This creamy Mexican Street Corn Soup brings all the flavors of elote into a comforting slow cooker meal. Packed with corn, chili powder, and cream cheese, it's an easy dump-and-go dinner topped with lime and cotija.
Ingredients
- 32 oz frozen corn kernels (or fresh)
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 8 oz cream cheese, cubed
- 0.5 cup Cotija cheese, crumbled (for topping)
- 0.25 cup fresh cilantro, chopped
- 1 lime juiced
Instructions
- Place corn, onion, garlic, chili powder, cumin, paprika, salt, pepper, and chicken broth into the slow cooker. Stir to combine.
- Cover and cook on High for 3-4 hours or Low for 5-6 hours.
- 30 minutes before serving, uncover and stir in the cubed cream cheese. Cover and cook on High for 30 minutes.
- Whisk well to fully incorporate the melted cheese. Stir in fresh lime juice. Serve hot topped with Cotija cheese and cilantro.