Mexican Street Corn Soup
A creamy and flavorful soup inspired by traditional Mexican street corn, perfect for any season.
Ingredients
Main Ingredients
- 4 cups corn kernels (fresh, frozen, or canned) Use your preferred type of corn.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups vegetable or chicken broth Use broth to suit dietary preferences.
- 1 cup heavy cream or coconut milk Coconut milk for a vegan version.
- 1 teaspoon chili powder Adjust to taste.
- 1 teaspoon cumin
- to taste Salt and pepper Season according to preference.
- to taste Fresh cilantro, for garnish
- to taste Lime wedges, for serving
Instructions
Cooking Instructions
- In a crockpot, combine corn, onion, garlic, broth, chili powder, cumin, salt, and pepper.
- Cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in heavy cream or coconut milk.
- Use an immersion blender to blend the soup to your desired consistency.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
Serve this soup while hot, garnished with cilantro and lime wedges. For added flavor, grill corn beforehand. Adjust spice levels and use reserved corn for a chunkier texture. Store leftovers in the refrigerator for up to 3 days.