Name: Mexican Street Corn Soup Crockpot
Prep time: 15 min
Cook time: 4 h
Total time: 4 h 15 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 cups frozen corn kernels; 1 medium yellow onion, diced; 3 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 1/2 cup Cotija cheese, crumbled, plus extra for garnish; 1/4 cup fresh cilantro, chopped; 1 tsp smoked paprika; 1/2 tsp ground cumin; 1/2 tsp chili powder; 2 tbsp fresh lime juice; Salt and pepper to taste

Pulled Right from My Table: Let’s Talk Mexican Street Corn Soup in the Crockpot

You know those dishes you end up making sort of on accident, and then they just stick around forever? That’s how this Mexican Street Corn Soup ended up being my weeknight secret weapon. I first made it when I had leftover cobs and zero plans for dinner (kids were hangry, husband was making that face). I dumped some corn, spices, and whatever was in arm’s reach into the crockpot, hoping for the best—which, thinking back, is basically my real cooking style. The whole house suddenly smelled like a summer fair, and we scarfed it down with bags of tortilla chips. Even my picky sister wants this recipe, and she actually once microwaved a Pop-Tart for dinner, so. If you’ve ever stared down a slow cooker wondering what magic you can make without babysitting it, this is the one, pal.

Why You’ll Love This (Or At Least Not Regret It)

I make this when I’m in a mood for something cozy, but not “three pots on the stove” cozy. It’s fantastic when you just want the flavors of Mexican elote, but please, who wants to wrestle a grill midweek? My family loves it because it’s creamy but still feels light, and somebody always goes back in for a second bowl (especially the kid who claims he doesn’t like veggies; I see you, Mason!). I’ve tried shortcuts, forgotten ingredients, burned the onions—somehow, it still comes together. Plus, the leftovers? Even better the next day… if I hide them fast enough. Sometimes, though, the cheese gets a little funky if you add it too soon—learned that the weird way.

What You’ll Need (And What You Can Swap — Trust Me)

4 cups corn kernels (fresh, frozen, canned—all work. I actually like Trader Joe’s roasted frozen corn for a smoky kick. My grandma insists on fresh, but honestly, no one knows.)
1 medium onion, chopped (red, white, sweet, it doesn’t matter that much)
2-3 cloves garlic, minced (or a big squeeze of garlic paste when I’m feeling lazy)
4 cups chicken broth (vegetable broth works, or water and a bouillon cube if that’s what you’ve got)
1 cup milk or half-and-half (creamier = cozier, but honestly I sometimes just use 2%)
1/2 teaspoon smoked paprika (regular paprika will do unless you want that smoky thing, then go all out)
1/2 teaspoon chili powder (or more if you like it wild)
1 teaspoon cumin
Salt and pepper—just eyeball it, but taste later
1/2 cup cotija cheese, crumbled (or feta if your store never has cotija—works perfectly fine)
1/2 cup sour cream (Greek yogurt in a pinch, but it’s tangier)
1/4 cup fresh cilantro, chopped (or don’t! My buddy says it tastes like soap, so I’m told that’s genetic)
Lime wedges — non-negotiable for me

How To Pull It Off: Step-By-Step (And How I Usually Mess Up One)

Dump the Basics in: In your crockpot/slow cooker, toss in the corn, onion, garlic, broth, milk (or whatever dairy you chose), paprika, chili powder, cumin, salt, and pepper. Give it a quick stir. Don’t stress about fancy layering, honestly, it all mixes anyway.
Cook: Slap the lid on. Set to low for 6-7 hours or high for about 3-4 hours. This is when you can run errands, fight with your WiFi, or whatever. (Don’t open the lid a hundred times like I do. It really does slow it down.)
Blend (or don’t): Now for the fun (messy) bit: I use an immersion blender right in the crockpot for half the soup because we like it a little chunky (I once pureed the whole thing—it was like corn baby food. Big regret!). If you don’t have a stick blender, carefully ladle a few cups into a normal blender and blitz, then pour it back.
Add the Dairy and Cheese: Stir in the sour cream and cotija. This is where I usually sneak a taste—watch out though, it’s hot! Don’t add the sour cream earlier or it’ll curdle and look, frankly, kinda gross.
Final Touches: Squeeze some lime over the top and toss in cilantro right before serving. Taste for salt again (I always seem to under-do it, not sure why).

