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Slow Cooker Mexican Street Corn Soup

Slow cooker Mexican street corn soup is a thick, creamy corn chowder made in a crockpot with partially blended kernels for charred-texture flavor. Topped with cotija, a crema swirl, Tajín, cilantro, and a lime wedge, it tastes like elote in soup form.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

Frozen corn soup base
  • 4 cup frozen corn Thawed.
  • 1 can (15 oz) creamed corn
  • 4 oz cream cheese Cubed for faster melting.
  • 1 cup chicken broth
  • 0.5 cup heavy cream For stirring in after blending.
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 1 salt To taste.
  • 1 pepper To taste.
Toppings
  • 1 Cotija cheese For topping.
  • 1 crema or sour cream For a swirl on top.
  • 1 fresh cilantro For garnish.
  • 1 Tajín For a dusting.
  • 1 lime Wedge for serving.

Equipment

  • 1 crockpot
  • 1 immersion blender

Method
 

Build and slow-cook
  1. Add frozen corn, creamed corn, cubed cream cheese, chicken broth, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper to the crockpot, stirring to combine.
  2. Cover and cook on low for 6 hours (or high for 3 hours) until the corn is tender and the cream cheese is fully melted.
Blend, finish, and serve
  1. Use an immersion blender to partially blend the soup—blend about half to create a thick, creamy base while leaving some corn texture.
  2. Stir in the heavy cream and cook on high for 15 more minutes until the soup looks smooth and slightly thickened.
  3. Taste and adjust seasoning, then ladle into bowls and top with cotija, crema or sour cream, fresh cilantro, a dusting of Tajín, and serve with a lime wedge.

Notes

For the creamiest texture, partially blend right after the initial cook—blending too much can make it paste-like, while leaving some kernels gives the street-corn bite. Refrigerate leftovers in a sealed container up to 4 days; reheat gently on the stovetop or microwave, loosening with a splash of broth or cream if needed. Freezing is not recommended because the dairy can separate after thawing. For a lighter version, use reduced-fat cream cheese and half-and-half instead of heavy cream.