This Mexican Street Corn Soup made in the crockpot is a creamy, comforting bowl full of sweet corn, smoky spices, and a little bit of kick. It has all the favorite flavors of traditional Mexican street corn—like tangy lime, salty cheese, and a touch of chili—mixed into a smooth, warm soup that’s perfect for any day of the week.
I love making this soup low and slow in the crockpot because it lets all the flavors meld together beautifully without any fuss. The best part is that you can toss everything in and forget about it until dinner time, which is a total win for busy days. I usually add a bit extra cheese on top and a sprinkle of fresh cilantro for a bright pop that keeps this soup feeling fresh and homemade.
For serving, I like to have some crusty bread or warm tortillas on the side to soak up every last drop. It’s also great with a squeeze of fresh lime on top to brighten all those rich flavors. Whenever I make this soup, it brings a little fiesta vibe to the kitchen that makes me smile, and it’s a crowd-pleaser every single time!
Key Ingredients & Substitutions
Corn: Fresh corn adds sweetness, but frozen corn works just as well and is super convenient. I like frozen for busy days.
Black Beans: Canned black beans are perfect—easy and ready to go. Rinse them well to reduce sodium and get rid of the can taste.
Cheese: Cotija cheese gives that salty, crumbly finish typical of Mexican street corn. If unavailable, feta is a good substitute.
Heavy Cream or Mexican Crema: Heavy cream makes the soup rich and creamy. For a lighter option, use half & half or plain Greek yogurt stirred in at the end.
Spices: Chili powder, cumin, and smoked paprika add warmth and depth. Feel free to adjust the cayenne pepper to control the heat level.
How Do You Get the Creamy Soup Texture without Losing Corn’s Bite?
The trick is blending just a portion of the soup to thicken it while keeping some whole corn for texture. Here’s how I do it:
- About 30 minutes before soup finishes, stir in cream and cheese.
- Use an immersion blender to puree roughly half of the soup directly in the crockpot.
- Leave the rest whole for bite and texture.
- This method keeps the soup creamy but still full of sweet, juicy corn kernels.
If you don’t have an immersion blender, transfer half the soup to a blender in batches, then add it back carefully.
Equipment You’ll Need
- Crockpot or slow cooker – I love it because it lets you cook everything hands-free and keeps the soup warm after it’s done.
- Cutting board and knife – for chopping the onion and garlic easily.
- Measuring cups and spoons – to add the perfect amounts of broth, cream, and spices.
- Immersion blender (optional) – great for pureeing part of the soup for a creamier texture without losing chunks of corn.
- Soup bowls and spoons – to serve your delicious soup comfortably.
- Garnish tools – like a zester or small grater for Cotija or extra cheese, plus a lime wedge for squeezing over.
Flavor Variations & Add-Ins
- Protein: Add cooked chicken, shrimp, or chorizo to turn it into a heartier meal. They all pair well with the smoky flavors.
- Cheeses: Swap Cotija for feta or queso fresco for different salty bites or extra creaminess.
- Veggies: Mix in diced bell peppers or chopped jalapeños for extra color and heat. Sauté them first for a mellow flavor.
- Spices: Sprinkle in a pinch of cumin or smoked paprika just before serving for more depth or a smoky touch. Also, add a splash of hot sauce if you like it spicy.
Mexican Street Corn Soup Crockpot
Ingredients You’ll Need:
Main Ingredients:
- 4 cups frozen or fresh corn kernels
- 1 (15 oz) can black beans, drained and rinsed
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth (or vegetable broth for vegetarian)
- 1 cup heavy cream or Mexican crema
- 1 cup shredded Monterey Jack or sharp cheddar cheese
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper to taste
For Garnishing:
- 1 lime, cut into wedges
- 1/2 cup crumbled Cotija cheese (or feta cheese)
- Fresh cilantro, chopped
- 1 tablespoon butter (optional, for richness)
Time Needed
This recipe takes about 10-15 minutes to prep and then cooks in the crockpot for 6 to 8 hours on low or 3 to 4 hours on high. Add an extra 30 minutes at the end to stir in cream and cheese, and optionally puree some of the soup for the perfect creamy texture.
Step-by-Step Instructions:
1. Combine Ingredients in the Crockpot:
Place the corn kernels, black beans, chopped onion, minced garlic, chicken broth, chili powder, smoked paprika, cumin, cayenne pepper (if using), salt, and black pepper into your crockpot. Stir everything well to mix.
2. Cook the Soup:
Cover the crockpot and let it cook on low heat for 6-8 hours or on high heat for 3-4 hours. The soup is ready when the onions and corn are tender and flavorful.
3. Add Cream and Cheese:
About 30 minutes before serving, stir in the heavy cream and shredded cheese until melted and creamy. If you want a richer soup, add the butter now also.
4. Blend for Creamier Texture (Optional):
If you like a thicker soup, use an immersion blender to puree about half the soup right in the crockpot. Leave some chunks of corn whole so the soup still has great texture. If you don’t have an immersion blender, carefully transfer some soup to a blender and blend, then add it back.
5. Final Seasoning and Serve:
Taste your soup and add extra salt, pepper, or chili powder if needed. Ladle the soup into bowls, then sprinkle crumbled Cotija cheese and fresh cilantro on top. Add a lime wedge so everyone can squeeze fresh lime juice on their soup for a delicious, tangy finish.
Enjoy your warm and creamy Mexican Street Corn Soup, made easy in the crockpot!
Can I Use Canned Corn Instead of Fresh or Frozen?
Yes, you can use canned corn, but drain it well to avoid excess liquid that could thin the soup. Add it in at the start like the other ingredients.
How Do I Store Leftover Mexican Street Corn Soup?
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally.
Can I Make This Soup Vegan?
Absolutely! Use vegetable broth, substitute the cream and cheese with coconut milk or cashew cream, and choose a vegan cheese alternative or skip the cheese altogether.
Can I Prepare This Soup Ahead of Time?
Yes, you can prep all the ingredients the night before and refrigerate them in the crockpot insert. Cook it the next day as directed for maximum flavor and convenience.
