Okay, so true confession time… I only ever tried street corn authentically once during a visit to San Antonio, and I’ve been chasing that magic ever since. Honestly, the guy at the cart was one part comedian and one part magician; didn’t even tell me half the spices he used. Anyway, I wanted to bring that vibe home—and that’s how I ended up slow-cooking this Crockpot Mexican Street Corn Soup on a lazy rainy Saturday. My kitchen smelled wild, like a carnival met a farmer’s market. (The neighbors definitely tried to act like they weren’t sniffing around the front door.) And, you know, if you mess it up a bit along the way, all the cream and corn just cover it right up. Win-win.
Why You’ll Love This Soup (Or—Why I Just Keep Making It)
I make this when I need something cozy but I don’t want to babysit a boiling pot (especially when there’s laundry staring me down). My kid calls this “cheesy magic corn” and even my picky cousin—he thinks pepper is spicy—goes back for seconds. Plus, it reheats like a dream (unless you eat it all standing at the counter, which, on a rough day, I absolutely recommend). And oh, it’s one of those recipes I almost never follow exactly myself, so you probably won’t mess up either. If you do, just swirl on some more sour cream. It’s the duct tape of soups.
So-Here’s-What-You’ll-Need (And Wouldn’t-You-Know-I’m-Out-Of-X)
- 4 cups corn kernels (fresh off the cob is best but frozen works—honestly, canned too in a pinch, but rinse it please)
- 1 small onion, chopped (yellow is classic; red’s fine if you want a little bite—I’ve even used shallots but, meh, not much difference)
- 3 cloves garlic, minced (or a big spoon of that jarred stuff, I won’t tell anyone)
- 4 cups chicken broth (I once used veggie stock and nobody noticed, so go nuts)
- 1 cup heavy cream (when I’m rationing, half-and-half works; coconut milk is... interesting, but more on that later)
- ½ cup cotija or feta, crumbled (Gramma would say real cotija only, but feta’s easier to grab at my grocery store, just as tasty)
- 1 teaspoon smoked paprika (or more, if you’re feeling zesty—or just regular paprika, you do you)
- 1 teaspoon chili powder (sometimes I double this; my daughter objects but I live dangerously)
- Sea salt and black pepper, to taste
- A handful of fresh cilantro, chopped (or parsley if you’re a cilantro-cilantro hater, which, fine, I get it)
- Optional: 1 jalapeño, diced (seed it first or you’ll regret it—I learned the hard, runny-nose way)
- Optional: squeeze of lime at the end, cotija, hot sauce—there’s no such thing as too many toppings here
Let’s Get This Crockpot Party Started (Step-by-Step…and Detours)
- Dump most stuff in the pot. Layer your corn, onion, garlic, broth, paprika, chili powder, salt, pepper, and (if you dare) jalapeño in the crock. No need to stir; I usually just shuffle the corn around with my wooden spoon.
- Set and… Wander Off. Let it cook on LOW for 5–6 hours, or HIGH for about 3. I always forget which I did, and it turns out fine either way. This is when I usually sneak a taste (even though it won’t taste quite right until the end—it’s a hazard of curiosity).
- Get Blending, Kinda. When it’s done, I scoop out about half the soup (carefully!) into a blender. Just enough to make it creamy but still chunky. Or use an immersion blender—unless yours broke like mine did mid-lockdown and you’re back to the big blender that sprays hot soup everywhere (wear an oven mitt, trust me).
- Back in the pool. Pour it all back into the crockpot and now stir in the cream and like half—maybe a bit more—of your cheese. It’ll get all melty and lush. Taste now (this is key) and add more salt if you need. Actually, just keep tasting, because why not?
- Serve and Splash. Ladle into bowls, load it up with cilantro, more cotija, maybe that lime wedge, a swirl of hot sauce if you like a kick. Don’t worry if the soup isn’t super thick—it’s kinda supposed to be somewhere between a chowder and a broth. A kitchen limbo.
Notes from My Definitely-Not-Perfect Kitchen
- This soup thickens up a lot after cooling (if you don’t eat it all first); so don’t panic if it’s a bit brothy at first.
- One time I added sweetcorn with red pepper mixed in by accident from a can. Actually, it was pretty darn good.
- You could skip the cheese in a bind, but I probably wouldn’t—the saltiness kinda brings it all together.
- I’ve started doubling the recipe for parties, but my 6qt crockpot gets dangerously full. The smaller one is probably not enough space unless you cut the recipe, which I never remember to do.
Variations—Because I Always Tinker
- I swapped in coconut milk once for the cream. Uh, kind of odd, but if you’re vegan or lactose intolerant it might work for you (my husband said it tasted more like Thai curry than street corn, so take that for what it’s worth).
