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Slow Cooker Mexican Street Corn Soup

Slow cooker Mexican street corn soup with a thick, creamy base made by partially blending the corn, then finishing with heavy cream for a rich chowder texture. Topped with cotija, a crema swirl, chili powder vibes, Tajín, cilantro, and a lime wedge for that classic street-corn feel.
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: Tex-Mex
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Corn soup base
  • 4 cup frozen corn Thawed
  • 1 can (15 oz) creamed corn
  • 4 oz cream cheese Cubed
  • 1 cup chicken broth
  • 0.5 cup heavy cream
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp cumin
  • salt To taste
  • pepper To taste
Toppings
  • Cotija cheese For topping
  • crema or sour cream For a swirl
  • fresh cilantro For topping
  • Tajín For dusting
  • lime Wedge for serving

Equipment

  • 1 Dutch oven

Method
 

Slow cook the base
  1. Add frozen corn, creamed corn, cream cheese, chicken broth, chili powder, smoked paprika, garlic powder, cumin, salt, and pepper to the crockpot. Stir just enough to distribute the seasonings and break up the cream cheese.
  2. Cook on low for 6 hours, or high for 3 hours, until the cream cheese is fully melted and the soup looks thick and cohesive. Keep the lid on during cooking and avoid checking early.
Blend and finish
  1. Use an immersion blender to partially blend the soup, blending about half to create a thick, creamy base while leaving some corn texture. Blend in short pulses so you can visually see remaining corn kernels.
  2. Stir in heavy cream and cook on high for 15 minutes until warmed through and slightly thickened. Look for a smooth, creamy consistency without visible unmixed dairy.
Serve
  1. Taste and adjust seasoning with more salt and pepper as needed. Add small pinches at a time so the flavors stay balanced.
  2. Serve topped with cotija, crema (or sour cream), fresh cilantro, a dusting of Tajín, and a lime wedge. The toppings should sit on top so you can see the charred-looking corn kernels throughout the soup.

Notes

Pro tip: partially blending “about half” is the key—blend until roughly half the pot is smooth, but stop while you can still see corn kernels for that street-corn texture. Store leftovers in the refrigerator up to 4 days; reheat gently on the stovetop or microwave, stirring to keep it creamy. Freezing is not recommended because the dairy can break when thawed. For a lighter option, swap heavy cream for half-and-half and use reduced-fat cream cheese.