Go Back
- 4 cups frozen corn kernels - 1 medium onion, diced - 3 cloves garlic, minced - 2 medium potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 4 cups vegetable broth - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - 1 cup heavy cream (or coconut milk for dairy-free option) - 1 cup crumbled queso fresco (or feta cheese) - Fresh cilantro, chopped (for garnish) - Lime wedges (for serving) - Salt and pepper to taste I love using frozen corn kernels for this recipe. They add sweetness and texture. Diced onions and minced garlic give a solid base of flavor. Potatoes bring creaminess that makes the soup hearty. Next, I add black beans for protein and fiber. They balance the sweetness of the corn. Vegetable broth makes the soup rich and savory. The spices—cumin, smoked paprika, and chili powder—bring warmth and depth. You can use heavy cream for a rich finish, or coconut milk if you want a dairy-free option. Crumbled queso fresco adds a nice salty bite. Finally, fresh cilantro and lime wedges give a bright touch. These ingredients create a comforting and delicious bowl of soup. {{ingredient_image_1}} - Add frozen corn, diced onion, minced garlic, and diced potatoes to the slow cooker. - Pour in vegetable broth and add black beans, cumin, smoked paprika, chili powder, and seasoning. I love starting with frozen corn. It gives the soup a sweet burst. Diced onion adds a nice crunch, while minced garlic gives a strong flavor. Diced potatoes make the soup hearty. The vegetable broth helps all the ingredients blend well. Black beans add protein and fiber. Cumin, smoked paprika, and chili powder give a warm, spicy kick. Don't forget to add salt and pepper to taste. - Mix ingredients well and cover. - Cook on low for 6-8 hours or high for 3-4 hours until potatoes are tender. After mixing everything, cover your slow cooker. Cooking on low allows the flavors to develop. If you’re in a hurry, cooking on high works too. Check the potatoes after the time is up. They should be soft and easy to mash with a fork. - Use an immersion blender to create a creamy texture, blending about 1/3 of the soup. - Stir in heavy cream (or coconut milk) and crumbled queso fresco, cooking for an additional 15-20 minutes. Once cooking time is done, it’s time to blend. I like using an immersion blender. It makes it easy to blend right in the pot. Blend about a third of the soup for a creamy texture but keep some chunks for bite. After blending, add the heavy cream or coconut milk for richness. Crumbled queso fresco adds a salty flavor. Cook for another 15-20 minutes to meld all the flavors together. To boost flavor, add spices like cayenne pepper or chipotle powder. These spices bring heat and depth. Fresh herbs, like cilantro, can brighten the soup. If you use fresh corn, it adds sweetness. Frozen corn works well too, as it retains flavor. For a creamy soup, blend about one-third of it. Use an immersion blender for ease. If you prefer, blend it in a regular blender in batches. This gives a nice contrast of creamy and whole pieces. Aim for a thick yet smooth texture. Garnish your soup with fresh cilantro and a sprinkle of queso fresco. A squeeze of lime juice adds brightness and freshness. For sides, serve with crispy tortilla chips or warm bread. You can also top with avocado slices for creaminess. Pro Tips Use Fresh Corn: If you can find fresh corn, it will enhance the flavor of the soup significantly compared to frozen corn. Spice it Up: Adjust the chili powder to your heat preference. You can also add diced jalapeños for an extra kick. Vegan Option: Substitute heavy cream with coconut milk for a creamy, dairy-free version of this soup. Garnish Wisely: Fresh toppings like avocado slices and crushed tortilla chips can add a delightful crunch and flavor to each bowl. {{image_2}} You can easily adjust this soup for different diets. For vegans or vegetarians, swap heavy cream for coconut milk. This keeps the soup rich and creamy. Use vegetable broth to make it vegan-friendly. For those who need gluten-free options, all the main ingredients are gluten-free. Just double-check any packaged items, like broth. You can add more veggies to the soup. Bell peppers or carrots are great choices. Diced zucchini or sweet potatoes also work well. They bring extra flavor and nutrients. When it comes to cheese, queso fresco is a classic. However, feta cheese or even a sharp cheddar can change the taste. Try different cheeses to find your favorite. Want a spicy kick? Add jalapeños or chili peppers to the mix. They will wake up your taste buds. If you're feeling fancy, include corn tortilla strips for crunch. A few slices of avocado on top also enhance the dish. Both add texture and flavor, making your cozy soup even better. To store leftovers, let the soup cool first. Transfer it to an airtight container. You can keep it in the fridge for about 3 to 4 days. Make sure to check for any signs of spoilage before serving. If you want to save the soup for later, freezing is a great option. Use freezer-safe containers or heavy-duty freezer bags. Leave some space at the top for expansion. When you want to eat it, thaw the soup in the fridge overnight. You can also use the microwave for a quick thaw. When reheating, I suggest using the stovetop. This method helps keep the texture and flavor intact. If you prefer the microwave, use a microwave-safe bowl. Heat it in short bursts, stirring in between. This way, you avoid hot spots and get even heating. The total time for this soup is about 6 to 8 hours. You’ll spend about 15 minutes prepping the ingredients. If you cook on high, the soup takes 3 to 4 hours. I love the low setting for deeper flavors. Yes, you can make this soup a day ahead. Just store it in the fridge once it cools. Use an airtight container for best results. This way, the flavors meld even more. Reheat on the stove or in a microwave before serving. If you want a cheese swap, feta works well. It gives a similar salty taste. For a vegan option, try nutritional yeast or vegan cream cheese. Both bring great flavor without dairy. Absolutely! Fresh corn adds a sweet crunch. Use about 5-6 ears of corn. Just cut the kernels off the cob. Add them to the slow cooker with the other ingredients. Adjust the cooking time to about 5-6 hours on low or 2-3 hours on high. This blog post shared a simple and tasty corn soup recipe. You learned about the main ingredients, preparation steps, and ways to enhance the flavor. I also covered variations, storage tips, and answered common questions. With these tips, you can make a delicious soup that fits your style. Don't hesitate to experiment and make it your own. Enjoy every warm bowl of this delightful dish!

Cozy Slow Cooker Mexican Street Corn Soup

A comforting and creamy soup featuring corn, potatoes, and spices, perfect for a cozy meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 6
Calories 300 kcal

Ingredients
  

  • 4 cups frozen corn kernels
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 medium potatoes, peeled and diced
  • 1 can black beans, rinsed and drained
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon chili powder
  • 1 cup heavy cream (or coconut milk for a dairy-free option)
  • 1 cup crumbled queso fresco (or feta cheese)
  • 1 bunch fresh cilantro, chopped (for garnish)
  • 1 lime wedges (for serving)
  • to taste salt and pepper

Instructions
 

  • Start by adding the frozen corn kernels, diced onion, minced garlic, and diced potatoes to the slow cooker.
  • Pour the vegetable broth over the vegetables. Add the black beans, cumin, smoked paprika, chili powder, and a pinch of salt and pepper.
  • Stir everything together until well combined.
  • Cover the slow cooker and cook on low for 6-8 hours or high for 3-4 hours until the potatoes are tender.
  • Once done cooking, use an immersion blender to blend a portion of the soup (about 1/3) to create a creamy texture while leaving some whole ingredients for texture. Alternatively, you can transfer a portion to a blender and puree it, then return it to the slow cooker.
  • Stir in the heavy cream (or coconut milk) and crumbled queso fresco. Let it cook for another 15-20 minutes on low for the flavors to meld together.
  • Adjust seasoning with additional salt and pepper if needed.

Notes

Serve hot with cilantro and lime for added freshness.
Keyword corn, Mexican, slow cooker, soup, vegetarian