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Creamy Slow Cooker Mexican Street Corn Soup

Close-up of a rich, yellow Mexican street corn soup topped with crumbled cotija cheese, tortilla strips, and cilantro.
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Make this comforting Mexican Street Corn Soup in your slow cooker. It captures the bold, smoky flavors of elote with sweet corn, chili spice, and a creamy broth.

Ingredients

Scale
  • 2 lbs frozen sweet corn kernels
  • 1 large white onion, chopped
  • 4 cloves garlic, minced
  • 1 (14.5 oz) can diced tomatoes with green chilies, undrained
  • 4 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional)
  • 8 oz cream cheese, cubed
  • 1/2 cup heavy cream
  • Salt and black pepper to taste
  • For Garnish: 1/2 cup crumbled Cotija cheese, chopped fresh cilantro, lime wedges, tortilla strips

Instructions

  1. Place the frozen corn, onion, garlic, diced tomatoes with green chilies, chicken broth, cumin, smoked paprika, chili powder, and cayenne pepper (if using) into your slow cooker.
  2. Stir all ingredients together until combined.
  3. Cover and cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the vegetables are tender.
  4. Remove about 2 cups of the soup mixture and blend until smooth using an immersion blender or standard blender. Return the blended mixture to the slow cooker. This adds creaminess.
  5. Add the cubed cream cheese to the slow cooker. Stir occasionally until the cream cheese has completely melted into the soup.
  6. Stir in the heavy cream. Heat for another 10 minutes until the soup is hot. Do not boil after adding cream.
  7. Taste the soup and add salt and pepper as needed.
  8. Ladle the soup into bowls. Top each serving with Cotija cheese, fresh cilantro, and tortilla strips. Serve with lime wedges on the side.

Notes

  • For a smoky flavor boost, char about 1 cup of fresh or frozen corn in a dry skillet over medium-high heat before adding it to the slow cooker.
  • If you prefer a thicker soup, you can whisk 2 tablespoons of cornstarch with 1/4 cup of cold water and stir this slurry into the soup during the last 30 minutes of cooking.
  • This soup is naturally gluten free, but check your broth label to confirm.

Nutrition

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