Mexican Street Corn Soup Crockpot Recipe

Craving something ultra-cozy and loaded with vibrant flavor? This Mexican Street Corn Soup Crockpot Recipe is the creamy, crave-worthy comfort food you need in your life. Inspired by classic elote, this soup delivers smoky-sweet corn, a hint of spice, and irresistible cheesy goodness—all with almost zero effort.

Let your slow cooker do the heavy lifting while you savor the rich, tangy flavors of roasted corn, chili, and fresh lime. It’s perfect for feeding a hungry crowd or meal-prepping easy lunches for the week.

I first tasted elote at a bustling street market in Mexico City, and this soup brings all those bold flavors home in the simplest, most comforting way possible. Whether you ladle it up for a family dinner or bring it to your next potluck, everyone will go back for seconds!

Why You'll Love This Recipe

• Set it and forget it! The crockpot does all the work, making busy nights a breeze.
• Flavor-packed and creamy. All the tangy, spicy notes of classic elote in one silky, cheesy bowl.
• Easily customizable. Swap toppings or add-ins to suit your taste or dietary needs.
• Crowd-friendly and meal-prep ready. Great for gatherings, leftovers, or make-ahead lunches.

Key Ingredients for Mexican Street Corn Soup Crockpot Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Sweet Corn

Corn is the star of this soup, delivering that unmistakable elote sweetness and texture. You can use frozen, canned, or fresh corn cut off the cob. If it’s summer, go fresh for extra flavor! In winter, frozen fire-roasted corn adds delicious smokiness, but plain frozen works beautifully too. Canned is a fine option—just drain and rinse first.

Cream Cheese

Cream cheese makes this soup luxuriously creamy and balances the corn’s sweetness with a little tang. Cut it into cubes so it melts smoothly into the soup. For a lighter option, use reduced-fat cream cheese, or swap in Mexican crema or sour cream if you prefer a bit more tang.

Cotija Cheese

Cotija is the classic Mexican cheese often sprinkled over elote. It lends a salty, crumbly punch to each bowl. Can’t find cotija? Crumbled feta or Parmesan work as tasty substitutes without losing that signature finish.

Jalapeño

Jalapeño adds the essential mild kick you expect from Mexican street corn. Remove the seeds and ribs for a gentler spice, or keep them in if you love the heat. For even more fire, toss in a dash of chipotle powder or hot sauce.

Fresh Lime

A squeeze of fresh lime at the end lifts all the flavors and brightens the creamy base. Don’t skip it! If you don’t have fresh lime, bottled works, but fresh is always best.

Instructions for Mexican Street Corn Soup Crockpot Recipe

See recipe card below for full list of measurements, ingredients, and instructions.

Prep Your Veggies

Dice your onion and mince the garlic and jalapeño. If you’re using fresh corn, slice the kernels off the cob. Give your cream cheese a quick cube so it melts nicely later.

Layer Ingredients in the Crockpot

Add the corn, onion, garlic, jalapeño, green chiles, smoked paprika, chili powder, cumin, salt, and pepper to your slow cooker. Pour in the chicken or veggie broth and give everything a gentle stir to combine.

Slow Cook to Flavorful Perfection

Cover and cook on low for 4-5 hours, or on high for 2-2.5 hours, until the vegetables are tender and flavors are melded together. Stir once or twice if you can, but don’t stress—it’s mostly hands-off!

Blend for Creamy Texture

Take an immersion blender and carefully blend part (or all) of the soup right in the crockpot for a creamy, velvety consistency. Prefer some texture? Leave a little corn whole for delicious pops of sweetness. No immersion blender? Ladle half the soup into a regular blender and carefully blend, then return to the slow cooker.

Add Dairy for Ultimate Creaminess

Stir in cream cheese and Monterey Jack cheese until completely melted and smooth. Next, blend in the sour cream and lime juice. Taste and adjust salt or lime to your liking.

Serve and Top Like Elote

Ladle the hot soup into bowls. Top generously with cotija cheese, cilantro, and extra lime wedges, plus a sprinkle of chili powder if you love a little extra kick!

Recipe Variations

Make It Vegan

Swap the chicken broth for vegetable broth, use vegan cream cheese and vegan sour cream, and substitute plant-based shredded cheese for the Monterey Jack. Top with vegan feta or cashew cheese for a fully dairy-free, plant-powered version.

Add Chicken or Shrimp

Craving extra protein? Add 1–2 cups of shredded rotisserie chicken or cooked shrimp during the last 10 minutes of cooking. They heat through quickly and turn this into a one-bowl, heartier meal.

Go Fire-Roasted

For even bolder flavor, use fire-roasted frozen corn or add a drained can of fire-roasted tomatoes. Roasted poblanos can replace the green chiles for a smoky punch.

Spice It Up

Dial up the heat by keeping the jalapeño seeds in, stirring in chipotle in adobo, or finishing each bowl with a drizzle of your favorite hot sauce.

Make It Gluten-Free

This soup is naturally gluten-free as written! Just double-check your broth and cheese ingredients to be extra safe.

Serving Suggestions

Serve this Mexican Street Corn Soup piping hot, finished with extra cotija cheese, fresh cilantro, and a dash of chili powder for color. Pair it with warm, crusty bread or tortilla chips for dunking, and add a crisp side salad with avocado or sliced radishes for a complete, satisfying meal. It’s also fantastic alongside quesadillas or a tray of spicy roasted vegetables if you’re feeding a crowd.

Storage and Reheating

Refrigerate leftover soup in an airtight container for up to 4 days. Reheat gently on the stove over medium-low heat, stirring occasionally until hot and creamy; add a splash of broth or milk if it thickens too much. For freezing, cool the soup completely, then freeze in freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently—the texture may change slightly due to the dairy, but it’s still delicious!

Frequently Asked Questions About Mexican Street Corn Soup Crockpot Recipe (FAQ)

Q: Can I make this Mexican Street Corn Soup ahead of time?
A: Absolutely! This soup reheats beautifully and the flavors deepen with time. Make it a day or two in advance, then warm it up before serving.

Q: What can I substitute for cotija cheese?
A: If cotija isn't available, crumble up feta or use Parmesan for a similar salty finish.

Q: Can I make this soup spicy?
A: Yes! Leave in the seeds of the jalapeño, add extra chili powder, or stir in a spoonful of chipotle in adobo for extra heat.

This Mexican Street Corn Soup Crockpot Recipe is comfort food at its finest—creamy, hearty, and bursting with bold, Mexican-inspired flavor. It’s so easy, hands-off, and sure to win rave reviews from everyone who tries it. Give it a go, then drop a comment and rating to let me know how it turned out for you. Happy cooking!