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Slow Cooker Mexican Street Corn Soup

A bowl of creamy Slow Cooker Mexican Street Corn Soup topped with crumbled cotija cheese, fresh cilantro, and lime wedges.
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A creamy, flavorful elote-inspired soup that’s perfect for a cozy weeknight meal. This dump-and-go recipe is easy to make in your slow cooker.

Ingredients

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  • 2 (15 ounce) cans sweet corn, drained
  • 1 (15 ounce) can white shoepeg corn, drained
  • 1 (4 ounce) can diced green chilies, undrained
  • 1 cup chicken broth
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • Toppings: crumbled cotija cheese, chopped fresh cilantro, cooked crumbled bacon, lime wedges

Instructions

  1. Combine drained corn, diced green chilies, chicken broth, milk, heavy cream, chili powder, cumin, and cayenne pepper (if using) in your slow cooker.
  2. Stir everything together until well combined.
  3. Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the corn is tender and the soup is heated through.
  4. Season with salt and black pepper to your taste.
  5. Ladle the soup into bowls and serve hot, garnished with your favorite toppings like cotija cheese, cilantro, bacon, and a squeeze of lime.

Notes

  • For a thicker soup, you can mash some of the corn against the side of the slow cooker before serving.
  • This soup is freezer-friendly. Let it cool completely before transferring to freezer-safe containers.
  • If you don’t have a slow cooker, you can adapt this recipe for an Instant Pot.

Nutrition

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