Description
Creamy, cheesy, and loaded with flavor, this Crockpot Mexican Street Corn Soup is inspired by Elote! A comforting bowl full of sweet corn, smoky spices, and zesty lime, all slow-cooked to perfection with zero fuss.
Ingredients
Scale
- 4 cups frozen sweet corn (or fresh corn kernels)
- 1 (8 oz) block cream cheese, cubed
- 1 (10 oz) can fire-roasted diced tomatoes with green chilies
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/2 tsp ground cumin
- 3 cups vegetable or chicken broth
- 1/2 cup crumbled Cotija or feta cheese
- 1/4 cup sour cream (plus more for garnish)
- Juice of 1 lime
- Salt and black pepper to taste
- Optional toppings: chopped cilantro, jalapeño slices, tortilla strips
Instructions
- Combine in Crockpot: Add corn, cream cheese, diced tomatoes, onion, garlic, smoked paprika, chili powder, cumin, and broth. Stir to combine.
- Cook: Cover and cook on low for 6–7 hours or high for 3–4 hours until flavors meld and vegetables are tender.
- Blend (optional): For a smoother texture, use an immersion blender to puree part of the soup. Leave some texture if desired.
- Finish: Stir in Cotija cheese, sour cream, lime juice, salt, and pepper. Mix until creamy and heated through.
- Serve: Ladle into bowls and top with extra cheese, sour cream, cilantro, and crunchy tortilla strips.
Notes
For a protein boost, stir in shredded rotisserie chicken during the last 30 minutes of cooking. You can also use frozen roasted corn for a smokier flavor.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soup, Slow Cooker
- Method: Slow Cooker
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 6g
- Sodium: 780mg
- Fat: 23g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 45mg
Keywords: elote soup, mexican street corn soup, slow cooker corn soup, crockpot soup recipes