Spice up your dinner routine with this tasty Slow Cooker Mexican Street Corn Soup recipe. This hearty dish captures the irresistible flavors of elote, the famous Mexican street food, in soup form.
Toss the ingredients into your slow cooker, let it simmer, and the flavors will infuse. You’ll come home to a satisfying meal bursting with smoky corn, potatoes, and zesty spices.
With the convenience of a slow cooker, you can enjoy the delicious flavors of Mexican inspired food with almost no hassle. This summer corn chowder is perfect for those busy nights when you want a comforting meal.
I’ll show you how to whip up this mouthwatering meal in this post. We’ll cover everything from the ingredients you need, the preparation process, and some personal tips and tricks I’ve picked up.
Looking for more easy dinner ideas? Try Slow Cooker Olive Garden Pasta, Italian Beef sandwiches, and Crock Pot Chicken Tacos.
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🌽Ingredient Notes
For exact amounts needed see the recipe card below
- Broth: I usually use chicken broth, but you can easily make this vegetarian using vegetable broth.
- Frozen corn: I find this to be a great time-saver. If you’re feeling ambitious, feel free to use fresh corn, but the frozen kernels work just as well.
- Potatoes: I like to use red or gold potatoes to skip peeling. If you choose russet potatoes, you will probably want to peel them.
- Bell peppers: A mix of red and green adds a nice pop of color.
- Onion: Red or yellow onions.
- Mild green chilies
- Chili powder
- Salt and Pepper
🥘How to Make Mexican Street Corn Soup
- Dice up your potatoes, onion, and bell peppers. No need to peel the potatoes.
- Grab your slow cooker and toss in the broth, corn, potatoes, bell peppers, onion, mild green chilies, chili powder, salt, and pepper. Stir to make sure everything is well combined.
- Cover your slow cooker and let it do its thing for about 6 hours on low. This gives the flavors time to meld together and the veggies to become tender. If you’re in a hurry, you can cook it on high for 4 hours.
- Once you are ready to eat, ladle the street corn soup into bowls and add your favorite toppings. I suggest a dollop of sour cream, a sprinkle of cotija cheese, diced avocado, and a sprinkling of cilantro.
More Mexican-inspired meals! Try Mexican rice, air fryer enchiladas, and quick pickled onions.
🍴Serving Ideas: Elevate Your Soup Experience
I’ve learned that spending an extra 5 minutes to dress up our meals makes a difference. So add some toppings to your Mexican street corn soup to make it a classic family meal.
- I usually go for a generous sprinkle of Cotija cheese. It’s a Mexican cheese that’s crumbly and salty, and oh, does it complement the sweet corn flavor. A little feta cheese will work in a pinch if you can’t find Cotija.
- Sour cream or guacamole on top of the soup adds some creamy goodness to this Mexican corn chowder. Sprinkle cilantro, green onions, or parsley for a touch of green color.
- Serve it with lime wedges for a squeeze of lime juice right before serving. This adds a boost of flavor. And if you are a spice lover, some extra chili powder or a dash of hot sauce never hurt anybody.
- I recommend serving it alongside some warm, crusty bread. Or better yet, my family loves it when I whip up some homemade cornbread. It’s my favorite side dish and a match made in heaven.
💭How to Store
This makes a big batch of soup, so you might have leftovers. Let the soup cool down before storing it. Once it’s cooled, keep the soup in an airtight container. It should last about 3-4 days in the fridge.
Mexican street corn soup freezes beautifully. I like to portion it out into individual serving sizes before freezing. That way, when someone in my family gets a craving, they can quickly grab a portion and heat it up. To freeze, store the cooled soup in freezer-safe containers or bags. It will stay good for up to 3 months.
If you plan on freezing the soup, add the cheese to each bowl of soup as it is served. It doesn’t freeze as well with added cheese.
⭐Tips
Be sure to check out the step by step instructions
- The beauty of this soup is that you can adjust the spice level to your liking. If you’re like my husband, who believes the spicier, the better, feel free to add in poblano peppers, jalapenos, or a dash of cayenne pepper. On the other hand, if you’re cooking for little ones or have a milder palate, you can cut down on the spice.
- Choose thin skinned red or yellow potatoes so you can skip peeling the potatoes. Peeling potatoes is one of my least favorite cooking prep activities, so I skip it whenever possible!
- Cook it on high if you are in a hurry to get dinner on the table.
- Use vegetable stock for a delicious vegetarian dinner.
📝FAQ
Absolutely! Just store it in an airtight container in the fridge; it should keep well for up to 3 days. Reheat it in the slow cooker or on the stove.
No worries! This recipe can also be made in a large stock pot on the stove. Let it simmer on very low heat for 2-4 hours, stirring occasionally.
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Mexican Street Corn Soup Recipe
Ingredients
- 4 cups vegetable broth
- 20 ounces frozen corn
- 1/2 pound red potatoes unpeeled and chopped
- 1 red bell pepper sliced
- 1 green bell pepper sliced
- 1 onion sliced
- 4.5 ounce can chopped mild green chiles
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For Serving
- 2/3 cup sour cream
- 1/2 cup avocado
- 1/3 cup fresh cilantro
- 1/3 cup crumbled cotija cheese
- Lime wedges
Instructions
- Dice the bell pepper, onion, and potatoes. There is no need to peel the potatoes if using red or yellow potatoes.1 red bell pepper, 1 green bell pepper, 1 onion, 1/2 pound red potatoes
- Pour the broth, corn kernels, cubed potatoes, bell peppers, onion, mild green chilies, chili powder, salt, and pepper into an 8-quart slow cooker. Stir to combine.4 cups vegetable broth, 20 ounces frozen corn, 4.5 ounce can chopped mild green chiles, 1 teaspoon chili powder, 1/2 teaspoon salt, 1/2 teaspoon black pepper
- Cover and cook on low for 6 hours or until the vegetables are cooked.
- Plate and top with sour cream, chopped avocado, cheese, and fresh cilantro. Squeeze a lime wedge to add fresh lime juice to each bowl.2/3 cup sour cream, 1/2 cup avocado, 1/3 cup fresh cilantro, 1/3 cup crumbled cotija cheese, Lime wedges
Notes
- Adjust the spice level to your liking. Feel free to add jalapeno peppers or use more chili powder if you like it hot.
- Cook it on high if you are in a hurry to get dinner on the table.
- Use vegetable stock for a delicious vegetarian dinner.
- If you use thin skinned potatoes you can skip peeling them.
- This recipe can also be made in a large stock pot on the stove. Let it simmer on very low heat for 2-4 hours, stirring occasionally.
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Nutrition Information
Nutrition facts are estimates.
