This Mexican Street Corn Soup captures all of the flavors you know of Mexican street corn and spins it into a brand-new and tasty soup recipe!
Slow Cooker Mexican Corn Soup
I love how this Mexican corn soup tastes after cooking all day in the slow cooker. Plus, it helps that the delectable aroma fills your entire house. I know having to smell the yummy soup all day is torture but I promise the result is worth all of the waiting.
My kids aren’t huge soup fans but they do love flavor. So, when I convinced them to take a tiny taste of this soup one of the first times I made it – they were hooked! Now, they will ask for it by name on a cold day or if they have a craving. They love adding their favorite toppings like crunchy tortilla strips to their bowls. We hardly ever have leftovers!
What is Mexican Street Corn?
Mexican street corn or “elote” is a popular Mexican street food. It is a grilled corn on the cob smothered in a mayonnaise-based cream, topped with cotija cheese, chili powder, and lime juice. The term “elote” actually means “corn cob” in Spanish!
What You’ll Need
You will be using a lot of fresh produce for this recipe to get the best flavors possible. This is a tasty and affordable dinner that you can also store for lunches.
- Chicken Broth: I use regular but you can use low sodium and adjust the seasoning to your liking.
- Corn: You will need frozen corn that you dump straight into the slow cooker frozen.
- Red Potatoes: I leave on the skin when I chop the potatoes for texture and flavor.
- Red and Green Bell Pepper: Slice the bell pepper for nice bites of pepper or you can dice it if you prefer.
- Red Onion: I dice the onion for this soup recipe.
- Mild Green Chiles: You can purchase these canned and diced from the grocery store. Choose poblano peppers for a deeper, richer flavor.
- Chili Powder: Use regular chili powder or ancho chili powder for a kick.
- Salt & Pepper
- Sour Cream: A small dollop of sour cream adds a cool and tangy flavor to the soup.
- Avocado: This is an idea for a garnish. You can mash or slice it and put it on top.
- Parsley: Want a pop of freshness? Chopped herbs are great for that!
- Cotija Cheese: This further helps the Mexican street corn flavors of the soup.
How to Make Mexican Street Corn Soup
This slow-cooker Mexican street corn soup recipe is so easy. After all of your veggies are chopped, add them to the slow cooker, then set and forget it! Within a few hours, you will have a tasty elote soup to devour.
- Add Ingredients to the Slow Cooker. Combine broth, corn kernels, potatoes, peppers, onion, chiles, and seasoning in an 8-quart slow cooker.
- Cook. Cover and cook the Mexican corn soup on low for about 6 hours or until the veggies are cooked and tender.
- Garnish and Serve. Divide into bowls and garnish with your favorite toppings. Enjoy!
Tips and Variations
- Corn: I love the convenience of frozen corn, but you can use fresh corn cut off the cob or canned corn (just don’t forget to drain it).
- Toppings: Top with sour cream, Mexican Crema, avocado, cotija cheese, a sprinkle of paprika, fresh chopped parsley or fresh cilantro, tortilla strips, hot sauce, sliced jalapenos, or a squeeze of lime juice and lime zest.
- Vegan: Use vegetable broth in place of the chicken broth. Skip sour cream and cotija as toppings.
How to Store and Reheat Leftovers
Leftover Mexican street corn soup can be stored in an airtight container in the refrigerator. It will stay fresh for 3-4 days. To reheat, pour into a saucepan and simmer at medium-low heat until warm. You can also pour it into a microwave-safe bowl and reheat the cups of the soup in the microwave.
More Soup Recipes
- Ham and Bean Soup
- Sausage Gnocchi Soup
- Crockpot Chicken Noodle Soup
- Lasagna Soup
- Instant Pot Broccoli Cheese Soup
Mexican Street Corn Soup
- 4 cups chicken broth
- 20 oz package frozen corn
- 1/2 pound red potatoes unpeeled and chopped
- 1 red pepper sliced
- 1 green pepper sliced
- 1 red onion diced
- 4.5 oz can mild green chilies chopped
- 1 tsp chili powder
- 1/2 tsp salt and pepper
- 2/3 cup sour cream
- 1/2 cup avocado
- 1/3 cup parsley
- 1/3 cup cotija cheese crumbled
- Pour the chicken broth, corn, potatoes, bell peppers, onion, mild green chilies, chili powder, salt and pepper into an 8 quart slow cooker. Stir to combine.
- Cover and cook on low for 6 hours or until the vegetables are cooked.
- Plate and top with sour cream, chopped avocado, cheese and chopped parsley!
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Top with more chili powder once plated!
Cook on high for 4 hours if you’re in a rush!