Description
This Mexican Street Corn Soup in the crockpot is creamy, flavorful, and packed with sweet corn, spices, and a hint of smoky flavor. A slow-cooked comfort soup that’s easy to prepare and perfect for any occasion.
Ingredients
Scale
- 6 cups corn kernels (fresh, frozen, or canned)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 jalapeño, seeded and chopped (optional for heat)
- 1 tsp smoked paprika
- 1 tsp chili powder
- 4 cups vegetable broth
- 1 cup milk or unsweetened plant-based milk
- 1/2 cup grated Cotija or Parmesan cheese
- 2 tbsp butter or olive oil
- Salt and black pepper to taste
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a crockpot, combine corn, onion, garlic, jalapeño, smoked paprika, chili powder, and vegetable broth.
- Cook on low for 4–5 hours or high for 2–3 hours until vegetables are tender.
- Stir in milk, butter, and cheese. Use an immersion blender to blend partially for a creamy texture, leaving some corn kernels whole for texture.
- Season with salt and pepper to taste.
- Serve hot, garnished with fresh cilantro and a squeeze of lime.
Notes
For extra richness, add a splash of cream or coconut milk. Adjust spice level with jalapeño or chili powder to your preference.
- Prep Time: 10 minutes
- Cook Time: 4 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 680mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 15mg
Keywords: Mexican street corn soup, crockpot corn soup, creamy corn soup, slow cooker soup