Instructions

  1. Prepare the Soup Base: Start by blending half of the corn with 2 cups of the broth until it reaches a smooth consistency. This blended mixture will help give the soup a creamy, thick texture.
  2. Combine Ingredients in the Slow Cooker: Pour the blended corn and broth mixture into your slow cooker. Add the remaining broth, whole corn kernels, cumin, chili powder, and garlic powder. Stir everything together so the flavors start to blend.
  3. Slow Cook: Cover the slow cooker with the lid and cook on low for 4–6 hours or on high for 3–4 hours. During this time, the flavors will meld, and the soup will become perfectly savory and aromatic.
  4. Finish with Cream and Mayo: About 15 minutes before you’re ready to serve, stir in the heavy cream and mayonnaise. This step gives the soup its final creamy texture. Taste and adjust the seasonings, adding salt, pepper, or extra lime juice if needed.
  5. Serve and Garnish: Ladle the soup into bowls and top with crumbled Cotija cheese, fresh cilantro, and any of your favorite garnishes. Diced jalapeños or a few avocado cubes can add a delicious extra touch. Serve with a squeeze of lime for that authentic street corn vibe.

Notes

  • For a dairy-free version, substitute the heavy cream with coconut milk and use vegan cheese or skip the Cotija cheese.
  • This soup can be as mild or as spicy as you like. Adding chipotle in adobo or fresh jalapeños can enhance the heat without overpowering the creamy base.

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