When the air turns crisp and the leaves begin to change, there’s nothing quite like a warm bowl of soup to chase away the chill. I love hearty, flavorful soups like this one, reminiscent of Mexican street corn, in my slow cooker. Set it and forget it while you’re out and about, and come home to a comforting aroma and a hot, satisfying dinner!
My Slow Cooker Mexican Street Corn Soup has all the hallmarks of classic Mexican street corn – the smoky char, the creamy texture, the tangy lime, and the salty cheese – but in a warm, comforting soup format. It’s super easy to make, and the slow cooker does all the work! It’s a crowd-pleaser that will leave you full and satisfied.
Why You’ll Love It
- Easy and Convenient: This soup is a breeze to make, thanks to your trusty slow cooker. Just toss in the ingredients and let it do all the work!
- Flavorful and Satisfying: The combination of smoky charred corn, creamy broth, and tangy lime creates a flavor explosion that will leave you wanting more.
- Versatile and Customizable: Adapt this recipe to your liking by adjusting the spice level, adding different beans, or experimenting with various garnishes.
- Perfect for Meal Prep: Make a big batch of this soup and enjoy it throughout the week for easy and delicious lunches or dinners.
Slow Cooker Mexican Street Corn Soup
- Total Time: 6-8 hours 20 mins
- Yield: 6-8 servings
Description
This Slow Cooker Mexican Street Corn Soup captures the essence of esquites in a warm, comforting bowl. The smoky char from the corn, creamy broth, and tangy lime create a symphony of flavors perfect for chilly evenings. Set it and forget it for an easy and satisfying weeknight dinner.
Ingredients
- ½ lb bacon, cut into small pieces
- 6 cups fresh corn kernels (about 6 ears)
- 1 medium onion, diced
- 2 jalapeños, finely diced (remove seeds for less heat)
- 4 cloves garlic, minced
- ½ teaspoon ground cumin
- 4 cups chicken or vegetable broth
- ½ cup sour cream
- 1 lime, juiced and zested
- 1 tablespoon fish sauce (optional)
- 2 tablespoons cilantro, chopped
- ¼ cup cotija cheese, crumbled
- Salt, pepper, and cayenne pepper to taste
Instructions
- Cook bacon until crispy, remove, and reserve 2 tablespoons of grease.
- Char 2 cups of corn in the bacon grease.
- Sauté onion and jalapeño until softened, then add garlic and cumin.
- Transfer everything to the slow cooker. Add remaining corn, broth, and bacon. Cook on low for 6-8 hours or high for 3-4.
- Partially or fully blend the soup.
- Stir in sour cream, lime juice, zest, fish sauce (if using), and cilantro. Season to taste.
- Serve with cotija cheese, extra cilantro, and desired garnishes.
Notes
If fresh corn isn’t available, thawed frozen corn works well. Adjust the jalapeño amount to control the heat. For a richer flavor, use bone-in chicken broth. Consider adding a can of drained black beans or pinto beans for extra protein and texture.
- Prep Time: 20 mins
- Cook Time: 6-8 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Ingredient Lowdown
Here’s what you’ll need to create this flavorful soup:
- Bacon: ½ lb bacon, cut into small pieces. This adds a smoky depth and richness to the soup.
- Corn: 6 cups fresh corn kernels (about 6 ears). This is the star of the show, providing sweetness and texture. If corn isn’t in season, frozen corn can be substituted – just thaw it first.
- Onion: 1 medium onion, diced. Adds a savory base to the soup.
- Jalapeño Peppers: 2 jalapeños, finely diced (remove seeds for less heat). These give a kick of heat and a fresh, vibrant flavor.
- Garlic: 4 cloves garlic, minced. Enhances the overall flavor profile of the soup.
- Cumin: ½ teaspoon ground cumin. Adds warmth and earthiness to the soup.
- Chicken or Vegetable Broth: 4 cups. Forms the base of the soup, providing a rich and savory flavor.
- Sour Cream: ½ cup. Adds a creamy texture and tangy flavor.
- Lime: 1 lime, juiced and zested. Provides a burst of fresh citrusy flavor and aroma.
- Fish Sauce: 1 tablespoon. Enhances the savory notes of the soup (optional). A flavor booster that adds a bit of umami – don’t skip it if you have some in your pantry!
- Cilantro: 2 tablespoons, chopped. Adds a fresh, herbaceous flavor and bright green color.
- Cotija Cheese: ¼ cup, crumbled. A traditional Mexican cheese, perfect for topping the soup. Feta or queso fresco are good alternatives.
- Salt, Pepper, and Cayenne Pepper: To taste. These seasonings balance the flavors and add a touch of heat.
