I make this cozy pot when I want sweet corn, gentle heat, and a creamy spoonful that tastes like elote but with zero street mess. It fits right into mexican crockpot recipes and slides into busy days without fuss. We drop this on the weekend and it works for 3 hour crockpot recipes or a simple backup for All Day Crock Pot Recipes. Friends ask for seconds, and I grin because it feels like the Best Crock Pot Recipes list wrote itself. If you love bold bowls, it nudges the Best Mexican Recipes crowd too. Craving shortcuts We have them. It plays nice with 3 ingredient crockpot recipes ideas, and it even vibes with that fun 7 can taco soup recipe easy search. Bright lime, creamy cheese, and smoky corn keep each bite lively. You get warmth, crunch on top, and a finish that makes you lean back and say ok one more ladle.
Table of Contents
- 1 Key Takeaways
- 2 Easy Mexican Street Corn Soup Recipe
- 3 Ingredients for Mexican Street Corn Soup
- 4 How to Make Mexican Street Corn Soup
- 5 Tips for Making Mexican Street Corn Soup
- 6 Making Mexican Street Corn Soup Ahead of Time
- 7 Storing Leftover Mexican Street Corn Soup
- 8 Try these soup recipes next
- 9 Mexican Street Corn Soup
- 10 Nutrition
1) Key Takeaways
This cozy bowl leans on corn, gentle heat, and creamy body. I cook it on lazy days and serve it with a bright squeeze of lime. It suits weeknights and game days. You ladle it, top it with cheese, and watch the table go quiet.
The slow cooker keeps the work light. You set it, you live your day, you return to a pot that smells like street corn and warm spice. It travels well and reheats with grace. I use it for family dinners and for friends who show up hungry.
I share it on Elena Cooks from Elena at https://www.elenacooks.com. I test it often and keep notes so you can skip guesswork. Simple steps bring sweet corn, chile, and lime into balance. The finish tastes bright and rich at once.
2) Easy Mexican Street Corn Soup Recipe
I call this my sit back pot from the family of mexican crockpot recipes. In our house we say mexican crockpot recipes twice before noon and no one laughs anymore. The name sticks since the slow cooker handles the heavy lift and the flavor brings a little street corner joy to the table. For search fans I will also say crockpot soup, Mexican soup, and easy dinner since that is how many of us plan a busy night.
On Elena Cooks I write clear steps and short lists. I keep the pantry items close at hand and stick with corn, mild chiles, stock, and creamy add ins. If you chase fun ideas like 7 can taco soup recipe easy or if you browse 3 hour crockpot recipes or even 3 ingredient crockpot recipes, this bowl still fits the plan. It gives comfort without heavy work.
The pot hums, the kitchen warms, and the corn takes on a toasty edge. Lime cuts through the cream and fresh herbs lift the finish. I serve with queso fresco and a spoon that never rests long. Among the Best Crock Pot Recipes and the Best Mexican Recipes, this one keeps a top slot in our binder. It is simple, steady, and easy to love.
3) Ingredients for Mexican Street Corn Soup
Olive oil A small splash coats the pan and helps the aromatics soften without browning.
Red onion Diced small for quick cooking and a mild sweet base that supports the corn.
Jalapeno Seeded and chopped for a gentle kick. Leave a few seeds if you want more spark.
Garlic Minced and added near the end of the saute so it stays fragrant and does not scorch.
Chicken breasts Boneless and skinless for easy shredding and clean flavor in the broth.
Fire roasted corn Frozen or fresh kernels bring light char notes that echo street corn.
Diced green chiles Mild pepper flavor that rounds out the jalapeno without taking over.
Tajin Chili, lime, and salt in one shaker. It gives snap and a little color to the soup.
Ground cumin Warm earth notes that pair well with corn and chile.
Chili powder Gentle heat and a soft red tone for the broth.
Salt and pepper Season in layers. Taste near the end and adjust to your liking.
Chicken stock Low sodium stock keeps control over seasoning and lets corn speak.
Sour cream or Greek yogurt Full fat gives body and a little tang that brightens each bite.
Monterey Jack Melts smooth and adds mild richness without heavy weight.
Lime juice Fresh juice wakes up the pot and keeps the finish lively.
Cilantro Chopped leaves add fresh green notes and a clean edge.
Queso fresco Crumbled cheese for a cool and salty topping that contrasts the warm soup.
4) How to Make Mexican Street Corn Soup
Step one Warm oil in a skillet and soften the onion and jalapeno for a few minutes. Stir in garlic for a short turn so it stays sweet and fragrant.
