SLOW COOKER MEXICAN STREET CORN SOUP — Grilled corn and potatoes are slow cooked in a creamy, cheese broth, along with red pepper and jalapeno, in this hearty, late-summer soup recipe.
We are huge fans of Mexican Street Corn at my house, and this Slow Cooker Mexican Street Corn Soup is the perfect way to take those fresh flavors of summer grilling into fall.
If you like a nice, hearty corn chowder, then you are going to love this version, with Tex-Mex spices, a hint of lime, and a garnish of Cotija cheese.
Best of all, this soup simmers all day in the slow cooker, which means most of the work is done well ahead of dinner time, so you can relax when everyone starts asking “What’s for dinner?”
If you have access to fresh, local sweet corn, it’s perfect for this recipe. But corn on the cob from your local supermarket will work just as well. But don’t skip the grilling step–it adds so much flavor!
If you’ve been visiting Let’s Dish for very long, you’ve probably noticed quite a few variations on Mexican Street Corn on the blog. We really do love it, and this latest riff on street corn was no exception.
My husband and kids all raved about this soup. It’s full of amazing flavors and a hint of heat. Of course, you can always omit the jalapeno and cayenne pepper for an extra mild version.
I highly recommend serving this soup with a side of homemade cornbread or corn muffins.
This is a great dish for those cooler evenings during late summer and early fall, when fresh corn is still in-season, but the weather has changed just enough that you can enjoy a nice bowl of soup.
This Slow Cooker Mexican Street Corn Soup is definitely a new family favorite at your house. I hope you love it as much as we do!
Be sure to save this Slow Cooker Mexican Street Corn Soup recipe to your favorite Pinterest board for later.
Here’s what you’ll need to make Slow Cooker Mexican Street Corn Soup
- Produce: red pepper, jalapeno, corn on the cob, potatoes, green onions, garlic, cilantro, limes
- Vegetable oil
- Spices: chili powder, cayenne pepper, salt and pepper
- Chicken broth
- Sour cream
- Cotija cheese
- 8 ears corn, shucked
- Vegetable oil
- Salt and pepper, to taste
- 8 cups chicken broth, divided
- 1 jalapeno, diced
- 1 red bell pepper, diced
- 3 large potatoes, peeled and diced
- 4-6 green onions, chopped
- 3-4 cloves garlic, minced
- 1 tablespoon chili powder
- 1/8 teaspoon cayenne pepper
- 1 cup sour cream
- 2 tablespoons lime juice
- 1/2 cup Cotija cheese
- 1/4 cup chopped fresh cilantro
- Preheat grill for medium high heat. Brush corn cobs with oil and season with salt and pepper. Grill until charred, 10-15 minutes, turning occasionally. Cool and remove kernels.
- In a food processor or blender, puree 2 cups corn kernels with 2 cups of the broth. Add puree to a lightly greased slow cooker, along with remaining 6 cups of broth and remaining corn kernels.
- Stir in jalapeno, red pepper, potatoes, green onions, garlic, chili powder and cayenne. Cover and cook on low for 6 hours, or until potatoes are tender.
- Just before serving, stir in sour cream and lime juice. Garnish with Cotija cheese and chopped fresh cilantro.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 332Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 29mgSodium: 1378mgCarbohydrates: 51gFiber: 6gSugar: 9gProtein: 11g
Never miss a Let’s Dish Recipe:
If you love this recipe, you might also like:
Who Dished It Up First: This is an original recipe