From Start to Finish
Step 1: Prep the Bacon and Corn
In a large skillet or Dutch oven, cook the bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving about 2 tablespoons of bacon grease in the pan.
Add 2 cups of corn kernels to the pan with the bacon grease and cook, stirring occasionally, until lightly charred, about 6-8 minutes.
Step 2: Sauté the Vegetables
Add the diced onion and jalapeño to the pan and cook until softened, about 5-7 minutes. Add the minced garlic and ground cumin and cook for another minute until fragrant.
Step 3: Slow Cook the Soup
Transfer the charred corn and sautéed vegetables to your slow cooker. Add the remaining 4 cups of corn kernels, chicken or vegetable broth, and cooked bacon. Stir well to combine.
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Step 4: Blend and Finish
Once the soup is cooked through, use an immersion blender to partially or fully puree the soup to your desired consistency.
Stir in the sour cream, lime juice, lime zest, fish sauce (if using), and chopped cilantro.
Season with salt, pepper, and cayenne pepper to taste.
Step 5: Serve
Ladle the soup into bowls and top with crumbled cotija cheese, extra cilantro, and any other desired garnishes.
Better-Than-Grandma Tips
- Charring the Corn: Don’t skip this step! Charring the corn adds a smoky depth of flavor that really takes this soup to the next level. If you have a gas stove, you can char the corn directly over the flame. Alternatively, use a grill pan or your broiler.
- Spice Level: Adjust the amount of jalapeño to your liking. Remove the seeds and membranes for a milder flavor, or leave them in for extra heat. You can also add a pinch of cayenne pepper for an extra kick.
- Blending: For a smoother soup, use an immersion blender to puree the soup directly in the slow cooker. If you prefer a chunkier texture, you can partially blend the soup or leave it chunky altogether. Check out our recommended kitchen tools on our Desserts page for a great immersion blender!
- Garnish: Get creative with your garnishes! Besides the traditional cotija cheese and cilantro, try adding a dollop of avocado crema, a squeeze of lime, or a sprinkle of chili powder.
Make It Your Way
- Spicy Variation: Add an extra jalapeño or a pinch of cayenne pepper for a spicier kick. You could also add a diced chipotle pepper in adobo sauce for a smoky heat.
- Creamy Variation: For an extra creamy soup, stir in a dollop of cream cheese or Greek yogurt along with the sour cream. Visit our Breakfast recipes for inspiration – you’ll find ideas for incorporating creamy ingredients into all kinds of dishes.
- Roasted Corn Variation: Roast the corn in the oven before adding it to the slow cooker for a deeper, sweeter flavor.
- Bean Variation: Add a can of drained and rinsed black beans or pinto beans for added protein and texture.
- Seafood Variation: Stir in some cooked shrimp or scallops during the last 30 minutes of cooking time for a delicious seafood twist.
When is the best time to serve this Slow Cooker Mexican Street Corn Soup?
This soup is wonderfully versatile. You can enjoy it as a light lunch, a starter for a larger meal, or a comforting dinner. Pair it with a side of crusty bread, a fresh salad, or your favorite Mexican-inspired dishes.
Can I use frozen corn for this recipe?
Absolutely! If you’re short on time, you can use frozen corn kernels. Just be sure to thaw them completely before adding them to the slow cooker. You might also consider grilling the corn for a few minutes to add that smoky flavor if you like.
Is this soup vegetarian-friendly?
Yes, this recipe can be easily adapted for vegetarians. Simply swap the chicken broth for vegetable broth, and you’re good to go! You won’t miss the chicken broth, I promise.
How long does this soup last in the fridge?
This soup is a great option for meal prepping. Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over medium heat to avoid scorching.
How to Serve
This Slow Cooker Mexican Street Corn Soup is delicious on its own, but you can also serve it with a variety of sides to create a complete and satisfying meal. A simple side salad with a light vinaigrette complements the richness of the soup. Our Lunch page has several wonderful salad recipes that would pair well with this soup.
For a heartier meal, serve the soup with crusty bread, tortilla chips, or even grilled cheese sandwiches for dipping. If you’re feeling adventurous, try making some homemade tortillas or tamales. This versatile soup can be a starter, a light lunch, or the main course.
That’s a Wrap
This Slow Cooker Mexican Street Corn Soup is a delicious and heartwarming meal, perfect for a busy weeknight or a cozy weekend gathering. The smoky char of the corn, the creamy broth, and the tangy lime make for an unforgettable flavor combination. It’s a simple recipe with minimal effort – just let your slow cooker work its magic!
Craving more cozy meals? Head over to our Dinner category for more inspiration. Share your Slow Cooker Mexican Street Corn Soup creations on social media! Find me on Pinterest, Instagram, or Facebook.
