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Slow Cooker Mexican Street Corn Soup

Slow cooker Mexican street corn soup is a thick, creamy Tex-Mex chowder with charred-style corn flavor and a blender-smoothed base. Finished with a swirl of crema, cotija crumbles, chili powder, Tajín, and a lime wedge.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Slow cooker soup base
  • 4 cup frozen corn thawed
  • 1 can (15 oz) creamed corn
  • 4 oz cream cheese cubed
  • 1 cup chicken broth
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.5 cup heavy cream
Toppings
  • 0.25 Cotija cheese for topping
  • 0.25 crema or sour cream for topping
  • 0.25 fresh cilantro for topping
  • 1 tsp Tajín for dusting
  • 1 lime wedge for serving

Equipment

  • 1 crockpot
  • 1 immersion blender

Method
 

Slow-cook the soup
  1. Add thawed frozen corn, creamed corn, cubed cream cheese, chicken broth, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper to the crockpot.
  2. Cook on LOW for 6 hours or HIGH for 3 hours, until the mixture is hot and the cream cheese is fully melted.
Blend for a thick, creamy texture
  1. Use an immersion blender to partially blend the soup, blending about half to create a thick, creamy base while leaving some corn texture.
Finish and season
  1. Stir in heavy cream and cook on HIGH for 15 minutes to warm through and thicken slightly.
  2. Taste and adjust seasoning with additional salt and pepper as needed.
Serve as street corn soup
  1. Serve hot and top each bowl with cotija, crema (or sour cream), fresh cilantro, a dusting of Tajín, and a lime wedge on the rim.

Notes

For the creamiest texture, partially blend while the soup is still hot so it smooths quickly—don’t blend all the way; leaving corn pieces gives the classic street-corn bite. Store in the fridge up to 4 days; reheat gently on the stovetop or microwave. Freezing: no, since dairy can separate after thawing. Dietary swap: use a dairy-free cream cheese and heavy cream alternative for a lactose-reduced version (texture will be slightly less rich).