Slow Cooker Mexican Street Corn Soup–all the flavors of Mexican street corn in the form of soup! Seriously delicious corn soup that you can eat even in the summer.
Get the INSTANT POT version of the recipe here
Slow Cooker Mexican Street Corn Soup
The other day at a restaurant I had a Mexican street corn salad. The flavors were so great that I knew I needed to make something similar in the slow cooker. The idea of soup came to my mind and even though it is hot I figured I’d give it a go.
The results were a creamy but flavorful soup that all my family gobbled up in our air conditioned home. The lime juice plays well off the creaminess and the bacon flavors the whole soup nicely.
I just used frozen corn to make my soup but if you wanted you could cut off the kernels from fresh corn and add that to the soup…that would be absolutely amazing.
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What Slow Cooker Did You Use?
To make Slow Cooker Mexican Street Corn Soup I used my 6 quart oval Kitchenaid slow cooker.* I love this slow cooker (you can see me talking about it in a video here). It cooks low and evenly. I love the medium heat choice because most slow cookers that I’ve seen only have the option of cooking on low or high. If you’re going to buy just one slow cooker, this is the one that I recommend.
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Slow Cooker Mexican Street Corn Soup
- Prep Time: 15 minutes
- Cook Time: 4-6 hours on low
- Total Time: 46 minute
- Yield: 6-8 servings 1x
Description
Slow Cooker Mexican Street Corn Soup–all the flavors of Mexican street corn in the form of soup! Seriously delicious corn soup that you can eat even in the summer.
Ingredients
- 1 Tbsp butter
- 1 yellow or white onion, diced
- 1/2 to 1 whole jalapeno, seeds and pith removed, diced
- 4 tsp cumin
- 1 tsp chili powder
- 5 garlic cloves, minced
- 4 cups chicken broth
- 1 (2 lb) bag frozen sweet white corn or yellow corn
- 1 Tbsp sugar
- 2 tsp salt
- 1 1/2 cups half and half
- 4 Tbsp cornstarch
- 3 Tbsp lime juice
- 1 cup chopped cilantro
- 1 (2.5 oz) bag real bacon crumbles
- 1/2 cup cotija cheese
Instructions
- Heat a pan over medium high heat. Add in the butter and melt it. Add in the onion and jalapeno. Sprinkle in the cumin and chili powder. Saute for about 3-4 minutes. Then stir in the garlic and saute for 30 seconds. Add the mixture to the slow cooker. Add in the chicken broth, corn, sugar and salt.
- Cover and cook on low for 4-6 hours. Remove the lid. Turn the slow cooker to high.
- In a glass measuring cup whisk together the half and half and the cornstarch until the cornstarch is dissolved. Stir the mixture into the slow cooker. Stir in the lime juice, cilantro and bacon. Cook for about 30 more minutes until the soup has thickened.
- Ladle the soup into bowls and top each serving with a tablespoon of cotija cheese.
Notes
I used my 6 quart oval Kitchenaid slow cooker.*
- Category: Soup
- Method: Slow Cooker
- Cuisine: Mexican
Keywords: soup, bacon, corn
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*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
Recipe looks fantastic but I have a question. How does one prepare fire roasted corn?
I think you can just buy it in a can like that!
Delicious!!! Next time I’ll experiment with adding cooked protein in the last 30 minutes…diced chicken, kielbasa, etc.
★★★★★
I made this using a fire-roasted frozen corn, and it turned out fantastic!
★★★★★
Good call on the fire roasted corn!