Mexican Street Corn Soup made in the crockpot is like having all the best flavors of Mexican street corn in a warm, comforting bowl. This soup features sweet corn, creamy cheese, a touch of spice from chili powder, and fresh lime juice to brighten it all up. It’s creamy and flavorful, with a little zing that makes every spoonful satisfying.
I love how easy it is to throw everything into the crockpot and let it cook slowly while I go about my day. The slow cooking really brings the flavors together, and by the time it’s ready, the corn is tender and the soup is perfectly creamy. I find it’s a great way to enjoy the taste of Mexican street corn without any fuss or last-minute prep.
My favorite way to serve this soup is with a sprinkle of fresh cilantro, a little extra cheese on top, and a squeeze of lime right before eating. It’s the perfect cozy meal for chilly days or when you need something simple but full of flavor. If you’re a fan of corn and a bit of spice, this soup will quickly become one of your go-to comfort foods.
Key Ingredients & Substitutions
Corn: Fresh corn gives the best flavor, but frozen works great too. If you like, use canned corn drained well, though it will be softer.
Black beans: They add a nice texture and protein. If you prefer, you can omit or swap for pinto beans or chickpeas.
Heavy cream: This makes the soup creamy and rich. Half-and-half is lighter, or coconut milk is a good dairy-free option.
Cotija cheese: This salty cheese is classic for Mexican street corn. Use feta if you can’t find cotija. Parmesan can be a last-resort substitute.
Spices (chili powder, smoked paprika, cumin): These give warmth and depth. Adjust the chili powder to control spiciness. Smoked paprika adds a subtle smoky note, but you can skip or replace it with regular paprika if needed.
How Do I Get the Perfect Creamy Texture in This Crockpot Soup?
The creamy texture comes from both the slow cooking and a little mashing of the soup.
- Cook everything slowly in the crockpot so the corn softens and flavors develop.
- When it’s almost done, stir in the cream for richness but don’t boil to keep it smooth.
- Use a potato masher or an immersion blender to mash some of the corn and beans right in the pot. Don’t puree it completely—leave some chunks for texture.
This way, the soup is nicely thick but still has that lovely bite of corn kernels and beans. Be gentle when mashing to avoid over-smoothing the soup.
Equipment You’ll Need
- Crockpot/slow cooker – I love it because you can set it and forget it, and everything cooks evenly without much fuss.
- Immersion blender or potato masher – makes it easy to mash some of the soup for a creamy texture without transferring hot liquids.
- Skillet – for sautéing onions and garlic to build flavor before adding to the crockpot.
- Measuring cups and spoons – for accurate ingredient portions to keep flavors balanced.
- Large spoon or ladle – for dishing out the soup easily and keeping the ingredients mixed well.
Flavor Variations & Add-Ins
- Swap cooked chicken for shrimp or chorizo for a different protein boost — great for a heartier or seafood twist.
- Add roasted poblano or jalapeño peppers for extra smoky heat, perfect if you like it spicy.
- Mix in a handful of chopped fresh cilantro, or garnish with sliced avocado for creaminess and brightness.
- Use cotija cheese, feta, or shredded Monterey Jack — each gives a different cheesy flavor profile.
Mexican Street Corn Soup Crockpot
Ingredients You’ll Need:
- 4 cups corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 2 cups chicken or vegetable broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded cooked chicken (optional)
- ½ cup diced onions
- 2 cloves garlic, minced
- ¼ cup chopped fresh cilantro (plus extra for garnish)
- 1 tbsp olive oil
- 1 tsp chili powder
- 1 tsp smoked paprika
- ½ tsp ground cumin
- Salt and black pepper, to taste
- 1 cup crumbled cotija cheese (or feta as substitute)
- Juice of 1 lime, plus lime wedges for serving
- Sour cream or Mexican crema for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep and then cooks for 4-6 hours on low or 2-3 hours on high in the crockpot. You’ll have a warm, comforting bowl of creamy Mexican street corn soup ready with minimal effort and lots of delicious flavor!
Step-by-Step Instructions:
1. Sauté the Aromatics:
Heat the olive oil in a skillet over medium heat. Cook the diced onions until they turn soft and translucent, about 3-4 minutes. Add the minced garlic and sauté for another minute until fragrant. Then transfer this mixture to your crockpot.
2. Add the Main Ingredients:
To the crockpot, add the corn kernels, black beans, chicken broth, cooked chicken if using, chili powder, smoked paprika, cumin, salt, and black pepper. Give everything a good stir to mix the flavors.
3. Cook the Soup:
Cover and cook on low for 4 to 6 hours, or on high for 2 to 3 hours. This slow cooking helps the flavors meld and the soup to heat through nicely.
4. Make It Creamy:
About 30 minutes before serving, stir in the heavy cream and chopped cilantro. Check the seasoning and adjust salt or pepper if needed.
5. Thicken and Texture:
Use a potato masher or immersion blender to mash a portion of the soup directly in the crockpot. This will thicken the soup while keeping some corn kernels whole for a nice texture.
6. Serve and Garnish:
Ladle the soup into bowls. Sprinkle with crumbled cotija cheese, add a dollop of sour cream or Mexican crema, scatter some extra cilantro, add a light sprinkle of chili powder, and place a lime wedge on the side.
7. Brighten It Up:
Just before eating, squeeze fresh lime juice over the top of each bowl for a fresh, zesty finish. Enjoy your creamy, flavorful Mexican street corn soup warm!
Can I Use Frozen Corn for This Soup?
Absolutely! Frozen corn works great and is very convenient. Just thaw it before adding to the crockpot for best texture.
Is It Possible to Make This Soup Vegetarian?
Yes! Simply skip the chicken and use vegetable broth instead of chicken broth. The black beans add protein and heartiness.
How Should I Store Leftovers?
Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Freeze Mexican Street Corn Soup?
You can freeze the soup before adding the cream and cilantro. Freeze in portions for up to 2 months, then thaw overnight in the fridge before reheating and adding cream and cilantro fresh.