This Mexican Street Corn Soup made in the crockpot brings all the bold, delicious flavors of classic Mexican street corn into a warm, comforting bowl. It’s creamy, with sweet corn, a touch of smoky chili powder, tangy lime, and a sprinkle of cheese, creating a perfect mix of sweet, spicy, and creamy textures. The slow cooker makes it easy to let all those flavors blend together without much work.
I love making this soup on busy days because it practically cooks itself. While the crockpot is doing its magic, the house fills with the smell of corn and spices, which always makes me look forward to dinner. One little tip I like to share is to add a handful of fresh cilantro right before serving to brighten everything up and give it that fresh punch that makes it extra special.
When I serve this soup, I like to add a dollop of sour cream or a little extra cheese and some crunchy tortilla chips on the side. It’s a crowd-pleaser for sure—whether it’s a weeknight meal or part of a festive get-together, people can’t get enough of the cozy, zesty flavors that remind me of summertime fairs and street food stands. This soup warms you up and leaves you feeling happy and satisfied every time.
Key Ingredients & Substitutions
Corn kernels: Fresh corn is best for sweetness and texture, but frozen works well too when fresh isn’t available. Canned corn is a quick option, just drain it well.
Cream cheese: This adds creaminess and a slight tang. If you want a dairy-free version, try using a vegan cream cheese or coconut cream.
Chicken broth: It builds a savory base. For vegetarian, use vegetable broth instead, and add beans or extra veggies for protein.
Chili powder & smoked paprika: These give the soup warmth and a subtle smoky flavor. If you don’t have smoked paprika, regular paprika with a small pinch of cumin adds a nice smoky touch.
Fresh cilantro and lime juice: These brighten the soup at the end. Don’t skip them even if you’re making substitutions—the fresh flavors balance the creamy soup wonderfully.
How Do I Get the Cream Cheese to Melt Smoothly in the Crockpot?
Melted cream cheese adds the rich creaminess that makes this soup so delicious, but it can sometimes stay in lumps. Here’s how to avoid that:
- Use softened cream cheese cut into small cubes before adding it to the crockpot.
- Stir gently after adding so it starts to melt evenly and mixes into the broth.
- Cook long enough on low heat—about 4-6 hours—to give it time to break down smoothly.
- If lumps remain, you can use an immersion blender briefly after cooking to make the soup silky, but keep some texture if you like bits of corn in every bite.
Equipment You’ll Need
- Crockpot or slow cooker – I love it because it cooks everything evenly without much stirring.
- Cutting board and knife – for chopping onion, cilantro, and other ingredients easily.
- Can opener – helps open the green chiles and corn if using canned products.
- Soup ladle – makes serving the soup simple and mess-free.
- Measuring cups and spoons – to keep ingredients balanced and accurate.
- Immersion blender (optional) – for smoothing the soup if you prefer a creamier, purée-like consistency.
Flavor Variations & Add-Ins
- Swap shredded chicken for cooked sausage or chorizo for a spicier kick.
- Stir in chopped jalapeños or hot sauce if you love extra heat in your soup.
- Add roasted poblano peppers for smoky flavor and a little extra veggie goodness.
- Mix in black beans or corn kernels for extra texture and protein.
Mexican Street Corn Soup Crockpot
Ingredients You’ll Need:
- 4 cups corn kernels (fresh or frozen)
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 (4 oz) can diced green chiles
- 1 jalapeño, seeded and minced (optional for heat)
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 (8 oz) package cream cheese, softened and cut into cubes
- 2 cups cooked shredded chicken (optional)
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1/2 teaspoon cumin
- Salt and black pepper to taste
- 1/2 cup crumbled Cotija cheese or feta cheese
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- Sour cream, for serving
- Lime wedges, for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and then 4 to 6 hours to cook on low in the crockpot (or 2 to 3 hours on high). Add a few minutes at the end to stir in cream and lime juice before serving. It’s a set-it-and-forget-it meal perfect for busy days.
Step-by-Step Instructions:
1. Prepare the Soup Base:
Put corn kernels, chopped onion, minced garlic, diced green chiles, jalapeño (if you like a bit of heat), chicken broth, chili powder, smoked paprika, cumin, salt, and pepper into your crockpot. Stir everything gently to combine.
2. Add Cream Cheese:
Drop softened cream cheese cubes into the crockpot, stirring carefully to spread them evenly throughout. This will melt down during cooking and make the soup creamy.
3. Cook the Soup:
Cover the crockpot and cook on low for 4-6 hours or on high for 2-3 hours. The corn and onion should be tender, and the cream cheese should be fully melted, blending its creamy flavor into the broth.
4. Add Chicken:
If you want to include shredded chicken, add it during the last 30 minutes of cooking to warm it through.
5. Finish and Serve:
Before serving, stir in the heavy cream or half-and-half and fresh lime juice. Spoon the soup into bowls and top with crumbled Cotija cheese, chopped cilantro, a dollop of sour cream, and lime wedges. Serve with crunchy tortilla chips or warm bread if you’d like.
Can I Use Frozen Corn Instead of Fresh?
Absolutely! Frozen corn works great and is super convenient. Just thaw it before adding to the crockpot, or add it straight from frozen — the longer cook time will soften it perfectly.
Is It Possible to Make This Soup Vegetarian?
Yes! Simply swap chicken broth for vegetable broth and leave out the shredded chicken. You can also add beans or extra veggies to boost protein and texture.
How Can I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop or microwave, stirring occasionally to keep it creamy.
Can I Freeze Mexican Street Corn Soup?
Yes, you can freeze it! For best texture, freeze before adding the cream and cilantro. Thaw overnight in the fridge and add cream and fresh herbs when reheating.
