Mexican Street Corn Soup (Crockpot)
A creamy and smoky slow cooker soup inspired by classic Mexican street corn. Packed with sweet corn, chili, lime, and cotija cheese, this Mexican Street Corn Soup Crockpot is the perfect balance of comfort and bright flavor.
Equipment
- skillet
- Slow cooker
- mixing bowl
- whisk
- ladle
Ingredients
- 1 tbsp butter
- 1 yellow or white onion, diced
- ½ to 1 jalapeño, seeds and pith removed, diced
- 4 tsp cumin
- 1 tsp chili powder
- 5 garlic cloves, minced
- 4 cups chicken broth (or vegetable broth)
- 1 (2 lb) bag frozen sweet white or yellow corn
- 1 tbsp sugar
- 2 tsp salt
- 1½ cups half and half
- 4 tbsp cornstarch
- 3 tbsp lime juice
- 1 cup chopped cilantro
- ½ cup cotija cheese, for topping
Instructions
- Heat a skillet over medium heat. Melt the butter and sauté onion and jalapeño until soft and fragrant.
- Add cumin, chili powder, and garlic. Cook for 30 seconds until aromatic.
- Transfer mixture to a slow cooker. Add corn, broth, sugar, and salt. Stir to combine.
- Cover and cook on low for 4–6 hours until corn is tender and flavors have melded.
- Turn slow cooker to high. Whisk half and half with cornstarch until smooth, then stir into the soup.
- Add lime juice and chopped cilantro. Cook uncovered for another 30 minutes until thickened.
- Ladle into bowls and top with cotija cheese and extra cilantro before serving.
Notes
• For a vegetarian version, use vegetable broth instead of chicken.
• Fresh corn can replace frozen if in season.
• Add a pinch of cayenne or hot sauce for extra spice.
• Don’t skip the lime — it brightens the creamy base perfectly.
• Fresh corn can replace frozen if in season.
• Add a pinch of cayenne or hot sauce for extra spice.
• Don’t skip the lime — it brightens the creamy base perfectly.
Nutrition
Calories: 295kcalCarbohydrates: 29gProtein: 7gFat: 18gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 710mgPotassium: 420mgFiber: 4gSugar: 8gVitamin A: 900IUVitamin C: 11mgCalcium: 120mgIron: 1.2mg