Description
A warm and creamy soup that captures the flavors of Mexican street corn, perfect for any season and adaptable to personal taste.
Ingredients
Scale
- 4 cups corn (frozen or fresh)
- 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
- Fresh cilantro for garnish
- Lime wedges for serving
Instructions
- In a crockpot, combine the corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream or coconut milk.
- Use an immersion blender to blend the soup slightly for a creamier texture, or leave it chunky if preferred.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For deeper flavor, char the corn or onion before adding to the crockpot, and adjust seasoning to taste before serving.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soups
- Method: Slow Cooker
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 40mg
Keywords: soup, Mexican, street corn, easy recipe, vegetarian, comfort food