692 Shares

The weather is getting chillier, and that can only mean one thing – it’s time for something warm and filling! This slow cooker Mexican street corn soup will help! This recipe doesn’t require many ingredients and goes perfectly with a side of Mexican cornbread or warm tortillas.

slow cooker Mexican street corn soup in white bowl

What is Mexican Street Corn?

Mexican street corn is used to describe elote – grilled corn on the cob – which is a popular Mexican street food. This delicious grilled corn on the cob is often served loaded with mayonnaise, Cotija cheese, and chili powder. Often it has sour cream and lime juice drizzled on. When cut off the cob and served with similar flavorings, you have esquites – which is what this Mexican street corn soup is based off of.

Simple Steps to Delicious Slow Cooker Mexican Street Corn Soup

First, you simply start with adding the majority of the ingredients to a large slow cooker.

Set it and forget it for about six hours on low!

Check to ensure the potatoes are soft.

spoonful of potatoes and vegetables in slow cooker

So easy!

When time is up, plate it up and add the toppings of your choice. We like to add a bit of sour cream, fresh avocado, Cotija cheese, and cilantro or parsley.

angled view of slow cooker Mexican street corn soup

What to Serve with this Slow Cooker Street Corn Soup

If you would like to add a side of bread, our creamed corn cornbread muffins can’t be beat! But if that is too much corn for one meal, you might enjoy our Crockpot Mexican street corn soup with warm tortillas. We also think this soup is great along a side of rice!

spoonful of Crockpot Mexican street corn

Tips and Notes

Store in an airtight container for 3-4 days in the fridge.
Top with more chili powder once plated!
Cook on high for 4 hours if you’re in a rush!

Don’t forget to pin our soup before you go so you’ll have it later!

slow cooker Mexican street corn coup with bell peppers at back

Mexican Street Corn Soup in Slow Cooker

This slow cooker Mexican street corn soup is loaded with potatoes, onions, and peppers and tons of flavor!

No ratings yet

Print Recipe Pin Recipe

Prep Time 10

Cook Time 6

Total Time 6 10

Course Main Course

Cuisine American

Servings servings

Calories 252 kcal

Equipment

1 slow cooker

Ingredients

4 cups Chicken broth
20 oz Frozen corn
½ lb Red potatoes Washed, unpeeled, and chopped
1 Red bell pepper chopped
1 Green bell pepper chopped
1 Red onion diced
4.5 oz Green chiles
1 tsp Chili powder
1 tsp Salt
1 tsp Black pepper
⅔ cup Sour cream for garnish
½ Avocado for garnish; sliced
⅓ cup Cotija cheese for garnish
⅓ cup Cilantro for garnish; can use parsley instead

Instructions

Pour the chicken broth, corn, potatoes, bell peppers, onion, mild green chilies, chili powder, salt and pepper into an 8 quart slow cooker. Stir to combine.
Cover and cook on low for 6 hours or until the vegetables are cooked.
Plate and top with sour cream, chopped avocado, cheese and chopped cilantro or parsley.

Nutrition

Serving: 1servingCalories: 252kcalCarbohydrates: 38gProtein: 8gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 26mgSodium: 1163mgPotassium: 715mgFiber: 6gSugar: 5gVitamin A: 1084IUVitamin C: 57mgCalcium: 94mgIron: 1mg

Keyword Crockpot Mexican street corn soup, slow cooker Mexican street corn soup

Tried this recipe?Let us know how it was!