Print

Ultimate Creamy Slow Cooker Mexican Street Corn Soup

Close-up of a bowl of rich, yellow mexican street corn soup topped with crumbled cheese, cilantro, and tortilla strips.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this comforting Mexican Street Corn Soup in your slow cooker. It captures the smoky, zesty flavor of elote with a rich, creamy broth, making it an easy weeknight dinner.

Ingredients

Scale
  • 2 lbs frozen or fresh corn kernels
  • 1 large yellow onion, chopped
  • 4 cloves garlic, minced
  • 4 cups chicken broth
  • 1 (10 ounce) can diced tomatoes with green chilies, undrained
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon chipotle powder (or more for heat)
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup heavy cream or half-and-half
  • 1/2 cup shredded Monterey Jack cheese
  • 1/2 cup crumbled Cotija cheese (or substitute with feta)
  • Juice of 1 lime
  • Optional toppings: fresh cilantro, tortilla strips

Instructions

  1. Place the corn, onion, garlic, chicken broth, diced tomatoes with green chilies, cumin, chili powder, smoked paprika, chipotle powder, salt, and pepper into the slow cooker.
  2. Stir all ingredients together until combined.
  3. Cover the slow cooker and cook on low for 6 to 8 hours, or on high for 3 to 4 hours.
  4. Remove about 2 cups of the soup mixture (mostly corn and liquid) and transfer it to a blender or use an immersion blender directly in the pot. Blend until smooth and creamy.
  5. Return the blended mixture to the slow cooker, if necessary, and stir well.
  6. Stir in the heavy cream, Monterey Jack cheese, and Cotija cheese until the cheese melts into the soup.
  7. Stir in the fresh lime juice just before serving.
  8. Taste and adjust salt or chipotle powder if needed.
  9. Serve hot, garnished with fresh cilantro and crispy tortilla strips.

Notes

  • For a smoky flavor boost, you can char some of the corn kernels in a dry skillet over high heat before adding them to the slow cooker.
  • If you do not have Cotija cheese, use feta cheese for a similar salty, crumbly texture.
  • This recipe works well as a vegetarian option if you substitute chicken broth with vegetable broth.
  • For a thicker soup, add 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water during the last 30 minutes of cooking.

Nutrition

Find it online: https://mdlatdmm.com/mexican-street-corn-soup-recipe/