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Mexican Street Corn Soup in Crockpot

Mexican Street Corn Soup Crockpot
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A creamy and flavorful soup inspired by Mexican street corn, made easily in your crockpot.

Ingredients

Scale
  • 6 cups frozen corn
  • 1 medium white onion, diced
  • 1 jalapeño, seeded and minced
  • 4 cups vegetable broth
  • 8 oz cream cheese, cubed
  • 1 cup cotija cheese, crumbled
  • 1/2 cup heavy cream
  • 2 tsp chili powder
  • 1 tsp smoked paprika
  • 1/2 cup fresh cilantro, chopped
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions

  1. Combine corn, onion, jalapeño, and vegetable broth in your crockpot.
  2. Cook on low for 6 hours.
  3. Add cream cheese, cotija cheese, and heavy cream. Stir until cheeses melt.
  4. Blend half the soup with an immersion blender for a creamier texture.
  5. Stir in chili powder, smoked paprika, cilantro, and lime juice.
  6. Season with salt and pepper.
  7. Serve hot, garnished with extra cotija, cilantro, and a lime wedge.

Notes

  • Use fresh corn when in season for a sweeter flavor.
  • Adjust the jalapeño amount to control the spice level.
  • Garnish with a drizzle of hot sauce for extra heat.
  • Store leftovers in an airtight container for up to 3 days.

Nutrition

Find it online: https://kitchenvan.com/mexican-street-corn-soup-crockpot/