Step two Add the chicken, corn, and green chiles to the slow cooker. Sprinkle Tajin, cumin, chili powder, salt, and pepper over the top.
Step three Pour in the stock. Cover the cooker and set it on low for six hours or on high for three. The chicken turns tender and shreds with ease.
Step four Lift the chicken to a board and shred with two forks. Return it to the pot and stir so the meat drinks the broth.
Step five Drop the heat to warm. Stir in sour cream, Monterey Jack, lime juice, and cilantro. The soup turns silky and smells bright.
Step six Ladle into bowls. Top with queso fresco and more cilantro. Add a wedge of lime for a fresh squeeze at the table.
5) Tips for Making Mexican Street Corn Soup
Toast a cup of the corn in a dry pan for a few minutes and stir it in near the end. The light char boosts the street corn feel. This small move gives depth without extra work.
Mind the salt at the finish. The cheese and Tajin add salt, so taste before you sprinkle. A squeeze of lime can replace some salt and still wake up the bowl.
For folks who search slow cooker Mexican dishes which is a close cousin of our main phrase, this soup fits right in. The steps stay simple and the texture stays creamy, not heavy. Keep toppings on the side so each person builds their own perfect spoon.
6) Making Mexican Street Corn Soup Ahead of Time
I make the base the day before and hold back the dairy. The corn, chicken, and spice sit overnight and the flavor deepens. Next day I warm the pot and stir in the cream and cheese so the finish stays silky.
If you prep for a busy week of mexican crockpot recipes, portion the soup without toppings in airtight jars. The texture stays smooth and the spice stays balanced. Pack lime wedges and cilantro in a small bag and add at lunch.
For readers who track Crockpot Mexican dinners, this plan works well for meal prep. The pot cools fast in shallow containers and chills safely. Reheat on the stove over gentle heat and stir often for even warmth.
7) Storing Leftover Mexican Street Corn Soup
Cool the soup to room temp, then store in sealed containers. The flavor stays bright for three days in the fridge. Keep cheese and herbs in a separate container so they stay fresh.
Freeze portions for a month without the dairy. Reheat gently, then stir in a spoon of yogurt or sour cream for body. Taste and add lime to wake it up after thawing.
If you file your go to set it and forget it Mexican soups under mexican crockpot recipes, label each container with the date. I keep a marker near the fridge so I never guess. Future you will thank present you on a cold night.
8) Try these soup recipes next
9) Mexican Street Corn Soup
Mexican Street Corn Soup Crockpot mexican crockpot recipes
Ingredients
- 1 tbsp olive oil
- 1 small red onion, diced
- 1 medium jalapeno, seeded and diced
- 3 cloves garlic, minced
- 2 12 oz boneless skinless chicken breasts
- 1 12 oz package fire roasted frozen corn or fresh corn
- 1 4 oz can diced green chiles
- 1 tbsp Tajin seasoning
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp table salt
- 1/4 tsp finely ground black pepper
- 4 cups chicken stock or low sodium chicken broth
- 2 cups sour cream full fat or Greek yogurt full fat
- 1/2 cup shredded Monterey Jack cheese
- Juice of one lime
- 1/4 cup chopped cilantro
- 1/2 cup crumbled queso fresco
Instructions
- Warm olive oil in a large pot over medium high heat. Add red onion and jalapeno and cook until soft, about 3 to 4 minutes. Stir in garlic for 30 seconds.
- Add chicken, corn, and green chiles. Season with Tajin, cumin, chili powder, salt, and pepper.
- Pour in chicken stock. Bring to a boil, drop to a gentle simmer, cover, and cook 25 minutes until the chicken is tender.
- Lift chicken to a board and shred with two forks. Return it to the pot and stir.
- Lower the heat. Stir in sour cream, Monterey Jack, lime juice, and cilantro. Let it warm for about 3 minutes until smooth and creamy.
- Ladle into bowls and top with queso fresco. Add extra cilantro and lime if you like.
10) Nutrition
A generous bowl offers balanced fuel. Expect moderate protein from the chicken, steady carbs from the corn, and a touch of fat from the dairy. The mix keeps you full without a heavy slump. I pair it with a crisp salad or a small stack of warm tortillas.
If sodium matters to you, pick low sodium stock and season with care. Fresh lime and cilantro give lift without extra salt. For a lighter bowl, swap Greek yogurt for sour cream and reduce the cheese. The texture stays smooth and the finish stays bright.
On Elena Cooks I include nutrition notes for each recipe. This soup sits in the middle range for calories, which works for lunch or dinner. Hydrate well, serve a smart portion, and enjoy the warm spice and sweet corn in every spoon.
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