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Mexican Street Corn Soup

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Imagine the smoky, tangy, and creamy flavors of classic Mexican street corn, transformed into a comforting, hands-off soup. This Mexican Street Corn Soup Crockpot Recipe for Cozy Nights delivers that iconic taste with minimal effort, letting your slow cooker do the work.

Ingredients

Scale
  • 6 cups fresh or frozen corn kernels (thawed if frozen)
  • 1 medium white onion, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeds removed and finely diced
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 8 ounces cream cheese, softened and cubed
  • 1 cup cotija cheese, crumbled (plus more for garnish)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup mayonnaise (for serving)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Prepare and Combine Base Ingredients: Add the corn kernels, diced onion, minced garlic, and diced jalapeño directly to the crockpot insert. Sautéing these aromatics first can deepen the flavor, but for true convenience, adding them raw works perfectly here. Sprinkle in the ground cumin, smoked paprika, and chili powder.
  2. Add Liquid and Begin Cooking: Pour the vegetable or chicken broth over the ingredients in the crockpot. Stir everything gently to combine and ensure the spices are evenly distributed. Place the lid on securely and cook on the LOW setting for 3 hours. This gentle simmer allows the flavors to meld without overcooking the corn.
  3. Blend for Creamy Texture: After 3 hours, carefully use an immersion blender to puree about half of the soup directly in the crockpot. (Pro tip: If you don't have an immersion blender, transfer 3-4 cups of the soup to a standard blender, blend until smooth, and return it to the pot). This technique creates a luxuriously thick and creamy base while leaving plenty of whole corn kernels for texture.
  4. Incorporate Cheeses: Add the cubed, softened cream cheese and 1/2 cup of the crumbled cotija cheese to the hot soup. Stir continuously for 2-3 minutes until the cheeses are fully melted and incorporated, creating a rich and cohesive sauce. In my tests, adding the cream cheese in small cubes prevents it from clumping.
  5. Final Simmer and Season: Replace the lid and continue cooking on LOW for an additional 45 minutes to 1 hour. This final simmer helps the soup thicken slightly and the flavors intensify. Taste and season with salt and pepper as needed - remember, cotija cheese is salty, so adjust carefully.
  6. Garnish and Serve: Ladle the hot Mexican Street Corn Soup into bowls. Garnish generously with the remaining cotija cheese, fresh chopped cilantro, a drizzle of mayonnaise, and a squeeze of fresh lime juice. The contrast of the cool, tangy mayo and bright lime against the warm, smoky soup is essential for the authentic street food experience.

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