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Crockpot Mexican Street Corn Soup – Spicy, Creamy & Comforting

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This Mexican Street Corn Soup is a comforting, creamy, and flavorful dish made in the crockpot, combining roasted corn, cotija cheese, and Mexican spices to create a perfect autumn or cozy meal.

Ingredients

Scale

  • 4 cups chicken broth (or vegetable broth)

  • 3 cups frozen corn (or 6 ears of roasted fresh corn)

  • 1 cup cotija cheese, crumbled

  • 1/2 cup mayo or Mexican crema

  • 1 tablespoon lime juice

  • 1 tablespoon chili powder

  • 1 teaspoon garlic powder

  • 1/2 teaspoon smoked paprika

  • 1/4 teaspoon cayenne pepper (optional)

  • Salt and pepper, to taste

  • 1/2 cup fresh cilantro, chopped (for garnish)

  • Tortilla chips or warm tortillas for serving (optional)

Instructions

  • Add chicken broth and frozen corn to the crockpot.

  • Stir in mayo or crema, cotija cheese, lime juice, chili powder, garlic powder, paprika, and cayenne (if using).

  • Cover and cook on low for 4-6 hours.

  • For a creamier soup, use an immersion blender or blend half the soup in a blender and return it to the crockpot.

  • Adjust seasoning with salt and pepper.

  • Serve hot, garnished with fresh cilantro and tortilla chips or warm tortillas.

Notes

  • To make the soup spicier, add fresh diced jalapeños or more chili powder.

  • Vegan version: Use plant-based mayo and cheese for a dairy-free option.

Find it online: https://dryrecipes.com/crockpot-mexican-street-corn-soup-spicy-creamy-comforting/