Mexican Street Corn Soup
This rich and creamy Mexican Street Corn Soup is perfect for chilly evenings and gatherings, packed with flavors and comfort in every spoonful.
Ingredients
Main Ingredients
- 4 cups corn (fresh, frozen, or canned) Fresh corn gives a lovely sweetness, but frozen works too.
- 1 medium onion, chopped Dice finely for sweetness.
- 2 cloves garlic, minced Essential for elevating flavor.
- 4 cups vegetable broth Use low-sodium for more control.
- 1 cup heavy cream or coconut milk For richness or dairy-free option.
- 1 teaspoon chili powder Adjust based on spice tolerance.
- 1 teaspoon cumin Adds earthy aroma.
- to taste salt and pepper Essential for flavor balance.
- fresh cilantro for garnish Adds fresh, zesty flavor.
- lime wedges for serving Brightens up flavors.
Instructions
Preparation
- Gather your corn, onion, garlic, and spices.
- Place the corn, chopped onion, minced garlic, vegetable broth, chili powder, cumin, salt, and pepper in the crockpot.
- Cover and set the crockpot to low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Blend the soup with an immersion blender to your desired consistency.
- Ladle the soup into bowls and garnish with fresh cilantro and lime wedges.
Notes
You can prep ingredients ahead of time and store in the fridge. Soup can be safely stored in the fridge for up to 5 days. Leftovers can be used in quesadillas or blended with pasta.