Mexican Street Corn Soup

A Cozy Bowl of Mexican Street Corn Soup

Bring the flavors of a street food favorite to your own kitchen with this warm and creamy Mexican Street Corn Soup. You get sweet corn, gentle heat from chili, and a squeeze of bright lime in every spoonful. You make it in a crockpot with simple steps and a short ingredient list. You can use fresh corn in summer or frozen corn any time. You choose vegetable or chicken broth. You pick heavy cream or coconut milk. You control the texture. Blend it smooth, or leave it chunky and rustic. This soup fits your mood and your day.

This recipe gives you the spirit of elote (Mexican street corn) in a cozy bowl. It delivers bold taste with little effort. It works for busy weeknights and slow weekends. It also fits game day, potlucks, and family dinners. You can make it mild for kids or spicy for heat lovers. You can keep it vegetarian. You can add protein if you want. You can make a big batch and eat it all week.

You set the slow cooker and let the flavors blend while you work or relax. The corn and onions soften. The spices bloom. The broth turns rich and sweet. When you stir in cream or coconut milk near the end, the soup turns velvety. When you blend it a bit, the starch in the corn thickens the base. The soup meets you where you are: simple, hearty, and full of comfort.

You can dress up each bowl. Sprinkle on fresh cilantro. Add crumbled cheese. Drop in crunchy tortilla strips. Drizzle hot sauce. Add avocado. Finish with lime. Each bowl can look and taste a little different. That is the fun of it. This soup invites you to play with toppings and textures.

If you love make-ahead meals, this recipe helps you a lot. The crockpot does most of the work. You can prep it in the morning, then come home to a kitchen that smells amazing. You can store it well. You can freeze it (see the storage notes for the best way). You can enjoy it for lunch or dinner all week.

If you want a simple dish that feels special, give this Mexican Street Corn Soup a try. It feels bright and sunny, yet warm and soothing. It tastes like summer, yet it fits winter. It is a bowl you will crave again and again.

Why Make This Recipe

• It takes little effort. You add the ingredients to the crockpot and let it cook. You do not stand at the stove.
• It uses easy-to-find ingredients. You can use frozen corn or fresh corn. You can use vegetable or chicken broth. You can use heavy cream or coconut milk.
• It fits many diets. Use veggie broth and coconut milk for a dairy-free and vegetarian soup. The soup is naturally gluten-free when you use gluten-free broth.
• It feeds a crowd. The recipe makes a big pot. You can double it for gatherings or meal prep.
• It tastes like elote in a bowl. You get the sweet corn, chili, cumin, lime, and fresh cilantro notes you love.
• It adapts to your taste. Blend it smooth or keep it chunky. Make it mild or spicy. Add toppings to change it up.
• It saves money. Corn, onion, and spices cost less than many takeout options. One pot gives you many servings.
• It works all year. Use fresh corn when you can. Use frozen corn when you cannot. The spice and lime keep it lively in any season.
• It freezes well with a small tweak. Freeze the soup before adding cream if you plan ahead, then stir in cream when you reheat. Or use coconut milk, which freezes a bit better.
• It fills you up. The soup feels hearty and silky. You can eat it as a main dish with bread or tortillas. You can serve it with salad or tacos.

How to Make Mexican Street Corn Soup

You can make this soup in a crockpot in a few simple steps. Chop the onion. Mince the garlic. Add them to the pot with corn, broth, chili powder, cumin, salt, and pepper. Set the slow cooker and go live your day. The low heat breaks down the corn and onion and pulls flavor from the spices. About 30 minutes before you serve, stir in cream or coconut milk. This step makes the soup smooth and rich.

You choose the texture. Use an immersion blender and pulse a few times. Aim for a mix of pureed broth and tender kernels. That blend gives you a silky base with pops of corn. If you love a chunky soup, skip the blending. If you want a smooth soup, blend longer until creamy.