- Adding cooked bacon crumbles at the end? Not traditional but—oh wow, takes it in a whole new direction. Try it if you feel rebellious.
- Tried stirring in some leftover cooked chicken one time (rotisserie, for the win). Changed the whole vibe to more of a meal; not to brag but my neighbor asked for the recipe after that one.
- Oh, don’t try shredded cheddar alone; not the same—too stringy, too weird. Just… trust me.
Equipment You’ll Need—But Don’t Panic
- Crockpot (slow cooker), any old brand will do—I use a hand-me-down with a wonky lid. Works fine.
- Blender or stick blender for the creamy vibe—if you haven’t got one, just mash some of the soup against the side of the pot with a big spoon. It won’t be perfectly blended but, honestly, it’ll still taste homey.
- Cutting board, a sharpish knife (dull will work, your corn just might look a bit rough)
Storing Leftovers (If You’ve Got Any)
Store in the fridge in a big container, or the pot with some plastic wrap if you’re lazy like me. Should be good for up to 3 days, but honestly, in my house, it never lasts more than a day—someone always sneaks in for a bowl at midnight. It gets even thicker after sitting, so you might need to splash in a bit more broth when reheating. I wouldn’t freeze it—something gets weird with the cream—but maybe you’ll prove me wrong? If so, let me know!
How I Like to Serve Mine (But You Do You!)
We set this up taco-bar style, with little bowls of chopped green onion, hot sauce, avocado, lime wedges, extra cheese, the works. I love big crusty bread for dunking, or the occasional tortilla chip pile right in the bowl (don’t knock it until you’ve tried it). My kid likes it with cheese quesadillas on the side—they call it “dipping dinner.”
Here’s What I’ve Learned (Don’t Make My Mistakes)
- Don’t rush the blending! I tried skipping it once (hungry, tired, classic) but you really miss out on that street-corn-creamy goodness. Live and learn.
- Add cream at the end only—if you put it in at the start, it might curdle a bit, sorta looks like it’s splitting. Nothing wrong with the taste, looks a bit sketchy though (ask me how I know).
- With the jalapeño—start with half, add more after tasting. One time I got a real firecracker and it nearly burned my eyebrows off. Never again.
Hey, a Few FAQs Because People Actually Ask (And One I Heard at the Grocery Store)
Q: Can I make it vegan?
Sure can! Use veggie broth and coconut cream, and swap in your favorite plant-based cheese (or skip it). Like I mentioned, the flavor is a bit sweeter/softer, but it’s still really comforting.
Q: Can I use canned corn?
Yup—just give it a good rinse. I do this when I realize I forgot to buy corn again (every. single. fall).
Q: Spice level—how can I control it?
It’s all about the jalapeño and chili powder. Leave ‘em out for a mellow version, or go wild if you love the heat; I keep hot sauce at the table for people to doctor their bowls.
Q: What’s the best cheese?
If you can find cotija, go for it! Otherwise feta is my go-to. I’ve even tried goat cheese in a pinch, but honestly, it got a little fancy for us.
Q: Can I double this recipe?
I do it all the time for crowds; just make sure your crockpot is big enough (mine almost overflows). Don’t be shy with the toppings either!
PS—If you’re really getting into the Mexican street corn spirit, check out Mely’s guide to true elote for topping ideas, or browse Serious Eats’ creamy soup troubleshooting for nerdy soup science.
And now, a totally random tangent: I once tried to make this with blue corn (just because it looked fun at the market), and ended up with soup that looked a bit like Play-Doh but still tasted delightfully sweet. Guess you really can’t judge a book by its cover—especially in my kitchen.
Ingredients
- 4 cups frozen sweet corn
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 jalapeño, seeded and diced
- 4 cups chicken broth
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- 1 cup heavy cream
- ¾ cup crumbled cotija cheese (plus more for topping)
- ¼ cup chopped fresh cilantro
- 2 tablespoon fresh lime juice
- Salt and black pepper to taste
Instructions
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1Add corn, onion, garlic, jalapeño, chicken broth, cumin, smoked paprika, salt, and pepper to the crockpot.
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2Stir to combine. Cover and cook on low for 4 hours, or until the vegetables are tender.
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3Using an immersion blender, blend the soup until desired creamy consistency is reached (leave some texture if preferred).
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4Stir in heavy cream, cotija cheese, lime juice, and cilantro. Cook for an additional 10 minutes on low.
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5Ladle into bowls and garnish with extra cotija cheese, cilantro, and lime wedges if desired. Serve hot.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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