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Slow Cooker Mexican Street Corn Soup

Slow Cooker Mexican street corn soup with sweet corn, cream cheese, and warm spices simmered until creamy. Partially blending keeps tender corn kernels for street-corn-style texture with cotija on top.
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Prep Time 10 minutes
Cook Time 5 hours 5 minutes
Total Time 5 hours 15 minutes
Servings: 8 servings
Course: Dinner
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

corn kernels
  • 6 cup corn kernels Fresh or frozen.
onion
  • 1 onion Diced.
chicken broth
  • 4 cup chicken broth
cream cheese
  • 8 oz cream cheese Cubed.
chili powder
  • 1 tsp chili powder
cumin
  • 0.5 tsp cumin
cotija cheese
  • 0.5 cup cotija cheese Crumbled.
cilantro
  • 0.25 cup cilantro Chopped.
lime
  • 1 lime Cut into wedges.

Equipment

  • 1 slow cooker

Method
 

Slow-cook the soup base
  1. Add corn kernels, diced onion, chicken broth, chili powder, and cumin to the slow cooker. Stir just enough to combine.
  2. Cover and cook on LOW for 5-6 hours or on HIGH for 3 hours until the corn is tender and the soup is hot throughout. Keep the lid on to maintain steady heat.
Make it creamy
  1. Stir in the cubed cream cheese and continue cooking for 5-10 minutes until fully melted and smooth. Mix until no cream cheese lumps remain.
  2. Partially blend the soup with an immersion blender for 20-30 seconds, leaving some texture and whole corn kernels. Blend until it looks creamy but still shows corn.
Serve like street corn
  1. Ladle the soup into bowls and top each serving with crumbled cotija cheese. Add cilantro over the top immediately so it stays bright.
  2. Serve with lime wedges on the side for squeezing over top. Squeeze to taste right before eating.

Notes

For extra street-corn texture, partially blend only 20-30 seconds so you keep visible corn kernels. Store in an airtight container in the refrigerator up to 4 days; reheat gently until hot, adding a splash of chicken broth if it thickens. Freeze up to 2 months, but note cream cheese can slightly change texture when thawed. For a gluten-free option, confirm your chicken broth is certified gluten-free; otherwise the recipe is naturally gluten-free.