Slow Cooker Mexican Street Corn Soup Recipe: Elote Inspired

If you like Mexican street corn (elote), you’re going to love this Slow Cooker Mexican Street Corn Soup! It’s creamy, smoky, spicy, and packed with that irresistible sweet corn flavor — all made effortlessly in the crockpot.

This cozy bowl of comfort transforms everything you love about grilled elote into a warm, spoonable version that’s perfect for chilly nights or easy weeknight dinners.

Using simple ingredients like corn, heavy cream, chili powder, peppers, and cheese, this Crockpot Mexican corn soup delivers rich, layered flavor with minimal prep. Just toss everything in the Crockpot, let it simmer low and slow, and finish it off with your favorite toppings — fresh cilantro, extra cheese, or a sprinkle of Tajín for a little kick.

this recipe

Easy Process Steps (Full Printable Recipe Card Down Below!)

In a food processor, blend 1 cup of corn, 1 cup of chicken broth, and chipotle peppers with adobo sauce. Add the corn, broth, potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper to the crockpot. Add the mixture from the food processor and stir everything well.

Cover and cook on high for 3.5 hours.

In a small bowl, whisk together the flour and heavy cream until the flour is fully dissolved, then add the mixture to the crockpot. Add the bacon and queso fresco crumbles to the pot as well and cook for 30 more minutes. Stir the pot before serving. Garnish if desired. Enjoy!

Helpful Tips & Storage

• Store in an airtight container for up to 5 days. I wasn’t entirely pleased with how this soup turned out after freezing, but if you prefer to freeze it, use an airtight container, and it will keep for up to 3 months.
• You can use frozen corn, fresh corn cut off the cob, or drained canned corn. It’s about 3 15-ounce cans of sweet corn.
• The flour mixture helps thicken the soup and adds a bit more flavor. Definitely don’t skip it.
• This soup recipe is spicy. If you want it less spicy, remove half the can of chipotle peppers in adobo sauce. You can also remove the can altogether to reduce most of the spiciness.
• Be sure to adjust the salt and pepper to your preferences.
• You can use cotija cheese or feta crumbles in place of the queso fresco.

Whether you’re feeding the family, meal-prepping for the week, or just craving something cozy and comforting, this Slow Cooker Mexican Street Corn Soup recipe is a must-try. It’s the perfect blend of easy, creamy, and totally crave-worthy. 

You’ll Also Love These Recipes!

• Grilled Mexican Street Corn
• Crockpot Candied Pecans
• Slow Cooker Christmas Jam
• Mexican Corn Casserole
• Candy Corn Cookie Bars

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Yield: 3 Quarts

Slow Cooker Mexican Street Corn Soup

Print

Warm, creamy, and bursting with flavor! This Crockpot Mexican Street Corn Soup is an easy slow cooker recipe inspired by classic Elote. Perfect for cozy nights.

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Ingredients

• 4 Cups Corn Kernels, divided
• 3 Cups Chicken Broth, divided
• 2 Russet Potatoes, peeled and cubed
• 6 Bacon Strips, cooked and chopped
• 1 Medium Yellow Onion, diced
• 1 Red Bell Pepper, diced
• 1 Cup Heavy Cream
• 1 Cup Queso Fresco Crumbles
• 1 7-Ounce Can Chipotle Peppers in Adobo Sauce
• 3 Tablespoons All Purpose Flour
• 1 Tablespoon Cumin
• 1 Tablespoon Chili Powder
• 2 Teaspoons Minced Garlic
• 1 Teaspoon Dried Oregano
• ½ Teaspoon Salt
• ½ Teaspoon Pepper

Optional Garnishes:

• Extra Queso Fresco Crumbles
• Extra Crumbled Bacon
• Chopped Green Onion
• Fresh Chopped Cilantro
• Fresh Chopped Parsley

Instructions

1. In a food processor, blend 1 cup of corn, 1 cup of chicken broth, and the chipotle peppers with adobo sauce.
2. Add the corn, broth, potatoes, onion, bell pepper, cumin, chili powder, garlic, oregano, salt, and pepper to the crockpot. Add the mixture from the food processor and stir everything well.
3. Cover and cook on high for 3.5 hours.
4. In a small bowl, combine the flour and heavy cream until the flour is fully dissolved. Then, add the mixture to the crockpot. Add the bacon and queso fresco crumbles to the pot as well and cook for 30 more minutes.
5. Stir the pot before serving. Garnish if desired. Enjoy!

Notes

Store in an airtight container for up to 5 days. I didn’t quite like how this soup turned out after it was frozen, but if you prefer freezing, use an airtight container and freeze for up to 3 months.

You can use frozen corn, fresh corn cut off the cob, or drained canned corn. It’s about 3 15-ounce cans of sweet corn.

The flour mixture helps the soup thicken and adds a bit more flavor. Definitely don’t skip it. 

This soup recipe is spicy. If you want it less spicy, remove half the can of chipotle peppers in adobo sauce. You can also remove the can altogether to reduce most of the spiciness. 

Be sure to adjust the salt and pepper to your preferences.

You can use cotija cheese or feta crumbles in place of the queso fresco.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 419Total Fat 25gSaturated Fat 13gTrans Fat 1gUnsaturated Fat 10gCholesterol 70mgSodium 1161mgCarbohydrates 36gFiber 4gSugar 8gProtein 17g

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