Crockpot Cheesy Mexican Street Corn Soup Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, consider charring the corn in a dry skillet before adding it to the slow cooker. This adds a subtle smoky note that complements the sweet corn and the savory taco seasoning perfectly.

Remember to let the corn cool slightly before adding it to the pot to ensure it does not affect the overall temperature of the base.

If you find yourself with extra soup, it can be repurposed in various ways. It makes an excellent base for a corn chowder or can be used as a creamy sauce for pasta or rice. Just ensure you store it properly in the refrigerator and reheat it gently on the stovetop to maintain the creamy texture without causing it to split.

Variations

• Spicy Corn Soup: Add a teaspoon of chipotle powder or finely diced jalapeño peppers to the slow cooker along with the other ingredients for a significant heat boost.
• Vegetable-Packed Soup: Incorporate diced zucchini or black beans along with the corn to add more texture and volume to the soup without changing the cooking time.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 3 days.

Freezer

Freeze in a freezer-safe container for up to 1 month.

Reheat

Reheat gently on the stovetop over low heat, stirring constantly until heated through.

Allow any leftover soup to cool to room temperature for no more than two hours before transferring it to an airtight container. Keep the soup in the refrigerator for up to three days.

For longer storage, you can freeze the soup for up to one month, although the texture may change slightly due to the dairy content. Always label the container with the date before storing.

This soup is an excellent candidate for making ahead of time as the flavors often improve after sitting for a day. Simply prepare the soup as directed, allow it to cool completely, and store it in the refrigerator.

When you are ready to serve, reheat it slowly on the stovetop over low heat, stirring occasionally to ensure the cream cheese base remains smooth and creamy.

Serving ideas

Serve the soup hot in individual bowls as a comforting appetizer or a light main course. The garnish of cotija cheese and chili powder is essential for adding a pop of color and a balanced contrast of texture and flavor. You can also serve it alongside warm tortilla chips or a crusty piece of bread to help soak up the creamy goodness.

Consider setting up a small toppings bar so guests can customize their bowls. Additional options like chopped fresh cilantro, a squeeze of fresh lime juice, or thinly sliced jalapeños can add a bright, fresh finish that cuts through the richness of the soup.

These additions allow for a personalized dining experience and enhance the overall presentation of the meal.

Frequently asked questions

Recipe card

Crockpot Cheesy Mexican Street Corn Soup

Prep 5 minCook 4 hTotal 4 h 5 minServes 4

Ingredients

• 2 cups sweet corn, frozen or canned
• 1 cup diced bell peppers
• 1 packet taco seasoning
• 8 oz cream cheese, softened
• cotija cheese, for serving
• chili powder, for serving

Instructions

1. Place the sweet corn and diced bell peppers into the base of the slow cooker. Sprinkle the packet of taco seasoning evenly over the vegetables.
2. Place the block of cream cheese directly into the center of the slow cooker. Cover the slow cooker and cook on low for 4 hours until the cream cheese is fully melted and incorporated into the soup.
3. Once finished, stir the soup well to combine all elements into a smooth consistency. Ladle into bowls and top with crumbled cotija cheese and a dusting of chili powder.

Contains: milk

Estimated nutrition per serving

Calories

280

Protein

6.5 g

Carbohydrates

18 g

Fat

21 g

Fiber

2.5 g

Sugar

5 g

Sodium

450 mg

Automatic estimate from the ingredient list, not laboratory-verified.