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–+ servings
Crockpot Mexican Street Corn Soup 1

Crockpot Mexican Street Corn Soup

This soul-warming soup transforms the beloved flavors of Mexican street corn (elote) into a creamy, hearty bowl of comfort that's ideal for busy weeknights or cozy weekend gatherings. The beauty of this recipe lies in its simplicity—just prep your ingredients, set your crockpot, and return to a meal bursting with authentic Mexican flavors.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Course Main Course, Soup
Cuisine Mexican
Servings 6 servings
Calories 320 kcal

Equipment

  • Crockpot/Slow Cooker

Ingredients
  

Base Ingredients

  • 4 cups corn kernels fresh or frozen, preferably fire-roasted
  • 1 medium yellow onion diced
  • 4 garlic cloves minced
  • 1 red bell pepper diced
  • 1 jalapeño seeded and finely diced
  • 1 can black beans 15 oz, rinsed and drained
  • 1 can fire-roasted diced tomatoes 14.5 oz
  • 4 cups vegetable or chicken broth low sodium preferred

Seasonings

  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1 tsp dried oregano
  • salt and black pepper to taste

Finishing Ingredients

  • 1 cup heavy cream or coconut milk for dairy-free option
  • 1/4 cup fresh lime juice approximately 2 limes
  • 1/2 cup fresh cilantro chopped
  • 1/2 cup cotija cheese crumbled (substitute feta if unavailable)

Instructions
 

  • Add corn, diced onion, minced garlic, bell pepper, jalapeño, black beans, diced tomatoes, and broth to your crockpot. Stir gently to combine.
  • Add cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper to the crockpot.
  • Cover and cook on low for 7-8 hours or on high for 4 hours.
  • During the last 30 minutes of cooking, stir in the heavy cream or coconut milk.
  • Just before serving, stir in fresh lime juice and most of the cilantro (reserve some for garnish).
  • Ladle the soup into bowls and top with crumbled cotija cheese, remaining cilantro, a lime wedge, and an optional sprinkle of additional chili powder.

Notes

For a thicker consistency, blend 1-2 cups of the finished soup and return it to the pot.
If using frozen corn, no need to thaw it first.
For a milder soup, remove all seeds from the jalapeño or substitute with poblano pepper.
For a lighter version that still maintains creaminess, try blending 1/4 of the soup and returning it to the pot before adding a reduced amount of cream.
Optional additional toppings include diced avocado, Mexican crema, or crushed tortilla chips.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 10gFat: 16gSaturated Fat: 9gSodium: 580mgPotassium: 620mgFiber: 7gSugar: 8gVitamin A: 25IUVitamin C: 65mgCalcium: 15mgIron: 10mg
Keyword Crockpot Soup, Mexican Street Corn, Elote Soup, Slow Cooker Mexican Soup
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