Nothing says cozy comfort food like a warm bowl of creamy Mexican Street Corn Soup simmered to perfection in the crockpot. With its rich, creamy texture, bursts of sweet corn, and a hint of spice, this soup will make your kitchen smell like a cozy fall evening.
Perfect for weeknight dinners, meal prep, or feeding a hungry crowd, this recipe is beginner-friendly and uses simple pantry ingredients you probably already have on hand.
Recipe Info
| Field | Details |
|---|---|
| Category | Dinner, Soup |
| Prep Time | 10 minutes |
| Cook Time | 4–6 hours (low) or 2–3 hours (high) |
| Servings | 6 servings |
| Calories | ~320 calories per serving |
Ingredients You’ll Need
- 4 cups frozen corn (or fresh if in season)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 4 cups low-sodium chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 cup shredded cheddar cheese
- 1 tsp chili powder
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional, for extra heat)
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- 2 tbsp butter
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Crumbled cotija or queso fresco (for garnish)
Step-by-Step Instructions
- Prep the base
Add corn, onion, garlic, and bell pepper to your crockpot. - Build the flavor
Pour in the chicken or vegetable broth, then mix in chili powder, smoked paprika, cayenne, salt, and black pepper. - Set and forget
Cover and cook on low for 4–6 hours or high for 2–3 hours, until vegetables are soft and the flavors are well blended. - Make it creamy
Use an immersion blender to blend about half the soup for a thick, creamy texture while keeping some corn whole for bite. - Finish the soup
Stir in butter, cream, and cheddar cheese until melted and creamy. Squeeze in fresh lime juice for brightness. - Serve and enjoy
Ladle into bowls and top with chopped cilantro, a sprinkle of cotija cheese, and an extra squeeze of lime if desired.
Helpful Notes & Tips
- Meal prep friendly: Store in an airtight container for up to 4 days or freeze for up to 2 months.
- Adjust the spice: Reduce cayenne for mild flavor, or add diced jalapeños for extra heat.
- Creaminess control: For an extra creamy soup, use heavy cream; for a lighter version, stick with half-and-half or even whole milk.
Recipe Variations
- Protein boost: Add shredded chicken, turkey bacon crumbles, or grilled shrimp.
- Vegetarian twist: Use vegetable broth and skip the meat entirely for a flavorful vegetarian version.
- Cheesy goodness: Swap cheddar for Monterey Jack or pepper jack for a little kick.
Serving Suggestions
This Mexican Street Corn Soup pairs perfectly with:
- A crisp green salad with lime vinaigrette
- Cheese quesadillas for dipping
- Warm crusty bread or tortilla chips on the side
Conclusion
This crockpot Mexican Street Corn Soup is everything you love about cozy fall dinners — simple, flavorful, and perfect for sharing with family and friends. Whether you’re planning a weeknight meal or prepping for a cozy weekend, this soup is sure to become a staple in your kitchen.