This Slow Cooker Mexican Street Corn Soup brings together the delightful flavors of Mexican street food in a warm, hearty bowl. Inspired by the classic street corn (elote), this soup captures that perfect blend of smoky, sweet, creamy, and tangy. Whether you’re reminiscing about summer street fairs or craving comfort on a cold day, this soup delivers all the vibrant flavors of Mexico with minimal effort. It’s a great way to enjoy the comforting taste of Mexican street corn with a slow cooker twist.

Why You’ll Love This Recipe:

This slow cooker soup takes minimal effort and yields maximum flavor. It’s creamy, packed with sweet corn, and has just the right amount of spice. Plus, it’s perfect for busy days when you want to throw everything in the slow cooker and let it work its magic. The final result is a smooth, rich, and satisfying soup that feels like comfort food with a twist of street food zest.

Ingredients You’ll Need:

Corn kernels: Fresh, frozen, or canned corn works, but fresh corn gives that grilled flavor reminiscent of street corn.
Lamb chorizo (if desired, or you can substitute with ground turkey): This adds a smoky, slightly spicy flavor that pairs perfectly with the sweetness of corn.
Turkey ham: Offers a hint of savory depth without overpowering the dish.
Vegetable broth: Provides a light base for the soup, letting the corn flavors shine.
Coconut milk or heavy cream: Adds creaminess without dairy (for a lighter option, use coconut milk).
Garlic: Gives a deep, earthy flavor.
Onions: Adds sweetness and richness to the base.
Jalapeños: For that traditional street corn heat.
Lime juice: Brings freshness and acidity to balance the creamy elements.
Paprika: Adds a touch of smokiness.
Cilantro: For garnish and a fresh herbal note.
Cotija cheese or feta: Crumbled on top, giving that quintessential street corn finish.
Tortilla strips (optional): For some crunch on top.

How to Make Slow Cooker Mexican Street Corn Soup:

Step-by-Step Instructions:

Prepare the Ingredients: Start by dicing the onions, garlic, and jalapeños. If using fresh corn, cut it off the cob.
Sauté Aromatics: In a pan, sauté the onions, garlic, and jalapeños until they soften and become fragrant.
Combine in Slow Cooker: Add the corn, sautéed aromatics, vegetable broth, and spices (paprika, salt, and pepper) to your slow cooker. Stir to combine.
Cook Low and Slow: Cover and cook on low for 6-8 hours or on high for 4-5 hours. The slow cooking allows the flavors to meld and the corn to become tender.
Blend for Creaminess: Once the cooking is done, use an immersion blender to puree part of the soup, leaving some texture. This creates a creamy base while maintaining some whole corn kernels for added texture.
Add Creamy Elements: Stir in the coconut milk (or heavy cream), lime juice, and cilantro. Let it cook for an additional 10-15 minutes to meld the flavors.
Serve: Ladle the soup into bowls, and top with crumbled Cotija or feta, fresh cilantro, and tortilla strips for a deliciously crunchy garnish.

Cooking Tips:

Don’t over-blend: Pureeing the soup partially is key to achieving the perfect creamy-yet-chunky consistency.
Fresh vs. Frozen Corn: If you want the authentic grilled flavor, use fresh corn. However, frozen or canned corn will also work if you’re short on time.
Control the heat: Adjust the amount of jalapeño or skip it entirely if you prefer a milder soup.

Helpful Tips:

Make it ahead: This soup tastes even better the next day! You can store it in the fridge and reheat it when needed.
Garnish generously: Don’t skip the toppings! Cotija cheese, cilantro, and tortilla strips bring it all together and add great texture.

Details:

Prep Time: 15 minutes
Cook Time: 6-8 hours (low) or 4-5 hours (high)
Total Time: 6.5-8.5 hours
Yield: Serves 6-8
Category: Soup
Method: Slow Cooker
Cuisine: Mexican
Diet: Gluten-Free

Notes:

If you’re not a fan of lamb, feel free to substitute with ground turkey or chicken. For a vegetarian option, omit the meat altogether.
Adjust the spice level by increasing or decreasing the amount of jalapeños.

Nutritional Information (per serving):

Calories: ~350 kcal
Fat: 15g
Carbohydrates: 45g
Protein: 10g

Frequently Asked Questions:

Can I use a stovetop instead of a slow cooker?
Absolutely! You can simmer everything in a large pot on the stovetop for about 45 minutes to 1 hour. Follow the same steps and blend once the soup has cooked.

Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely before storing it in an airtight container. It can be frozen for up to 3 months. Thaw in the fridge overnight and reheat on the stove.

Storage Instructions:

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
Freeze: This soup can be frozen for up to 3 months. Thaw in the fridge before reheating.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other cheesy delights:

Mexican Casserole

Conclusion:

This Slow Cooker Mexican Street Corn Soup is like a warm hug in a bowl! With bold Mexican flavors and the ease of a slow cooker, it’s sure to become a family favorite. Whether you’re making it for a cozy weeknight dinner or entertaining guests, it’s a surefire hit that everyone will love. Give it a try and savor the taste of Mexican street food right at home!

Mexican Street Corn Soup

Author: Charlotte

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Description

Instructions

Prepare Ingredients: Dice onions, garlic, and jalapeños. If using fresh corn, remove from cob.
Sauté Aromatics: In a skillet, sauté onions, garlic, and jalapeños until softened.
Combine in Slow Cooker: Add sautéed aromatics, corn, broth, paprika, and meat (if using) to the slow cooker.
Cook: Set to low for 6-8 hours (or high for 4-5 hours) until the flavors meld.
Blend: Use an immersion blender to puree part of the soup for a creamy consistency.
Add Creaminess: Stir in coconut milk or heavy cream and lime juice.
Serve: Garnish with cilantro, cotija, and tortilla strips.

Notes

Feel free to skip the meat for a lighter version. You can also add more lime juice for extra tang or adjust the seasoning to suit your palate.