Description
A delightful soup capturing the vibrant flavors of Mexican street corn, comfortingly warm for chilly evenings.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable or chicken broth
- 1 cup heavy cream or coconut milk
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- Toppings: crumbled cotija cheese, chopped cilantro, lime wedges
Instructions
- In your crockpot, combine the corn, chopped onion, minced garlic, and broth.
- Season it with chili powder, cumin, salt, and pepper.
- Cover the crockpot and let it cook on low for 6-8 hours or high for 3-4 hours.
- Once cooked, stir in your choice of heavy cream or coconut milk.
- Use an immersion blender to blend the soup until smooth, or leave it chunky if you prefer texture.
- Serve hot, topped with crumbled cotija cheese, fresh cilantro, and a squeeze of lime for added flavor.
Notes
Use fresh corn for the best flavor and adjust seasonings to your preference. Experiment with toppings to personalize your soup.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 30mg
Keywords: soup, Mexican street corn, comfort food, vegetarian, crockpot