Taste and adjust the seasoning at the end. Add a pinch of salt if the flavor feels dull. Add pepper for a gentle bite. Add a squeeze of lime for brightness. Garnish with fresh cilantro. Serve with lime wedges so each person can adjust the acidity in their own bowl.

If you want deeper flavor, you can char the corn or the onions first in a skillet. You do not have to do this step, but it adds a smoky note like street corn from a grill. You can also add a pinch of smoked paprika or a spoon of chipotle in adobo for a smoky kick.

Keep it simple if you want. The base recipe gives you warmth, sweetness, and spice. Dress it up with toppings for a fun finish. Crumbled cheese, crunchy tortilla strips, diced avocado, or a spoon of salsa all work well.

Ingredients

• 4 cups corn (frozen or fresh)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Directions

1. In a crockpot, combine the corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in the heavy cream or coconut milk.
4. Use an immersion blender to blend the soup slightly for a creamier texture, or leave it chunky if preferred.
5. Serve hot, garnished with fresh cilantro and lime wedges.

How to Serve Mexican Street Corn Soup

• Add bright and fresh toppings. Garnish with chopped cilantro and lime to wake up the flavors. Add both right before serving so they stay fresh.
• Add cheese for the street corn vibe. Use crumbled cotija or queso fresco. Feta also works if you cannot find cotija. Sprinkle it on top so it stays visible and adds a salty pop.
• Add crunch. Top with tortilla strips or crushed tortilla chips. You can also toast corn kernels in a skillet and scatter them on top.
• Add heat. Sprinkle chili-lime seasoning (like Tajín). Add fresh sliced jalapeños. Drizzle hot sauce or a spoon of chipotle sauce.
• Add creaminess. Dollop sour cream or Mexican crema. If you keep it dairy-free, add a swirl of extra coconut milk or a spoon of dairy-free yogurt.
• Add avocado. Dice or slice avocado for a soft, buttery bite that cools the spice.
• Pair with sides. Serve with warm flour or corn tortillas, cornbread, or crusty bread. A bright green salad or a tomato-cucumber salad fits well.
• Make it a full meal. Add protein on the side, like grilled shrimp, roasted chicken, or seared tofu. Scoop the soup into bowls and add the protein on top if you want a one-bowl dinner.
• Serve with drinks. Offer agua fresca, limeade, iced tea, Mexican beer, or a light margarita to pair with the chili and lime notes.

How to Store Mexican Street Corn Soup

• Cool it fast. Let the soup cool at room temperature for about 20–30 minutes. Do not let it sit out for more than 2 hours. Then store it in the fridge.
• Use airtight containers. Divide the soup into single-serve or family-size containers. Smaller portions cool faster and reheat better.
• Refrigerate. Store in the fridge for up to 4 days.
• Freeze. For the best texture, freeze the soup before you add the heavy cream or coconut milk. Freeze for up to 3 months. Thaw in the fridge overnight, reheat, then stir in cream or coconut milk. If you freeze leftovers that already include cream or coconut milk, reheat gently and blend to fix any slight separation.
• Reheat on the stove. Warm the soup over low to medium heat. Stir often. Do not boil, since boiling can cause dairy to split.
• Reheat in the microwave. Heat in short bursts and stir between bursts. Use 50–70% power to reduce splatter and keep the texture smooth.
• Refresh the flavors. After reheating, add a squeeze of fresh lime, extra cilantro, and a pinch of salt or chili to brighten the bowl again.
• Store toppings separately. Keep cilantro, lime wedges, cheese, tortilla strips, and avocado on the side. Add them only when you serve.

