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An extreme close-up of a spoonful of creamy elote soup, showing the texture of the corn kernels and creamy base.

Crockpot Mexican Street Corn Soup (Easy & Creamy!)

This Crockpot Mexican Street Corn Soup is a set-it-and-forget-it meal packed with authentic elote flavor. An incredibly easy, creamy, and comforting soup made in the slow cooker with corn, cream cheese, spices, and classic toppings.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 people
Course: Dinner, Lunch, Soup
Cuisine: Mexican
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

  • 32 oz frozen sweet corn no need to thaw
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 jalapeño seeded and minced
  • 4 cups chicken broth
  • 8 oz cream cheese cut into a block
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • 0.5 cup heavy cream
  • 2 tbsp fresh lime juice
  • 0.5 cup crumbled Cotija cheese for topping
  • 0.25 cup fresh cilantro chopped, for topping

Equipment

  • 1 Slow Cooker (6-quart)
  • 1 Immersion Blender Or a standard blender

Instructions
 

  1. To your slow cooker, add the frozen corn, diced onion, minced garlic, jalapeño, chili powder, smoked paprika, and cumin. Place the block of cream cheese on top. Pour the chicken broth over all the ingredients.
  2. Cover and cook on LOW for 4-5 hours or on HIGH for 2-3 hours, until vegetables are tender and the cream cheese is fully melted and soft.
  3. Use an immersion blender to blend about half of the soup directly in the crockpot. You want to create a creamy base while still leaving plenty of whole corn kernels for texture.
  4. Stir in the heavy cream and fresh lime juice until well combined. Serve hot, garnished generously with crumbled Cotija cheese, fresh cilantro, and an extra dash of chili powder if desired.

Notes

For a smokier flavor, char the corn in a dry skillet over high heat for 4-5 minutes before adding to the crockpot.
Adjust the spice level by adding more jalapeño or a pinch of cayenne pepper.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
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