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Slow Cooker Mexican Street Corn Soup

  • Author: Karen Petersen
  • Prep Time: 15 minutes
  • Cook Time: 4-6 hours on low
  • Total Time: 26 minute
  • Yield: 6-8 servings 1x


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. 


  • 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


  1. 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.
  2. Cover and cook on low for 4-6 hours. Remove the lid. Turn the slow cooker to high.
  3. 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.
  4. Ladle the soup into bowls and top each serving with a tablespoon of cotija cheese.
  • Category: Soup
  • Method: Slow Cooker
  • Cuisine: Mexican

Keywords: soup, bacon, corn