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Bowl of Mexican Street Corn Soup Crockpot topped with cotija cheese and cilantro, garnished with lime wedge

Mexican Street Corn Soup Crockpot

This Mexican Street Corn Soup Crockpot is a time-saving flavor bomb that delivers a creamy, smoky, and tangy dish perfect for busy weeknights. Enjoy the delightful comfort of this easy Mexican street corn soup with minimal effort.
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Prep Time 35 minutes
Cook Time 3 hours 30 minutes
Total Time 4 hours 5 minutes
Servings: 8 servings
Course: Main Course
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 10 ears fresh corn (about 5-1/2 cups)
  • 1-1/4 to 2 cups water
  • 2 small onions chopped
  • 2 small green peppers chopped
  • 1 jalapeño pepper seeded and finely chopped
  • 1 teaspoon ground chipotle pepper
  • 2 teaspoons salt
  • 3/4 teaspoon ground cumin
  • 1/4 teaspoon pepper
  • 1 cup heavy whipping cream
  • 1 medium lime zested and juiced
  • Optional toppings: Fresh cilantro, lime wedges, sliced jalapeño, chopped bell pepper, crumbled cotija cheese

Method
 

  1. Cut the kernels off the corn cobs. Scrape down the cobs to “milk” them and mix with water to make 2 cups of liquid. Place the corn and liquid into your slow cooker.
  2. In a skillet, cook onions, green peppers, and jalapeño over medium-high heat until softened (3-4 minutes). Add chipotle, salt, cumin, and pepper, cooking for 1 minute more. Transfer to the slow cooker.
  3. Set your slow cooker to low and cook for 3.5 to 4 hours, until the soup thickens slightly and the corn is tender.
  4. Stir in the heavy cream, lime zest, and lime juice. Use an immersion blender if you want a smoother consistency.
  5. Ladle the soup into bowls and top with cilantro, cotija, or extra lime wedges, as desired.

Notes

Pro tip: If you don’t have a slow cooker, you can adapt this recipe to a Dutch oven on the stovetop over low heat.