Street corn, reimagined as a cozy soup. Slow-simmered corn kernels in a perfectly seasoned creamy broth with smoky bacon. Garnish your bowl of Crock-Pot Mexican Street Corn Soup with crumbles of queso fresco, fresh lime wedges and cilantro to make the flavors really pop!
Slow-Cooker Fiesta: Crock-Pot Mexican Street Corn Soup
Who knew a bowl of soup could taste like a sunset on a street corner? This Crock-Pot Mexican Street Corn Soup fuses the carnival vibes of elote with the creamy comfort of soup, all made hands-off in your slow cooker. It’s smoky, slightly chili-kissed, tangy with lime, and finished with cheese and cilantro for that irresistible street-cart flavor.
Why you’ll love it
- One-pot, hands-off magic: pop everything in the Crock-Pot and go about your day.
- Comfort with sunshine: the corn base gives a bright, summery sweetness even in cooler weather.
- Crowd-pleasing twist: smoky, creamy, a little zippy—great for weeknight meals or a cozy weekend dinner.
This Crock-Pot Mexican Street Corn Soup delivers all the sunny charm of elote in a cozy, comforting bowl. It’s easy, adaptable, and freezer-friendly—perfect for busy weeks or a crowd-pleasing weekend dinner. Grab your corn, fire up the Crock-Pot, and let the slow magic do the rest.
Frequently asked questions
A creamy, comforting soup inspired by elote (Mexican street corn): corn, chili, cotija, lime, and smoky flavors cooked slowly in a slow cooker.
Yes. Use vegetable broth and swap in coconut milk or almond milk. Omit cotija or use a dairy-free crumble as a topping.
Start with 1 chipotle pepper in adobo sauce, then adjust by adding more to make it spicier. If you really prefer to have little to no spice, simply omit the chipotle pepper altogether.
Yes. Make ahead and refrigerate up to 3–4 days. Freeze (without dairy) for up to 2–3 months; thaw and reheat, then stir in dairy or dairy-free milk just before serving.
Cotija or queso fresco, cilantro, lime wedges, chili powder, roasted corn kernels, avocado, and a drizzle of crema or sour cream.
Special Diets
Gluten Free | Low Sodium | Low Sugar
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Crock-Pot Mexican Street Corn Soup
Equipment
- 6 Quart Crock-Pot Or Larger
Ingredients
- 4 Slices Center Cut Bacon (chopped)
- 1 Medium Yellow Onion (diced)
- 1 Medium Green Bell Pepper (diced)
- 2 Cloves Garlic (minced)
- 2 cups Frozen Corn Kernels
- 1 cup Diced Potatoes
- 1 Teaspoon Chili Powder
- 1 Teaspoon Ground Cumin
- ½ Teaspoon Dried Oregano
- 1 – 2 whole Canned Chipotle Peppers In Adobo Sauce (to taste)
- Kosher Salt (to taste)
- Freshly Ground Black Pepper (to taste)
- 4 cups Low-Sodium Chicken Broth
- 1 Tablespoon Cornstarch
- ½ cup Heavy Whipping Cream
- ½ cup Queso Fresco Cheese Crumbles (plus extra for serving)
Instructions
- In a large skillet, cook 4 Slices Center Cut Bacon on medium-high heat until crisp. Transfer to the slow cooker, reserving 1–2 tablespoons of the rendered fat.
- Add 1 Medium Yellow Onion, 1 Medium Green Bell Pepper, and 2 Cloves Garlic to the skillet with the bacon fat/crumbs. Sauté briefly until softened then add to the slow cooker.
- Stir in 2 cups Frozen Corn Kernels, 1 cup Diced Potatoes, 1 Teaspoon Chili Powder, 1 Teaspoon Ground Cumin, ½ Teaspoon Dried Oregano, 1 – 2 whole Canned Chipotle Peppers In Adobo Sauce, Kosher Salt, and Freshly Ground Black Pepper. If using 1 Tablespoon Cornstarch, whisk it with a splash of 4 cups Low-Sodium Chicken Broth to make a slurry and add to the pot to help thicken later.
- Pour in 4 cups Low-Sodium Chicken Broth. Give everything a good stir.
- Cover and cook on low 6–8 hours or on high 3–4 hours, until potatoes are tender.
- Stir in ½ cup Heavy Whipping Cream and ½ cup Queso Fresco Cheese Crumbles. Taste and adjust salt/pepper. If you prefer it thicker, whisk in a little more flour slurry or let the soup sit on warm 15–20 minutes with lid ajar to reduce slightly.
- Serve hot, topped with extra queso fresco crumbles and optional cilantro or a squeeze of lime.
Notes
- For a vegetarian version, omit bacon and use a bit of olive oil; you can add a touch more adobo or smoked paprika for depth.
- For extra corn-forward flavor, reserve some corn kernels to blitz in a blender with a splash of broth, then stir back in.
- Adjust heat by adding more or fewer chipotle peppers in adobo sauce.
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