Description
Inspired by the bold, zesty flavors of Mexican street corn (elote), this slow-cooked soup is creamy, cheesy, and just the right amount of spicy. Toss everything in the crockpot and let it simmer to perfection—perfect for weeknight dinners, game days, or cozy weekends.
Ingredients
4 cups frozen corn (or fresh corn, cut from 5–6 cobs)
1 medium onion, diced
3 cloves garlic, minced
1 (4 oz) can diced green chiles
1 tsp chili powder
1/2 tsp smoked paprika
4 cups vegetable or chicken broth
1/2 tsp salt (adjust to taste)
1/4 tsp black pepper
1 (8 oz) block cream cheese, cubed
1/2 cup sour cream
1 cup crumbled Cotija or feta cheese
Juice of 1 lime
Optional twist:
1/2 tsp Tajín seasoning for a tangy kick
1/2 to 1 jalapeño, minced, for heat
1 cup cooked, shredded chicken for added protein
Instructions
In your slow cooker, combine corn, onion, garlic, green chiles, chili powder, paprika, salt, pepper, and broth.
Cook on LOW for 6–7 hours or HIGH for 3–4 hours, until vegetables are tender.
Stir in cream cheese and sour cream. Let melt, then use an immersion blender to puree partially (or fully, if you prefer a smoother texture).
Stir in Cotija cheese and lime juice.
Adjust seasoning and serve hot with your favorite toppings.
Suggested Toppings
Extra Cotija cheese
Tajín or chili powder
Fresh cilantro
Diced avocado
Tortilla strips or crushed chips
Extra lime wedges
- Prep Time: 10 min
- Cook Time: 6–7 hrs (low)
- Category: Dinner
Nutrition
- Calories: 310
- Fat: 21g
- Carbohydrates: 22g
- Protein: 9g