Ingredients
For the Base:
- 6 cups fresh or frozen corn kernels
- 1 medium onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 can (14.5 oz) diced fire-roasted tomatoes
- 2 jalapeños, seeded and diced
- 1 red bell pepper, diced
- 1 tablespoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 2 tablespoons lime juice
- Salt and pepper to taste
For the Creamy Element:
- 1 cup heavy cream
- 8 ounces cream cheese, softened
- 1 cup Mexican crema or sour cream
For Garnish:
- Crumbled cotija cheese
- Tajín seasoning
- Fresh cilantro, chopped
- Lime wedges
- Tortilla strips
- Extra Mexican crema for drizzling
- Diced avocado
Instructions
Preparation
- In a 6-quart slow cooker, combine:
- Corn kernels
- Diced onion
- Minced garlic
- Fire-roasted tomatoes
- Diced jalapeños
- Bell pepper
- All seasonings
- Chicken broth
- Cook on low for 6-8 hours or high for 3-4 hours
Final Steps (Last Hour)
- Remove 2 cups of corn mixture and set aside
- Using an immersion blender, blend the remaining soup until smooth
- Return the reserved corn mixture to the slow cooker
- Add cream cheese, heavy cream, and Mexican crema
- Stir until cream cheese is completely melted
- Cook for an additional 30 minutes on high
Serving
- Ladle hot soup into bowls
- Top with:
- Generous sprinkle of cotija cheese
- Drizzle of Mexican crema
- Pinch of Tajín seasoning
- Fresh cilantro
- Tortilla strips
- Diced avocado
- Serve with lime wedges
Tips for Success
- For deeper flavor, char some of the corn before adding to slow cooker
- Adjust spice level by varying jalapeño amount
- Use room temperature cream cheese to prevent curdling
- Don’t skip the garnishes – they’re essential to the street corn experience
Make it Your Own
- Make it vegetarian by using vegetable broth
- Add shredded chicken for extra protein
- Include diced potatoes for heartier soup
- Add black beans for additional texture
- Use frozen corn when fresh isn’t in season
Storage & Reheating
- Store in airtight container for up to 4 days
- Freezes well for up to 3 months (without cream)
- Reheat gently to prevent separation
- Add fresh garnishes when serving leftovers
This soup captures the beloved flavors of Mexican street corn (elote) in a warm, comforting bowl. Perfect for busy days, it brings together sweet corn, smoky spices, and creamy textures for a satisfying meal that’s sure to become a family favorite.