Things I Wish I Knew Earlier (Notes Section)

Once I added frozen corn straight from the freezer… it took way longer, but still worked (just in case you’re in a rush, plan ahead).
If your soup’s too thick, a splash more broth will fix it. Too thin? Let it sit a bit with the lid off on high.
Avoid adding cheese with the heat still on high—it can gloop up. Ask me how I know.

Variations I’ve Tried (The Good, the Odd, and the Not-So-Great)

Chicken Version: Sometimes I’ll toss in a couple raw chicken breasts at the start, shred them up before blending. This one my husband calls “the Texan upgrade.”
Spicy Kick: Throw in a diced jalapeño with the onions. Actually, I find it works better if you de-seed it first (one time I didn’t; tears everywhere).
Vegan Switch: Used coconut milk and skipped the cheese… the flavor was interesting, not bad, but not quite street corn, you know?
Taco night once, I added canned black beans and extra chili powder. Didn’t love it, got a bit muddled, but hey—worth a shot?

Gear I Use (Workarounds Welcome!)

Slow cooker/Crockpot: Any size 4 quart and up does the job, mine is a hand-me-down Rival from 1989 (no joke). No crockpot? Use a big Dutch oven and go slow on low heat instead—it’s fussier but it works.
Immersion blender: No stick blender? Old-school blender is fine, just let soup cool a bit and don’t fill to the top, trust me.
Cutting board, sharp-ish knife—most folks have those, right?

How To Store It (Well, If You Have Leftovers)

Let it cool, bung it in an airtight container in the fridge; should last 2-3 days but honestly, in my house it never lasts more than a day! I think it tastes even better next day, slightly thicker, too. Freezer? Works, but stir when reheating, the dairy can get a bit separated.

How We Serve It At My Place

Ladled into deep bowls, topped with extra cotija, heaps of cilantro, and crushed tortilla chips (that’s a must, at our house). Sometimes, I do a squeeze of Sriracha or sprinkle Tajín for a kick, which my dad calls “a party in your mouth.” Not sure about that phrasing, but the soup disappears either way. If I’m feeling fancy, maybe a warm cheese quesadilla on the side.

Stuff I Learned the Hard Way (Pro Tips)

Don’t rush blending—the last time I did, I splattered hot soup everywhere. Wait for it to cool a tick.
Add the dairy after the heat drops a bit if you don’t want grainy soup. I once ignored this, big mistake!
More lime juice at the end = brighter flavors. I used to skip it… but now, never again.

Questions I Get Asked (So Here Ya Go)

Can I make this on the stove instead?: Yup, just simmer everything in a big soup pot for about 40 minutes, cover mostly, then blend and finish with dairy. No hard rules, just keep heat gentle when you add the creamy stuff.
What if I can’t find cotija?: I just use feta or even shredded parmesan. It’s different, but the vibe is there.
Gluten-free?: Yep, just double check your broth label. Sometimes they sneak stuff in—don’t ask me why!
Can I freeze this?: Sort of—it’ll freeze, but the dairy bits might go a tad funky when thawed. A good stir usually brings it back, but not perfect.
Best resources to learn about Mexican street corn?: I love the basics on Serious Eats’ elote recipe and sometimes peek at Mexico in My Kitchen for the OG tips.

Oh—random aside: I once ended up eating three bowls of this at midnight, with leftover pizza as a side. Wouldn’t really recommend that combo… but the soup held up! Anyway, hope you get a chance to try this (and if you sub in something weird, let me know how it goes! I love a good kitchen experiment.)

Mexican Street Corn Soup Crockpot Recipe You’ll Crave Again