Tips to Make Mexican Street Corn Soup

• Taste as you go. Salt brings out the natural sweetness of corn. Add small pinches and taste.
• Control the heat. Chili powder varies. Start with the recipe amount and add more at the end if you want extra heat. Add minced fresh jalapeño or a pinch of cayenne for a spicy kick.
• Bloom the spices. For deeper flavor, warm chili powder and cumin in a teaspoon of oil in a skillet for 30–60 seconds, then add them to the crockpot. This step unlocks the spice aroma.
• Char for smoky flavor. If you have time, char the corn and onion in a hot dry skillet or cast-iron pan before adding them to the slow cooker. This step adds elote-style smoke.
• Pick your liquid. Vegetable broth keeps it vegetarian. Chicken broth adds extra savory depth. Use what you like and have.
• Choose your cream. Heavy cream gives a rich and smooth finish. Coconut milk gives a sweet, subtle coconut note and makes the soup dairy-free. Use full-fat coconut milk for the creamiest texture.
• Add cream late. Stir in cream or coconut milk during the last 30 minutes. This method avoids curdling and keeps the soup silky.
• Blend smart. Use an immersion blender for control. Pulse a few times for a mix of creamy base and whole kernels. If you use a countertop blender, vent the lid, cover it with a towel, and blend in small batches. Handle hot liquids with care.
• Adjust thickness. If the soup feels too thick, add a splash of broth. If it feels thin, blend longer or simmer uncovered on high for 15–20 minutes with the lid slightly open.
• Brighten with acid. A squeeze of lime lifts the flavors and balances creaminess. Serve lime wedges so each person can add more.
• Garnish with texture. Add cheese, crunchy tortilla strips, charred corn kernels, or pepitas for layers of taste and crunch.
• Make it ahead. Combine everything except cream in the crockpot insert the night before and refrigerate. In the morning, set the insert in the base and start cooking. Add cream later.
• Keep it safe. Do not keep the slow cooker on warm for long stretches after cooking. Move leftovers to the fridge within 2 hours.
• Batch cook and freeze. If you plan to freeze, cook and cool the soup before the cream step. Freeze in labeled containers. When you reheat, stir in cream for a fresh, smooth finish.
• Garnish just in time. Add cilantro, lime, cheese, and tortilla strips right before you serve so they stay bright and crisp.

Variation (if any)

• Dairy-free and vegan: Use vegetable broth and full-fat coconut milk. Add a little extra lime to balance the coconut note. Garnish with avocado, cilantro, and chili-lime seasoning.
• Extra spicy: Add minced jalapeño or serrano with the onion. Stir in a teaspoon of chipotle in adobo or a pinch of cayenne at the end. Top with hot sauce.
• Smoky twist: Add 1/2 teaspoon smoked paprika or use fire-roasted corn. Char the corn in a skillet before adding it to the crockpot.
• Cheesy elote style: Stir in 1/2 to 1 cup shredded pepper jack or cheddar after blending and off heat. Top with cotija, cilantro, and chili powder.
• Street corn chowder: Add 2 cups diced potatoes with the corn. Cook until tender. Blend part of the soup and leave some potato chunks. The starch makes it extra thick.
• Protein boost: Stir in shredded rotisserie chicken during the last 30 minutes. Or cook Mexican chorizo in a skillet, drain it, and sprinkle it on top as a garnish. For a vegetarian option, add rinsed and drained black beans during the last 30 minutes.
• Poblano corn soup: Roast, peel, and chop 1–2 poblano peppers. Add them to the crockpot. They add gentle heat and deep pepper flavor.
• Herb swap: Use chopped green onions, chives, or parsley if you do not have cilantro. Add them at the end for freshness.
• Zesty lime crema: Mix sour cream or Greek yogurt with lime zest, lime juice, and a pinch of salt. Dollop on each bowl. For dairy-free, use a plant-based yogurt.
• Instant Pot method: Sauté onion and garlic in the pot with a bit of oil. Add corn, broth, chili powder, cumin, salt, and pepper. Pressure cook on high for 6 minutes. Quick release. Stir in cream or coconut milk. Blend to your liking. Add lime and cilantro to serve.
• Stovetop method: Sauté onion and garlic in a large pot until soft. Add corn, broth, chili powder, cumin, salt, and pepper. Simmer for 20–25 minutes. Stir in cream or coconut milk. Blend partly or fully. Season and serve with garnishes.

