Mexican Street Corn Soup (Crockpot) – Creamy Comfort with a Kick

This Mexican Street Corn Soup Crockpot Recipe brings all the flavor of elote into a creamy, comforting soup made effortlessly in your slow cooker. Packed with sweet corn, smoky spices, tender veggies, and a creamy cheesy base, it’s the perfect dinner for cozy nights when you need something satisfying and bold.

The first time I made this, I was craving that charred, zesty flavor of street corn, but in a soup. This version delivered everything: creamy broth, spicy undertones, and the signature tang from lime and cotija cheese. And the best part? It took just 10 minutes to prep—then the crockpot worked its magic.

Topped with fresh cilantro, chili powder, lime juice, and crumbled cheese, every spoonful is warming and indulgent. Serve it with tortilla chips or warm bread and you’ve got a dinner worth repeating.

Whether it’s for weeknight dinner, Sunday meal prep, or a casual get-together, this elote soup in the slow cooker brings authentic Mexican flavor with comforting ease.

Mexican Street Corn Soup (Crockpot) – Creamy Comfort with a Kick

A creamy, cozy slow cooker soup with all the bold flavor of Mexican street corn. Perfect for fall, winter, or any cozy night in.

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 48 minutes mins

Cuisine: American

Calories: 410

Ingredients Method

Ingredients

  

• 4 cups frozen or canned corn drained if canned
• 1 small yellow onion diced
• 3 cloves garlic minced
• 1 4 oz can diced green chiles
• 1 tsp chili powder
• ½ tsp smoked paprika
• ½ tsp cumin
• 4 cups chicken or vegetable broth
• 1 cup heavy cream
• 4 oz cream cheese cubed
• ½ cup crumbled cotija or feta cheese
• ½ cup shredded cheddar or Monterey Jack cheese
• Juice of 1 lime
• Salt & pepper to taste
• Optional toppings: extra cotija chopped cilantro, lime wedges, chili powder

Method

 

1. In the crockpot, combine corn, onion, garlic, green chiles, spices, and broth.
2. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
3. Stir in heavy cream, cream cheese, and shredded cheese. Cook for 15–20 minutes more until melted and creamy.
4. Blend partially with an immersion blender (optional for creaminess).
5. Stir in lime juice and adjust seasoning.
6. Serve hot with toppings of choice.