FAQs

• Can I use frozen corn for this soup?
  Yes. Frozen corn works great and keeps the recipe easy. You do not need to thaw it. Add it straight to the crockpot. If you use fresh corn, cut the kernels off the cob. Both options taste sweet and bright.

• How can I make the soup thicker without heavy cream?
  Blend part of the soup with an immersion blender. Corn starches thicken the base. You can also simmer the soup with the lid slightly open to reduce it. If you still want more body, add a spoon of masa harina or a small peeled potato at the start and blend later.

• How spicy is this soup?
  The base soup has gentle heat from chili powder. It tastes mild to medium for most people. If you want more spice, add jalapeño, chipotle, cayenne, or hot sauce. If you want less spice, use less chili powder and skip spicy toppings.

• Can I make this soup on the stove instead of a crockpot?
  Yes. Sauté the onion and garlic in a pot. Add corn, broth, chili powder, cumin, salt, and pepper. Simmer for 20–25 minutes. Stir in cream or coconut milk. Blend to your taste. Finish with lime and cilantro.

• Can I freeze this soup?
  Yes. For the best texture, freeze the soup before you add the cream or coconut milk. Thaw in the fridge, reheat gently, then stir in cream. If you already added cream, you can still freeze it, but reheat slowly and blend to fix any slight separation.

• What can I use instead of cilantro?
  Use chopped green onions, chives, or parsley. You can also skip herbs and add extra lime for a bright finish.

• How do I avoid curdling when I add cream?
  Stir in cream during the last 30 minutes and keep the heat low. Do not boil after adding cream. If you use coconut milk, stir it well and warm it gently.

• What can I serve with Mexican Street Corn Soup?
  Serve it with warm tortillas, tortilla chips, cornbread, or crusty bread. A crisp salad or grilled protein also pairs well. Offer lime wedges, cilantro, and cheese on the side so everyone can customize their bowl.

• Can I prep this the night before?
  Yes. Add everything except the cream to the crockpot insert, cover, and refrigerate. In the morning, place the insert in the base and start cooking. Stir in cream near the end, then blend and serve.

• Can I add more vegetables?
  Yes. Add diced bell pepper, poblano, or potatoes at the start. Add zucchini or black beans during the last 30 minutes so they do not overcook.

This Mexican Street Corn Soup gives you bold flavor, easy steps, and a cozy bowl you will love. It uses simple ingredients, adapts to your needs, and welcomes your favorite toppings. Make it once, and it will become a regular in your kitchen.

Mexican Street Corn Soup

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• Author: amanda-hart
• Total Time: 255 minutes
• Yield: 8 servings 1x
• Diet: Vegetarian

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Description

A warm and creamy soup that captures the flavors of Mexican street corn, perfect for any season and adaptable to personal taste.

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Ingredients

Scale 1x2x3x

• 4 cups corn (frozen or fresh)
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable or chicken broth
• 1 cup heavy cream or coconut milk
• 1 teaspoon chili powder
• 1 teaspoon cumin
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

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Instructions

1. In a crockpot, combine the corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. About 30 minutes before serving, stir in the heavy cream or coconut milk.
4. Use an immersion blender to blend the soup slightly for a creamier texture, or leave it chunky if preferred.
5. Serve hot, garnished with fresh cilantro and lime wedges.

Notes

For deeper flavor, char the corn or onion before adding to the crockpot, and adjust seasoning to taste before serving.

• Prep Time: 15 minutes
• Cook Time: 240 minutes
• Category: Soups
• Method: Slow Cooker
• Cuisine: Mexican

Nutrition

• Serving Size: 1 serving
• Calories: 320
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 40mg

Keywords: soup, Mexican, street corn, easy recipe, vegetarian, comfort food